Robyn's Recipes

Meal of the Week

Welcome to my 100th week on the web!
I've been here for almost two years now,
and I'd like to say "thank you" to all of
you who have followed my site and continue
to come back.
If you've just recently found me, then
"Welcome!!!"
I strive to offer something completely
different than other cooking sites....
a place where you can come and be
relaxed, let your hair down, and enjoy
the scenery, not to mention the recipes.
If I have a talent for putting together
an enjoyable site, then my goal is
simply to be able to share it with you
without pressure to buy,
without having to put passwords in
to enter, and without making it
difficult to find things you're looking for.
If I can provide just a few minutes of 
entertainment and some new ideas for
your gatherings, then I'm happy....
"Thank you for your friendship and support."
                                     Robyn

Appetizer

Onion Soup

4 large onions, sliced
1/2 stick butter or margarine
6 cups canned beef broth
Salt and pepper
6 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/4 cup Gruyere or Swiss cheese, shredded

Saute onions in butter in Dutch oven for 15 minutes or until
lightly browned.  Stir in beef broth.  Bring to boiling.
Lower heat.  Cover and simmer for 30 minutes.
(Soup may be prepared ahead to this point, if you wish.
Reheat and add the bread and cheese just before serving.)
Add salt and pepper to taste.
Preheat oven to 425°.
Ladle soup into 6 ovenproof soup bowls or six
12-ounce custard cups or an 8 cup casserole.
Lay bread slices on top.  Sprinkle with cheeses.
Place bowls or cups in a jelly roll pan or shallow baking pan.
Bake in a preheated oven at 425° for ten minutes.
Then, place under preheated broiler and broil until
top is bubbly and lightly browned.

Makes 6 servings.

Entree

Meatballs with Dilled Fettuccine

For the meatballs:

6-1/2 ounces finely grounded veal OR ground beef
1 tablespoon dry bread crumbs
1 tablespoon finely chopped onion
1 tablespoon water
1/4 teaspoon grated lemon rind, (optional)
1/4 teaspoon salt
1/4 teaspoon pepper

For the Dill Sauce:

1/4 cup plain yogurt
2 tablespoons sour cream
1 teaspoon lemon juice
1 tablespoon firmly packed snipped fresh dill OR 1 tsp. dried dill
1/4 teaspoon salt
1/8 teaspoon pepper

6 ounces fettuccine

Preheat the oven to 400°.

Prepare the meatballs:  Combine the ground meat, bread
crumbs, onion, water, lemon rind, salt and pepper in a
medium-sized bowl.  Shape into about 20 meatballs,
using a rounded measuring teaspoonful for each.
Arrange the meatballs on a rack in a small pan.

Bake in oven for 15 minutes, or until no longer pink in
the center.

Meanwhile, prepare the Dill Sauce:

Combine the yogurt, sour cream, lemon juice, dill,
salt and pepper in a medium-sized bowl.
Cook the fettuccine in a large pot of salted boiling
water, following the package directions.
Drain.
Turn into a serving bowl.  Add the dill sauce.
Toss to coat well.  Add the meatballs.
Serve immediately.
Garnish with fresh dill sprigs, if you wish.

Makes 4 servings.

Side Dish

You will love this bread served
with Basil Butter.  Adds an exquisite
flavor to the regular ho-hum everyday
butter. (recipe follows)

Breadsticks with Basil Butter

1 package active dry yeast
1 teaspoon sugar
1 cup warm water (about 110°F)
1 teaspoon grated lemon peel
1 teaspoon salt
1-1/2 teaspoons dried rosemary
2 tablespoons plus 1 teaspoon olive oil
About 2-1/4 cups flour

In a large bowl, combine yeast, sugar, and warm water.
Let stand until bubbly (about 10 minutes).
Add lemon peel, salt, rosemary, 2 tablespoons of
the oil, and 1-1/2 cups of the flour.
Beat with a heavy spoon or an electric mixer until
dough is glossy and elastic (3-5 minutes).
Mix in enough of the remaining flour (about 1 cup)
to make a soft dough.

Turn dough out onto a floured board and knead
until smooth and springy (about 10 minutes), adding
more flour as needed to prevent sticking.
Clean off board and flour it generously.
Place dough on board, pat it into a 6-inch square,
and brush with remaining 1 teaspoon oil.
Cover lightly and let rise until puffy (about 45 minutes).

Gently rub dough with 2 tablespoons flour.
With a sharp knife, cut dough lengthwise into quarters.
Work with one quarter at a time.  Keep remaining dough
covered.  Cut each quarter lengthwise into 8 equal pieces.
Then stretch and roll each piece to about 15 inches long.
Place breadsticks about 1/2 inch apart on greased baking
sheets (you'll need 3 large baking sheets).
Repeat to use remaining dough.

Bake breadsticks at 350° until golden brown (20-25 minutes),
switching positions of baking sheets after 10 minutes.
If using only one oven, refrigerate one sheet of breadsticks,
lightly covered, while baking the other two.
Lift breadsticks from baking sheets.
Serve warm or at room temperature.

Makes 32 breadsticks.

Basil Butter

1 tablespoon fresh basil, finely chopped
2 teaspoons lemon juice
1/2 cup (1 stick) unsalted butter, softened

Stir the basil and lemon juice into the softened butter
in a small bowl.  Spoon into a serving container.
Serve on warm bread or breadsticks.
Store, tightly covered, in refrigerator.

Dessert

Brandied Apple Slices

This can be served as a dessert OR
as an accompaniment to your
upcoming holiday meals as an
alternative to applesauce.

6 Golden Delicious apples
1 cup orange juice
2 three-inch pieces of cinnamon sticks
3/4 cup sugar
1/2 cup brandy

Pare, halve, core and cut apples into eighths.
Place in a large saucepan.
Add orange juice and cinnamon sticks.
Bring to boiling.  Lower heat and simmer, covered, for
ten minutes or until apples are tender but still firm.

Remove from heat.  Stir in sugar and brandy.
Cool.  Spoon into a container.
Can be stored in refrigerator for up to 1 month,
if desired.