Combine all ingredients and mix thoroughly.
Shape into meatballs by tablespoons, and bake on sprayed cookie sheet for 10 minutes at 350 degrees.
If a little \"puddle\" forms on the cookie sheet, don't worry -- it's just oil from the cheese and meat, and aren't you glad that it came out of the meatballs instead of staying in?! You can get rid of this excess fat by removing cooked meatballs to a dish lined with paper towels.
ENJOY!
Cook noodles according to package directions; set aside.
Cook sausage, ground beef, onion and green pepper until meat is done and vegetables are tender; drain fat.
Add tomato sauce, tomato paste, and seasonings; simmer for 15 minutes.
Stir in corn, olives, and noodles; mix well.
Divide into 2 oiled 9x13 baking dishes and top with cheese.
Bake for 25 to 30 minutes at 350\u00b0F.
Pour can of undrained fruit cup into 13 x 9 x 2-inch baking dish.
Sprinkel 1 box Duncan Hines yellow cake mix (dry) over fruit cup.
Dribble 1 stick melted margarine over cake mix.
Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip.
Serves 12 to 15.
Good dessert for a crowd.
Several people can each make dessert and they will all be the same.
In a large dutch oven, heat the
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Into a large, heavy-bottomed pan, mix
Mix first 7 ingredients and let stand for a few minutes.
Stir in oil of choice.
Store at room temperature if using soon.
If using fresh parsley refrigerate any leftovers.
Oil made with dried parsley may sit on counter top.
*BEST IF MADE A FEW DAYS BEFORE NEEDED TO ALLOW FLAVORS TO MELD.
liced) and laying them on a single layer on baking sheets
ausages in several places with a fork and place them in
Heat the olive oil in a large cast iron skillet over
In large mixing bowl, whisk eggs and Italian seasoning.
Heat wok to medium heat. Melt butter (I allow a lot of butter to ensure no sticking and to season the eggs).
Pour in whisked eggs and gently stir-fry with a large spatula until cooked to desired doneness. (I like mine a little wet.) I recommend allowing people to add their own salt after serving because the butter and Italian seasoning add plenty of taste for me.
put italian sausage ropes in roasting pan
brown and crumble the italian and pork sausage in a big pot.
Cook and crumble the bacon and add to the pot with some of the drippings.
Add the butter or margarine if there is not a lot of grease.
DO NOT DRAIN.
Add the flour to the pan with the sausage to make a sort of roux.
Cook over medium low for about 5-10 minutes.
Add the milk and cook for about 10-15 minutes until thick.
Thin with milk as needed.
Season with some of the ham base, salt, and pepper as you desire.
br>Place cleaned mushrooms in a large roaster and set aside
Coat the bottom of a large pan over medium heat
In a gigantic bowl, combine first 5
n the potatoes.
Sliver a medium to large bunch celery
Brown ground beef, sausage and onion in very large soup kettle over medium-high heat.
Spoon off excess fat.
Over low heat, stir in pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil and oregano.
Simmer for 15 minutes.
Add tomatoes, breaking up with your hands or the back of a spoon.
Add wine, wine vinegar and beans.
Stir well and simmer uncovered for about 30 minutes.
Serve with bowls of sour cream, chopped onions and grated Cheddar cheese for garnish.
Goes great with East Coast Grilled Cornbread.
Boil pasta in salted water until al dente.
Prepare vegetables as listed.
Drain and rinse all canned items.
Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
Add parsley for extra color, add a splash of red wine vinegar (optional) to \"brighten\" the flavor.
The next day, add the remaining salad dressing before serving, and stir thoroughly.
Dump all ingredients into a 4 quart pot.
Bring to a boil over high heat, stirring occasionally.
Turn heat to medium & boil for 1 hour.