"More fabulous meat recipes."

Batter:

1 tbls. butter 1 c. sifted enriched flour 1 c. milk

1 tbls brandy 1/2 tsp. salt 2 eggs

Filling:

1/2 lb. ham few sprigs parsley, chopped 2 slightly beaten eggs

1 lb. ricotta or cottage cheese 1/4 c. grated parmesan cheese

Topping:

1 8 oz. can tomato sauce Grated parmesan cheese

Melt butter or margarine; mix with remaining batter ingredients until smooth. Let stand about 1 hour before using. Cut ham into small cubes (one cup of cubes); mix with remaining filling ingredients. Grease bottom of 5 to 6 inch frying pan lightly with oil and heat. Add 2 to 3 tbls. of batter; tip pan until batter covers bottom and cook until delicately browned on bottom. Turn and brown other side. Repeat until all batter is used. There should be about 12 pancakes. Spoon equal portions of filling mixture on pancakes. Roll and place in a shallow bak- ing dish. Pour tomato sauce on top; sprinkle with grated parmesan cheese. Bake in moderate oven (350) 15 to 20 minutes. Serves 4 Requested by Angel.

Spaghetti and meat balls.

1 lb. cooked spaghetti
parmesan cheese.

Sauce:

2 medium onions 2 cloves garlic, minced 2 tbls. salad oil 1 # 2 1/2 can tomatoes 1/4 c. chopped parsley pinch of dried basil

1/2 tsp. thyme 2 1/2 tsp salt 1/4 tsp. pepper 1/4 tsp. crushed red pepper 1 6-oz. can tomato paste *****

Cook onion and garlic in oil 5 minutes. Add tomatoes, and simmer, uncovered, 20 minutes, or until oil comes to surface of sauce. Add 1 c. water, parsley, seasonings and tomato paste; bring to boil Add meat balls; cover, and simmer at least 2 hours. Add more seasonings if desired. Meat balls 1/2 lb. ground beef 1/2 lb. ground pork 2 medium onions minced 1 clove garlic, minced 1/4 c. chopped parsley 1/3 c. grated parmesan cheese 1/2 c. fine, dry breadcrumbs 2 egg 2 tsp salt 1/2 tsp pepper 2 tbls. salad oil ***** Combine all ingredients except oil; mix thoroughly. Add a little water if mixture seems dry. Shape in 24 balls, and brown slowly in hot oil. Recipe submitted by: Cora Monegan MA Requested by: Angel.

Cappelletti (little hats).

Stuffing:

1 chicken breast, raw 2 tbls. butter 1 lb. Ricotta cheese 1 egg unbeaten

1 egg yolk, unbeaten pinch of nutmeg salt and pepper to taste 2 tbls. grated parmesan cheese

Pasta:

4 c. enriched flour, sifted 3 slightly beaten eggs

1 tbls. butter lukewarm water

To prepare stuffing, brown chicken breast in 2 tbls. butter. Chop meat very fine and to it add a mixture of the Ricotta cheese, 1 unbeaten egg, nutmeg, salt and pepper to taste. Add Parmesan cheese and mix well. To make dough, sift flour onto center of a board. Stir into its center the slightly beaten eggs. Add 1 tlbs. butter and enough lukewarm water (less than 1 c.) to form a firm dough. Knead well until smooth and manageable. Cut dough in half and roll into thin sheets on a lightly floured board. Cut into rounds with a biscuit cutter. To prepare the cappelletti, place 1 tsp stuffing in center of each round. Fold one side over to form a little hat. Press edges gently but firmly to prevent filling from falling out. When all the ingredients are used, drop the cappelletti into 6 qts. of rapidly boiling salted water. Cook about 5 minutes or until dough is tender. Drain and put on hot platter. Serve with any plain Italian style tomato sauce and grated Parmesan cheese. These cappelletti may also be boiled in chicken broth and served in the soup. Requested by: Angel

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