"frankenstein" Recipe

[Kitchen Witch]

Here's a little cooking game that I thought would be nice for those who would like to participate!

THE ONLY RULE IS - YOU MAY ONLY ADD ONE INGREDIENT TO THE RECIPE!

I will start the recipe off - and then each participant will add an ingredient and a proper measurement AND WHEN WE HAVE A COMPLETED LIST OF INGREDIENTS - LAST PERSON HAS TO ENTER THE DIRECTIONS TO THE RECIPE!

So here goes our first "Frankenstein" Recipe and I would like to start with the first ingredient:

4 1/2 c. flour




what would you like to add to the recipe???? Remember - only one ingredient per participant!!!

Kitchen Witch

[Shadows]

4 pickled pigs feet

[b-man]

Great idea K\W...

here's my contribution:

2 (3.4 ounce) packages instant vanilla pudding mix


this could still work...in my recipe for ??? it calls for 4-1\2 cups of flour, but we will have to make due!

B-man

Pickled Pigs Feet? Hmmmm...now I remember what else besides anchovies that my stomach will reject! But maybe with vanilla pudding and...nah, won't work either.

Originally Posted by Kitchen Witch

Here's a little cooking game that I thought would be nice for those who would like to participate!

THE ONLY RULE IS - YOU MAY ONLY ADD ONE INGREDIENT TO THE RECIPE!

I will start the recipe off - and then each participant will add an ingredient and a proper measurement AND WHEN WE HAVE A COMPLETED LIST OF INGREDIENTS - LAST PERSON HAS TO ENTER THE DIRECTIONS TO THE RECIPE!

So here goes our first "Frankenstein" Recipe and I would like to start with the first ingredient:

1 1/2 c. flour




what would you like to add to the recipe???? Remember - only one ingredient per participant!!!

Kitchen Witch

[Kitchen Witch]

Thanks B-Man -

You've got a good recipe there I bet!!!!

I changed to 4 1/2 c. flour - and I like the sound of pudding!

MMMMMMMM - I wonder what it is??

Keep the recipe handy - others may want to know what your is!

Let's see what we come up with!

Kitchen Witch

[horselover]

1 ( 20 oz. ) can crushed pineapple

Hawaiian pickled pigs feet goop!

[b-man]

Great! I will be sure to keep it handy...I may even have posted it before...(hint)!

Never found anyone that complained on the outcome, thus far!

This is a wonderful idea to encourage the members and guests get into some fun participation!

B-man

Originally Posted by Kitchen Witch

Thanks B-Man -

You've got a good recipe there I bet!!!!

I changed to 4 1/2 c. flour - and I like the sound of pudding!

MMMMMMMM - I wonder what it is??

Keep the recipe handy - others may want to know what your is!

Let's see what we come up with!

Kitchen Witch

[slcolman]

4 cups rum

You have to have liquid with pudding, right?

[Aline]

I'm throwing in 3 large eggs !

[Ohiojude]

OK, here is my contribution, wait I have to go to the fridge...

1/4 c butter (do not use margerine)

j

[gin-gin]

Flour, eggs, vanilla pudding, rum and pickled pigs feet - yum. Hmm, how about adding 1 cup of dark brown sugar?

[patm099]

Let's fire this puppy up and add 2 tsp ground cayennne. Spices make everything taste better.

[maddog]

Huummm!, like how's this turning so far; here's my.
2- 1 1/2 pg. of raisins.

[Kitchen Witch]

WOW - What a selection of ingredients!!!

Hmmmmmmmmmmmm - let's see what we can come up with (YIKES!)

Well B-Man - it looks like you may have been heading in this direction:

Award Winning Soft Chocolate Chip Cookies

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.


I won't bother with the measurements - the ingredients are enough of a challenge!!


Dark brown sugar, crushed pineapple, butter, eggs - maybe:

PINEAPPLE UPSIDE-DOWN CAKE

1/2 c. brown sugar
2 T. butter or margarine
1 can (30 oz.) pineapple slices - substituting crushed pineapple
10 maraschino cherries
2 c, cake flour - sifted
2 T. baking powder
1/4 t. salt
1/4 c. shortening
1 c. sugar
1 egg - beaten
1 t. vanilla
3/4 c. milk

Sprinkle brown sugar in bottom of well-greased pan. Dot with butter. Drain pineapple. Place slices in pan with cherry in center of each pineapple slice. Sift together flour, baking powder and salt. Cream shortening. Add sugar gradually and beat until fluffy. Add egg and vanilla and beat well. Add flour mixture, a little at a time, alternately with milk. Pour batter over fruit. Bake at 350* F. until brown, approximately 50 to 60 minutes. Turn upside down on serving plate.



