Mom-Mom’s Meatballs
1Lbs of fresh ground beef
5 cloves of garlic
2 eggs
1/2 cup fresh Romano cheese
1/2 cup Italian bread crumbs
1/2 cup water
Salt and Pepper to taste
Pre-heat oven to 450 degrees
In a large bowl place the ground beef. Peel and finely chop the Garlic and place in a bowl. Add the eggs, bread crumbs, cheese, and slat and pepper. Mix ingredients with your hands and slowly add water. Continue mixing until all of the ingredients are thoroughly mixed. Take some of the mix and start rolling into about golf ball sized balls. Place balls on a cookie sheet you should get 10-12 balls on a sheet. Place them into oven for about 25 minutes to brown. After there come out of the oven use a fork to stab the meatballs and a spoon to get them off the sheet, the stabbing will help release the juices into the grave. Place meatballs into gravy and simmer for four hours stirring every forty-five minutes. Enjoy

Mom-mom’s all purpose gravy
1 28 ounce can of Cento chef’s cut tomatoes
2 6 once can’s of Contadina tomato paste
3 fresh basil leaves
1 tablespoon dry minced onion
Salt and pepper to taste
In a large stainless steel pot strain the chefs cut tomatoes into the pot. Use your hands mush them throughly, really just reduce the larger chunks of tomato. Dump the remaining tomatoes from the strainer into the pot. Add the cans of tomato paste. Add 28 ounces of water. Place medium heat and stir with wooden spoon. Judge the thickness of the gravy, if to thick add 6-10 ounces of water, the gravy will thicken during cooking so don’t worry. Add minced onion, apprx once full tablespoon, add salt and pepper. Add basil, keep stirring add raise the heat toward high but not quite that high. You want to bring the gravy to a boil slowly. Once the gravy boils, remove from heat and add meatballs. Place back on burner at low heat and simmer for four hours stirring ever forty-five minutes. You should see faint bubbles slowly coming up from the center in about 45 minutes. This is a sign that the heat is good, cover but leave the lid slightly ajar. Make sure you keep stirring every 45 minutes it’s very important for Mom-mom’s special taste.


Mom-mom’s Pizzelles

8 Eggs

1.5 cups of sugar

1 cup of crisco melted and cooked

3.5 cups of flour

pinch of salt

anise seeds to taste

In an electric mixer, beat the eggs and sugar. Add melted crisco. On low speed, gradually add flour and salt to make a sticky dough, add anise seeds to taste. Drop dough from teaspoon into center of pizzelle pattern on hot iron. Close the cover of pizzelle iron and bake 30-45 seconds, or until nicely browned. Use two forks to remove the hot pizzelle from the iron and place on flat parchment to cool.