MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Patrick Anthony's Meatballs
Categories: Beef, Breads, Cheese, Pasta, Herbs
Yield: 2 Servings

1 sl White bread; crusts removed,
- torn
+=SOAKED IN=+
1 tb Cold water
225 g Minced beef
1 md Egg; lightly beaten
1 tb Chopped fresh parsley
25 g Freshly grated Parmesan
- cheese; more to serve
1 cl Garlic; crushed
2 ts Chopped fresh oregano
- leaves
+=OR=+
1 ts Freeze-dried oregano
Italian pesto
2 tb Olive oil
320 g Jar pasta sauce; any tomato
- flavour
200 g Dried penne

Squeeze the soaked bread dry in your hand, then combine
in a bowl with the minced beef, egg, parsley, Parmesan,
garlic, oregano and seasoning. Mix well, then form the
mixture into eight meatballs and flatten slightly. Heat
a large pan of salted water for the pasta.

Heat the oil in a frying pan, and brown the meatballs on
all sides - this will take about 5 minutes. Meanwhile,
heat the pasta sauce in a pan. Spoon off any excess oil
from the meatballs, add the meatballs to the tomato
sauce and simmer gently for 10 minutes, until they are
cooked through and there is no pink meat.

Cook the pasta, according to the directions on the
packet, while the meatballs are simmering. Drain, then
stir the pesto into the pasta.

Place the meatballs on a bed of pasta, garnished with
dressed. Top with freshly grated Parmesan cheese, and
serve with Italian-style bread.

RECIPE FROM: http://www.waitrose.com

Uncle Dirty Dave's Archives

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... I'm like a stray cat. If you feed me, I don't leave.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Anthony & Vic's Cevapcici
Categories: Beef, Lamb/mutton, Vegetables, Pastry, Herbs
Yield: 24 Servings

500 g Beef mince
500 g Lamb mince
1 lg Onion; finely diced
5 cl Garlic; crushed
1/2 c Jvar; more to serve *
1 tb Sweet paprika
1 tb Sea salt
1 1/2 ts White pepper
4 Sheets puff pastry; thawed
1 lg Egg; lightly whisked
2 tb Milk

* Croatian roasted sweet pepper relish

Heat the oven to 400ºF/205ºC.

Combine the beef and lamb mince, onion, garlic, ajvar,
sweet paprika, salt and pepper in a large bowl. Using
your hands, mix until well combined.

Combine the egg and milk in a bowl and set aside.

Cut each pastry sheet in half. Roll 125 g of the mince
mixture into a log shape the same length as the pastry.
Lay the mince along one long edge of the pastry and
brush the other long edge lightly with egg wash. Roll
the pastry to enclose and press gently to seal. Repeat
with remaining pastry and mince.

Cut into even size pieces and place the rolls on to a
greased baking tray, seam side down. Brush the sausage
rolls with egg wash and transfer to the oven.

Bake for 25-30 minutes or until golden and cooked
through. Serve with remaining ajvar.

RECIPE FROM: https://origin.tenplay.com.au

Uncle Dirty Dave's Archives

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... A chief danger in life is that you may take too may precautions.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)