Meatballs (Joey's)

1/2 lb ground beef
1/2 lb ground pork
1 egg
1/3 cup bread crumbs
salt to taste (about 1/2-1 tsp)
pepper to taste (about 1/4 tsp)
garlic powder to taste (about 1/2-1 tsp)
dry oregano (about 1/2-1 tsp)
a handful of romano cheese
about 1-2 tblsp chopped fresh parsely
milk (if mixture looks too dry)

Mix all together, form into meatballs, and bake at 350-375 about 20-25 mins total, flipping halfway through, until fat begins to render out. Simmer in tomato sauce.

Beans Beans Beans

I am told this was served as a side dish when the Scavone siblings were kids, but it can also be a hearty and economical main dish. I'm also told they called it, "Beans Beans Beans...and meat." This recipe nearly fills a 2 1/2 qt. casserole.

1/2 lb bacon
1/2 lb hamburger
1 sm onion chopped
1 lg can pork & beans
1 can kidney beans, drained
1 can butter beans
1/2 c. sugar
1/2 c. brown sugar
1/4 c. ketchup
1 tsp. mustard

Brown bacon, hamburger and onion. Drain. Mix remaining ingredients in large bowl. Add meat mixture, turn into casserole dish and bake at 350° for 35-40 minutes.

Red Beans and Rice

I just visited my old high school friend, Beth, who lives in New Orleans and she shared her recipe for Red Beans and Rice with me. It's become a favorite in our house.

1 pound red kidney beans (or "red beans"), dry

1 large onion, chopped

1 bell pepper, chopped

3 ribs celery, finely diced

6 cloves of garlic, pressed or very finely chopped

1 ham bone (with some ham still on it)

1 pound smoked sausage, kielbasa or andouille, sliced on the bias

1 bay leaf

3 teaspoons salt, divided, plus more to taste

1 teaspoon black pepper, plus more to taste

1 teaspoon garlic powder, plus more to taste

1/2 teaspoon cumin

Soak the beans overnight: put the beans in a large bowl or pot and add enough water to cover with an inch. Add 1 teaspoon of salt. The next day, drain the beans. (Supposedly this process helps reduce the "flatulence factor".)

Put the soaked beans into a large pot and cover with water. bring the beans to a rolling boil, making sure they are always covered by water (if not, they will discolor and get hard). Add 2 teaspoons of salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon cumin. Boil the beans for 45 - 60 minutes, until the beans are tender but not falling apart. Drain the beans and return them to the pot.

While the beans are boiling, saute the sausage until browned. Once the sausage is brown, add in the "Louisiana Trinity" (onions, celery, bell pepper) and saute until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. Add the sauteed vegetables/sausage, the bay leaf, and the ham bone to the beans and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Simmer for at least 2 hours until the beans get creamy. Adjust seasonings as you go along, adding more to taste. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pan.

Serve over hot white rice, with French bread or corn bread on the side.

TIPS: If the beans are old -- 6 months or more -- they won't get creamy. Make sure the beans are reasonably fresh. If your red beans still don't get creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir. Also, Red Beans are always more flavorful after they have been allowed to sit refrigerated overnight and then reheated. You may have to add a small amount of water while reheating to create the right consistency.

Lasagna

I remember Mom making a couple of different versions of lasagna over the years. She even experimented with making her own noodles! When we were young kids, she would roll very small meatballs (according to the recipe Jimmy posted) to cook in the sauce and include in the lasagna. Later she made the meatballs larger and served them on the side along with Italian sausage that had also cooked in the sauce. This is my recipe, based on what Mom taught me.

This makes a 12" x 15" pan.

Make about 8 quarts of tomato sauce (obviously, I use the recipe that I posted)
Brown 10 -12 links of Italian sausage (hot or sweet, your choice). Add to sauce.
Make meatballs from 2 pounds ground beef (I use Mom's recipe). Brown them or bake them at 350 for 30 minutes, and add to sauce.

To 2 pounds of fresh ricotta, add 2 eggs, 1 cup grated parmesan cheese, 3 Tbsp parsley flakes, and salt and pepper to taste.

Grate 2 pounds mozzarella cheese (imported is best).

16-18 oz noodles (I use the Barilla brand flat lasagna noodles, which do not need to be cooked
first).

To put it all together:
Remove meat from sauce and refrigerate to be reheated later.
Place a thin layer of sauce in 12" x 15" pan, to prevent sticking.
Place a layer of noodles, 1/2 of the ricotta mixture, and a little less than 1/2 the mozzarella.
Cover with a generous amount of sauce.
Repeat layers.
Do one more layer of noodles, top with sauce and remaining mozzarella.

Bake, covered loosely with foil, at 350 degrees for 30 minutes. Uncover and cook for about 15 minutes more, until cheese is slightly browned.

Let sit for 15 - 20 minutes before serving.

Serve with meatballs and sausage, plenty of extra sauce and grated parmesan. Don't forget the Italian bread!

(These pics are Annie's Christmas Lasagna 2018.)

 





(This is John's lasagna, created with his first batch of sauce for 2017.)