Hi All,

A teenage family member that we rarely see will be visiting for a few days
this month.

I would like to make spaghetti and meatballs for dinner for one evening, but
this kid isn't likely to eat it unless it's pretty basic - no surprises.

Any ideas for this, especially mild meatball recipes?

Thanks for any help.

Woofs
---- Posted via Pronews.com - Premium Corporate Usenet News Provider ----
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On Fri, 05 Dec 2008 09:36:44 -0600, Woofs wrote:

> Hi All,
>
> A teenage family member that we rarely see will be visiting for a few days
> this month.
>
> I would like to make spaghetti and meatballs for dinner for one evening, but
> this kid isn't likely to eat it unless it's pretty basic - no surprises.
>
> Any ideas for this, especially mild meatball recipes?
>
> Thanks for any help.
>
> Woofs

chef boy-ar-dee.

your pal,
blake

On Dec 5, 9:36*am, Woofs > wrote:
> Hi All,
>
> A teenage family member that we rarely see will be visiting for a few days
> this month.
>
> I would like to make spaghetti and meatballs for dinner for one evening, but
> this kid isn't likely to eat it unless it's pretty basic - no surprises. *
>
> Any ideas for this, especially mild meatball recipes?
>
> Thanks for any help.
>
> Woofs
> * * * *---- Posted via Pronews.com - Premium Corporate Usenet News Provider ----http://www.pronews.comoffers corporate packages that have access to 100,000+ newsgroups

One word: Stouffer's.

N.

On Dec 5, 10:52*am, Nancy2 > wrote:
> On Dec 5, 9:36*am, Woofs > wrote:
>
> > Hi All,
>
> > A teenage family member that we rarely see will be visiting for a few days
> > this month.
>
> > I would like to make spaghetti and meatballs for dinner for one evening, but
> > this kid isn't likely to eat it unless it's pretty basic - no surprises.. *
>
> > Any ideas for this, especially mild meatball recipes?
>
> > Thanks for any help.
>
> > Woofs
> > * * * *---- Posted via Pronews.com - Premium Corporate Usenet News Provider ----http://www.pronews.comofferscorporate packages that have access to 100,000+ newsgroups
>
> One word: *Stouffer's.
>
> N.

Or Hormel or Armour
Lynn n Fargo

Lynn from Fargo said...

> On Dec 5, 10:52*am, Nancy2 > wrote:
>> On Dec 5, 9:36*am, Woofs > wrote:
>>
>> > Hi All,
>>
>> > A teenage family member that we rarely see will be visiting for a few
>> > d
> ays
>> > this month.
>>
>> > I would like to make spaghetti and meatballs for dinner for one
>> > evening
> , but
>> > this kid isn't likely to eat it unless it's pretty basic - no
>> > surprises
> . *
>>
>> > Any ideas for this, especially mild meatball recipes?
>>
>> > Thanks for any help.
>>
>> > Woofs
>> > * * * *---- Posted via Pronews.com - Premium Corporate Usenet N
> ews Provider ----http://www.pronews.comofferscorporate packages that
> have access to 100,000+ newsgroups
>>
>> One word: *Stouffer's.
>>
>> N.
>
> Or Hormel or Armour
> Lynn n Fargo


Hey, go easy on the kid! Olive Garden.

Andy

"Woofs" > wrote in message
...
>
>
> Hi All,
>
> A teenage family member that we rarely see will be visiting for a few days
> this month.
>
> I would like to make spaghetti and meatballs for dinner for one evening,
> but
> this kid isn't likely to eat it unless it's pretty basic - no surprises.
>
> Any ideas for this, especially mild meatball recipes?
>
> Thanks for any help.
>
> Woofs

Go to any local Italian joint that has red checkered table cloths and fake
grape vines.

Dimitri

Dimitri wrote:
>
> "Woofs" > wrote in message
> ...
>>
>>
>> Hi All,
>>
>> A teenage family member that we rarely see will be visiting for a few
>> days
>> this month.
>>
>> I would like to make spaghetti and meatballs for dinner for one
>> evening, but
>> this kid isn't likely to eat it unless it's pretty basic - no surprises.
>>
>> Any ideas for this, especially mild meatball recipes?
>>
>> Thanks for any help.
>>
>> Woofs
>
> Go to any local Italian joint that has red checkered table cloths and
> fake grape vines.
>
> Dimitri
Or even better to insure an industrial taste just take him to one of the
heavily advertised big box restaurants.

