| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion finely cut |
| 1 |
c |
Diced celery |
| 2 |
|
Carrots, cut any way you |
|
|
like up to 3 |
| 2 |
T |
Tomato puree |
| 3 |
c |
Water |
|
|
Salt |
|
|
Pepper |
|
|
Bay leaf |
| 2 |
T |
Oil, up to 3 |
| 1 |
lb |
Minced meat, the best is |
|
|
turkey |
| 1 |
|
Chala soaked, drained and |
|
|
mushed |
| 3 |
|
Eggs |
|
|
Some flour |
INSTRUCTIONS
This recipe is for the person that asked for a recipe for 18 people.
The recipe that follows is for 4-6 people, multiply easily to 8-12. So
for 18 you should make two dishes. The point is that it is done ahead
of time, heats well by baking, tasty and suitable for all ages (kids
and elderly alike). The meatballs are cooked with the vegetables, and
before serving baked with the macaroni. The macaroni are boiled half
way before that and can be kept that way. Just sprinkle some oil and
toss so they don't stick together. Gravy: in a big pot heat the oil,
add onion, celery, carrots, tomato puree, water and spices and simmer.
Meantime prepare the meatballs. Meatballs: Combine and form meatballs
about 12-14. Roll in flour and drop in the boiling gravy. Cook for 40
minutes on low flame. Make sure you have enough liquids, you'll need
them for the macaroni. Boil 250-400 (1/2-2/3 pound) short cut macaroni
for 2/3 of the recommended time, wash and set aside. Can keep it the
frig too. Before serving put the macaroni in the baking dish, arrange
meatballs on top and pour the gravy. Bake for 20-30 till hot. You can
arrange the macaroni and meatballs when cold and refrigerate that way
till you need them. If you keep you oven on shabat you can pop them in
for lunch or dinner. The recipe looks complicated, but really isn't.
It goes for every taste and is suitable for winter. Posted to
JEWISH-FOOD digest by "shoshana kessel" <shoshana_k@hotmail.com> on
Nov 22, 1998, converted by MM_Buster v2.0l.
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