Easy Cheesy Meatballs

Smothered Alligator

Smothered Alligator
Smothered Alligator

2 pounds alligator meat, cut into bite-sized pieces
1 onion, finely chopped
1/4 cup cooking oil
1 bell pepper, finely chopped
1/2 cup celery, finely chopped
1 bay leaf
1/4 teaspoon basil, finely chopped
1/4 cup parsley, finely chopped
1/4 cup shallots, finely chopped
salt and pepper

Sauté onions in oil until golden brown; add bell pepper and celery and sauté until tender. Add meat, bay leaf, basil, salt and pepper and simmer for 40 minutes.

Add parsley and shallots about 5 minutes before serving.

Serves 8

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per Serving (excluding unknown items): 239 Calories; 9g Fat (35.6% calories from fat); 34g Protein; 3g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 9mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat.

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Barbecue Chicken and Andouille Pasta

Barbecue Chicken and Andouille Pasta
Barbecue Chicken and Andouille Pasta

1 tablespoon corn oil
2 ounces chicken breast — cut into 3/4-inch cubes
black pepper
cayenne pepper
2 ounces andouille sausage
1 ounce green bell pepper — cut in strips
1 ounce red onions — cut in strips
1 teaspoon garlic
4 ounces marinara sauce
2 ounces hickory smoked barbecue sauce
1/2 cup provolone cheese
1/2 cup smoked gouda cheese
10 ounces rigatoni pasta

green onions — chopped
cilantro leaves

Season chicken with salt, black pepper, cayenne and cumin. Sauté chicken and andouille in corn oil until chicken loses raw color. Add bell pepper, onion and garlic. Cook until vegetables are limp. Add marinara and barbecue sauce. Bring to a boil.

Place cooked rigatoni pasta in a bowl. Pour Sautéed mixture on top of pasta. Top with Provolone and Gouda cheeses. Garnish with green onions and cilantro leaves.

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Catfish Cakes

Catfish Cakes
Catfish Cakes

4 reserved catfish fillets, flaked
1/2 cup corn (uncooked kernels from 1 fresh ear or from a defrosted package of frozen corn)
3 scallions, trimmed and thinly sliced
1/4 cup fresh parsley, chopped
3 eggs, whisked
1 cup fresh bread crumbs (made from 2 slices soft white bread, ground in a food processor)
1 tablespoon olive oil
1 tablespoon unsalted butter

In large bowl, combine fish, corn, scallions, parsley, eggs and bread crumbs; mix well. Form mixture into 8 large patties (or 12 medium patties).

Heat the oil and butter in a large nonstick skillet over medium heat. Place the patties in the pan and cook until crispy and golden brown, carefully turning once, about 5 minutes each side.

Serve immediately, accompanied by Dill Tartar Sauce.

Makes 4 servings.

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Spaghetti alle Vognole (2)

Spaghetti alle Vognole
Spaghetti alle Vognole

Also known as Clams in White Sauce, with Olive Oil, Garlic and Hot Pepper

2 lbs clams in their shell (the smallest you can get – Little Neck or ‘steamers’ on the west coast)
4 garlic cloves, peeled and thinly sliced
6 tablespoons extra-virgin olive oil
salt and pepper to taste
1/2 red chili pepper, or 1/4 teaspoon chili pepper flakes (optional)
1 1/2 to 2 tablespoons fresh parsley, chopped
1 lb spaghetti or linguine

In a large skillet or pan sauté the garlic in the olive oil (if you use the chili, sauté at the same time) over medium heat till golden.

Raise the heat to very high; add the clams and cook, shaking the pan occasionally. The clams will release their liquid and you should have enough to wet the pasta. Continue cooking till shells open, anywhere from 5 to 10 minutes, depending on the heat and size of the clams. Remove from heat, discarding any closed clams. If you prefer using the clams shelled, add them along with their liquid to the hot oil and garlic for a few minutes. Just till they heat through, otherwise, they will tough and rubbery if cooked too long.

Meanwhile, cook the pasta. Drain thoroughly and drop into the pan with the clams.

Season to taste with salt, and a few turns of the pepper mill. Sprinkle with the parsley, mixing as you do so.

Serve onto pre-heated dishes.

