REC - Frank Sinatra Meatballs / Shrimp and Crab Mold - RFC Cookbook
page 13

rec.food.cooking - cookbook - page 13
Appetizers & Beverages

Frank Sinatra Meatballs

These are pretty simple, tender and tasty. They came from one of those
spiral-bound charity cookbooks that were being sold to us at work from
a co-worker's son. The title of the book is "Recipe Roundup," put out
by the Friends of Roundup Fellowship. My boss as the time, a real
meatball queen, northwest Denver Italian, aid these were authentic.
She even thought this was really Frank's recipe. She should know. I've
had plenty of her meatballs, and they are always delicious! Oh, and at
potlucks, she didn't serve her meatballs with pasta. Instead, she had
them in sauce in a crockpot, and you'd split a small Italian roll and
make a sandwich.

3/4 pound (375 g) ground beef
3/4 pound (375 g) ground pork
2 eggs
1/2 cup (about 60 g) grated Italian cheese
1/2 cup (120 ml) water
1 cup (about 120 g) fine bread crumbs
3/4 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, minced

In large bowl, mix eggs and water. Add bread crumbs, salt, pepper and
garlic and let stand 5 minutes. Combine ground beef, pork and Italian
cheese and add to bread crumbs. Shape into meatballs and fry on all
ides in olive oil over medium heat. Serves 4.

Source: Charley Martin, host at KHOW - Karen (GREYKITS) Colorado, USA


Shrimp and Crab Mold

I asked for a copy of this recipe from a friend (Diana Muscianisi)
when I had it at one of her holiday parties.

1 can condensed tomato soup
8 ounces (230 g) cream cheese
1 envelope unflavored gelatin
14 ounces (400 g) shrimp and/or crab meat
1 cup (about 100 g) celery, chopped
1/4 cup (about 40 g) onion, chopped
1 cup (about 220 g) mayonnaise
juice of 1/2 lemon

Heat soup (no water) in saucepan; add cream cheese. Stir until
blended. Soften gelatin in 4 tablespoons - 1/4 cup (60 ml) water; add
to soup and cheese. To mixture, add remaining ingredients, mix, and
pour into oiled 1-1/2 qt (1.4 l) mold (5-1/2 to 6 cups). Chill
overnight. To remove mold, run sharp knife along edge. Dip in warm
water; turn onto platter. Serve with crackers.

Source: Ginny Sher - California, USA