The Best Pancakes: My Mom's Recipe!

Forgive me for dismissing all other pancake recipes in favor of my mom's pancake recipe. Trust me, after tasting this recipe you will need no other pancake recipes.

The stacks of pancakes are so tall and fluffy!

One technique that my mom always emphasizes is to hand mix the batter gently. No, beating or whipping. And it's okay if there are flour lumps left. It's better to have mixed the batter too little than too much.

The Best Pancakes 

3 cups Flour

2 TBS. + 1 tsp. Baking Powder 

2 tsp. Salt

2 TBS. Sugar

2 1/2 cups Milk

2 Eggs 

6 TBS. Butter, Melted 

In a large bowl mix together flour, baking powder, sugar, and salt.

In a large measuring cup mix milk, eggs, and butter together.

Combine the two mix. Stir until just starts to become cohesive. The batter will be thick.

Use a 1/4 cup scoop or ladle to pour onto hot griddle or skillet. 

Turn pancakes once you see a few bubbles have popped. Cook on the second side about a minute.

Makes 10-12 Servings.

Enjoy!

Onion Galette Recipe!

Here I am again reveling in the qualities of caramelized onions!

Several years ago I was talking to my mom on the phone and she told me about this dish that my sister had made called an Onion Galette. She said it was delicious. Ever since then I have wanted to try making one.

My time has come to try Onion Galette. I followed THIS RECIPE FROM Justine Doiron blog. It was very good. I would definitely like to make this again.

I made some minor changes to the recipe to customize it for myself. Like using a larger portion of pie pastry and using dried herbs.

The pie crust I used was one with less fat than my normal pie crust.

Pie Crust for Galette:

4 cups flour

1 cup butter

1 tsp. salt

2 TBS. vinegar

1 egg 

1 cup water 

In a large bowl mix the flour and salt.

Cut in the butter with a pastry blender.

In a liquid measuring cup blend the vinegar, egg and water.

Quickly stir the liquids into the flour mixture. 

Form 3 discs. Wrap in plastic and refrigerate for at least 15 minutes.

Onion Galette 

3 large onions thinly sliced (1 1/2 pounds)

1/4 cup olive oil

2 TBS. butter

1 tsp. salt

3 cloves garlic

1 tsp. Dried Thyme or 1 TBS. Fresh Thyme

1 tsp. Dried Rosemary or 1 TBS. Fresh Rosemary 

2/3 cup sour cream

1 egg for egg wash

In a large sauté pan heat oil and butter. 

Once butter has melted add the onions and salt to the pan and toss to coat the onions in oil. 

Cook on low for 45- 50 minutes, stirring occasionally.

Roll out the pie crust to about 14 inches round. Place the crust on a sheet pan and refrigerate until the onions are ready.

When the onions are almost done cooking add the garlic and herbs and cook a few more minutes just until the garlic is no longer raw.

Start preheating the oven to 375° F.

Remove the onions from heat and stir in the sour cream.

Scrape the onions onto the center of the pastry crust and spread out into a 10-11 inch area.

Fold the edges of the pastry over the border of the onions.

Place back in the refrigerator until the oven is preheated.

Beat the egg and use a basting brush to apply the egg wash to the crust.

Bake 45-50 minutes until the crust is golden.

Serve warm.

Enjoy!

Pumpkin Bars Recipe

 

My mom found this recipe when I was a tween. It was a go-to recipe when we needed something for a 4-h meeting snack. These bars are so moist and delicious. The flavors are so balanced and inviting. I will eat a whole pan by myself if I don't have anyone to help me eat it.

Pumpkin Bars

2 c. Sugar 

1 c. Vegetable Oil 

4 Eggs 

2 c. Pumpkin Puree 

2 c. Flour

2 tsp. Baking Powder 

1 tsp. Baking Soda

1 tsp. Cinnamon 

1/2 tsp. Ginger 

1/2 tsp. Nutmeg 

1/4 tsp. Cloves

Grease 11"×15"  jellyroll pan.

Mix all ingredients together until smooth.

Spread in pan and bake at 350° F. for 25-30 minutes. Frost when cool.

Frosting:

8oz. Cream Cheese, softened
6 TBS. Butter, softened 
1 tsp. Vanilla Flavor 
3 c. Powdered sugar 
Cream together butter and cream cheese until smooth. Add the vanilla and powder sugar and mix thoroughly.

