Cooks’ Exchange: If March’s Meatball Recipe Didn’t Work, Try This Better Meatball Recipe | Recipes, Food & Cooking Tips

Cooks' Exchange: If March's Meatball Recipe Didn't Work, Try This Better Meatball Recipe | Recipes, Food & Cooking Tips

Today’s column begins with a meatball in mind.

Here on March 23 to celebrate National Meatball Day was a Norwegian meatball recipe that didn’t taste quite right. With Stoughton’s three-day Syttende Mai festival approaching last week to celebrate Norwegian culture and history, Sharon Quale came to the rescue with two authentic Norwegian meatball recipes: one from their daughter-in-law Joni Nygaard and the Trinrud families near Scandinavia, Wisconsin. , which has been passed down from generation to generation, and one by Elaine Eng whose recipe comes from the West Koshkonong Lutheran Church.

Joni Nygaard’s Norwegian Meatballs

2 pounds meat, ratio of ⅔ ground chuck to ⅓ ground pork, double ground (meat mix preferred, but can use any double ground chuck)

1 cup half-and-half or cream

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Mix well. Form meatballs of any size desired and brown. Cook in soup bone broth for an hour. Make and serve gravy.

Norwegian Meatballs

Mix all ingredients well. Form balls the size of an egg. Brown well and place in a heavy pan. Make 3 cups of rich brown gravy from drippings and pour over meatballs. simmer for 1 hour.

Roasted Asparagus

With spring in mind, every second of every day brings to mind favorite Penny DePaola recipes to prepare, one in particular for roasted asparagus.

1 bunch asparagus, about 1 pound

¼ cup grated Parmesan cheese

Mayonnaise and fresh lemon juice

Preheat the oven to 400 F. Wash and pat the asparagus dry and break off the tough stems. Drizzle olive oil in the bottom of a large frying pan. Arrange the asparagus in the roasting pan in a single layer and drizzle with more olive oil. Sprinkle with salt and Parmesan cheese and freshly ground black pepper or mixed peppercorns. Roast 12-15 minutes. Serve with mayonnaise mixed with a little fresh lemon juice.

Fresh asparagus soup

Here’s a favorite spring recipe from Donna Brooks in Baraboo.

1½ cups freshly cut asparagus

Add grated cheese if desired before serving 4-6 people

Bring water to a boil in a large kettle and add the asparagus. Boil for about 10 minutes and drain. Mix flour, milk, butter, salt and pepper in a large bowl; add to asparagus. Let the mixture come to a boil and serve.

Mediterranean Cannellini Bean Soup

Sharon Johnson asked for a delicious hearty soup recipe for a chilly day. To save time, dice the potatoes and carrots while the onions are sautéing.

3 new potatoes, unpeeled, diced

2 (14-ounce) cans diced garlic, oregano, and basil, undrained

2 medium carrots; halved lengthwise, sliced

15-ounce cannellini beans, drained and rinsed

Heat a large pan over medium heat until hot. Add oil and onions; cook 2 to 3 minutes. Stir in garlic; cook briefly. Add potatoes, tomatoes and water; mix well. Bring to a boil.

Add carrots. Reduce heat; cover partially and simmer for 10 minutes until vegetables are crisp and tender, stirring occasionally. add beans; continue cooking for 5 minutes. Serve with lemon wedges if desired.

Rhubarb Crunch

In response to readers’ requests for rhubarb recipes… here’s one from Blue Ribbon Family Favorites that will please everyone.

¾ cup quick-cooking or old-fashioned oats

1 teaspoon vanilla extract

1 teaspoon vanilla extract

Preheat oven to 350 F. In a medium bowl, combine flour, brown sugar, oats, butter, and cinnamon until mixture is crumbly. Press half of the mixture into a 9×9-inch pan. Top it with the rhubarb. Combine granulated sugar, water, and cornstarch in a saucepan. Cook until thick and clear, then add vanilla. Pour the mixture over the rhubarb. Sprinkle with the remaining half of the oatmeal crumbs and bake for 45 to 60 minutes. Serve it hot.

Apple Raisin Crisp

Here’s another crunchy fruit recipe with apples described as “always a favorite” in Bev Atkinson’s Simply Delicious cookbook.

5 small to medium apples, peeled and sliced

¼ cup orange or apple juice

2 tablespoons brown sugar

1 teaspoon grated orange peel

⅓ cup butter, softened

2-3 tablespoons melted butter

Preheat oven to 400 F. Butter a 9×9-inch baking pan. Soak raisins in juice when dry. Combine and place in a baking pan. Set aside 2-3 tablespoons of butter, combine all other ingredients until crumbly and drizzle with the fruit mixture. Sprinkle melted butter over the fruit mixture. Bake for 30 minutes or until the fruit is soft and the top is golden brown.

Cut out cookies

Today’s grand finale is a favorite Taste of Home cookie recipe that is delicious any time of year, shared by Donna Brooks.

Mix everything together. Cut and refrigerate for 3 hours. Bake at 350 F on ungreased pan for about 10 minutes.

Recent request: “Eggs Benedict with English Muffins” and “the creamiest and best cole slaw recipe in Madison.”

Contact the Wisconsin State Journal’s Cooks’ Exchange, PO Box 8058, Madison, WI, 53708 or by email at [email protected]