Sunday, December 22, 2013

Martha Washington Candy

This is a recipe my mother has been making since I was a child. It is one of my favorite holiday candies and it has become something of a tradition in our family. It's not difficult to make and once you've tried it you'll love it!
  1. 2 pounds sifted confectioners' sugar
  2. 1 can sweetened condensed milk
  3. 2 cups flaked coconut
  4. 1 stick butter or margarine, melted (4 ounces)
  5. 3 cups chopped pecans
  6. Dipping Chocolate, melted (It is easiest to use two cans of milk chocolate cake frosting, melted in the microwave.)
Mix all ingredients together, shape into balls just a bit larger than golf balls, then chill until the batter has hardened. Dip chilled balls in dipping chocolate and let cool. Store in airtight container in refrigerator.

Sunday, December 15, 2013


This is a very simple recipe for meatballs that I got from an Italian lady I worked with at General Telephone in the mid-eighties. It adds a bit of zest to any spaghetti dinner you’re planning. Also, if you’re looking for a really good recipe for hamburgers to zip your old one, you can always mix this up and shape them into patties which you can then grill or fry according to your personal preference. However you choose to serve this one, it will not disappoint.

Extra-virgin olive oil
1 large onion, finely diced
2 Tablespoons Salt (Use the tablespoon from your kitchen utensil drawer, not your measuring spoons.)
2 cloves garlic, smashed and chopped
A big pinch of crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmesan cheese
1/4 cup finely chopped fresh Italian parsley leaves
1 cup breadcrumbs   
1/2 cup water
Preheat the oven to 350 degrees.
Coat a large frying pan with olive oil, add the onions and 1 tablespoon salt, and sauté over medium heat for about 5 to 7 minutes. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
In a large bowl combine the meats, eggs, Parmesan, parsley and bread crumbs. You’ll need to get in there with your hands to thoroughly mix the ingredients. Add the onion mixture and another tablespoon of salt, and continue mixing. Add the water and mix the whole thing again. The mixture should be quite wet.
Shape the meat into desired size. The meatballs should be about the same size as a golf ball. Coat your frying pan with olive oil again and bring to a medium-high heat. Brown the meatballs on all sides. Then place them on a cookie sheet and bake them for about 15 minutes or until the meatballs are cooked all the way through.
Makes 18-20 meatballs depending on how large or small you shape them.
If you haven’t made your own pasta sauce, use the bottled brand of your choice. My current favorite is the Tomato, Garlic, and Onion variety of Ragu. Add your meatballs to the sauce and cook over medium heat in a sauce pan until hot.
This is really good served on a bed of Fettuccine noodles, sprinkled generously with Parmesan cheese, and garlic bread.