| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
Tomato paste |
| 1 |
sm |
Onion; chopped fine |
| 1 |
|
Clove garlic; chopped fine |
|
|
Salt & pepper to taste |
| 1 |
ts |
Italian seasoning |
| 1 |
ts |
Basil leaves |
| 1 |
tb |
Sugar |
| 2 |
cn |
Water |
| 3/4 |
lb |
Ground beef |
| 3 |
|
Eggs |
| 2/3 |
c |
Seasoned bread crumbs |
| 1/4 |
c |
Parmesan cheese |
|
|
Salt & pepper to taste |
| 1 |
sm |
Onion; chopped fine |
| 1 |
|
Clove garlic; chopped fine |
| 2 |
tb |
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 |
sl |
Cheddar cheese |
| 1/4 |
c |
Butter |
INSTRUCTIONS
ITALIAN SAUCE
MEAT BALLS
FOR SANDWICH
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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