O'Conaill Recipes

Appetizers

Cocktail Meatballs
Anonymous
2 lb. ground chuck ½ cup seasoned bread crumbs ¼ cup minced onion ¼ cup milk 1 egg 1/8 cup Worcestershire Sauce	Mix all ingredients together for meatballs. Shape into bite size balls. Brown in shortening and drain.
Sauce: 1 10 oz. jar grape jelly 1 12 oz. jar chili sauce	Melt jelly and chili sauce. Add meatballs. Keep heated in crock pot or chafing dish.

Kielbasa Bits
Rita Milroth
1 lb. Kielbasa cut into bite size pieces 1 jar chili sauce ½ cup brown sugar 1 can drained pineapple tidbits	Combine all ingredients. Bake in oven in covered dish for 1 hour

Spinach Balls
Rita Milroth
2 pkgs. frozen chopped spinach, cooked and well drained. 2 cups Pepperidge Farm Italian Seasoned Bread Crumbs 2 onions minced 4 eggs beaten 1 stick margarine, softened ½ cup Parmasean cheese, grated	Mix all ingredients together. Form into small balls and bake at 350° for 10-12 min.

Stuffed Mushrooms
Cathy Supple
24 to 36 med. siz mushrooms 1 pkg softened cream cheese 1 pkg Jimmy Dean pork sausage, hot	Wash mushrooms and remove and discard stems. Keep caps. Allow to dry. Brown sausage. Drain. (pat lightly with paper towel to remove grease) Mix sausage with cream cheese. Stuff mushrooms with cream cheese mixture. Bake mushrooms for 3 to 5 min at approx 350° before serving.

Soups

Garda Italian Wedding Soup
Gina and Gary Garda
1 lb. pkg. meaty chicken wings 2 med. unpealed, finely chopped carrots 2 branches celery, chopped finely (use a lot of the leafy part) 4 Scalions, chopped finely (6 to 8) chicken boullion cubes ½ lb. Acini De Pepe Pastina 1 lg. bag fresh, finely chopped spinach	Boil 6 quarts of water, add chicken wings. Boil chicken for 25 min., until it falls off the bone. Remove skin and bones from chicken and put chicken back in broth. (Discard bones and skin). Pepper to taste Add all other ingrediants. Add meatballs Add Acini De Pepe Pastina Add spinach Cook for 25 min. If water boils down too low, add water
Meatballs: 1½ lbs. lean ground beef 2 large eggs 2 cups Italian Progresso breadcrumbs 1 tsp. garlic salt ½ cup Parmasean cheese	Roll to tiny meatballs, about the size of a quarter. Microwave about 3 min. or lightly brown in skillet Pepper to taste Add to broth

Tomato Ham Cabbage Soup
Dorothy O'Connell
2 Tbsp. oil 1 med. head cabbage 2 med. onions 1 46 oz. can tomato juice 4 cups water 1 small carrot, grated 1 Tbsp. lemon juice ½ tsp. crushed pepper 1 to 2 lb. ham, cut up	Saute cabbage and onion in oil Add remaining ingrediants and simmer about 30 min.

Cream of Potato Soup
Rita Milroth
6 large potatoes 2 large onions 2 carrots, cut into pieces 1 cup celery 1 tsp. pepper 1 Tbsp. salt Cream	Cook vegetables until potatoes are soft. Drain off water Beat with mixer to a fine pulp. Add cream until desired thickness.

Salads

Oriental Chicken Salad
Dan O'Connell
½ head cabbage, chopped 1 pkg Top Romen noodles, crumbled, not cooked Save the chicken broth from the noodles ½ cup slivered almonds 2 Tbsp sesame seeds 2 green onions, chopped - greens and all 2½ chicken breasts, boiled and chopped ½ cup hot water ½ cup vegetable oil 1 Tbsp sugar 1 tsp salt 1 tsp pepper 2 Tbsp rice vinegar	Roast almonds and sesame seeds at 325° for 10 min. Mix cabbage, uncooked noodles, roasted almonds/sesame seeds, onions and chicken breast together. Mix ½ cup hot water with chicken broth from noodles. Add oil, sugar, salt, pepper and vinegar. Toss over salad and refrigerate at least 2 hrs. before serving.

Dressings

Slaw Dressing
Mamie O'Connell
¼ cup cream 1½ Tbsp vinegar 1/8 tsp salt 3 tsp sugar Fresh ground pepper	Measure sugar, salt and pepper into small bowl. Add vinegar and stir. Add cream and chill. 1 1/3 cup shredded cabbage for slaw and whatever else you wish to put in with the cabbage.

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