In this issue:

Friday's Recipe: *Make-Ahead Barbecued Meatballs*
Requests & Replies from Subscribers:   Baked Ranch Chicken

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* Exported from MasterCook *

Make-Ahead Barbecued Meatballs

Recipe By : Real Food for Real People
Serving Size : 12     Preparation Time :0:00
Categories : Beef             Main Dish
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meatballs:
3 pounds Ground Beef
1 cup Quick Cooking Oats
1 cup Crackers -- crushed
1/2 cup Onion -- chopped
12 ounces Evaporated Milk -- (1 can)
2 Eggs
2 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
2 teaspoons Salt -- or to taste
1/2 teaspoon Black Pepper
 
Barbecue Sauce:
2 cups Ketchup
1/2 teaspoon Liquid Smoke Flavoring
1/4 cup Onion -- chopped
1 cup Brown Sugar
1/2 teaspoon Garlic Powder

Combine all ingredients (for meatballs). Mixture will be soft. Shape into walnut-sized
balls. Arrange in a single layer on wax paper-lined cookie sheets. Freeze until solid and
store frozen Meatballs in freezer bags. (makes about 80 meatballs).

Combine all ingredients for barbecue sauce and stir until sugar dissolves. To serve, place
20 - 30 Meatballs in a 9 x 13 inch pan and pour Sauce over Meatballs. Bake at 350
degrees F for 1 hour.

Note: These are very versatile and may be added to spaghetti sauce and simmered until
done, or cooked with a mushroom soup sauce in the oven and served with mashed
potatoes.

Source: "Best of the Best from Oregon Cookbook"
Copyright: "2002, by Quail Ridge Press, Inc."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 606 Calories; 36g Fat (53.3% calories from fat);
25g Protein; 46g Carbohydrate; 2g Dietary Fiber; 136mg Cholesterol; 1213mg Sodium.

Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2
Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
I’m looking for cheese ball recipes using cheddar cheese. The ones I have use only cream
cheese and I’m looking for variety.

Susan
    

 
I need ideas for Super Bowl weekend! This is the first time we have done anything at our
house for it, and I want to do it up right! Help!

Brittney
   

Kaylin,

Do you have a good recipe for hot wings? Also, is there any place you can get the
boneless chicken wings? Or a way to "make them" yourself from boneless chicken parts? I
like the hot wings that don't make my tonsils bleed- so no really hot ones, please. Thank
you.

Pam
    

~ Subscriber Responses ~
 

Nancy asked about a fake snow substance. The absorbent material in disposable diapers
and similar sanitary products is a polymer known as sodium polyacrylate. In diapers it is
likely finely ground, however, the same material is sold for horticultural use under trade
names such as "Aquakeep". It is coarser in texture. The only concern I have is that it
absorbs many times its own weight of water, and could form a sludge. I think a better
alternative would be the soil lightening product "Perlite". Both are available in garden
shops. I think the latter is cheaper.

Jack Poulter On an Island in the Pacific                     jpoulter@islandnet.com
  

This is for Ray who wanted easy empanadas. My husband and I love these and they are
so easy to make! The recipe says to make on flat surface and transfer to a baking sheet.
I found it easier to make them directly on the baking sheet.

Kathy                   KatyS1@aol.com

Green Chile Beef Empanadas
Quick Fix Meals with Robin Miller- Beef it Up

2 (9-inch) refrigerated pie crusts
2 cups cooked shredded beef
1 cup shredded Monterey jack cheese
1 (4-ounce) can diced green chiles

Preheat oven to 425 degrees F. Unroll pie crusts onto a flat surface. Top each quadrant of
crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making
even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie
crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal
sections. Pinch around the edges with a fork to seal. Transfer empanadas to a baking
sheet and make small slits in the top of each one to allow steam to escape during
cooking. Bake 8 to 10 minutes, until crust is golden brown.
 

Baked Ranch Chicken

6 - 8 boneless chicken breasts
1 package dry ranch dip/dressing mix
1 cup fine unseasoned bread crumbs
1 cup Monterey Jack cheese, shredded
1/2 cup milk

Combine ranch dip mix, bread crumbs and cheese and toss. Dip chicken breasts in milk
and then into bread crumb mixture. Place in a 13 x 9-inch baking dish that has been
coated with non-stick spray and bake at 350 degrees for 40 - 45 minutes.

Patty                    pkift@evenlink.com
 

Caryn wanted a recipe for overnight cinnamon rolls. This isn't out of the Pillsbury book but it
is off a Gold Medal Flour bag years ago, as you tell by the use of the word icebox.  It
makes 2 pans and I usually frost one and make the other Carmel Pecan.

Frosted Cinnamon Icebox Rolls

2 packages active dry yeast
1/2 cup warm water (105 - 115)
2 cups lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup vegetable oil or shortening
1 egg
5 - 6 cups SELF RISING Flour
4 tablespoons butter or margarine, softened
1/2 cup sugar
1 Tablespoon plus 1 teaspoon cinnamon

Powdered Sugar Frosting
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Frost 1 pan of rolls

Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, the oil, egg and 2 to 3 cups of
the flour.. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto well floured board, knead until smooth and elastic, 8 to 10 minutes. Place
in greased bowl, turn greased side up. Cover and let rise in warm place until doubled, about
1 1/2 hours. (Dough is ready if an indention remains when touched.) Grease 2 9" x 13"
pans. Punch dough down, divide into halves. Roll 1 half into rectangle, 12" x 10". Spread
with half of the butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half of the mixture
over rectangle. Roll up , beginning at wide side. Pinch ed of dough into roll to seal. Stretch
to make even. Cut roll into 12 slices. Place slightly apart in one pan. Wrap pan tightly with
heavy duty foil. Repeat with remaining dough. Refrigerate at least 12 hours but not longer
than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double,
about 30 minutes. Bake as directed below. Heat oven to 350. Remove foil from pans. Bake
until golden, 30 to 35 minutes. Frost with powdered sugar icing while warm. 24 rolls.

CARAMEL PECAN ICEBOX ROLLS: Omit powdered sugar frosting. Before rolling dough
into rectangle, heat 1 cup brown sugar (packed) and 1/2 cup butter or margarine until
melted, remove from heat. Stir in 2 tablespoons light corn syrup. Divide caramel mixture
between pans. Sprinkle each with 1/2 cup pecans, halves or chopped, your preference.
Roll dough, slice refrigerate and bake as directed. Immediately invert pan on large tray. Let
pan remain over rolls 1 minute so caramel drizzles over rolls.

ORANGE MARMALADE ROLLS: Omit butter, sugar-cinnamon mixture and powdered
sugar frosting. Before rolling dough into a rectangle, beat 2 cups powdered sugar, 1/2 cup
orange marmalade and 1/4 cup butter or margarine, softened, until smooth and creamy.
Spread each rectangle with 1/3 cup of the marmalade mixture. Roll dough, slice and
refrigerate and bake as directed. Frost with remaining marmalade mixture while warm.

Travis                       tdmorris@htcomp.net
  

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