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Meatball casserole, I am disappointed. You turned out to be more of a side dish than a main meal, but I think I can save you.
Meatball Casserole (from the Casserole Queen's cookbook, and not verbatim because I'm too lazy to go get the book from the kitchen)
1 lb ground meat
1 egg
1 cup crushed saltine crackers (I used panko breadcrumbs instead)
salt and pepper for seasoning (I also added onion powder, cayenne, chili powder, dried oregano and thyme)
1/2 cup chopped onions (didn't have an onion on hand, hence the onion powder)
1 - 10 oz can of cream of mushroom soup (I used cream of celery)
1 cup milk
1/2 cup Heinz chilli sauce
Heat oven to 350. Spray a 8 x 8 casserole dish with cooking spray.
In a bowl, combine the first five ingredients. Add half a can of soup and half of the cup of milk. Mix well. Form into meatballs. In batches, brown meatballs in a skillet and set cooked ones inside casserole dish.
In a seperate dish (actualy, I used the big 2-cup measuring cup I had measured the milk in before to save on having to wash so many dishes) combine 1/2 cup chilli sauce and remaining 1/2 cup milk. Pour over meatballs.
Bake, uncovered, for 30 minutes. Serve with rice or pasta.
Issa's reaction: Meh. If I'm hungry, it'll do. The meat mixture was a lot wetter than I'm used to dealing with, so I added more breadcrumbs until everything tightened up. The meatballs themselves were very tender and had a good flavor to them, but adding the too-sweet (IMO) chilli sauce/cream of celery mix to the top took away from them. Instead, just use a good marinara and eat alone or add with spaghetti. Since the meat came out fine, I'm thinking about using this recipe for a meatloaf to see how it'll come out. I was going to go to HEB tomorrow morning to get breakfast-type stuff for Pregnant Co-Worker, BFF Co-Worker and myself anyway, so I'll pick up a loaf of French bread and a pack of provolone cheese and have myself a meatball sub for lunch. Huzzah!
The Freakishly Delicious Chocolate Chip Quickbread was freakishly delicious though. It's from the same cookbook as tonight's meal, and the beef & rice casserole that I made was good, so we'll keep experimenting with the rest of the recipes in the book. Note to self: do not invite other spices to the party if they are not on the original invite list. Adding ground ginger to the bread was overpowering, but not so much that it ruined the taste.
As pretty as they are, I forgot how dense picot edging was! I did a few of those, but I think I'm going to try a few other scallop edges and then ask for a second opinion from my fellow crochet friend (we call ourselves the happy hookers!) to see which one looks better. She's my Detail Friend: you go to her when you're not sure if a picture you just hung is straight or if the shoes you picked match the outfit you have on.
One more day and VACATION! Can't wait!
Meatball Casserole (from the Casserole Queen's cookbook, and not verbatim because I'm too lazy to go get the book from the kitchen)
1 lb ground meat
1 egg
1 cup crushed saltine crackers (I used panko breadcrumbs instead)
salt and pepper for seasoning (I also added onion powder, cayenne, chili powder, dried oregano and thyme)
1/2 cup chopped onions (didn't have an onion on hand, hence the onion powder)
1 - 10 oz can of cream of mushroom soup (I used cream of celery)
1 cup milk
1/2 cup Heinz chilli sauce
Heat oven to 350. Spray a 8 x 8 casserole dish with cooking spray.
In a bowl, combine the first five ingredients. Add half a can of soup and half of the cup of milk. Mix well. Form into meatballs. In batches, brown meatballs in a skillet and set cooked ones inside casserole dish.
In a seperate dish (actualy, I used the big 2-cup measuring cup I had measured the milk in before to save on having to wash so many dishes) combine 1/2 cup chilli sauce and remaining 1/2 cup milk. Pour over meatballs.
Bake, uncovered, for 30 minutes. Serve with rice or pasta.
Issa's reaction: Meh. If I'm hungry, it'll do. The meat mixture was a lot wetter than I'm used to dealing with, so I added more breadcrumbs until everything tightened up. The meatballs themselves were very tender and had a good flavor to them, but adding the too-sweet (IMO) chilli sauce/cream of celery mix to the top took away from them. Instead, just use a good marinara and eat alone or add with spaghetti. Since the meat came out fine, I'm thinking about using this recipe for a meatloaf to see how it'll come out. I was going to go to HEB tomorrow morning to get breakfast-type stuff for Pregnant Co-Worker, BFF Co-Worker and myself anyway, so I'll pick up a loaf of French bread and a pack of provolone cheese and have myself a meatball sub for lunch. Huzzah!
The Freakishly Delicious Chocolate Chip Quickbread was freakishly delicious though. It's from the same cookbook as tonight's meal, and the beef & rice casserole that I made was good, so we'll keep experimenting with the rest of the recipes in the book. Note to self: do not invite other spices to the party if they are not on the original invite list. Adding ground ginger to the bread was overpowering, but not so much that it ruined the taste.
As pretty as they are, I forgot how dense picot edging was! I did a few of those, but I think I'm going to try a few other scallop edges and then ask for a second opinion from my fellow crochet friend (we call ourselves the happy hookers!) to see which one looks better. She's my Detail Friend: you go to her when you're not sure if a picture you just hung is straight or if the shoes you picked match the outfit you have on.
One more day and VACATION! Can't wait!