Author: jim

• 5 Pounds of White Potatoes
• Flour
• Butter
• Salt

Peel and cut the potatoes. Boil the potatoes in a large pot with salted water (like you were going to make mashed potatoes). Drain and let cool to just above room temperature.

Mash the potatoes (but leave them just a little lumpy). Add 4 cups of flour to the potatoes and mix by hand. Add more flour as needed until it is just slightly sticky.

Put some flour on a baking board and roll out the potato mixture into about 6 inch circles, about a 1/4 of an inch thick or so – usually makes about 13-16. From the extra flour, the mixture should no longer be sticky. Transfer to a dry frying pan on medium heat (or an electric griddle at 350). Cook until slightly brown on both sides. Transfer to a towel to cool. Once completely cool, wrap in plastic wrap and put in the refrigerator.

When ready to eat, sauté in butter until warm (don’t burn the butter).

Beans and sauerkraut

• onions
• butter
• 2 large cans of dark red kidney beans
• 2 large cans of sauerkraut

Sauté onions in butter. Add the sauerkraut and enough water. When it comes to a boil, add the kidney beans and simmer for about an hour.

Makes: About 50 meatballs

Ingredients:

• 5 pounds of buffalo meat
• 5 pieces of wet bread (white)
• 2-1/2 cups seasoned bread crumbs
• 4 cloves minced garlic (2 tablespoons from jar)
• 1 tablespoon of granulated garlic
• 8 eggs
• 3 cups grated Parmesan cheese
• 1 tablespoon pepper
• 1 tablespoon basil
• 2 tablespoon parsley
• 1 tablespoon ground onion
• 1/2 tablespoon Parmesan herb blend
• 1 tablespoon salt (if needed)
• 1/4 cup of water (if needed)

Mix everything in a very large bowl.  Make a small meatball and brown to check seasoning and adjust if needed.  Roll into 1-1/2 to 2 inch balls and brown on all sides.  Add meatballs to pot of sauce and continue cooking all day.

Italian Meatballs
1 cup Breadcrumbs
1 small clove of garlic (finely chopped)
1 lb ground beef
3 eggs
2 tbs grated Parmesan cheese
Pepper
Salt
Basil leaf
Parsley (about tsp)
water

Mix breadcrumbs, garlic, ground beef, parmesan cheese, eggs, pepper, salt, basil leaf and parsley.  Add enough water to make the mixture easier to roll and stick together (approx 1/4 to 1/2 cup).  Moisten hands and roll into balls.  Brown on all sides and add meatballs to sauce.

Sauce
1 Large can crushed tomatoes
1 Large can puree
2 Cans (12 oz) Contadina tomato paste
1 Small onion finely chopped
oil
Basil leaf
Parsely
Pepper
Salt
1 tsp sugar
Sausage, or pieces of pork, or meatballs

Brown meatballs first, remove and set aside.  Brown meat (if you have some), than sausage with chopped onion and set aside.  I brown all this in a fry pan.

In a large pot put crushed tomatoes, puree, and paste.  Fill each can of tomato paste twice.  Add basil, parsley, pepper, salt, and sugar.  Then add meatballs and meat as well as oil and onion.  Simmer until sauce thickens and meat is done.  When sauce is done, if oil rises to top, spoon the excess oil off with spoon before using.  Spread over pasta with grated Parmesan cheese.