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From the kitchen of:
The Man Who Can't Cook.
Not all recipes here are my own but they
have all been tried in my kitchen.


| Meatless Spaghetti Sauce |
| Swedish Meatballs | Meatloaf |

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1-2-cans tomato sauce, Garlic powder, Salt 'n' pepper,
Parsley*, Mushrooms*, Green peppers (Diced)*, 1- medium onion (Diced)*.

Heat tomato sauce.
Add salt 'n' pepper to taste.
Add garlic powder to taste.
Add 1-tablespoon dried parsley.
* = Optional.


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Swedish Meatballs

Swedish Meatballs are a Scandinavian tradition,
but they have also become a favorite at Midwestern smorgasbords.

Preparation time: 30 minutes.
Cooking time: 35 minutes.
Makes 60 meatballs.

1 large egg, 1/3 cup plain dry bread crumbs, 3 tablespoons chopped yellow onion,
3/4 teaspoon salt, 3/4 teaspoon brown sugar, 3/4 teaspoon ground nutmeg,
1/2 teaspoon each ground allspice, cloves, 1 cup low-fat (1%) milk,
1 medium-size all-purpose potato (peeled), cooked, and mashed (1/2 cup),
2 tablespoons olive oil, 3 tablespoons all-purpose flour.

1 pound lean ground beef
8 ounces lean ground pork

Step 1:
In a large bowl, whisk the egg, then stir in the bread crumbs,
onion, salt, sugar, nutmeg, allspice.
Mix in the beef, pork, 1/4 cup of the milk, and the mashed potato.
Form the meat mixture into 60 balls, 1 inch in diameter.

Step 2:
In a 12-inch nonstick skillet, heat the oil over moderately high heat.
Cook the meatballs, in batches if necessary, for 4 minutes
or until browned, turning occasionally.
Using a slotted spoon, transfer them to a bowl and keep warm.

Step 3:
Pour off all but 2 tablespoons of the pan drippings.
Whisk in the flour, then the stock and the remaining 3/4 cup of milk,
scraping to loosen the browned bits.

Bring the mixture to a simmer and cook, uncovered,
for 2 minutes, stirring constantly, until slightly thickened.

Stir the meatballs into the sauce, along with any juices that
have collected, and simmer for 3 minutes or until the meatballs are heated through.

Place in a chafing or shallow dish, and serve with toothpicks.


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This Is It! Meat Loaf

This stick-to-the-ribs meat loaf is adapted from the one that Craig Josephs mixes at
a down-home Texas eatery in Houston called "This Is It! Bar and Grill."

Preparation time:
20 minutes.
Makes 8 servings.
Cooking time 1- 1/2 hours.
Standing time: 10 minutes.

1 tablespoon vegetable oil, 1 cup finely chopped celery,
1 cup finely chopped yellow onion, 1 cup finely chopped sweet green pepper,
cloves garlic (minced), 2 pounds lean beef, 2 large eggs, beaten,
1 tablespoon all-purpose flour, 3/4 teaspoon salt (or to taste),
1/4 teaspoon black pepper, 4 strips lean bacon (optional),
1 can (8 ounces) low-sodium tomato sauce (1 cup),
1 small tomato, finely chopped (1/2 cup).

Step 1:
Preheat the oven to 350F and lightly grease a 13" x 9" x 2" baking dish.
In a 12-inch nonstick skillet, heat the oil over moderately highheat.
Add the celery, onion, green pepper, garlic, and saute for 5 minutes or until tender.
Transfer to a large bowl.

Step 2:
Add the beef, eggs, flour, salt, and black pepper.
Using your hands, mix well, then put the mixture in the
baking dish and shape into a 9- x 6-inch loaf.
If you wish, drape the bacon diagonally on top.
In a small bowl, combine the tomato sauce and the tomato, then pour over all.

Step 3:
Bake, uncovered, for 1 1/4 hours or until an instant-read
thermometer inserted in the center registers 160F.
Transfer to a warm platter and let stand for 10 minutes.


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Copyright - Bob Kelso
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