We could use the pineapple, rum, eggs and raisins:

PINEAPPLE COCONUT RUM CAKE
1 white cake mix (without pudding)
4 eggs
1/3 c. oil
1/2 c. dark rum
1 pkg. instant coconut cream pudding
1/4 c. water
1 lg. size can crushed pineapple in its own juice (approximately 1 1/2 c.)
1 1/2 c. flaked coconut

TOPPING:
1 lg. container Cool Whip
1 sm. can crushed pineapple in its own juice
1 pkg. instant coconut cream pudding
1/3 c. dark rum
2 c. flaked coconut

Mix together above ingredients in a bowl according to cake instructions. Add and mix together: Pour into 9"x13" cake pan and bake at 350 degrees for approximately 30 to 35 minutes. Cool cake thoroughly, I put it in the refrigerator overnight after it is cool to chill it. Mix topping together and spread on cake, sprinkle with flaked coconut.


or maybe:

TROPICAL COFFEE CAKE
1/4 c. brown sugar
1/2 tsp. cinnamon
2 tbsp. brown sugar
2 c. Bisquick
2 tbsp. sugar
2 tbsp. butter
1 egg
2/3 c. milk
Pineapple glaze

1/2 c. shredded coconut

PINEAPPLE GLAZE:
1/2 c. crushed pineapple
1/4 c. brown sugar
3 tbsp. butter

Mix 1/4 cup brown sugar and cinnamon; set aside. Sprinkle greased 9 inch square pan with 2 tablespoons brown sugar. Combine Bisquick, sugar, butter, egg and milk; beat vigorously 1/2 minute. Spread half the batter in pan. Sprinkle with sugar-cinnamon mixture. Spoon remaining batter over sugar, spreading carefully. Pour glace over batter and sprinkle with coconut. Bake 25 minutes at 350 degrees. Serve warm. Combine; heat to boiling, stirring constantly. Boil and stir 3 minutes.


or even:

PINEAPPLE RAISIN CAKE

1/2 c. butter or margarine, room temperature
1 c. sugar
2 eggs
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1/2 c. dark raisins
4 slices canned pineapple
1/2 c. juice drained from pineapple
1/2 c. sugar

Moist and full of flavor, this cake keeps very well. Bake it in an attractive tube-type mold or a 6-cup ring mold. For 1 cake you will need: TIPS: This cake is a good choice if you want to bake a cake a day ahead. It actually improves with 24 hours of standing, although it is also delicious served while still hot. Cream butter and sugar until light. Add eggs and beat until fluffy. Stir together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with the milk. Mix until batter is smooth. Stir in the raisins. Cut pineapple into 1/2 inch pieces and add to the batter. Turn into a well-buttered and floured 6 cup fancy cake or ring mold. Bake at 350 degrees for 45 to 50 minutes or until cake tests done in the center. Meanwhile, heat juice from pineapple and sugar to boiling. Remove cake from oven and immediately pour pineapple syrup over. Allow to stand 5 minutes; then turn out onto cooling rack.


If the pineapple were slices instead of crushed:

Grilled Pineapple with Rum and Raisin Ice Cream

Ingredients:

A 250 ml butter
B 750 ml brown sugar
250 ml dark rum
15 ml vanilla
5 ml cinnamon
5 ml allspice
C 3 pineapple, peeled, cored and cut in 3/4 inch rounds
D 250 ml raisins

Method:

1. Melt butter in a large heavy bottomed saucepan over medium heat.
2. Whisk in 'B' and cook about 10 minutes, whisking often.
3. Brush pineapple slices with some of the sauce, reserve the rest of sauce.
4. Cook on hot BBQ 3 to 4 minutes per side.
5. Add raisins to remaining sauce. Place 1 slice of pineapple on each plate and top with ice cream and sauce.

