Porcupine Meatballs & Tomato Gravy

Porcupine Meatballs is one of those "oldie but goodie" recipes that are rarely found in any cookbooks today.  This recipe was popular in the 50's, and it's listed in my Mom's old cookbook from that time period.  Mom used tomato soup quite a bit back in the day for her delicious Tomato Soup Meatloaf and Polish Stuffed Cabbage.  I always have tomato soup on hand for a quick meal.  When my boys were growing up, I always made them elbow macaroni with tomato soup - it's still their comfort food today.

You will need:
1-1/2 lbs. lean ground beef 1/2 cup raw rice, rinsed 1/3 cup chopped onion 1/3 cup chopped green pepper 1/4 tsp. garlic powder Salt and Pepper to taste 1 large egg, slightly beaten 1 can Campbell's Tomato Soup 1 can water 2 tsp. Worcestershire Sauce
Directions:
Preheat oven to 350 degrees F.  Mix first seven ingredients in a medium sized bowl until well combined.  Form into golf-ball sized meatballs and place in baking pan.  Mix tomato soup with water and Worcestershire Sauce.  Pour over meatballs.  Cover with foil and bake 1 hour.  Uncover and bake 15 minutes longer or until sauce thickens.
Serve with a nice side salad or steamed veggies.
Enjoy! Prep Time:  15 minutes Cook Time:  1 hour 15 minutes Servings:  Makes about 15 meatballs

Baked Ham & Eggs

This recipe is suitable for breakfast or light lunch using leftover Easter Ham.  Once you try it, you'll be tempted to make it with a good quality cooked ham from the deli when leftovers are long gone!  

1 Tbsp. unsalted butter 1 cup chopped cooked ham or 2 slices other cooked ham 2 Tbsp. tomato sauce, homemade or good-quality jarred 2 extra-large eggs 1 Tbsp. heavy cream Salt and freshly ground pepper 1 tsp. chopped herbs (parsley, chives, tarragon)

1. Preheat oven to 350 degrees F.
2. Melt the butter in a 5-inch cast iron skillet over low heat.  Remove the skillet from the heat.
3. Place the ham in the bottom of the pan.  Spread the tomato sauce evenly over the ham.  Break the eggs carefully on top; drizzle the cream over the eggs.  Season with salt and pepper to taste.
4. Place the pan in the oven and bake for 7-9 minutes or to your liking.  The whites should be set, but the yolks still runny

Sprinkle the eggs with the herbs and serve hot in the skillet.

~Adapted from The Lodge Cast Iron Cookbook.

Enjoy!

Cranberry Honey Glazed Walnut Chicken Salad

This is not your typical chicken salad.  Inspired by a local restaurant, I came up with my own version of the best chicken salad I have ever made.  Just take a few minutes to glaze your walnuts and this salad comes together in minutes.  Serve on pita bread, in a wrap or as a simple salad on romaine leaves.

Honey Glazed Walnuts
1-1/2 cups chopped walnuts 1 Tbsp. unsalted butter 3 Tbsp. honey
Melt butter in a medium size saucepan.  Add walnuts and honey and stir until fragrant and thickened, about 3 to 4 minutes.  Spread out on parchment paper or lightly sprayed foil to cool.  

You won't be able to stop munching on these!
Chicken Salad
2 cups cooked, cubed chicken 1 tsp. Dijon Mustard 1 tsp. lemon juice 1/2 cup mayonnaise 1/2 cup dried cranberries 1/2 cup Honey Glazed Walnuts Salt and Pepper to taste
Mix all ingredients in a medium bowl and chill.

Enjoy!