Cajun Meatball Fricasee

This is from Cook's Country. It is quite good and makes a nice change from the regular idea of meatballs derived from Italian or Swedish roots.

They say it serves 4-6 but we were able to put half of it in the freezer for another meal later. So I'd say it serves 8 ... and with two pounds of hamburger, that makes sense. Also, we're going to halve the amount of broth called for when we make it again. There was no way that was cooking down enough to be the texture of cream. Even brothy it was good though.


Cajun Meatball Fricasee

Step 1 — Meatballs
22 saltines, crushed finely
1 cup milk
2 tablespoons Worcestershire
2 pounds ground chuck
2 ounces Parmesan
1 tablespoon creole seasoning
1-1/2 teaspoons thyme
1 teaspoon pepper

Preheat oven to 425°. Line jellyroll pan with foil, set wire rack in pan and spray with cooking spray.

Whisk saltines, milk and Worcestershire together. Let sit for 5 minutes to soften crackers. Whisk until smooth paste forms. Add remaining ingredients and mix thoroughly with hands.

Divide into 24 scant ¼-cup portions. Roll with wet hands into meatballs and evenly space on rack. Roast until lightly browned on top, about 25 minutes.

Step 2 — Roux
1⁄3 cup vegetable oil
1⁄3 cup flour

Heat oil in Dutch oven over medium-high heat. Stir continually for entire roux making: stir in flour and cook until mixture is color of peanut butter, 2-5 minutes. Reduce heat to medium and continue cooking until milk-chocolate brown, 5-10 minutes.

Step 3
1 onion, chopped
1 green bell pepper, chopped
1 rib celery, chopped
2 slices bacon, cut into ½-inch pieces
6 scallions, white and green separated and sliced thinly
3 garlic cloves, minced
1/2 teaspoon creole seasoning
2 cups chicken broth (original recipe - 4 cups)
1 tablespoon Worcestershire
White rice, cooked
Tabasco, to taste

Stir in onion, bell pepper, celery and bacon and cook until softened, 7-10 minutes.

Stir in scallion whites, garlic and creole seasoning and cook until fragrant, 1 minute.

Whisk in broth and Worcestershire. Bring to boil over medium-high heat.

Step 4
Add meatballs to stew; reduce heat to low and cook, covered, about 20 minutes. Uncover; increase heat to medium-high and cook until thickened to texture of heavy cream, 8-12 minutes. Serve over rice, sprinkled with scallion greens, with Tabasco on the side.

Lime Crinkle Cookies

These are from Taste of the South magazine which we've found to be a great source for simple, tasty recipes. Rose says these remind her of Fruit Loops. They are just plain good.


Lime Crinkle Cookies

Step 1
1 cup sugar
1/2  cup unsalted butter, melted and cooled for 10 minutes
1/2 teaspoon vanilla
1 large egg + 1 large egg yolk, room temperature
2 tablespoons lime zest
2 tablespoons lime juice

Whisk together sugar, butter, and vanilla until well combined.

Whisk in egg and yolk. Beat in zest and lime juice. (May look slightly curdled; it’s ok.)

Step 2
2 cups flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ginger

Sift all together and add to sugar mixture in two additions, folding until well combined. Cover and refrigerate for at least 2 hours.

Step 3
1/3 granulated sugar
1/2 cup powdered sugar

Preheat oven to 325° and line jelly roll pans with parchment paper. Put sugars in separate bowls.

Shape dough into 1” balls. Roll in granulated sugar, then roll in powdered sugar.

Place 2 inches apart on baking sheets. Bake 10-12 minutes, until edges are set and cracks have formed. Cool completely on pans.

Summer Corn Salad

My mother got this from somewhere on the internet but I can't track it down. However, I share it here as a good, different summer salad.


Summer Corn Salad

Step 1
6 ears of corn, cooked as Corn Off the Cob

Drain and cool.

Step 2
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup julienned fresh basil leaves

Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper.

Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.