Recipes from my retro book

I still have my book from the 1970's. It still has recipes that s t r e t c h your food dollar.


Freezer meat " balls".

3 pounds ground meat ( beef, pork, turkey or a combination

3 eggs slightly beaten

1 1/2 cups dry bread crumbs

1/4 cup milk

1 T Italian seasoning
1tsp garlic powder
1tsp onion powder.


Mix all ingredients. Do not over mix, you can have tough meatballs like tough quick bread.

Spread in a sheet pan with sides. ( like a jelly roll pan).
15x9 inches. Cut into 1.5 inch squares, wiggling your spatula to separate squares some. Cook in 400 degree oven for 25-30 minutes or until no longer pink.

Cool. Put into meal sized portions on zip lock bags. If you lay the bags flat to freeze, they will take less room in the freezer.

Use in red sauce, with a cream sauce over rice, meatball subs with BBQ sauce.

BEEF PROVENCALE

1 16oz can tomatoes
1/2tsp garlic powder
1pound of meat "balls".
2small zucchini, cut into 1/2 inch slices
1/2 cup ripe olives
1/4 cup grated parm

Heat tomatoes and garlic powder in 3quart saucepan
Break meatballs apart and put in saucepan with tomatoes.
Reduce heat to simmer and heat through about 10 min.
Stir in olives and zucchini
Cook on simmer until the zucchini is crisp tender, about 10 minutes
Sprinkle w cheese


Serves 4 - 6

NOTE. Tomatoes now come in slightly smaller cans.

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