Manly Meatballs I love the name of this recipe! I found it at The Food Maven website and it reminded me of something my mom used to make years ago (she spread ground round on firm white bread and put it in the broiler--I was crazy about these flat burgers). This was written by Arthur Schwartz: Alan Richman's Manly Meatballs Makes about 36 Alan Richman is the esteemed and always witty food writer for Gentleman's Quarterly magazine, but I take the blame for calling these his "manly" meatballs. He made them for a birthday party of our mutual friend Alexis Bespaloff, the well-known wine writer. As he was passing them on a platter, taking full responsibility for their simplicity and strong flavor, he explained that he made them because when he heard the menu planned by Alex's wife he felt there might be too much "sissy food" -- you know, pasta and salads. They are not, of course, anything like any recipe you've ever seen for Swedish meatballs, but to my mind they make an even better stand-in. Baking them on bread slices -- which, by the way, do not burn or get too hard, even though it seems as if they would -- makes them perfect finger food. 1 pound ground chuck (not leaner beef) 3 scallions, finely minced (use most of the green) 4 tablespoons dark soy sauce (or regular soy sauce, if that's all you have) 1 firmly packed teaspoon brown sugar (a rounded teaspoon, if using regular soy sauce) 1 baguette or ficelle (a small diameter French bread), about 20 inches long, sliced about 1/2-inch thick (if the bread has a large diameter, cut the slices in half, just a bit bigger than the meatballs) In a medium bowl, combine all the ingredients, except bread. With your hands, mix and knead thoroughly until the meat is a fine paste. Make balls the size of smallish walnuts. Place baguette slices on a baking sheet and place one meatball on each. Bake for 7 to 9 minutes in a preheated 450-degree oven until done to taste (Richman says "until just cooked through." I like them still rare.). Serve hot. source: www.thefoodmaven.com

i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 ½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and ¼ cup minced chives 1 ½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream ½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery ½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar ½ tsp dried oregano ½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)

I have made this pound cake and think its quite good! CUBAN COCONUT POUND CAKE Posted by Marlen (My Page) on Sun, Apr 13, 03 at 21:27 Really quite good. If you want to be decadent (and I do!), drizzle some chocolate sauce over it before serving. Ice cream will do fine as well. 2 sticks unsalted butter 1 tsp. vanilla extract 1/2 tsp. almond extract 1/2 tsp. salt 2 cups sugar 5 eggs 3 cups flour, sifted 1 cup milk 7 oz. shredded coconut 1 cup almonds, thinly sliced Preheat oven to 325 degrees Prepare a 10" non-stick tube pan. Line bottom with buttered parchment or wax paper (buttered side up), cut to fit. In the large bowl of an electric mixer, cream butter until it is soft and smooth. Add vanilla and almond extracts, salt and sugar and beat to mix. Add eggs, one at a time, beating until incorporated after each addition. On low speed alternately add flour in three additions, scraping bowl with a rubber spatula and beating only until incorporated. Remove from mixer and fold in nuts and coconut. Turn into prepared pan and smooth the top Bake for 1-1/2 hours until top is golden brown and a cake tester comes out clean. Let stand on a rack for 15 min. Then cover with a rack, turn the rack and cake pan over, remove the pan cover with another rack and invert again, leaving the cake right side up. Let stand until cool. When cake is cool, carefully peel off paper lining. Wrap cool cake in plastic wrap. If possible, refrigerate overnight before serving. Or place in freezer for about 45 min. It must be cold when sliced or it will crumble.

I ran across a recipe for jellied cranberry sauce a couple of years ago, & had to laugh at myself. It had never occurred to me that it could be made at home. I'm a product of the 50s & 60s when premade was the thing! Jellied Cranberry Sauce Makes about 3 1/2 cups 4 (12-oz) bags cranberries, thawed if frozen 3 cups sugar 3 1/3 cups cold water 2 Tbsp unflavored gelatin (from three 1/4-ounce envelopes) Special equipment: a 3 1/2-cup non-reactive decorative mold or 10 individual (1/3-cup) decorative molds Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids. Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours. To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate. Cooks' notes: ÂCranberry sauce can be chilled in mold up to 2 days. ÂCranberry sauce can be unmolded 1 hour ahead and chilled or kept at room temperature.