Heather Hickman's spaghetti sauce with chicken and meatballs

Betsey says to make a double batch of the recipe since it takes so long to make and then freeze part of it. 

1/2 cup oil
3 medium onions chopped
2 bunches parsley chopped
6 bay leaves
6 gloves garlic chopped
2 bunches shallots or green onions chopped including tops
1/2 tsp red peppers seeds
2 tbsp salt

1 Tbsp pepper

2 (6oz) cans of tomato paste
1 1/2 quarts canned tomatoes
2/3 cups sugar
3 cups water

4-6 uncooked chicken breasts cubed

1 lb hamburger 

1/4 - 1/2 cup bread crumbs

1/4 - 1/2 cup Parmesan cheese

Simmer the oil, onions, parsley, bay leaves, garlic, shallots or green onion, red pepper flakes and salt and pepper together for 1 hour (stir to avoid burning and use a large pot).

Then add tomato paste and cook for 15 minutes

Add canned tomatoes, sugar, and water and cook for another hour.

Make meatballs by mixing the hamburger, bread crumbs, and Parmesan cheese together in a separate bowl. Start with a 1/4 cup each of the cheese and bread crumbs and add more if you think it needs it. You need enough that it will hold your meat together. Roll into little meatballs that are the size of the tip of your thumb where your thumbnail is and carefully drop them into the simmering sauce along with the uncooked cubed chicken breast and cook for another hour or until all of the meat is cooked.

The last time I made this I skimped on the meatballs and chicken and it was a little disappointing. 

Enjoy!

Nordstrom's Mediterranean Pork

Marinated Pork Tenderloin
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 clove minced garlic
2 teaspoons minced fresh oregano
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 pork tenderloins (1 1/4 pounds each), cut crosswise into 3/4 inch thick slices
Marinate meat over night

Tzatziki
1/2 seedless (English) cucumber
1 1/2 cups plain Greek yogart
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1 teaspoon minced fresh dill
kosher salt
freshly ground black pepper

Tomato and Artichoke Salad
5 plum (Roma) tomatoes, seeded and cut into 3/4 inch cubes
1 jar (6.5 ounces) marinated artichoke hearts, drained, and coarsely chopped
1/2 cup (2 1/2 ounces) crumbled feta cheese
1/2 cup pitted and coarsely chopped kalamata olives
2 tablespoons minced red onion
1 clove garlic, minced
1 tablespoon minced fresh oregano
1/2 teaspoon minced fresh dill
kosher salt
freshly ground black pepper

Minced fresh oregano for garnish
Extra-virgin olive oil for drizzling
12 pocket pita breads

Tomato Basil Pie

 If you think this sounds different, it is and a HUGE hit with everyone.  We first tried this at the "Ivy" in Fort Madison by Nauvoo when we were in the pageant in 2005.


1 1/2 cups grated mozzeralla cheese, divided
1 baked 9-inch pie crust
3 medium-size tomatoes, diced and drained
1 cup fresh basil leaves, loosley measured
1 clove garlic, crushed
3/4 cup mayonaise
1/4 teaspoons black pepper
1/4 cup freshly grated Parmesan cheese

Put 3/4 cup mozzarella cheese on the bottom of the pie crust.   Cover with tomatoes and then layer basil leaves that have been slivered.  Mix garlic, mayonnaise, remaining mozzarella, black pepper, and Parmesan cheese.  Carefully spread on top of pie.  Bake at 350 degrees for 30 minutes, or until cheese is golden.  Unbelievable! Makes 8 servings.

Variation: Substituting spinach leaves for basil creates a different but delicious pie.

Warm Onion Pie

This is so good and another nod to the "Ivy" in Fort Madison up the road from Nauvoo.

1 stick butter, divided
1 cup breadcrumbs
1 teaspoon salt
3 cups diced sweet onions
1 Tablespoons flour
2 cups finely grated Swiss cheese
1 teaspoon salt
1/4 teaspoon cayenne
1 cup scalded milk
3 eggs, well beaten

   Melt half the butter and mix with breadcrumbs and salt.  Place in a well-greased 8-inch pie pan, and press into bottom and up the sides.
   Saute onions in remaining butter slowly, stirring constantly until onions are clear and tender.  Remove from heat.  Drain onions and place over crust.
   Combine flour, cheese, salt, and cayenne pepper.  Scald milk, add eggs, and stir.  Add milk mixture to cheese mixture.  Carefully pour batter over onions.  Bake at 350 for approximately 30 minutes, or until golden brown.  Makes 6 to 8 servings.