Rum and Raisin Ice Cream

Ingredients:

A 125 ml (1/2 cup) rum
250 ml (1 cup) raisins
B 1 litre (4 cups) heavy cream
500 ml (2 cups) milk
C 250 ml (1 cup) brown sugar
12 egg yolks
15 ml (1 tblsp) vanilla

Method:

1. Soak A for an hour.
2. Heat B in a heavy bottomed saucepan.
3. Meanwhile, in a large bowl mix together C.
4. Add hot cream mixture to yolk mixture in a slow stream, whisking. Return custard to pan.
5. Cook custard over low heat, whisking constantly, until thickened and coats the back of a wooden spoon, about three minutes.
6. Pour custard through a fine sieve, cool slightly and stir in rum raisin mixture.
7. Freeze in an ice cream machine.

This is a recipe for making pickled pigs feet which includes cayenne pepper:

Pickled Pig Feet

3-4 pounds split pig feet
1/2 cup sweet pickle juice
1/2 cup brown sugar
1 1/2 cup cider vinegar
1-2 teaspoons ground cloves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional)


Boil pig feet in enough water to cover well until tender.
In separate pot mix all remaining ingredients, bring to a boil.
Pour most of the water off pig feet, replace that liquid with vinegar mixture, bring to a boil, then simmer on low for 20-30 minutes.

Comments: May double or increase vinegar mixture as needed, if you are cooking a larger amount of pig feet.

But since the pigs feet are already pickled - whoever wants to (NOT ME!!!) can just eat them!!

[Kitchen Witch]

OK - let's try this again!!!

Don't worry about the measurements but what would YOU make by adding an ingredient to this weeks "frankenstein" recipe??



Let's start with:


FRUIT COCKTAIL



Add an ingredient and even a recipe using both ingredients!!

The next participant can add an ingredient and even a recipe using all three ingredients!

And so on...................................

[b-man]

OK...I will choose to add BUTTER as an ingredient to go along with Fruit Cocktail.



Krispy Kreme Bread Pudding with Butter Rum Sauce



2 doz. Krispy Kreme donuts
1 (14 oz) can sweetened condensed milk
2 (4.5 oz) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9 oz) box raisins
1 pinch salt
1 or 2 tsp. ground cinnamon

Butter Rum Sauce - recipe follows.

Preheat oven to 350 dgr.

Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled.

Top with Butter Rum Sauce.

Butter Rum Sauce:
1 stick butter
1 lb. box confectioners sugar
Rum, to taste

Melt butter and slowly stir in confectioners sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.



Enjoy!

OK...who''s next to step up with an ingredient and recipe which includes FRUIT COCKTAIL and BUTTER?

Regards,

B-man

Originally Posted by Kitchen Witch

OK - let's try this again!!!

Don't worry about the measurements but what would YOU make by adding an ingredient to this weeks "frankenstein" recipe??



Let's start with:


FRUIT COCKTAIL



Add an ingredient and even a recipe using both ingredients!!

The next participant can add an ingredient and even a recipe using all three ingredients!

And so on...................................

[Aline]

Originally Posted by Kitchen Witch

Here's a little cooking game that I thought would be nice for those who would like to participate!

THE ONLY RULE IS - YOU MAY ONLY ADD ONE INGREDIENT TO THE RECIPE!

I will start the recipe off - and then each participant will add an ingredient and a proper measurement AND WHEN WE HAVE A COMPLETED LIST OF INGREDIENTS - LAST PERSON HAS TO ENTER THE DIRECTIONS TO THE RECIPE!

So here goes our first "Frankenstein" Recipe and I would like to start with the first ingredient:

4 1/2 c. flour

what would you like to add to the recipe???? Remember - only one ingredient per participant!!!

