MSGID: 1:396/45.28 c7e1e9a1   
   REPLY: 1:320/219@fidonet 57051fcc   
   Hi Dave,   
      
    DD>  Teenager grand daughters. You'll be a great granny before you can say   
    DD>  "Bob's your uncle!".   Bv)=   
      
    RH> Their older brother is married but they've said that they want to wait   
    RH> a while before having children. Rachel said that the cost of living is   
    RH> extremely high out there so I guess they're trying to establish a   
    RH> secure financial foundation first.   
      
    DD> If we waited for that very little would ever get done.  Bv)=   
      
   I know, but from what Rachel said, it is much higher than you would   
   expect for the location. The state has more like LA or NYC or DC prices   
   for housing and such like.   
      
    RH> We had a lot of food left over so made a good sized donation to the   
    RH> local fire department, sent a lot home with one family so mom didn't   
    RH> have to cook, more went with one of Steve's radio buddies and his wife   
    RH> who were a big help in setting up and tearing down. We still brought   
    RH> some home. (G)   
      
    DD> Does the fire department eat it or pass it out to the needy?   
      
    RH> It was for them to eat, couldn't really pass it out the way it was set   
    RH> up.   
      
    DD> I cleaned the 'fridge yesterday. Amazing how much space can be freed   
    DD> up. And how many bowls and containers can be put back into service.   
      
    RH> I know the feeling. (G)   
      
    DD> I told Dennis that the clear-out was gong to be a regular thing. And   
    DD> if he stashed something  to eat it (or share it with the mutts) within   
    DD> two weeks or - into the bin with it. We'll see how that plays out.   
      
   Containers labeled for contents and dated, I presume? I'm better about   
   that for the freezer than the fridge.   
      
      
    DD>       Title: Dirty Dave's Meatballs   
    DD>  Categories: Five, Pork, Breads, Cheese   
    DD>       Yield: 2 1/2 pounds   
      
    DD>   In a large bowl, mix all ingredients except olive oil by   
    DD>   hand, using a light touch. Take a portion of meat in hand,   
    DD>   and roll between palms to form a ball that is firm packed   
    DD>   but not compressed. Repeat, making each meatball about 1   
    DD>   inch in diameter.   
      
   I picked up scoops in several sizes before a kitchenware store went out   
   of business. Small one is about 1" in diameter, largest about 2". Good   
   for portioning out meat balls, cookie dough and other stuff, saving the   
   wear & tear on the wrists. The scoops are ambidexterous, not like the   
   old right hand only ice cream scoops, making it easier for me to use.   
      
    DD>   break apart. Continue cooking until browned all over.   
      
   Baking works well too, 350 for 15-20 (depending on size) minutes. Less   
   mess on the stove. I bake them, then put the sheet with them on into the   
   freezer after they've cooled a bit. From there, once frozen, into a   
   freezer bag so I can pull out the exact number I need, without making   
   them up fresh every time. I'll usually make up about 3 pounds of meat in   
   a session.   
      
    DD>   Remove meatballs to a plate as each batch is finished. Let DD>   
    meatballs cool slightly; cover and refrigerate or freeze DD>   until   
    needed.   
      
    DD>   Yields: About 60 one-inch meatballs or 30 two-inch (for   
    DD>   :       use in spaghetti & meatballs.   
      
    DD>   You can use any Parmesan cheese you like. The stuff from   
    DD>   the pre-grated cans works here. You can also use   
    DD>   mixtures of Parmesan with other cheeses. I use a store   
    DD>   brand Parmesan, Romano and Asiago blend to good effect.   
      
   I don't buy the red and green cans ny more; after using fresh grated,   
   the cheese in them tastes more like sawdust.   
      
      
   ---   
   Catch you later,   
   Ruth   
   rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28   
      
      
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