Roasted Pumpkin Seeds

 

After all the pumpkins were processed I had 2 quarts of pumpkin seeds. If I only have a few seeds, I toss them with oil and salt and roast them. With this many seeds the effort of boiling them in salt water is worth the trouble. 

Step 1. Boil the seeds for 10 minutes in salt water: 1 TBS. of salt per cup of water. 

Step 2. Dry seeds well on a towel.

Step 3 +4.

Toss with a small amount of oil and roast in a single layer at 350° for 20ish minutes stirring a few times.

Allow to cool a few minutes before digging in. 

As you can see everyone here has been enjoying the bounty!

Thanksgiving Season And Pumpkin Pie Recipe!

 

I have so much to be grateful for!

1 Thessalonians 5:18 

 In every thing give thanks: 

for this is the will of God in Christ Jesus

concerning you.

Every year I make a turkey dinner sometime before Thanksgiving. We just can't wait!

This year our menu was a little extra than most years.

We had:

Turkey 
Mashed potatoes 
Gravy
Sweet potato casserole 
Green bean casserole 
Corn
Cranberry fluff 
Canned cranberry relish 
Pumpkin pie

Our favorite pumpkin pie recipe is the Libby's Famous Pumpkin Pie recipe. I am going to write it here for easy retrieval.

Libby's Famous Pumpkin Pie 
1 1/2 cups Sugar 
1 tsp. Salt
2 tsp. Cinnamon 
1 tsp. Ginger 
1/2 tsp. Cloves 
4 eggs
1 large can of Pumpkin Puree or 3 1/2 cups Home-processed pumpkin 
2 cans Evaporated Milk 

2 Unbaked Pie Shells (Pie crust recipe HERE)

Mix together sugar and spices. 

Blend in eggs, and then pumpkin. 

Slowly stir in the evaporated milk.

Pour evenly into prepared pie shells.

Bake at 425° F. for 15 minutes. Turn down the oven to 350° F. Bake for 40-50 minutes longer.

Cool for 2 hours before serving.

Puff Pastry Recipe!

 I recently learned how to make puff pastry when I made the Egyptian dessert, Umm Ali. I was very intimidated by the prospect, but it turned out to be much simpler that I expected. 

 Puff Pastry is laminated by many letter folds like croissant rolls, but unlike croissant rolls it is not leavened. It can be used as a pie crust or in fancier pastries. I am tempted to use puff pastry in all my pies from now on. I probably won't, but the puff pastry is SO much better!

I followed the recipe from the kitchen.com. They have really nice pictures of the steps over on their site that helped me understand how simple the process was.

This recipe makes one sheet of puff pastry. I think 2 sheets come in a package, but these may be larger than the packaged sheets, I can't speak to that.

Puff Pastry 

2 cups Flour 

1 tsp. Salt

2/3 cup Ice Cold Water

1/2 cup (1 stick) Butter 

Mix the flour and salt together.

Slowly sprinkle in the water while stirring.

Form a ball with the dough: flatten out and put in an airtight bag and chill in the fridge for 30 minutes.

In the meantime, make the butter malleable by taking cold butter, cutting it into large chunks, sprinkling with flour, putting it between two layers of wax paper and beating it with a rolling pin. Form the butter into a 4 inch square. The butter needs to be cool but not cold. Depending on your room temperature, you may need to chill it for 10 minutes before you seal it in the dough.

Encase the butter in the dough. On a floured surface roll the dough into a rectangle. Fold in thirds in the manner of a letter fold. Roll out again and fold once more. Refrigerate for 30 minutes.

Pull the dough out of the fridge and roll out and fold and roll out and fold again. Refrigerate for 30 minutes.

Pull the dough out of the fridge and roll out and fold and roll out and fold again. Refrigerate for 1 hour or overnight.

Roll out to 1/4" to 1/8" thick. cut into squares or diamonds and bake at 425° for 15 minutes unless you have a particular recipe that you are using the Puff Pastry in, then follow those recipe instructions.

Umm Ali Recipe

 

This is an Egyptian dessert called Umm Ali that I made recently for an International Supper that our Church hosted.

Umm Ali is a little bit like an Egyptian version of bread pudding. This was very good and I highly recommended it. I wasn't sure that I would like it but everything came together with a satisfying flavor and texture.

Puff pastry is baked and broken in pieces into a 9"×13" baking dish.

Among the puff pastry pieces raisins, coconut flakes, slivered almonds, and pistachios are layered.

Smear dollops of plain Greek yogurt over the conglomeration.

