August 18, 2017
Planning an end of summer gathering? This #FoodFriday is perfect for you!
The Paulist Women’s Club* at St. Paul the Apostle Catholic Community in Los Angeles provided these appetizer recipes in “The Cookbook According to St. Paul’s.”
1 oz. Packaged frozen chopped spinach, defrosted and well-drained
½ chopped parsley
1 tsp. black pepper
1 tsp. salt
3 tbs. onion, chopped
¾ cup sour cream
3 tbsp. cream cheese
1 package or can cream of leek soup
Place all ingredients in a blender and whirl to a smooth paste. Refrigerate for 24 hours before serving.
3.5 cups Bisqiuck
1 lb. bulk hot sausage
10-16 oz. cheddar cheese grated
Mix all ingredients together with hands. Work together until well-blended. Shape into bite sized pieces and place on a cookie sheet. Bake in pre-heated oven at 350 degrees for 20 minutes (can be cooked ahead and frozen).
4 lbs. ground beef
2 lbs. pork sausage
8 tbsp. onions, chopped
4 cups soft breadcrumbs
4 tsp. paprika
4 cloves garlic, crushed
8 eggs, well-beaten
1 tsp. nutmeg
3 46 oz. cans of tomato juice
Salt & pepper
Mix all ingredients except juice and flour together thoroughly. Heat tomato juice and salt and pepper. Stir well. Place a layer of flour in a pie tin. Make small meatballs. Roll in flour and put in simmering tomato juice. A large soup kettle or two will be needed to handle quantity of meatballs without them crumbling in juice. Simmer one hour, gently turning meatballs over to prevent sticking. Freezes well. Yields 200-230 cocktail-sized meatballs.
Suggestion: Use one quarter of the recipe for entrée sized meatballs to serve eight.
*Now known as Parents Working for Children.
Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #FoodFriday post!