George wrote on Fri, 05 Dec 2008 14:21:08 -0500:

> Dimitri wrote:
>>
>> "Woofs" > wrote in message
>> ...
>>>
>>> Hi All,
>>>
>>> A teenage family member that we rarely see will be visiting for a
>>> few days this month.
>>>
>>> I would like to make spaghetti and meatballs for dinner for one
>>> evening, but this kid isn't likely to eat it unless it's
>>> pretty basic - no surprises.
>>>
>>> Any ideas for this, especially mild meatball recipes?
>>>
>>> Thanks for any help.
>>>
>>> Woofs
>>
>> Go to any local Italian joint that has red checkered table
>> cloths and fake grape vines.
>>
>> Dimitri
> Or even better to insure an industrial taste just take him to one of
> the heavily advertised big box restaurants.

You have the right of it. I have been assured by a knowledgeable
contributor that spaghetti with meatballs is not an Italian dish.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Well, he probably wouldnt even notice the subtle nuance of a mix of
pork,beef and veal!
I suggest getting some decent hamburger, mixing it with some
Parm-in-the-green-can, a good hand-full, an egg...salt and pepper, of
course and a shake of garlic powder. If Parseley isnt TOO
avant-garde....throw in a handful of chopped fresh pasley.

Make your "balls", then brown on all sides either in a skillet with
olive oil OR on a baking sheet in the oven until browned.

If you use the oven method, turn them once after about 10 minutes on
400, then go for another ten minutes.

Throw in a jar of Prego and pour over some linguine or spaghetti.

Sounds pretty good to me, actually....wish I had some right now.

Lass

On Dec 5, 9:36*am, Woofs > wrote:
> Hi All,
>
> A teenage family member that we rarely see will be visiting for a few days
> this month.
>
> I would like to make spaghetti and meatballs for dinner for one evening, but
> this kid isn't likely to eat it unless it's pretty basic - no surprises. *
>
> Any ideas for this, especially mild meatball recipes?

Here ya go!

* Exported from MasterCook *

Italian Meatballs

Recipe By : Damsel in dis Dress
Serving Size : 10 Preparation Time :0:00
Categories : Meatloaves/Meatballs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds extra lean ground beef
1/2 pound ground pork
2 large eggs -- lightly beaten
1/2 cup rolled oats
1 teaspoon minced garlic
1/4 cup minced fresh parsley
1/2 teaspoon dried oregano
1/4 teaspoon black pepper


In a large bowl, combine all ingredients thoroughly. Shape into 1
1/2" meatballs. Bake at 375°F until cooked through. Drain. Cover
with Harry's Tomato Sauce; cover and simmer 30 minutes.

Serve on crusty rolls with mozzarella cheese, or over spaghetti.

Cuisine:
"Italian-American"
Yield:
"30 meatballs"

- - - - - - - - - - - - - - - - -
- -


* Exported from MasterCook *

Harry's Tomato Sauce

Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : Sauces/Gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel -- (Carol's addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced

1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.

2. Empty the tomatoes into a large saucepan on medium heat and mash
them. Stir in the vegetable mixture. The resulting blend should be
quite thick & look reddish with traces of green & yellow visible. When
it starts to bubble turn down the heat & simmer uncovered for about
90 minutes, stirring occasionally, until it has reduced & blended into
a sauce.

3. Add in the wine and continue to simmer for a few more minutes. Stir
in the parsley simmer for 5 more minutes. Taste and adjust seasonings
and remove from heat.

4. The sauce may now be served over pasta or stored in the
refrigerator in tightly capped 28 ounce jars.

Cuisine:
"Italian"

- - - - - - - - - - - - - - - - -
- -

"James Silverton" schrieb :
> George wrote on Fri, 05 Dec 2008 14:21:08 -0500:
>
>> Dimitri wrote:
>>>
>>> "Woofs" wrote :
>>>> Hi All,
>>>>
>>>> A teenage family member that we rarely see will be visiting for a few
>>>> days this month.
>>>>
>>>> I would like to make spaghetti and meatballs for dinner for one
>>>> evening, but this kid isn't likely to eat it unless it's
>>>> pretty basic - no surprises.
>>>>
>>>> Any ideas for this, especially mild meatball recipes?
>>>>
>>>> Thanks for any help.
>>>>
>>>> Woofs
>>>
>>> Go to any local Italian joint that has red checkered table
>>> cloths and fake grape vines.
>>>
>>> Dimitri
>> Or even better to insure an industrial taste just take him to one of the
>> heavily advertised big box restaurants.
>
> You have the right of it. I have been assured by a knowledgeable
> contributor that spaghetti with meatballs is not an Italian dish.

The oldest recipe of "Italian Spaghetti and Meatballs" seems to
have been published in the "Macaroni Journal" (the Minneapolis-based
organ of the National Macaroni Munufacturers Association) on
October 15th., 1929.
(I'll post the recipe if someone wants it)

Does anyone know of an older recipe ?