Kitchen Witch

I guess that I misunderstood your "frankenstein" recipe game. I was under the impression that a "frankenstein" recipe was to be MADE from the ingredients that we posted, not posting recipes that contain the same ingredients. Maybe we can invent a good recipe to call our own. Then if someone actually tries it and makes appropriate adjustments, voila! An original RSN members recipe! (Members can submit their own opinion of directions and then an actual good RSN members recipe can be chosen.) But then, we'd have to include ingredients that compliment each other seriously, because would you actually eat the recipe below? LOL You said "Last person has to enter the directions to the recipe." - I thought would be something such as:

4-1/2 cups flour
4 pickled pigs feet
2 (3.4 ounce) pkgs instant vanilla pudding
1 (20 oz) can crushed pineapples
4 cups rum
3 large eggs
1/4 cup butter
1 cup dark brown sugar
2 tsp ground cayenne
2 (1-1/2 pkg) of raisins

Coat the pickled pigs feet with 2 cups flour. In skillet, brown the pigs feet on all sides in the butter. Simmer the pigs feet in 2 cups rum for 3 hours. Remove from liquid and pull off all the meat.

Combine the remaining 2-1/2 cups flour, eggs, and 1-1/2 cups rum to form a smooth batter. Make little bundles of the meat with your hands and drop in the batter. Deep fry until golden brown; drain on paper towels.

Combine the instant pudding mix with the crushed pineapples, remaining 1/2 cup rum, brown sugar, cayenne and raisins. Bring mixture to low simmer until sugar dissolves and all is well combined.

To serve, place pickled pigs feet balls on platter with a small bowl of spicy pineapple vanilla rum sauce for dipping.

Now...if you're going to actually try this recipe, let us know how it tastes! LOL

[Kitchen Witch]

VERY GOOD ALINE!!!!

This was originally meant to be ingredients to make one item - but the pigs feet really threw it off! I was hoping that by changing it more members would want to get involved. You did an excellent job with the ingredients! Now that is RSN Original by Aline!!!!

And B-Man - GOOD RECIPE!

Now let's see who has a recipe using fruit cocktail and butter and ????????????

Kitchen Witch

[Shelley E Bodnar]

I say a botlle of wild turkey, you'll need it to get this stuff down!!!!!!

[patm099]

Well, if you're going for a fruitcake, you certainly can use the fruit cocktail and the butter. And I suppose you could replace the liquid with wild turkey (but what about the non alcoholic--excuse me non drinking chefs?) But what can you do with my ingredient (one cup sour cream) to make it interesting?

[Kitchen Witch]

Pat - I don't know if I am right or wrong with this - but I interpreted Shelley's bottle of wild turkey as something to drink after enjoying Aline's Original! So I am going ask if you would like to post a recipe using fruit cocktail, butter and sour cream. We will need to see if Shelley was adding to the new recipe (with the fruit cocktail) or Aline's Original. Shelley - which recipe was it for?? Thanks for the participation - we can have some good recipes and like B-Man said - RSN Original!!

KW

[Ohiojude]

RE:I guess that I misunderstood your "frankenstein" recipe game. I was under the impression that a "frankenstein" recipe was to be MADE from the ingredients that we posted, not posting recipes that contain the same ingredients. Maybe we can invent a good recipe to call our own. Then if someone actually tries it and makes appropriate adjustments, voila! An original RSN members recipe! (Members can submit their own opinion of directions and then an actual good RSN members recipe can be chosen.) But then, we'd have to include ingredients that compliment each other seriously, because would you actually eat the recipe below? LOL You said "Last person has to enter the directions to the recipe." - I thought would be something such as

I agree w/Aline I was thinking the same thing. And I like the idea of making whatever we come up with, so count me in on that!
j

[patm099]

KW,
I, too, thought that a "frankenstein" recipe would be made up of listed ingredients. And while Aline's recipe is certainly original, I don't think even my family with the cast iron stomachs could handle that one.

Per your request, and taking a few liberties with the ingredients, here is my recipe for the ingredients listed:

Sour Cream Fruit Cocktail Pound Cake (With a Kick)

1 pkg. Duncan Hines Butter Recipe cake mix
1 cup dairy sour cream
1/3 cup butter
1/2 cup sugar
1/4 cup Wild Turkey
4 eggs
1 (16 oz) can fruit cocktail, well drained

In a large bowl, blend cake mix, sour cream, butter, Wild Turkey, sugar and eggs. Beat at high speed for 2 minutes. Gently fold in fruit cocktail. Pour in a greased and floured 10 inch tube or bundt pan. Bake at 350 for 45-55 minutes until cake springs back when touched lightly. Cool right side up for about 25 minutes then remove from pan.

GLAZE:

1 c. powdered sugar
1 Tbsp lemon juice
1 Tbsp Wild Turkey

Blend together and drizzle over cake.




