Tuesday, 21 October 2014

※ Spaghetti and Meatballs (polpette)

Recipe adapted from here: SBS Meat balls (polpette)


Meat balls
  • 1 kg mixture of veal and pork mince
  • Breadcrumbs 1/4 cup - 1/2 cup  +++ see note) B
  • Grated Parmesan cheese 1/4 cup
  • 2 eggs
  • 1 bunch Italian parsley, chopped
  • 2 Garlic cloves, crushed
  • Salt and pepper
  • 1/4 bunch of basil
  • 1 Table spoon Worcester sauce 
  • 750 ml bottle tomato sauce (homemade if available)

  • 1/4 bunch basil 
  • salt and pepper freshly ground
  • 1 packet 

Add all meatball ingredients to a bowl and combine by hand.
+++ Adjust the consistency by adding more of the breadcrumb mixture if too moist or another egg if too dry. Mix all together with a kneading action. Finally add a couple of tablespoons of the tomato sauce. Roll mixture into small balls.

Place the remaining tomato sauce and Worcester sauce in a wide pan and bring to a gentle simmer over low heat. Add the meatballs and cook over low heat for 30 minutes or until just cooked through.

Cook spaghetti to instructions on packet.

Serve and garnish with torn basil leaves.

Wednesday, 8 October 2014

※ Accent Pure MSG - (Vintage Scan Cookout Recipes Meat Dishes)

Barbecued Hamburgers
  • 1 pound ground beef
  • 1 teaspoon AC'cent
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons unsulphured molasses
  • 2 tablespoons prepared mustard
  • 2 tablespoons vinegar

Sprinkle beef with Ac'cent, salt and pepper. Form mixture
into 4 patties. Grill to desired degree of donenes8. Combine
remaining ingredients. Two minutes before end of cooking time,
brush hamburgers with sauce. 

Yield: 4 servings.

Southern Grilled Chicken 
  • 2 broiler-fry"chickens, halved
  • 2/3 cup salad oil
  • 1/3 cup vinegar
  • 2 teaspoons AC'cent
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon poultry seasoning

Place chi~ken, skin side up, on grate set 3 to 6 inches from heat.
Beat together salad oil and vinegar; brush chicken with mixture. Cook
until tender, turning and basting frequently, 45 minutes to 1 hour, 15
minutes, depending on weight of chicken n and distance from heat. To test
for doneness, leg should twist easily out of thigh joint and pieces should
be fork tender. Five minutes before chicken is done, sprinkle on Doth
sides with Accent , salt, paprika and poultry seasoning.' 

Yield: 4 servings,

Barbequed Spare Ribs
  • 5 to,6 pounds (2 racks) spareribs,
  • cut into serving pieces
  • 2 teaspoons Ac'cent
  • 1 1/2 teaspoons salt
  • 1 lemon, thinly sliced
  • 1/4 cup unsulphured molasses
  • 1/4 cup prepared mustard
  • 1/4 cup vinegar
  • 1 teaspoon chili powder
  • 1 tablespoon celery seed
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup catchup

Place spareribs, meaty side up, on shallow foil lined baking pan.
Sprinkle with Ac'cent and salt. Top with lemon slices. Bake in a
moderate oven (3S0°F.) 1 hour. Remove from oven; pour of:' fat.
Refrigerate. When ready to brill, combine remaining ingredients. Place
spareribs or. grill 6 to 8 inches from heat; brush with sauce. Cook 30
minutes, brushing frequently with sauce. 

Yield: 4 to 6 servings.

Wednesday, 1 October 2014

※ Accent Pure MSG - (Vintage Scan Cookout Recipes BBQ Sauces)

1 cup salad oil 1 tablespoon sugar
1 cup chili sauce 1/2 teaspoon dry mustard
2 tablespoons Worcestershire sauce 1/4 teaspoon Tabasco
Juice of 2 lemons 1 small onion, finely chopped
1 teaspoon Ac1cent 1 garlic clove, minced, optional
Combine ingredients. Use to brush broiler-fryer chickens, hamburgers or
frankfurters during grilling. 

Yield: Enough sauce to baste 3 chickens, 2
dozen hamburgers or 3 dozen frankfurters.

1 cup salad oil
1/2 cup lemon j'~ice
2 tablespoons soy sauce
Combine ingredients.
grilling. Yield: Enough
1 teaspoon Accent
1/4 teaspoon ground ginger
1 garlic clove, minced

Yield: Enough to brush on broiler-fryer chickens during
sauce to baste 3 chickens.

I, can (9 ounces) crushed pineapple
1/4 Cup soy sauce
1/4 cup vinegar
1/4 cup salad oil
1 teaspoon Ac1cent
1/2 teaspoon ground ginger
1 tablespoon sugar
Combine ingredients. Use to brush on broiler-fryer chickens during

Yield: Enough sauce to baste 3 chickens.