Cheers,

Michael Kuettner

Damsel in dis Dress said...

> Here ya go!


Damsel???

Rubbing eyes in disbelief!

It's been so long, why I oughtta <Thwack> you for leaving me here all by
mself! <VBG>

Best,

Andy

On Dec 5, 1:32 pm, "James Silverton" >
wrote:
> George wrote on Fri, 05 Dec 2008 14:21:08 -0500:
>
>
>
> > Dimitri wrote:
>
> >> "Woofs" > wrote in message
> . ..
>
> >>> Hi All,
>
> >>> A teenage family member that we rarely see will be visiting for a
> >>> few days this month.
>
> >>> I would like to make spaghetti and meatballs for dinner for one
> >>> evening, but this kid isn't likely to eat it unless it's
> >>> pretty basic - no surprises.
>
> >>> Any ideas for this, especially mild meatball recipes?
>
> >>> Thanks for any help.
>
> >>> Woofs
>
> >> Go to any local Italian joint that has red checkered table
> >> cloths and fake grape vines.
>
> >> Dimitri
> > Or even better to insure an industrial taste just take him to one of
> > the heavily advertised big box restaurants.
>
> You have the right of it. I have been assured by a knowledgeable
> contributor that spaghetti with meatballs is not an Italian dish.
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

You would never convince an authentic American of Italian descent of
that. I will say when we traveled in Italy, we had lots of spaghetti,
but never had it with meatballs and red sauce.

N.

(Lass Chance_2) wrote:


>I suggest getting some decent hamburger, mixing it with some
>Parm-in-the-green-can, a good hand-full, an egg...salt and pepper, of
>course and a shake of garlic powder. If Parseley isnt TOO
>avant-garde....throw in a handful of chopped fresh pasley.


Lass -

Many thanks! That will be most acceptable to him - even the parsley.

Thanks for taking the time to reply. I appreciate it.

Woofs
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Damsel in dis Dress > wrote:


>Here ya go!


Thank you, Damsel. This looks like good stuff that will suit him just fine.
Thanks for taking time to help me.

Namaste,
Woofs


Click here every day to feed a rescued animal:
http://www.theanimalrescuesite.com/
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On Dec 5, 2:33*pm, Andy > wrote:
> Damsel in dis Dress said...
>
> > Here ya go!
>
> Damsel???
>
> Rubbing eyes in disbelief!
>
> It's been so long, why I oughtta <Thwack> you for leaving me here all by
> mself! <VBG>
>
> Best,
>
> Andy

Hiya Pookie!

On Dec 5, 3:42*pm, Woofs > wrote:
> Damsel in dis Dress > wrote:
>
> >Here ya go!
>
> Thank you, Damsel. * This looks like good stuff that will suit him just fine.
> Thanks for taking time to help me.
>
> Namaste,
> Woofs

Namaste (folding hands and bowing)

Damsel in dis Dress said...

> On Dec 5, 2:33*pm, Andy > wrote:
>> Damsel in dis Dress said...
>>
>> > Here ya go!
>>
>> Damsel???
>>
>> Rubbing eyes in disbelief!
>>
>> It's been so long, why I oughtta <Thwack> you for leaving me here all by
>> mself! <VBG>
>>
>> Best,
>>
>> Andy
>
> Hiya Pookie!


Re-hi!

<smootch>

Andy

In article >,
"Michael Kuettner" > wrote:

> "James Silverton" schrieb :
>
> > You have the right of it. I have been assured by a knowledgeable
> > contributor that spaghetti with meatballs is not an Italian dish.
>
> The oldest recipe of "Italian Spaghetti and Meatballs" seems to
> have been published in the "Macaroni Journal" (the Minneapolis-based
> organ of the National Macaroni Munufacturers Association) on
> October 15th., 1929.
> (I'll post the recipe if someone wants it)
>
> Does anyone know of an older recipe ?
>
> Cheers,
>
> Michael Kuettner


Out of curiosity, Michael, is there any reference to the Creamette
company in the information you're referencing?
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Damsel in dis Dress > wrote:

> Here ya go!
>
> * Exported from MasterCook *
>
> Italian Meatballs

Hi, stranger! What do you think you are doing, posting recipes here?!
They are totally out of place here!

