Williams Cookbook

This recipe comes from my Sister-In-Law (Jacquie). Thanks Bunches!!!!

What is it? Well, it’s something that they (her family) make it and it they love it. Actually I love it. It’s sweet and very good.
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Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down.

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Roni put out a good recipe for Pizza bites, and these are made with Wonton. I’m very impressed and can’t wait to try them. Also on Roni’s site she has the video of her making these great bites.
http://greenlitebites.com/2008/01/24/wonton-pizza-bites/

I copied the recipe below from her site:
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Serving: 4

Ingredients:

• 1 3/4 cups (one 15-oz can) Hunts Chunky Tomato Sauce
• 1/4 cup (1oz) sliced ripe olives
• 1 teaspoon Italian seasoning
• 2 cups hot cooked rice
• 1/4 cup (3/4 oz) grated Kraft Fat-Free parmesan cheese
• 1/3 cup (1 1/2 oz) shredded Kraft reduced-fat mozzerella cheese
• 1 cup (5 oz) diced cooked chicken breast

Directions:

• Preheat oven at 375 degrees.
• Spray an 8×8 inch baking dish with olive oil-flavored cooking spray.
• In a large bowl, combine tomato sauce, Italian seasoning, and Parmesan Cheese.
• Add chicken, olives, and rice.
• Mix well to combine.
• Evenly spread mixture into prepared baking dish.
• Bake 20-25 minutes.
• Evenly sprinkle mozzarella cheese over top.
• Continue baking 8-10 minutes or until mozzerella cheese is melted.
• Place baking dish on a wire rack.
• Let set 5 minutes.
• Divide into 4 servings.

Cook until brown

• 1 pound Bulk Pork Sausage, crumbled
• 1/2 Cup Onion, chopped

‘Drain off pan drippings. Add…

• 1 Egg, beaten
• 2 ounces Swiss cheese, grated
• 1 ounce Parmesan cheese, grated, optional
• 1 Tbsp. Fresh Parsley, chopped
• 1/4 tsp. hot sauce

Set Aside.

Combine…..

• 1 1/2 cups Biscuit Mix
• 3/4 cup Milk
• 1/4 cup Mayonnaise

Stir well. Spread one-half of batter in a greased 9-inch square pan. Spoon sausage mixture over batter. Spread remaining batter over sausage mixture. Combine 1 Egg Yolk with 2 tsp water. Brush on batter. Bake at 400-degrees for 30 minutes. Let stand 5 minutes before serving.

Recipe courtesy Janet Higgins

1 1/2 pounds ground beef
1 teaspoon onion powder
1 egg
1 cup panko bread crumbs (Japanese bread crumbs)
1 1/2 teaspoons freshly chopped garlic
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
8 ounces mozzarella cheese, cut into 1/4-inch cubes

Sauce:
2 or 3 (15-ounce) cans tomato sauce
1 (15-ounce) can crushed tomatoes
Italian seasoning, to taste
1 chopped medium onion
1 1/2 teaspoons fresh chopped garlic

Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper. In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.

In a crock pot, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.