MOUNTAIN MEATBALLS

 INGREDIENTS

MEATBALLS:

2 t Olive Oil

2 Red Onions finely chopped

1.3 kg Lean Ground Beef ( 3 pounds )

1 t Dijon Mustard

1 t Dried Oregano

1/4 t Ground Cumin

1 t Coriander Seeds crushed

2 cups Breadcrumbs fresh

3 Eggs large

Salt and Black Pepper to taste

2/3 cup Cheddar Cheese grated

SAUCE:

1 TB Olive Oil

1 Red Onion finely chopped

1 Red Bell Pepper chopped

1 Yellow Bell Pepper chopped

2 TB Fresh Garlic crushed

2 Red Chilies de-seeded and finely chopped

1/2 t Paprika

1/3 cup Tomato Sauce (Ketch-Up)

1/3 cup Worcestershire Sauce

1/3 cup Cider Vinegar

1/3 cup Molasses

2 TB Dijon Mustard

1.5 cups Coffee hot, strong

1 cup Cherry Tomatoes halved

1 TB Parsley chopped

INSTRUCTIONS

Preheat the oven to 240 deg C ( 460 deg F ) – spray a large roasting dish with cooking oil

Meatballs:  Heat the oil in a large skillet – saute the Red Onion until soft – remove from skillet and leave to cool completely

Place the Ground Beef, Mustard, Oregano, Cumin, Coriander seeds, Breadcrumbs, and the Eggs in a large mixing bowl – add the cooled Onion – season to taste with Salt and Black Pepper and mix thoroughly

Divide the Meatball mixture into eight equal portions – roll into balls (the balls will be slightly bigger than a Tennis ball) – make an indentation in each Meatball – divide the Cheese in eight and press into the indentations – press the Meatballs to close securely

Arrange the Meatballs in the prepared roasting dish – bake 30 – 45 minutes or until golden – remove from the oven

Sauce: Meanwhile, using the same skillet – heat the Oil for the sauce – saute the Onion, both Bell Peppers, Garlic, Chili and Paprika until soft stir in the Tomato Sauce, Worcestershire Sauce, Cider Vinegar, Molasses, Mustard, Coffee, and Tomatoes – reduce heat to medium-low and simmer until the sauce has thickened ( about 20 minutes )

Spoon away most of the fat in the Meatball roasting pan – pour over the sauce and return to the oven for 5 minutes or until heated through

Remove from the oven – sprinkle with Parsley and serve

Amish Apple Fritter Bread

 Amish Apple Fritter Bread

INGREDIENTS 

1/3 cup brown sugar

1/2 tsp. Cinnamon

1/2 cup (1 stick) unsalted butter, softened

2/3 cup sugar

2 eggs

2 tsp. Vanilla extract

1 1/2 cups all-purpose flour 

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1 1/2 cups diced apples (about 4 med apples) mixed with a little cinnamon and sugar to coat. 

Powdered Sugar Glaze

1/2 cup powdered sugar

1/2 Tablespoon butter, softened

2 tablespoons milk

1/4 teaspoon vanilla extract 

DIRECTIONS

Preheat the oven to 350°. Spray loaf pan with nonstick cooking spray so it slides out easily. Mix the first two ingredients, the brown sugar and cinnamon together in a bowl and set aside. In a large mixing bowl, beat together the sugar and butter until smooth. Beat in the eggs and vanilla until blended. In a medium bowl, stir together the flour, baking powder and salt. Add this mixture to the other and stir until well blended. Pour the milk into the batter and blend until smooth. Pour half the batter into the prepared loaf pan. Then add half of your chopped apple mixture. Pour the rest of the batter on top of the apples. Top with remaining apples and pat them slightly into the batter. Sprinkle with the brown sugar and cinnamon mixture you had set aside. Bake in a preheated oven until a toothpick inserted comes out clean, approximately 60 to 70 minutes. To make the powdered sugar glaze, blend the powdered sugar and butter together until smooth, mix in the milk and vanilla until a nice, smooth glaze consistency. Let the Apple fritter love cool about 30 minutes before pouring the glaze on top. Wrap up to give as gifts or slice into desired slices. 

Middle apple layer with the apples mixed with Cinnamon & Sugar. 

More apples patted into batter on top and then topped with the brown sugar mix. 

Baking up golden brown like a giant apple fritter. 

Just look at those chunky moist apples in the middle.