Bubba

On Dec 6, 12:00*am, (Victor Sack) wrote:
> Damsel in dis Dress > wrote:
>
> > Here ya go!
>
> > * * * * * * * * * * * * Exported from MasterCook *
>
> > * * * * * * * * * * * * * * Italian Meatballs
>
> Hi, stranger! *What do you think you are doing, posting recipes here?!
> They are totally out of place here!
>
> Bubba

You know me, Bubba. I'm a rebel. And hi yourself! I lost EVERYONE'S
e-mail addresses in a freak computer mishap. I'll get in touch with
ya.

Carol

"Melba's Jammin'" schrieb :
> "Michael Kuettner" wrote:
>
>> "James Silverton" schrieb :
>>
>> > You have the right of it. I have been assured by a knowledgeable
>> > contributor that spaghetti with meatballs is not an Italian dish.
>>
>> The oldest recipe of "Italian Spaghetti and Meatballs" seems to
>> have been published in the "Macaroni Journal" (the Minneapolis-based
>> organ of the National Macaroni Munufacturers Association) on
>> October 15th., 1929.
>> (I'll post the recipe if someone wants it)
>>
>> Does anyone know of an older recipe ?
>>
>
> Out of curiosity, Michael, is there any reference to the Creamette
> company in the information you're referencing?

No, there isn't.
The book is about the history of Italian food (Delizia ! by John Dickie)

Cheers,

Michael Kuettner

Michael wrote on Sat, 6 Dec 2008 16:12:10 +0100:


> "Melba's Jammin'" schrieb :
>> "Michael Kuettner" wrote:
>>
>>> "James Silverton" schrieb :
>>>
>> >> You have the right of it. I have been assured by a
>> >> knowledgeable contributor that spaghetti with meatballs is
>> >> not an Italian dish.
>>>
>>> The oldest recipe of "Italian Spaghetti and Meatballs" seems
>>> to have been published in the "Macaroni Journal" (the
>>> Minneapolis-based organ of the National Macaroni
>>> Munufacturers Association) on October 15th., 1929. (I'll
>>> post the recipe if someone wants it)
>>>
>>> Does anyone know of an older recipe ?
>>>
>> Out of curiosity, Michael, is there any reference to the
>> Creamette company in the information you're referencing?

> No, there isn't.
> The book is about the history of Italian food (Delizia ! by
> John Dickie)

I should be honest about this. Italian or not, I rather like spaghetti
with meat balls. There's even a Mexican version that's also pretty good!


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton"
> I should be honest about this. Italian or not, I rather like spaghetti
> with meat balls. There's even a Mexican version that's also pretty good!
> James Silverton

I like it too if it's really good, but I just don't call it Italian--- maybe
Campanian or Calabrian, although they don't fess up to it either.
It's made, we just eat the meatballs after pasta with vegetables. It's more
common around here to deep fry the meatballs.

I come on here in bursts of time separated by years and I too did a
double take when I saw Damsel's name. I'm not sure who I was last
time we were here at the same time, probably Alan Calan. I believe I
put you on that map I made for rec.food.cooking. Welcome back.

On Fri, 5 Dec 2008 11:59:53 -0800 (PST), Damsel in dis Dress
> wrote:

>On Dec 5, 9:36*am, Woofs > wrote:
>> Hi All,
>>
>> A teenage family member that we rarely see will be visiting for a few days
>> this month.
>>
>> I would like to make spaghetti and meatballs for dinner for one evening, but
>> this kid isn't likely to eat it unless it's pretty basic - no surprises. *
>>
>> Any ideas for this, especially mild meatball recipes?
>
>Here ya go!
>
> * Exported from MasterCook *
>
> Italian Meatballs
>
>Recipe By : Damsel in dis Dress
>Serving Size : 10 Preparation Time :0:00
>Categories : Meatloaves/Meatballs
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 1/2 pounds extra lean ground beef
> 1/2 pound ground pork
> 2 large eggs -- lightly beaten
> 1/2 cup rolled oats
> 1 teaspoon minced garlic
> 1/4 cup minced fresh parsley
> 1/2 teaspoon dried oregano
> 1/4 teaspoon black pepper
>
>
> In a large bowl, combine all ingredients thoroughly. Shape into 1
>1/2" meatballs. Bake at 375°F until cooked through. Drain. Cover
>with Harry's Tomato Sauce; cover and simmer 30 minutes.
>
>Serve on crusty rolls with mozzarella cheese, or over spaghetti.
>
>Cuisine:
> "Italian-American"
>Yield:
> "30 meatballs"
>
> - - - - - - - - - - - - - - - - -
>- -
>
>
> * Exported from MasterCook *
>
> Harry's Tomato Sauce
>
>Recipe By :Harry Demidavicius
>Serving Size : 10 Preparation Time :2:15
>Categories : Sauces/Gravies
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 large carrot -- cut in large chunks
> 1 stalk celery -- cut in large chunks
> 1 medium onion -- cut in large chunks
> 1 clove garlic
> 1/4 cup olive oil
> 1 tablespoon dried oregano
> 1/4 teaspoon ground fennel -- (Carol's addition)
> 28 ounces Italian tomatoes -- crushed
> 1 cup dry red wine
> 1/4 cup fresh parsley -- minced
>
>1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
>processor until emulsified.
>
>2. Empty the tomatoes into a large saucepan on medium heat and mash
>them. Stir in the vegetable mixture. The resulting blend should be
>quite thick & look reddish with traces of green & yellow visible. When
>it starts to bubble turn down the heat & simmer uncovered for about
>90 minutes, stirring occasionally, until it has reduced & blended into
>a sauce.
>
>3. Add in the wine and continue to simmer for a few more minutes. Stir
>in the parsley simmer for 5 more minutes. Taste and adjust seasonings
>and remove from heat.
>
>4. The sauce may now be served over pasta or stored in the
>refrigerator in tightly capped 28 ounce jars.
>
>Cuisine:
> "Italian"
>
> - - - - - - - - - - - - - - - - -
>- -