Heat the milk sauce and pour over the ingredients in the casserole dish.

Bake 15-20 minutes before it is removed from the oven it is broiled for 5-10 minutes to brown.

Umm Ali is best served fresh out of the oven.

This is the recipe that I was trying to follow: Hungry Paprika Page. 

I had to make a substitutions for one of the Egyptian ingredients and I had to convert all the measurements from metric to imperial.

Here is my version:

Umm Ali

1 pound of Puff Pastry 

6 1/3 cups Milk 

2 cups Whipping Cream 

1 1/4 cups Sweetened Condensed Milk 

3/4 cup Sugar

1/4 t. Cinnamon 

1/4 t. Cardamom

1 cup Slivered Almonds

1 cup Chopped Pistachios 

1 cup Shredded Coconut 

1 cup Plain Greek yogurt 

Bake puff pastry according to the directions on the package. Cool and set aside.

Heat the milk, cream, sweetened condensed milk, sugar, cinnamon and cardamom until steaming. Do not boil.

While the milk heats break the puff pastry in pieces and layer in a 9"×13" casserole dish with raisins, pistachios, almonds, and coconut flakes. Minimize the raisins on the top because they will burn at the broiling step.

Dollop the yogurt on top, evenly, and smear to spread.

Carefully pour over the hot milk solution.

Bake at 350°F. for 15-20 minutes.

Turn on broiler and broil 5-10 minutes until browned on top. 

Serve warm.

Enjoy!

Molasses Cookies | Recipe

 

Molasses Cookies

3/4 c. Butter, Softened

1 c. Brown Sugar 

1 Egg

1/4 c. Molasses 

2 c. Flour

2 t. Baking Soda 

1/4 t. Salt

1 t. Ground Cinnamon 

2 t. Ground Ginger

1/3 c. Sugar for Coating 

Cream together butter and sugar. Stir in the egg. Add the molasses. 

In a separate bowl stir together flour, baking soda, salt, cloves, cinnamon, and ginger. 

Combine the two mixtures. Chill the dough in the fridge for 1 hour.

Shape the dough into small balls. Roll the balls in the sugar for coating.

Place the sugar coated cookie balls on a baking sheet. 

Bake in a preheated 375°F. oven for 8-10 minutes.

Cool on baking sheet for 2 minutes and then remove cookies to a wire rack. 

Store in a airtight container...........if there are any left. ;)

Coleslaw Dressing Recipe!

 

I cobbled together this coleslaw dressing a couple weeks ago. It turned out really good. I am going to write it out here for future reference. I think it could be improved by the addition of a little black pepper. I'll include that in this this ingredient list even though I did not use black pepper in my version.

Coleslaw Dressing for 2 1/2 lbs. Shredded cabbage 

1 1/2 cups Mayonnaise 

1/2 cup Apple Cider Vinegar 

1/2 cup sugar

1/2 t. Ground Mustard 

1/4 t. Celery Seed

1/8 t. Black Pepper

Mix well and pour over shredded cabbage right before serving.

Peanut Butter Fudge Cake Recipe!

I made this cake last week for my birthday. It is one of my mom's recipes. I doubled the cocoa because I love chocolate. Talk about rich! Three sticks of butter in total, 2 cups of sugar and 3 cups of powdered sugar. I was afraid it would be too sweet, but it wasn't. It was delicious! And I would make it again without changing a thing (except that cocoa thing which I already did.)

Peanut Butter Fudge Cake Recipe 

1 c. Butter
1 c. Water
1/2 c. Cocoa 
2 c. Sugar
2 c. Flour 
1 t. Baking Soda
1 t. Salt
2 Eggs, Beaten
1/2 c. Buttermilk 
Peanut Butter Layer:
1/2 c. Peanut Butter
Frosting:
1/2 c. Butter
1/4 c. Cocoa Powder 
6 T. Buttermilk 
3 c. Powdered Sugar 
1 t. Vanilla Flavor

Boil butter, water, and cocoa. 
Mix together flour, baking soda, and salt together.
Pour boiled mixture over dry ingredients. Stir until smooth.
Combine eggs and buttermilk in measuring cup.
Add eggs and buttermilk to to batter, stirring constantly to prevent eggs from cooking.

Pour into greased 9×13 pan.
Bake at 350°F. 45-50 minutes.

