SUPER BOWL weekend is here!!!! There is excitement in the air with our local New York Giants in the running against the New England Patriots.
There is a great recipe for sweet and sour meatballs and for those New England fans…. how about a pot of chowder? I have included two choices for fish soups. Anyway, hope everyone enjoys the game and celebrates responsibly.
Sweet and sour meatballs
–Adapted from Gerrard Berman Day School’s cookbook “B’tei’ avon!”
Note from Beth…I always add cocktail-sized franks (or cut up regular reduced fat frank) and add to the sauce. The longer they simmer, the better they are.
1 14-ounce bottle chili sauce
1 8-ounce jar grape jelly
Juice of 1 lemon
8 ounces water
3 pounds chopped meat (Note from Beth..I always make a mixture of beef and ground white-turkey to my meatballs)
1 grated onion
about 1/2 cup panko or other plain bread crumbs
1/2 teaspoon garlic powder
Mix chili sauce, jelly, lemon juice, and water together. Bring to boil and let simmer. Set aside. Combine meat with seasonings, eggs, and onion. Add bread crumbs to meat and mix well. Coat a cookie sheet with vegetable spray. Form into small balls and brown in oven at 350 degrees for about 8 minutes. Drain well and drop into sauce. Cover and simmer on low heat for an hour. (add hot dogs if desired-B)
–adapted from the 1977 edition of the Moriah School’s “The Cook’s Book”
1/2 cup butter
2/3 cups chopped onion
2/3 cups chopped green pepper
1 cup chopped celery
4 medium-sized potatoes, diced
6 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
8 cups milk
2 cans salmon (drained) and flaked
4 tablespoons pimiento
In a separate pot, cook potatoes in salted water until semi soft. Set aside and drain. Melt butter. SautÃ© onion, green pepper, and celery, until light brown. Add flour, salt, and pepper. Mix to smooth paste. Cook over medium heat for 1 minute. Remove from heat and add 1 quart of milk; stir until blended. Return to heat and stir until it thickens. Add remaining milk and heat to simmering. Cook for 5 minutes. Add potatoes, salmon, and pimiento. Serve with delicious crackers.
Festival fish soup
-from the “Kosher Cajun Cookbook” by Mildred L. Covert and Sylvia P. Gerson
(can be pareve by using margarine and leaving out the optional sour cream)
2 stalks celery, diced
1 onion, chopped
3 tablespoons butter or margarine
4 medium-sized potatoes, diced (about 4 cups)
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon Tabasco sauce
1 pound red snapper fillets
1 10-ounce package frozen French-cut string beans
1 10-ounce package frozen green peas
1 tablespoon fresh parsley (optional)
4 tablespoons sour cream (optional)
3-3 1/2 cups water
SautÃ© celery and onion in butter or margarine until onion is transparent and celery is tender. Add 3 1/2 cups water, potatoes, bay leaves, salt, and Tabasco. Heat to boiling. Reduce heat, cover, and simmer for 20 minutes. Add beans and peas and cook for 5 minutes, or until vegetables are thawed and soup is hot.
But fish into 1-inch cubes. Add to soup and cook 5 to 8 minutes longer, until fish flakes easily. Serve with parsley and/or sour cream garnish, if desired. Serves four.