#1061 - Veal Pork Loaf

(by Shirley McNevich)

2 lbs. ground fresh veal
1 lb. ground fresh pork
3 eggs
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/2 cup chopped parsley
1/2 can Campbell's cream of mushroom soup
1/2 cup to 1 cup breadcrumbs (enough to shape it into a loaf)

In a bowl add veal and pork--mix with your hands. Beat eggs slightly in a bowl--add to veal mixture. Add salt, pepper, chopped onion, and chopped parsley to the veal mixture--mix with your hands. Add 1/2 can of mushroom soup and breadcrumbs--mix with your hands. Add as many breadcrumbs as you need and re-work until it's stiff enough to make a loaf. Cut mixture in half and use your hands form two loaves from the veal mixture. Place each loaf into a separate greased loaf pan--add 1/4 cup to 1/2 cup water to each loaf pan. Bake at 350 degrees for 45 minutes to 1 hour (or until browned). Slice to serve--serve with mushrooms, tomato sauce, ketchup--whatever you like.

#683 - Spaghetti and Meatballs

(by Shirley McNevich)

Meatballs: 1/2 lb. ground beef, 1/2 lb. ground pork, 1/2 lb. ground veal, 3 slices of Italian bread (soaked in milk and then squeezed dry), 1/2 of a medium onion (chopped), 2 TBSP minced parsley, 1 tsp. garlic powder, 1/2 cup grated Romano cheese, 2 eggs, vegetable oil.

Spaghetti/sauce: 1/3 cup olive oil, 3 garlic clove halves, 1/2 of a medium onion (chopped), 2 - 28oz. cans crushed plum tomatoes, 2 basil leaves, 1/2 tsp. oregano, salt and pepper (to your taste), 1/4 cup water, 1 lb. Barilla spaghetti.

In a bowl add ground beef, ground pork, ground veal, chopped onion, parsley, garlic powder, eggs, and Romano cheese. Break the milk-soaked Italian break into bite sized pieces and add to the mixture. Use your hands to knead (but not squeeze) all of the ingredients. Once mixed, shape into your favorite size of meatballs. In a saucepan (must be large enough to hold all meatballs in a single layer) add 1/4" of vegetable oil. Add the meatballs in a single layer to the saucepan and gently turn each so they are coated with vegetable oil. Place the saucepan in a preheated 450 degree oven. As they brown on top, use tongs to gently turned them until browned on all sides. Once browned, turn heat back just enough to keep the meatballs warm.

Heat the olive oil in a large pot over medium heat--add garlic cloves and chopped onions--cook until the garlic and onions are see-through. Add the crushed tomatoes, basil leaves, oregano, water, salt and pepper--stir and bring to a boil, then turn heat back to simmer and simmer for 45 minutes, stirring occasionally. While the sauce is simmering, in a large pot add 1 TBSP salt and fill with water--bring water to a boil and cook the spaghetti to your taste (al dente, etc.). Drain the spaghetti. Remove the bay leaves and garlic cloves from the sauce. Use a spaghetti serving utensil to place spaghetti on each plate, add sauce to the top. Place a few meatballs on top of the sauce before serving. Serve with Parmesan cheese as a side.

#31 - Homemade Polish Pigeons

(by Millie Barilla)

Makes approx. 23 pigeons.

1 pound ground beef
1 pound ground pork
1 pound ground veal
1 medium onion
1/2 cup chopped fresh parsley
1 cup Minute white rice (RAW--do not cook)
1 large head cabbage
1 tsp. salt
1 tsp. pepper
1 quart tomatoes (either stewed or home canned)
2 cans Campbell's tomato soup
2 eggs
3 TBSP Worcestershire sauce

Mix by hand - beef, pork, veal, salt, and pepper. Add two eggs slightly beaten and mix by hand. Add parsley, chopped onion, Worcestershire sauce, and rice (uncooked). Use hands and mix everything thoroughly. Set aside.

Remove as much of cabbage core as you can and remove first two layers of cabbage head (do not throw away). In a large pot, place cabbage head in and cover with water. Add 1 tsp. salt. Boil the cabbage until you can get the leaves off and they are pliable (not too soggy). Trim the stem part of the leaves off (keep after removing) so cabbage bends easier.

In a large second pot, place trimmed cabbage stems in the bottom of the pot as well as the first two layers of cabbage that you removed earlier. Put 2-3 TBSP of meat filling mixture onto each cooked cabbage leaf and tuck in the corners. Secure it like a napkin by rolling it. Place them in the pot with the extra cabbage.

In a bowl, stir the tomatoes and tomato soup until thoroughly mixed. Pour this mixture into the pot with the rolled pigeons and cabbage. Put a lid on the pot and put in oven. Bake for 2 hours at 375 degrees until cabbage is done (test with a fork).

Extra pigeons can be frozen.