Clean out fridge – Left overs
Swedish Meatballs over Egg Noodles with Steamed Broccoli
Nutmeg Roast Beef, Sautéed New Potatoes, Sweet Corn
Fish ‘n Chips
Plate the tomatoes, mozzarella, and basil in a decorative way. Sprinkle with salt and pepper.
Use a serrated knife to slice tomatoes easily.
Serving Suggestions: with slices of Italian bread with or without roasted garlic. Or with a balsamic dressing on the side with sliced red onion.
Put spinach in colander through which pasta water will be drained. Cook pasta according to package directions. Reserve ½ cup of pasta water. Drain pasta and leave in colander with spinach.
In pasta pot heat oil over medium-high heat. Add garlic and red pepper flakes; stir 30 seconds or until fragrant. Pour pasta mixture back into the pot. Stir in ricotta, salt and pepper.
If creamier texture is desired, stir in reserved pasta water.
Place roast in pan, on rack, and season so that excess seasoning stays in pan to flavor gravy. Season with nutmeg, garlic powder, black pepper, ground oregano and basil. Do not skimp on the seasonings. Season liberally and pat seasoning into meat. The nutmeg is the secret ingredient here so use plenty. It gives the meat a delicious flavor plus aids in the browning process.
Place roast beef with the fat side up so the fat will baste roast as it cooks. If there is no fat on the roast, spray the roast with cooking spray.
Place seasoned roast in 500° oven for 10 minutes. After 10 minutes reduce oven temperature to 350° and continue cooking for remainder of time (see below). Do not open oven during first half hour of cooking.
Timing the roast: 35 minutes per pound for a beef roast. 45 minutes per pound for pork at 325°.
The first 10 minutes at 500° is included and is part of the total cooking time.
Soak bread cubes in milk. Squeeze dry and combine it with the ground beef. Saute chopped onion in 2 tablespoons butter and add it to the beef mixture along with the salt, nutmeg, paprika, mixed herbs, mustard, pepper and beaten eggs. Mix well.
Form meat balls. Brown in skillet with 1/4 cup butter and the garlic. After meat balls are browned, blend in 4 tablespoons flour, tomato paste, beef concentrate and bouillon.
Add sour cream just before serving over hot, cooked egg noodles.
This colorful snack is perfect for nourishing young pumpkin carvers.
Disguises aren’t just for Halloween. Surprise your family with these dressed-up, spooky-looking snacks any time of year. Kids can help by spooning the pizza sauce on the English muffin and making the mummy face with the cheese and vegetables.