As for what to do with the remainder of the Wild Turkey, I'm sure ya'll can decide for yourselves (LOL).

[Kitchen Witch]

Pat -

This is wonderful! Now we have TWO RSN Originals!!!

Anyone else with a recipe to share????????????

KW

[Kitchen Witch]

Hi All!!!!

Let's see what you can make with the following - remember - add an ingredient and a recipe using those ingredients. Let's have some fun with:


Chili sauce



Kitchen Witch

[patm099]

Ingredient: grape jelly

Sweet & Sour Meatballs

2 pounds lean ground beef
1 tablespoon parsley flakes
2 teaspoons dried leaf oregano
2 teaspoons dried leaf basil
1/4 teaspoon garlic salt
1/2 cup bread crumbs
.
Sauce:
1 cup chili sauce
1/3 cup lemon juice
1/3 cup grape jelly
PREPARATION:

Mix all ingredients together; shape into 1-inch balls. Brown in a large skillet. Place meatballs in a baking pan.
Combine sauce ingredients; add to meatballs and bake at 350° for 30 to 35 minutes or in the crockpot 6-8 hours on low (2 1/2 hours on high). Can also use sauce to make sweet & sour "lil smokies". Great for a party.

[cheese4fun]

Originally Posted by cheese4fun

hi all

love each of these recipes(not sure if would make) i think there should be a iron chef challenge on how many recipes you can get/use from the ingredients/items offered .

" with a stomach like mine who has time to dine."

[Kitchen Witch]

Very good recipe Pat!!

[Kitchen Witch]

Here's TWO ingredients for the next frankenstein recipe.

What can you come up with using

pistachio nuts AND maraschino cherries??????

Get your thinking caps on for this one!!!!

[LisaCarol]

Ice Cream topped with cherries...pistachio ice cream was one of my late mother's favorites.




1 1/4 cups pistachio
2 1/2 cups milk
3 eggs
1 cup sugar
1 cup heavy cream whipped
1 teaspoon almond extract
1 teaspoon vanilla extract

Shell the pistachio. Blanch the nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1 minute. Drain, and peel the pistachios. Blend the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. Pour into a saucepan. Cook over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle. Let the mixture cool and add vanilla and almond extracts. Stir and Fold in whipped cream.
Freeze according to ice cream maker instructions.

[Shelley E Bodnar]

Originally Posted by Kitchen Witch

Pat - I don't know if I am right or wrong with this - but I interpreted Shelley's bottle of wild turkey as something to drink after enjoying Aline's Original! So I am going ask if you would like to post a recipe using fruit cocktail, butter and sour cream. We will need to see if Shelley was adding to the new recipe (with the fruit cocktail) or Aline's Original. Shelley - which recipe was it for?? Thanks for the participation - we can have some good recipes and like B-Man said - RSN Original!!

KW

SHELLEY WAS REFERING TO THE PICKLED PIGS FEET ONE.THAT ONE SOUNDS LIKE A WILD TURKEY RECIPE TO GET DOWN AND I DON'T DRINK. ALSO BEING A TRUE BORN AND BRED SOUTHERN GIRL WHO LOVES MY SOUTHERN FOOD AND SOUL FOOD. I WON'T TOUCH PICKLED PIGS FEET. GIVE ME A FRIED PORK CHOP WITH MASHED SPUDS & GRAVY ANY DAY. ANYWAYS I HOPE THAT EXPLAINS MY WILD TURKEY ADDITION. LOL. SORRY IT TOOK SO LONG I HAVE BEEN IN THE HOSPITAL FOR MAJOR SURGERY AND AM HOME RECOOPING FOR MY NEXT 8 HEAD SURGERYS( BAD CAR ACCIDENT W/ CAR BAG MALFUNCTION). I MISSED YOU GUYS!!!!!!!

[Kitchen Witch]

It's nice to see you back! We missed you too! I was in a bad car accident - with extensive head and body damage - I know what you are going through. But I will pray for your speedy recovery and that all well be well for you!

Fried pork chops, spuds and gravy - hmmmmmmmm - sounds dang good to me girl!! That's a good home cooked meal!!

Take care and keep us posted on your progress.