While cake is baking boil butter, buttermilk, cocoa for frosting. Remove from heat, stir in powdered sugar.
Spread peanut butter over cake while still warm.
Pour frosting over peanut butter.
Allow to cool before serving.
Enjoy!

This is the same recipe as my mom's Texas Sheet Cake except you put it in a 13"×18" sheet pan.  Bake at 350°F. 25-30 minutes. Use the same frosting. Leave out the peanut butter.

Mr. In The Mid-west's Favorite Coffee Cake Recipe

 

This is Mr. In the Mid-west's favorite coffee cake that I make on Saturday mornings sometimes and for birthday breakfasts often. I thought maybe you'd like to try it sometime. It is super easy to throw together in the morning.

Betty Crocker Coffee Cake 

3 c. Flour

1 1/3 c. Sugar 

1T. +2 t. Baking Powder 

1 1/2 t. Salt

1/2 c. Oil

1 1/2 c. Milk

2 eggs

In a bowl mix together dry ingredients. 

Separately combine wet ingredients. 

Stir the two mixes together.

 Pour into a greased 9×13 pan. Sprinkle with TOPPING.

Bake at 375°F. for 25-30 min.

TOPPING:

2/3 c. Sugar 

1/2 c. Flour

2 t. Cinnamon 

6 T. Soft Butter 

Mix together until a crumbley texture is achieved.

I make a half size recipe and bake it in a smaller pan to fit my toaster oven.

Bisquets (Mexican Biscuit) Recipe

This unique biscuit is a sweet treat. The sweetness is more like an American scone than a American biscuit. The bisquet is made with a duality of leaveners; baking powder and yeast, from which it derives its unique texture; a little crumbley and a little tacky. These are very rich; lots of butter and eggs!

Bisquets 

2/3 c. Warm Milk

4 t. Yeast

4 c. Flour

1 c. Sugar

1 t. Salt

6 t. Baking Powder

1 1/2 c. Soft Butter

3 Eggs +1 for egg wash

1 t. Vanilla 

First mix the warm milk and yeast together to have it start activating.

Mix flour, sugar, salt, and baking powder together in a large bowl. Add the soft butter and mix until a course sandy texture is achieved.

Beat the eggs together with the milk mixture.

Add the wet ingredients to the dry ingredients and stir until combined.

Turn out on to floured surface. Knead just enough to bring it out of the rough dough stage.

Roll the dough out into a rectangle and give it a couple envelope folds. (I explain envelope folds in my croissant recipe HERE.)

Roll the dough a final time to about 3/4 inch thickness. Cut with biscuit cutter. Use a bottle cap to cut the inner circle. (I am not sure why this is done, but it is traditionally the design.)

Place on a sheet pan. Make egg wash with 1 egg and 1 teaspoon vanilla extract. Brush wash over bisquets. Rise for 1 hour. Before the bisquets go in the oven give them a final wash with the egg wash.

Bake at 400° F. 20-30 minutes.

Enjoy!

Huffman Pineapple Upsidedown Cake

 

This is my mom's pineapple upsidedown cake recipe. I am still not able to make pineapple upsidedown cake as well as my mother. Her cakes are the best. The caramel crust on her pineapple upsidedown cakes are so crisp and praline-like. She has made this cake probably a hundred times. When she melts the butter and sugar in the skillet she knows by experience how long to cook the mixture. She doesn't time it. She doesn't measure the temperature. So she can't tell me exactly how to replicate what she does. One of these days I am going to practice pineapple upsidedown cakes until I get it perfect like she does. Now I will have the recipe to do it right.

Melissa Huffman's Perfect Pineapple Upsidedown Cake 

1 stick of butter

1 3/4 cup of brown sugar

1 can pineapple rings 

1 jar of maraschino cherries

1 box plus 1/2 cup more from a second box of yellow butter recipe cake mix

3 eggs

1/3 cup oil

1 1/4 cup pineapple juice

Preheat the oven to 350°F.

Mix the cake mix with eggs and add oil and pineapple juice 

Melt butter in iron skillet and add brown sugar and spread evenly and turn off. Put pineapple rings and cherries in place. Pour cake batter over. 

Bake for 45 minutes or until tests clean. Turn out onto platter immediately.

In case you don't have box cake mix, I used the following and the cake part of the pineapple upsidedown cake was good.

