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Albondigas (Meatball
Soup) Makes 6 to 8 servings 1 lb. ground round or turkey 1 pkg. meatloaf seasoning mix (Lawry’s is cook’s favorite) 1 t. oregano 1 14-oz. can stewed tomatoes 1/2 c. celery, diced 1 c. rice, uncooked Mix ground round or turkey, meatloaf seasoning mix, and oregano. Form meatballs. Place in a 6-quart pan and cover with water. Cover and cook until meatballs turn brown. Add tomatoes, celery, and rice, along with enough water to fill the pan two-thirds. Turn up the heat and cover. Cook until rice is tender, approximately 1 1/2 hours, adding water as necessary and stirring regularly. Add salt and pepper to taste. |
Strawberry Nut Salad Makes 10 to 12 servings 1 6-oz. package strawberry gelatin 1 c. boiling water 2 10-oz. packages frozen sliced strawberries, partially thawed 20 oz. crushed pineapple, drained 1 c. coarsely chopped walnuts 3 medium bananas, mashed (1 c.) 1 pt. sour cream Dissolve gelatin in boiling water. Add strawberries, pineapple, walnuts, and bananas. Put half of strawberry mixture into 9 X 13-inch pan. Refrigerate until firm, about 45 minutes. Spread sour cream on firm strawberry mixture in pan. Gently spoon on rest of strawberry mixture. Cover and allow to set several hours or overnight. To serve, cut into squares. Cook’s note: This recipe comes from my favorite cookbook. It was assembled by a New York Chapter of the Junior League and was given to me by my mom, who is a great cook and caterer. |
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Rice Pudding Makes 6 to 8 servings 1 qt. water 1 qt. milk 1 c. rice 1 c. sugar 1 t. vanilla Cinnamon to taste Put all ingredients in a large pan and bring to a low boil. Stir well and turn down to a low simmer. Cook uncovered for about one hour or until rice is done, stirring frequently. Add more water, if needed, to continue cooking rice. Pour into large bowl or individual dessert dishes and sprinkle with cinnamon. Cook’s note: This recipe was handed down from my dad, who was a cook in the Army. Of course, the quantities he used were much larger! |
Agua de Fresa Makes 1 pitcher 2 baskets of fresh strawberries, cleaned and stemmed 8 c. water 1 c. sugar Place strawberries in blender with 4 cups water and blend until pureed. Pour mixture through a fine sifter to remove pulp. Pour into a pitcher and add the remaining water, or less or more, to your taste. Add sugar and stir. Serve over ice. |
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