Page 29 - zontacookbook1985

Meatballs.
1 lb. lean ground beef 2 shakes of I tali an seasonings
6 T parmesan cheese 2 cloves garlic, chopped
4 T Italian bread crumbs 1 small onion, finely chopped
(Progresso) salt
2 eggs, lightly beaten pepper

Mix all above ingredients and shape into very little meatballs (should be
about 80 to 90 balls) Dust meatballs with 4-5 tablespoons of flour. Add
meatballs to simmering soup and simmer for 35 minutes. Sprinkle parmesan
cheese on top.
- Pat Allen

Korean Hot Ir' Sour Soup

¼ C. butter or margarine ¾ C. red wine vinegar
1 medium onion, chopped 12 oz. jar kim chee (spicy Korean-style
1 large carrot, peeled and grated pickled cabbage, available in the
1 medium eggplant, peeled and Oriental section of larger markets)
cut into ½" cubes cooked bone-in ham slice ( about 1 lb.),
14½ oz. can stewed tomatoes cut into matchstick-size strips
2 (10½ oz.) cans beef consomme ¼ t. allspice
1 C. water ¼ t. ground cloves
¼ C. sugar ½ t. ground black pepper

In a large soup pot or Dutch oven, melt butter. Add onion and grated carrot
and saute over medium heat until onion is lightly browned, stirring
frequently Add eggplant pieces and stewed tomatoes with their liquid.
Cover, reduce heat, and let steam 15 minutes. Meanwhile, in a saucepan
combine the consomme, water, wine vinegar and sugar. Heat, stirring
constantly until mixture comes to a full boil and sugar is totally dissolved.
Add allspice, cloves and pepper; reduce heat and continue to simmer until
vegetable mixture is ready Pour hot consomme mixture over vegetables.
Add ham strips and kim chee; mix well. Simmer for 15 additional minutes
and serve immediately. Makes 6 servings, 1 ½ cup each.

Those who are parti~larly sensitive to chili powder may rinse the kim chee
under cold running water just prior to adding.
- Michael Toth

J3roccoli Salao

3 heads broccoli (fresh), 1 jar bacon bits
cut into small flowerets 1 C. roasted sunflower seeds
1 red onion, sliced 1 C raisins
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