MEATBALLS

My grandmother's meatballs are the best that i've ever had. This is the "I can't eat just one" kind of meatball. Really, I can't each just one, or two, or three.. And since I only see her one time each year, won't stop there. I could eat them for lunch and dinner all week long and of course you need to eat them with homemade, baked all day, made from scratch kind of spaghetti sauce (which I have no idea how to make).

Memere's meatballs:
3 lbs hamburg
1 lb ground pork
8 eggs
12 slices soft white bread
1-2 large onions chopped
2 cloves garlic
1/2 cup grated parmesan cheese
1 tbsp salt
1 tbsp pepper
1 tbsp basil
1 tbsp oregano
1 tbsp parsley (optional)
1/2 cup milk

Us a BIG bowl for mixing. I think she uses her kitchen-aid, but I am not positive about that.
First, start by wetting the bread with water and then squeezing out the excess. Now, mix all ingredients together. If you don't use a kitchen-aid, you must USE your hands for mixing. Its the only way to get it done right. Wash your hands, coat them them with olive oil and shape meatballs. Roll them in a shallow dish of olive oil, then bake at 350 for 20 - 30 minutes.

You don't want to minimize the recipe as they freeze well and you can use them with pasta, in lasagna or as appetizers.

Ice Box Cookies

Its Christmas time and my grandmother is already cooking all the goodies for this year's Christmas party! One of my favorite cookies that she makes for Christmas is a type of pin wheel cookie and she refers to them as Ice Box Cookies. And they are soooo good. 

So, here's the recipe:

2 cups brown sugar

1/2 cup butter

1/2 cup shortening

3 eggs

4 cups flour (probably more if you are cooking at hight altitude)

2 tsp Cinnamon

2 tsp salt

1 tsp Baking Soda

Filling:

1 package dates

1 cup chopped nuts

1/2 cup sugar

1/2 cup water

Directions:

Cream shortening, butter and sugar. Add eggs. Mix well. Sift in dry ingredients.  Divide the dough in half. Roll each half to about an inch thick. And spread the filling. (Now here's the tricky part about following a grandmother's directions. They are ALWAYS incomplete. I believe that for the filling you actually need to cook up the ingredients in a pot until they are soft and yummy). Refrigerate overnight.

The next day, using a sharp knife, slice cookie roll into thin slices. Bake at 375.

Yum. They should be soft and chewy and completely delectable.