Serves 4

Chicken Noodle Pot Pie

UChicken Noodle Pot Pie
Chicken Noodle Pot Pie

1 package (16.3 oz.) refrigerated reduced fat buttermilk biscuits
1 tablespoon vegetable oil
4 cups assorted fresh vegetables, chopped (such as onion, carrots, celery, etc.)
2 cups water
1 package Knorr® Chicken Pasta Sides made with Whole Grains
1-1/2 cups cut-up cooked chicken
1-1/2 cups shredded cheddar cheese (about 6 oz.)

Preheat oven to 350°.

Pull biscuits apart, splitting them in half. Press biscuit halves on bottom and up sides of a 1-1/2-quart casserole. Bake for 15 minutes; let cool slightly.

Meanwhile, heat oil in a medium saucepan over medium-high heat and cook vegetables about 2 minutes or until crisp-tender. Add water and bring to a boil. Reduce heat and stir in Knorr ®/Lipton ® Chicken Pasta Sides made with Whole Grains and cook about 8 minutes or until noodles are tender.

Stir in chicken and 1 cup cheese. Spoon noodle mixture into prepared crust. Evenly top with remaining 1/2 cup cheese.

Bake for 10 minutes or until heated through and cheese is melted.

Serves 4

Preparation Time: 10 minutes
Cook Time: 25 minutes

Cheesy Salmon Patties

Cheesy Salmon Patties
Cheesy Salmon Patties

2 (14 ounce) cans salmon
3 eggs
1-1/2 to 2 cups bread crumbs
1-1/2 cups grated Cheddar cheese
salt and pepper to taste

Drain juice from canned salmon.

Combine all ingredients and shape into patties. Brown in a little oil on both sides.

Makes 8 to 10 patties.

These can be frozen and are delicious either hot or cold.

Cheesy Fish Fillets with Spinach

Cheesy Fish Fillets with Spinach
Cheesy Fish Fillets with Spinach

2 tablespoons butter
2 tablespoons flour
1 teaspoon chicken bouillon
Dash nutmeg
Dash red pepper
Dash white pepper
1 cup milk
2/3 cup shredded cheddar
1 pkg frozen chopped spinach thawed and well drained
1 tablespoon lemon juice
1 1/2 lb fish fillet
1/2 teaspoon salt
Parmesan cheese

Heat butter over low heat until melted. Stir in flour, bouillon, nutmeg, red pepper and white pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly.

Stir in milk; heat to boiling and cook, stirring constantly, for 1 minute. Add cheese and cook, stirring constantly, just until cheese melts. Set aside.

Place spinach in ungreased 12-in. x 7-1/2-in. baking dish or 8-in. square baking dish. Sprinkle with the lemon juice. Arrange fish on spinach; sprinkle with salt. Spread sauce over fish and spinach. Bake, uncovered, at 350°F until fish flakes easily with a fork, about 20 minutes.

Sprinkle with the Parmesan cheese and paprika; return to oven for 5 minutes.



3 foot small hog casings
1 1/2 lb lean pork butt, cubed
1 lb veal, cubed
1/2 lb pork fat, cubed
1/4 teaspoon ground allspice
1/2 teaspoon crushed caraway seeds
1/2 teaspoon dried marjoram
1 teaspoon fresh ground white pepper
1 teaspoon salt, or to taste

Prepare the casings.

Grind the pork, veal, and pork fat separately through the fine blade of the grinder.

Mix the ground meats and grind again.

Add the remaining ingredients to the meat mixture and mix thoroughly.

Stuff the mixture into the casings and twist off into four- or five-inch lengths.

Refrigerate for up to two days.

The bratwurst can be pan fried or grilled over charcoal.

Yields: 3 pounds

Black Bean Flautas

Black Bean Flautas
Black Bean Flautas

2 16 oz cans black beans with liquid
2 teaspoons chili powder
1/2 teaspoon cumin
1 clove garlic
1 bay leaf
12 6 inch tortillas
6 green onions; minced
2 tomatoes; chopped
1 cup cheddar; grated

In medium saucepan combine beans, bean liquid, chili powder, cumin, garlic and bay leaf. Simmer 10 minutes, remove bay leaf. Drain bean mixture, reserving liquid. Mash beans, adding liquid until desired texture.

Preheat oven 400.

Fill tortillas with 1-2 tablespoons heaping bean mixture, and top with green onions and tomatoes, and cheese. Roll up tube shaped and place in 9×13
pan, seam side down.

Bake until lightly browned, about 15 minutes.

Use any leftover beans for dipping, or use salsa, sour cream or yogurt.