Yellow Cake from Scratch 

2 cups all-purpose flour

3 ½ teaspoons baking powder

1 teaspoon salt

1 ½ cups white sugar

½ cup oil + 2 TBS. butter

3 eggs

1 1/4 cup pineapple juice (or how ever much pineapple juice you have plus enough sour cream to make 1 1/4 cups)

1 teaspoon vanilla extract

Tightwad Tuna Casserole

From the famous Tightwad Gazette, this is the tuna casserole that my mom made while I was growing up. I have found a few ways to make it even more tightwad-y.

Instead of using a canned cream soup I make a mock cream soup using the tuna juice from the drained tuna.

A note on using tuna juice for cream soup:

If I am using tuna canned in water, I will make a roux with butter and flour to thicken the soup. 

If I am using tuna canned in oil, I will thicken the soup with a flour and milk slurry. 

  For the topping the original recipe calls for soft bread crumbs and butter. I found these herbed stuffing mixtures on sale after the holidays for 69¢ a bag. I crumble this dry mix over the top for the topping. I don't feel the need to add butter. They have enough flavor and crunch without the butter.

  I learned from my mom to add frozen peas. My mom has never thought a meal is complete with out a vegetable. That is a good lesson. 

I always add the peas after the casserole is cooked to each plate. Some people like the peas mixed in and some like them to the side. Okay, the truth is that most the people in my family don't like peas period, so I serve them on the side and mix them in to my serving because that is the way I like them.

My Tuna Casserole Recipe 

7 oz. Pasta 

1/2 c. Milk or Broth

1/2 c. Mayonnaise 

1 c. 4oz. Melty Cheese, chunked 

1 10oz. Can Condensed Cream Soup -OR-

(Mock Cream Soup: 2 T. butter browned, add 2 T. flour cook for a minute add tuna juice and enough broth or milk to equal 2/3 c. of liquid. Season with 1/2 tsp. onion powder, salt, pepper, and 1tsp. each of lemon juice and Worcestershire sauce.)

1/2 tsp. Dill weed

6-8oz. canned Tuna, drained

Topping

Prepare pasta, follow package directions; drain set aside.

 Make mock cream soup, add milk or broth, mayonnaise, cheese, dill and tuna. Heat and stir until cheese is melted.

 Mix sauce into the cooked pasta. Pour into a 1 1/2 quart casserole dish. Sprinkle topping over and bake at 350° F. for 30 minutes. 6 servings.

Amy Dacyczyn uses this recipe to give a lesson on Tightwad cooking. The lesson can be found on pgs. 209+210 of The Tightwad Gazette copyright 1992. The original recipe is designed to be a time saving recipe. Amy altered it to make it more frugal, in so doing the results cost more time. I have found this to be true in many, many cases. You either pay with money or time. It's a trade off.

Amy's prices are lower than you can find today, of course. I find it interesting to see what prices used to be for pantry staples. I, also, find it fun to see how close I can get to the old prices.  

For cheese now days I like to buy it for $3/lb. It is hard to find it for that price where I live, but it is possible. In this recipe, though, I always use the melty processed cheese. I don't buy it often. Usually, it goes on sale around Superbowl Sunday and I buy a few blocks.

Back in Amy's day powered milk was cheaper than regular milk so she uses it for everything. I don't think powdered milk is cheaper than regular milk nowadays, thankfully, because I don't like the powdered stuff.

Amy always uses margarine. I won't buy margarine. If our finances are too tight for butter I will use chicken fat that I save in a jar in the fridge.

Original Recipe:

Mix and Match Seafood Casserole 

4-5 oz. Pasta

1/2 c. Dry White Wine or Milk

1/2 c. Mayonnaise  or Salad dressing 

1 c. Shredded American Cheese 

1 10 3/4 oz. can Condensed Cream of Celery, Shrimp, or Mushroom Soup 

1/2 tsp. Dill Weed

6-8 oz. Canned Seafood (tuna, salmon, crab, or shrimp), drained

Topping (below)

Preheat oven to 350° F. Prepare the pasta, following the directions on the package; drain and set aside. Mix white wine with mayonnaise. Add cheese, soup, and dill. Gently combine the noodles and the seafood with the most ingredients. Pour the mixture into a1 2/2 quart casserole dish. Cover and bake for 30 minutes. Remove the cover, top with Topping, and bake for an additional 5 minutes. Serve hot. 

Topping: Stir 2 TBS. melted butter into 1 cup of soft bread crumbs. You can also try 1 cup of crushed corn chips, cow meeting noodles, or french-fry onions, or 1/2 cup sliced almonds.

