| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
Tomato paste |
| 1 |
|
Onion, chopped fine |
| 1 |
|
Clove garlic, chopped fine |
|
|
Salt & pepper to taste |
| 1 |
t |
Italian seasoning |
| 1 |
t |
Basil leaves |
| 1 |
T |
Sugar |
| 2 |
|
Water |
| 3/4 |
lb |
Ground beef |
| 3 |
|
Eggs |
| 2/3 |
c |
Seasoned bread crumbs |
| 1/4 |
c |
Parmesan cheese |
|
|
Salt & pepper to taste |
| 1 |
|
Onion, chopped fine |
| 1 |
|
Clove garlic, chopped fine |
| 2 |
T |
Oil |
| 2 |
|
Onions, thinly sliced |
| 1 |
|
Green pepper, thinly sliced |
| 1 |
|
Loaf oval-shaped bread |
|
|
Prepared Italian sauce |
| 1/2 |
lb |
Mozzarella cheese, sliced |
| 6 |
|
Cheddar cheese |
| 1/4 |
c |
Butter |
INSTRUCTIONS
Saut onions and garlic to make Italian Sauce. Add tomato paste and
sugar. Mix together and add 2 cans water (tomato paste can). Add
remaining seasonings for sauce, cook over medium heat until sauce
thickens. Mix all ingredients for Meat Balls; roll into small balls
and brown in a skillet. For Sandwich: In hot oil, saut onions,bell
pepper. Slice bread lengthwise, horizontally, into 3 even slices.
Spread bottom bread slice with half of the Italian Sauce. On top
arrange meatballs, then both cheeses. Spread second bread slice with
remaining sauce; place, with sauce side down, on cheese. Spread top of
this slice with some ofthe butter; cover with onions and bell peppers.
Top with buttered crust slice. Place on baking sheet; wrap baking
sheet and sandwich with foil; bake at 375 degrees for 1 hour. Eat with
a knife and fork. Serves 8. From <A Taste of Louisiana>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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