Sounds good. Thanks for sharing this. I wish there was a way it could be canned but that wouldn't be possible with this recipe. I think the folks over on the cooking forums here at GW and on the Recipe Exchange would like to see your recipes. Dave Here is a link that might be useful: Recipe Exchange

From Rocco's website: Mama's Meat Balls 1/3 cup chicken stock 1/4 yellow onion 1 clove garlic ¼ cup fresh Italian flat-leaf parsley, chopped fine 1/2 lb ground beef 1/2 lb ground pork 1/2 lb ground veal 1/3 cup plain breadcrumbs 2 eggs 1/4 cup Parmigiano-Reggiano, grated 1 tsp red pepper flakes 1 tsp salt 3-6 cups of Mama's Marinara or your favorite marinara sauce ¼ cup extra virgin olive oil 1. Place the chicken stock, onion, garlic and parsley in a blender of food processor and puree. 2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, parsley and salt. Combine with both hands until mixture is uniform. Do not over mix. 3. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time. 4. Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. This will take about 10-15 minutes. 5. While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour. 6. Serve with a little extra Parmigiano-Reggiano sprinkled on top. Serve alone or over spaghetti (in which case, you will need 6 cups of marinara). Yield: Serves 4 as antipasto or over spaghetti Mama's Marinara My Mom's sauce is my favorite--we call it the Mama sauce, and once you make it you will understand how it can become the backbone for so many dishes. Of course, you'll need it to make her famous meatballs, but it is also a great sauce to braise meat in, serve with eggs, or turn into a creamy tomato sauce. 3 cloves garlic, crushed 1/2 yellow onion, peeled and chopped fine 3 tbsp olive oil chili flakes to taste 2 28-ounce cans tomato puree, Red Pack brand if possible 1 28-ounce. can crushed tomatoes, Red Pack brand if possible 1 tbsp tomato paste, Red Pack brand if possible 1 tsp sugar 1 cup chicken stock red pepper flakes to taste salt to taste 1. Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor). Add the chili flakes to taste. 2. Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick. Tip: Broiling Chicken This is my favorite 5 ingredient/5 minute dish. It's the perfect combination of flavors, tastes amazing, and cooks underneath the broiler. Let it burn! That charred flavor is an important part of the dish. Yield: Serve 6

I made the "Marlenetini" and liked this one too! I used the cherry vodka I had so plain vodka may be a little different as far as taste. I like the splash of Ginger Ale as it gives it some froth and I used the rest of the small can of pineapple & shook it all up. This filled up my martini glass along with some crushed ice. So, another keeper! I'll look for the small cans /bottles of cranberry juice to use with the one you posted. Here is what sounds like a good one to serve for summer parties & you could leave out the vodka. Just found this. From..countrydoor.com Strawberry Slush one 46 oz can pineapple juice one large can frozen lemonade, thawed 1 tablespoon almond extract four- 16 oz. pkgs. frozen strawberries, thawed ( I would prob. put these in the blender a bit myself) one pint vodka (optional) Use a large bowl or an empty plastic ice cream pail. Mix all ingredients well. Put in container, cover, and freeze. Scoop slush into individual glasses and add 7-UP or Sprite.

L, that makes a ton of sense. Beets and sour cream have gone hand in hand in the Baltic area and other parts of Northeastern Europe since before anyone knows. Sugar and vinegar sweet and sour is a cooking staple of Jewish cuisine from the same region. Mama S could have looked at the cranberries and said, "Looks like beets," (in Yiddish), tasted one and said, "Humph. A little more sour than sweet." Put it all together with anti-cran amount of sugar and there you go. But I'm not putting something that color in my mouth. I'm just not. I don't actually mind borscht before the sour cream goes in, but ick. I won't eat it with the cream. To me it takes two good things, beets and sour cream, and shotgun marries them into a loud, neverending squabble. I think I'd rather eat John's proposed true blue food, because at least that comes out of a pretty pony unicorn fantasy...