Kitchen Witch

[patm099]

Shelley,
Us southerners have to stick together. Since my "wild turkey" days are long gone, the only other thing I could do with wild turkey would be to find a real one and deep fry it southern style. I don't do the pickled pig's feet either--not my favorite part of the pig.

We are definitely glad you are back. Your guardian angel and the good Lord were certainly with you at your accident. Will add you to our church prayer list.

Like KW said, please keep us posted. It will be nice to hear your progress.

Wishing you all the best,
Pat

[rhodry69]

1 - 4 Oz Can Anchovies

[Kitchen Witch]

rho - I LOVE ANCHOVIES!!!! I have been wishing for some lately too. How about some meatballs with anchovies???


* 1 ea Hard roll
* 3/4 c Water
* 1 lb Ground beef; lean
* 1 ea Bacon; strip diced
* 4 ea Anchovy fillets; diced
* 1 ea Onion; small chopped
* 1 ea Egg; large
* 1/2 ts Salt
* 1/4 ts Pepper; white
* 1 x -----------broth------------
* 6 c Water
* 1/2 ts Salt
* 1 ea Bay leaf
* 1 ea Onion; small peeled halved
* 6 ea Peppercorns
* 1 x -----------gravy------------
* 1 1/2 tb Butter or margarine
* 1 1/2 tb Unbleached flour
* 1 tb Capers
* 1 ea Lemon juice; of 1/2med.lemon
* 1/2 ts Mustard; prepared
* 1 ea Egg yolk; large
* 1/4 ts Salt
* 1/4 ts Pepper; white


Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon anchovy fillets onion egg salt and pepper. Mix thoroughly. Prepare broth by boiling the water seasoned with salt bay leaf onion and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon set aside and keep warm. Gravy: To prepare gravy heat butter in a frypan and stir in flour. Cook for 3 minutes stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers lemon juice and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter.



or another version:



2 pounds ground pork or beef or veal, or a mixture
1 1/2 cups fresh breadcrumbs
1/2 cup milk (can be low fat)
2 eggs
1 cup very finely minced onion (about 1 medium onion)
4 anchovy fillets, finely minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 quarts beef broth or bouillon
6 tablespoons butter or vegetable oil
1/2 cup flour
3 tablespoons fresh lemon juice
3 tablespoons capers, drained if packed in vinegar brine, rinsed well if packed in salt
Freshly ground black pepper

In a large bowl, combine the meat, breadcrumbs, milk, eggs, onion, anchovies, salt and pepper. Starting with a fork, blend all the ingredients together, then using your hands, mix them very well.

Shape the meat mixture into 2-inch balls. You should have from 20 to 24.

In a 5-quart saucepan or stove-top casserole, bring the broth or bouillon to a boil. Drop in the meatballs and, uncovered over high heat, let the liquid come back to a simmer. When it does, lower the heat so the liquid simmers briskly, but isn?t at a rolling boil, and let the meatballs cook for 15 minutes.

With a slotted spoon, remove the meatballs from the liquid, place on a platter or in a bowl and set aside.

In a small saucepan, melt the butter over medium-low heat (or heat the oil slightly), then blend in the flour. Cook, stirring frequently, until the flour turns a light brown, about 5 minutes. Remove from the heat, let the flour and oil or butter mixture cool slightly, then beat in, with a whisk, a couple of cups of the meatball cooking broth. Then beat this thickened broth into the main pot of broth.

Add the lemon juice and capers to the gravy, bring to a simmer and simmer, stirring constantly, for 2 minutes.

Return the meatballs to the gravy and simmer a few minutes to re-heat them.

Serve very hot, with lots of bread for dunking or over egg noodles



heck - I'll just take the can of anchovies, drain, flake and spread on crusty Italian bread that has a very ight coating of olive oil, lots of garlic, fresh minced parsley and broil for a few minutes to heat through....mmmmm

[rhodry69]

i'm not that brave with anchovies. love them on pizza when i'm in the mood for 'eyebrows'. lol caesar salad of course, i have a schnitzel sauce that i use that calls for anchovies and my tapenade recipe as well.

meatball recipe looks interesting though.

rho

[Kitchen Witch]

Funny thing - many times a recipe will call for anchovies and they really don't have that "anchovy" taste in the recipe!