Meat's

Southwest Meat and Corn Bread Squares

6 servings

• Nonstick cooking spray
• 1 pound meatloaf mix of ground beef,
  pork and veal
  
• 1/2 pound chorizo sausage or spicy
  Italian sausage meat
  
• 1 cup firm, fresh corn bread crumbs
  (see note)
  
• 1 cup thawed frozen corn kernels
• 4 green onions, thinly sliced
• 1/3 cup chopped roasted red peppers,
  freshly roasted or from a jar
  
• 1/4 cup chopped cilantro
• 2 teaspoons ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• About 1 cup bottled salsa, divided

1. Spray a shallow 2-quart baking dish with
   cooking spray and set aside. Preheat oven to
   350 degrees.
   
2. In a large bowl, combine the meatloaf mix,
   chorizo, corn bread crumbs, corn kernels, green
   onions, roasted peppers, cilantro, cumin, salt
   and pepper. Mix well with clean hands until
   completely incorporated. Pat into the prepared
   baking dish and spread the top with 1/2 cup
   salsa.
   
3. Bake about 40 to 45 minutes, or until cooked
   through in the center. Drain fat from dish
   occasionally during the baking time.
   
4. Heat the remaining salsa and top each serving
   with a spoonful.
   

Note:
You can use a boxed corn bread mix for the crumbs
in this recipe. Serve the leftovers with the meat
squares.
Data per serving
Calories 359
Protein 21.9g
Fat 22.2g
Carbohydrates 18.9g
Sodium 1079mg
Saturated fat 8.35g
Monounsaturated fat 9.71g
Polyunsaturated fat 2.55g
Cholesterol 69mg




SPAGHETTI WITH SICILIAN MEATBALLS

Americans enjoyed most of the food at the
scores of Italian restaurants that opened in the
twenties, but they couldn’t understand the appeal
of spaghetti and tomato sauce: Where was the meat?
To accommodate, the restaurants began to top the
pasta with meatballs. This recipe takes the dish
a step further by adding the Sicilian flavors of
pine nuts and currants.

Sauce


• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 2 28-ounce cans diced tomatoes in juice
• 4 tablespoons chopped fresh basil

Meatballs

• 2/3 cup fresh breadcrumbs
• 3 tablespoons milk
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped onion
• 3 tablespoons chopped fresh basil
• 1 large egg
• 1 garlic clove, minced
• 1/4 teaspoon ground black pepper
• 1 pound sweet Italian sausages,
  casings removed
  
• 2 tablespoons pine nuts, toasted
• 2 tablespoons dried currants

1 pound spaghetti

For Sauce:
Heat oil in heavy large pot over medium-low heat.
Add onion; sauté until golden, about 10 minutes.
Add garlic; stir 1 minute. Add tomatoes with
juices and 2 tablespoons basil; bring to boil.
Reduce heat; simmer until sauce thickens,
breaking up tomatoes with fork, about 1 hour.
Mix in 2 tablespoons basil. Season with salt and
pepper. Set sauce aside.

For Meatballs:
Preheat oven to 350°F. Lightly oil baking sheet.
Mix crumbs and milk in medium bowl; let stand 5
minutes. Mix in Parmesan, onion, basil, egg,
garlic and pepper. Add sausage, pine nuts and
currants; blend well. Using wet hands, form
mixture into 1 1/4-inch balls. Place on baking
sheet. Bake until meatballs are light brown and
cooked through, about 30 minutes. Add to sauce.
Cook spaghetti in large pot of boiling salted
water until just tender but still firm to bite.
Drain. Mound in dish. Bring sauce and meatballs
to simmer. Spoon over spaghetti.

Serves 4 to 6.
Bon Appétit
September 1999

This Recipe Is Very Good : ))))