Alan wrote on Sat, 06 Dec 2008 14:39:40 -0500:

> On Fri, 5 Dec 2008 11:59:53 -0800 (PST), Damsel in dis Dress
> > wrote:

>>
>> * Exported from MasterCook *
>>
>> Italian Meatballs
>>
>> Recipe By : Damsel in dis Dress
>> Serving Size : 10 Preparation Time :0:00
>> Categories : Meatloaves/Meatballs
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 1/2 pounds extra lean ground beef
>> 1/2 pound ground pork
>> 2 large eggs -- lightly beaten
>> 1/2 cup rolled oats
>> 1 teaspoon minced garlic
>> 1/4 cup minced fresh parsley
>> 1/2 teaspoon dried oregano
>> 1/4 teaspoon black pepper


I don't read gmail so I did not see the original. The Oaxacan recipe is
similar with bread instead of oats and tomatilloes added.

The sauce is Mexican with tomatoes and chilies and masa. I can post the
whole thing if anyone is interested. My niece by marriage is from Oaxaca
and makes them tho' I don't have her exact recipe.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat, 06 Dec 2008 14:39:40 -0500, Alan Calan >
wrote:

> I'm not sure who I was last
>time we were here at the same time, probably Alan Calan. I believe I
>put you on that map I made for rec.food.cooking. Welcome back.

I was under the impression that ChrisD created the rfc map and we put
ourselves on it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Dec 6, 1:39*pm, Alan Calan > wrote:

> I come on here in bursts of time separated by years and I too did a
> double take when I saw Damsel's name. *I'm not sure who I was last
> time we were here at the same time, probably Alan Calan. *I believe I
> put you on that map I made for rec.food.cooking. *Welcome back.

Hi Alan,

I don't recall an Alan Calan. Feel free to write to me and share your
former aliases, and I'll pick one out that I recognize. ROFL! Thanks
for the welcome.

Carol

Damsel in dis Dress > wrote in news:38e49a16-792d-
:

> Hi Alan,
>

Hi Carol

--

The beet goes on -Alan

Woofs > wrote:

> I would like to make spaghetti and meatballs for dinner for one evening, but
> this kid isn't likely to eat it unless it's pretty basic - no surprises.
>
> Any ideas for this, especially mild meatball recipes?

Give him a few bong hits of Maui Wowie first. Then he'll eat
anything.

He may even bring his own.

-sw

Nancy2 > wrote:

> One word: Stouffer's.

I wish I could make spaghetti and meatballs (and their Mac and Beef)
as good as Stouffers. They make excellent tomato sauces.

-sw

You could be right because I remember doing one for the gardening
group. I remember pointing to all the shade that I was limited by in
the sattelite version. That one was important because everyone lived
in a different growing zone so information about zone 7, where I am in
NY is a lot different than what you would need for Northern Florida
zone 9. And I think you are right that we all put ourselves on these
maps because I don't remember putting anyone on. I don't know if that
is long or short term memory (over a year). I don't feel like Denny
Crane, so at least that's good. Do those maps still exist?

On Sat, 06 Dec 2008 12:34:36 -0800, sf > wrote:

>On Sat, 06 Dec 2008 14:39:40 -0500, Alan Calan >
>wrote:
>
>> I'm not sure who I was last
>>time we were here at the same time, probably Alan Calan. I believe I
>>put you on that map I made for rec.food.cooking. Welcome back.
>
>I was under the impression that ChrisD created the rfc map and we put
>ourselves on it.