Porcupine Meatballs

Ingredients:

1 can of classic tomato sauce, 26oz (use your favorite brand)
1 cup water
1 clove garlic, crushed/minced
2 Tbs brown sugar
2 Tbs Worcestershire Sauce


1lbs ground beef
1/4 cup onion, finely chopped
2/3 cup white rice, uncooked
2/3 cup water
1 tsp salt
1/4 tsp pepper
1/4 tsp curry powder
1 Tbs Worcestershire Sauce
1 clove garlic, crushed/minced

1.) Combine the tomato sauce, water, garlic, brown sugar and worcestershire sauce in your crockpot
2.) In a medium size bowl combine the beef, onions, rice, water, salt, pepper, curry, worcestershire sauce and garlic and blend well. Then form into 16-20 Meatballs (about the size of a golf ball)
3.) Heat some oil in a large skillet and fry the meatballs until they are well browned, then transfer them to the crockpot.
4.) Cook on high for 50 minutes, then turn the pot on low and let simmer for another 45 minutes or until the rice in the meatballs is cooked
5.) Makes 6 servings

Breakfast Casserole á la uncle Junie

My husbands great uncle Harry King Jr. "Junie" was famous for his delicious breakfast casserole. This is his recipe. Hope you enjoy it as much as we do.

Ingredients:

1lbs sausage (e.g. Jimmy Dean)
3 cups croutons
2 cups milk
2 cups shredded cheddar cheese, divided
1 can cream of mushroom soup
1 Tbs ground mustard
4 eggs

1.) In a medium size skillet brown sausage, crumble and add into your casserole dish
2.) Pour the croutons over the crumbled sausage and spread them out evenly
3.) In a medium size bowl combine the milk, 1 cup shredded cheese, cream of mushroom soup, ground mustard and eggs and blend well with a wire whisk. Then pour the mixture over the croutons.
4.) Top with remaining cheese
5.) Cover with aluminum foil and let sit over night in the refrigerator
6.) Preheat oven to 350 and bake for 1 hour

This is easy to prepare the night before and taste super delish. And oddly enough it is even better if you serve it with maple syrup. Seriously! Just give it a try.

Lasagna

Here a easy and quick recipe for a fantastic Lasagna.

1lbs italian sausage
1/2 cup finely chopped onion
1/2 cup dry red wine
26oz of your favorite spaghetti sauce
1/2 tsp salt

1 cup cottage cheese
1 cup ricotta cheese
4 oz mozzarella cheese, cut in tiny cubes (IMPORTANT: Use the fresh kind of Mozarrella that comes in a container with liquid like the one from BelGioioso)
2 cloves crushed garlic
1 tsp freshly chopped basil
1/4 tsp mediterranean seasoning (McCormick Perfect Pinch)
1/4 tsp italian seasoning
1/2 tsp salt
1/8 tsp pepper
about 9-12 sheets of no cook Lasagna noodles
2 cups shredded cheese (I prefer Mozzarella-Provolone mix from Sargento)

1.) In a large skillet crumble the sausage and cook until browned, then add the chopped onions and cook for another 5 minutes until the onion is cooked.
2.) Meanwhile combine cottage cheese, ricotta cheese, chopped mozzarella, garlic, basil, mediterranean seasoning, italian seasoning and salt & pepper in a medium size bowl and blend well. Then set aside
3.) When the sausage-onion mixture is cooked add the red wine, spaghetti sauce and 1/2 tsp of salt and let simmer on low for about 5 Minutes
4.) Use a 8" x 11" casserole dish and layer as follows:

- Sauce mix, just enough to barely cover the bottom of the pan

- 3 to 4 sheets of Lasagna noodles

- 1/2 of the cottage-ricotta cheese mixture

- 1/2 of the remaining sauce

- 3 to 4 sheets of Lasagna noodles

- remaining half of the cottage-ricotta cheese mixture

- 3 to 4 sheets of Lasagna Noodles

- rest of the tomato sauce

- top off with shredded cheese

5.) Preheat oven to 350 F and bake Lasagna for about 45 minutes
6.) Makes about 10 servings