GREAT NEWS EVERYONE!!!! I'm once again in the process of moving and while going through my filing cabinet, I've located the two lost recipes. I have NO idea how they ended up in my taxes...lol. I'd love to thank everyone of you that have tried helping me or even given suggestion on different recipes. A special thank you to lizbeth-gardener for going in her attic to find the Minestrone recipe. I feel as though I've won a lottery!

Because the last few falls in Kentucky have had unseasonably cold days, you might want to consider something hot. The balancing act is to prepare it ahead of time, and hold it so it stays warm but doesn't get overcooked. So that can limit your choices. Crockpots and electric skillets are invaluable for keeping things warm while you do something else, though. You might think about something like: Meatballs in Almond Sauce 2 slices whole wheat bread, crusts removed 3 tbls water 2 lb ground pork 1 large onion, finely chopped 2 garlic cloves, crushed 2 tbls flatleaf parsley, chopped. 1 egg, beaten Freshly grated nutmeg Salt & pepper All purose flour, for coating 3+ tbls olive oil Squeeze of lemon juice Almond sauce: 2 tbls olive oil 1 slice whole wheat bread Generous 3/4 cup blanched almonds 2 garlic cloves, minced 2/3 cup dry white wine Salt & Pepper 1 3/4 cups vegetable or chicken stock For the meatballs: Put the bread in a bowl and add water. Let soak 5 minutes. Squeeze out the water and return bread to the dried bowl. Add the pork, onion, garlic, parsley and egg, then season generously with nutmeg and a little salt & pepper. Knead the ingredients well together to form a smooth mixture. Spread some flour on a plate. With floured hands, shape the meat mixture into small balls (I use a 1 1/2-tbls sized scoop), then roll each meatball in flour until well coated. Heat the olive oil in a large, heavy bottomed skillet. Add the meatballs, in batches, so they do not overcrowd the skillet, and cook for 4-5 minutes or until browned on all sides. Use a slotted soon to remove meatballs and set aside while you cook the rest, adding more oil if needed. Make the sauce: Het olive oil in same skillet in which the meatballs were fried. Break the bread into pieces, then add to the skillet with the almonds and cook gently, stirring frequently, until the bread and almonds are golden brown. Add the garlic and cook for an additional 30 seconds, then pour in wine and boil 1-2 minutes. Season to taste with salt & pepper and let cool slightly. Transfer almond mixture to a food processor.* Pour in the vegetable stock and blend the mixture until smooth. Return the almond sauce to the skillet. Carefully add the meatballs to the almond sauce and simmer for 25 minutes, or until the meatballs are tender. Taste the sauce and season with salt & pepper if necessary. Serve with a squeeze of lemon juice (or put a lemon wedge on each plate) and a sprinkle of chopped parsley. *You may have to do this in batches, or it's likely to overflow the processor container. Or use a blender instead. I'm thinking you could prepare these to the final simmering stage, put them in a crockpot, and turn it on while the tour is in progress. By the time you're done, so will they be. If the tour runs long, nothing will be hurt. I would serve them on a bed of broad egg noodles, with a salad on the side. An apple/Ceasar salad complements this dish nicely.

Maybe a glitch in the system, but you posted to the wrong place. There are posts about the recipe cards on the Recipe Exchange forum. This is the Garages forum.

I really wish I could find my card. It was the best recipe I have found so far. I’ll have to give this recipe a try though. Thank you