1 1/2 Pounds Ground Beef
1 1/2 Cups Bread Crumbs
1/4 Cup Finely Chopped Onion
3/4 Cup Milk
Salt And Ground Black Pepper To Taste
2 Cups Ketchup
2 (8 Ounce) Cans Tomato Sauce
2 Cups Water
2/3 Cup Brown Sugar
2/3 Cup White Sugar
1 Tablespoon Worcestershire Sauce
1 Teaspoon Italian Seasoning
1 Teaspoon Chili Powder
Preheat oven to 350 degrees F (175 degrees C).
Mix the ground beef, eggs, bread crumbs, onion, milk, salt, and black pepper together in a large mixing bowl until evenly combined. Form the mixture into 12 large meatballs. Arrange the meatballs into a 9x13-inch baking dish.
Stir the ketchup, tomato sauce, water, brown sugar, white sugar, Worcestershire sauce, Italian seasoning, and chili powder together in a saucepan over medium heat; cook and stir until well combined and hot, about 5 minutes. Pour the tomato sauce mixture over the meatballs in the baking dish. Turn the meatballs to coat in the sauce.
Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, 60 to 90 minutes.
Save by using San Giorgio Bread Crumbs and Serve with Mueller's Pasta.
4 Skinless, Boneless Chicken Breast Halves
1/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
6 Slices Swiss Cheese
4 Slices Cooked Ham
1/2 Cup Seasoned Bread Crumbs
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Save by using Oscar Mayer Lunch Meat and Serve with Sara Lee Classic Dinner Rolls.
3 Tablespoons Olive Oil
1 Onion, Quartered Then Halved
2 Cloves Garlic, Minced
1 (29 Ounce) Can Tomato Sauce
5 1/2 Cups Water
1 Tablespoon Dried Parsley
1 1/2 Teaspoons Dried Basil
1 1/2 Teaspoons Dried Oregano
1 Teaspoon Salt
1 (15 Ounce) Can Cannellini Beans
1 (15 Ounce) Can Navy Beans
1/3 Cup Grated Parmesan Cheese
1 Pound Ditalini Pasta
In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.
Save by using Red Pack Tomatoes and Serve with Clover Leaf Dinner Rolls .
4 Thick Cut Pork Chops
1 Cup Dry Bread Crumbs
1 Teaspoon White Sugar
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Salt
5 Tablespoons Melted Butter, Divided
1 Small Yellow Onion, Chopped
2 Tablespoons Dried Parsley
1 Cup Beef Broth
Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.
Save by using Wyler's Beef Bouillon and Serve with Hungry Jack Mashed Potatoes.
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