Name: Meatballs
Ingredients: 1/2 lb Ground chuck; 1/4 lb Ground veal; 2 tb Chopped onion; 1 Clove garlic; crushed; 2 tb Chopped parsley; 1 ts Dried oregano; 3/4 ts Salt; 1 ds Pepper; 2 tb Grated Parmesan cheese; 1 Egg; 1/4 c Olive or salad oil 1/4 cup chopped onion; 1 Clove garlic; crushed; 1/4 c Onion; Chopped; 1 cn Whole Tomatoes (1 Lb; 12 Oz), Undrained; 2 cn Tomato paste; 6 Oz. Can; 2 ts Dried oregano; 1 ts Dried basil; 1 tb Sugar; 2 ts Salt; 1 ts Garlic powder; 1/4 ts Pepper; 1/2 pk Lasagna 1 lb mozzarella cheese, (1-lb size) diced; 1 lb Ricotta cheese; 1 c Grated Parmesan cheese

[The preacher’s] aim…will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer “set the music in motion,” maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher’s task is simply to “set the Bible in motion.”

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Italian, Pasta	6	Servings

INGREDIENTS

1/2	lb	Ground chuck
1/4	lb	Ground veal
2	tb	Chopped onion
1		Clove garlic; crushed
2	tb	Chopped parsley
1	ts	Dried oregano
3/4	ts	Salt
1	ds	Pepper
2	tb	Grated Parmesan cheese
1		Egg
1/4	c	Olive or salad oil 1/4 cup chopped onion
1		Clove garlic; crushed
1/4	c	Onion; Chopped
1	cn	Whole Tomatoes (1 Lb; 12 Oz), Undrained
2	cn	Tomato paste; 6 Oz. Can
2	ts	Dried oregano
1	ts	Dried basil
1	tb	Sugar
2	ts	Salt
1	ts	Garlic powder
1/4	ts	Pepper
1/2	pk	Lasagna 1 lb mozzarella cheese, (1-lb size) diced
1	lb	Ricotta cheese
1	c	Grated Parmesan cheese

INSTRUCTIONS

TOMATO SAUCE
1. Meatballs: In medium bowl, combine all ingredients; toss lightly to mix
well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in
diameter.
2. Sauce: In hot oil in large, heavy skillet, brown meatballs; remove. Add
onions, garlic; sauté 5 minutes.
3. Add rest of sauce ingredients, with 1/2 cup water and meatballs; stir to
mix. Bring to boiling; reduce heat; simmer, uncovered, 1 1/2 hours,
stirring occasionally.
4. Heat oven to 350F. Grease 13-by-9-by-2-inch baking dish. Cook lasagna as
]Label directs. Drain; rinse in water.
5. In baking dish, layer half the ingredients: Lasagna, mozzarella,
ricotta, tomato sauce with meatballs, Parmesan cheese. Repeat. Bake 30 to
35    minutes. Makes 6 servings.
Posted to recipelu-digest Volume 01 Number 320 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997

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