How Amy Dacyczyn changed it: 

Pasta: We use any pasta purchased on sale. We get it for 33¢/lb. I increase it by 2 oz. because the recipe makes too much sauce. 

Milk or Wine: Wine is more expense, but I like the flavor .

Mayonnaise or Salad dressing: Buy store brand for 99¢ per quart. You can make your own mayonnaise but the savings is marginal, and depends on the price of eggs. 

Cheese: Use any mild cheese purchases on sale. We always buy it for less than $2/lb. Shredded is usually more expensive, but not always. 

Condensed Cream Soup: costs 69¢ to $1.11 depending on type. Instead I make a mock cream of celery soup that costs 15¢. Melt 2 TBS. of margarine in sauce pan. Saute 2 TBS. chopped celery. Blend in 2 TBS. flour. Add 1/3 cup dry milk powder and 2/3 cup vegetable broth. Add salt and pepper to taste. Cook until smooth. 

Seafood: Tuna is the obvious choice. We stock up when it goes on sale for 44¢ per can.

Topping: Make your own bread crumbs. Save all your crusts, cereal, and cracker crumbs. Store in a bag in the freezer. Process in a blender or food processor. 

And that concludes our lesson on tightwad-ary for today. Go forth and save money while you feed your family!

Breakfast Pizza

 

This breakfast pizza is inspired by Casey's (the gas station) breakfast pizza. Their breakfast pizza is so good! I have thought about it a lot and I think what makes their breakfast pizza so good is the cheese sauce.

To make the cheese sauce I cut up about 8oz. of processed cheese (like Velveeta), and add about 1/4 cup of milk or broth, if I'm out of milk.

I stir this over med/low heat until everything is smooth and melted.

I would be willing to try jarred cheese spread like nacho cheese, but I rarely buy those products. I rarely buy processed cheese to begin with so I don't make recipes like this very often.

I use My Family's Favorite Pizza Crust Recipe. 

(Here's an abbreviate recap: 3 cups water, 1 1/2 T. salt, 1 1/2T. yeast,  6 1/2 cups flour. Stir barely, rise 2-5 hours. Refrigerate for upto 2 weeks.)

Spread the cheese sauce on the dough and top with things like; 

•cooked scrambled eggs, 

•breakfast sausage crumbles, 

•bacon pieces, 

•jalapenos, 

•bell peppers 

•and shredded cheese

Bake at 400° F. for 20 minutes.

Chocolate Cookies With Peanut Butter Chips Or Chocolate Chips Recipe

 This recipe came from the back of a Reese's peanut butter chip bag. I added chocolate chips because chocolate. 😋 I have doubled the recipe quantities from the original and used a combination of butter and oil.

1 cup Butter, softened 

1/3 cup Oil

2 cups Sugar

2 eggs

2 tsp. Vanilla Flavor 

2 cup Flour 

3/4 cup Cocoa Powder 

1 tsp. Baking Soda 

1/2 tsp. Salt

3 1/3 cup Peanut Butter Chips Or Chocolate Chips Or Combination 

Beat butter, oil, and sugar until well blended. Add eggs and vanilla; beat well. 

Add flour, cocoa, baking soda, and salt in a heap. Gently blend the heap of dry ingredients with one another (to distribute the baking soda, salt and cocoa amongst the flour) before mixing them into the butter mixture below. Stir until well combined. Stir in peanut butter or chocolate chips. 

Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8-9 minutes. Cool slightly; remove to wire rack. Cool completely.

Yeilds about 6 dozen cookies.

Meatballs Cooked In Sauce Recipe

Meatball Recipe 

1 lb. Ground Beef

1 lb. Ground Pork (or sausage)

3 TBS. Onion, Chopped

1/2 tsp. Salt

1/2 tsp. Pepper

1/4 c. Breadcrumbs 

1/4 c. Milk or Cream

1 Egg

Mix all ingredients together until well blended.

Form into balls about the size of a walnut.

Bake at 400°F. for 15 minutes on a sheet pan with shallow sides.

      ---OR---

Cook meatballs in sauce. This will add meat flavor to your sauce and dirty fewer pans.

Pour a layer of prepared spaghetti type sauce on the bottom of a large oven safe casserole dish that has a good lid. 

Place the meat balls in and then pour the rest of the sauce over top.

Cover with lid and bake at 350° for an hour. 

  --OR---

Simmer meatballs and sauce in a large pot with the lid ajar on the stovetop for half an hour or until meatballs are cooked through.