marinara annunziata

spare ribs - pork or sausage

meatballs
ground chuck (3 lbs)
crumbled bread
2 eggs
grated cheese (1/2 c)
salt, pepper, garlic, parsley

2 cans (28 oz each) concentrated crushed tomatoes with basil
1 15oz can tomato sauce
1 12oz can tomato paste

brown ribs and meatballs

brown garlic and onion
remove garlic unless minced
remove meat

add all tomoato products and 1 large can water
add salt, sugar, pepper and basil
put meat back and simmer few hours with lid on pot loosely

meatballs

1 lb ground meatloaf mix

1 egg 

1/4 cup milk 

1/2 cup breadcrumbs 

1/2 teaspoon salt 

1 teaspoon oregano 

1 tablespoon fresh parsley 

1/2 teaspoon garlic powder 

1/2 teaspoon fresh ground pepper 

1/4 cup grated parmesan cheese 

 

1 Mix all ingredients in a large bowl by hand. 

 2 Use your bare hands for best results. 

3 Roll meatballs to about the size of a golf ball. 

4 Drop raw meatballs into large (I use a stock pot) pot of sauce. 

5  Simmer for about 3 hours.

Baked eggs in ham cups

Baked Eggs and Mushrooms in Ham Crisps
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 TBSP unsalted butter
1/2 tsp salt
1/4 tsp black pepper
2 TBSP creme fraiche or sour cream
1 TBSP finely chopped tarragon
12 slices Black Forest or Virginia Ham w/out the holes (10 ozs)
12 large eggs
** Preheat oven to 400 degrees
** Prepare mushrooms and shallots in butter w/ Salt and Pepper in a large heavy skillet over moderately high heat, stirring until mushrooms are tender and the liquid that they give up is evaporated, about 10 minutes. Remove from heat and stir in Fraiche and tarragon.
** Fit one slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups) Divide mushroom mix among cups and crack one egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs w/ S&P and remove (w/ ham) from muffin cups carefully, using two spoons or small spatulas.

Puff pancakes

2 Tbsp butter
3 eggs
3/4 cup milk



3/4 cup flour
3/8 tsp salt

Directions

Preheat oven to 475 degrees F.
Add butter to a 9" pie pan and heat in the oven until butter is melted: do not burn butter.

In a blender, combine remaining ingredients until smooth. Pour into pie pan and return to oven. Bake for 12 minutes until side puff up and turn light brown. Cut into 8 wedges and serve as you would a pancake.


Number of Servings: 8