Sloppy Joes

Ingredients:
1 Can Chicken Gumbo Soup
2 Tbsp Minced Onions
7 Tbsp Ketchup
1 Tsp Mustard
Pinch Chili Powder
1 lb. Hamburger

Directions:
Fry Hamburger. Add remaining ingredients and simmer.

Mozzarella Stuffed Meatballs

Ingredients:
1/3 cup milk
1 cup fresh bread crumbs
1 lb. ground pork
1 lb. ground veal
1 lb. ground beef
1/3 cup minced fresh flat-leaf parsley, plus more
for garnish
3 eggs, lightly beaten
3 garlic cloves, minced
1 3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/3 lb. mozzarella or provolone cheese, cut into
1/2-inch cubes
Olive oil for frying
About 6 cups tomato sauce (see related recipe
at left)
2 lb. spaghetti, cooked and drained
Grated Parmigiano-Reggiano cheese for serving
Directions:
In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2-inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.

In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray.

Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.

Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table. Serves 10 to 12.

http://www.williams-sonoma.com/recipe/spaghetti-with-stuffed-meatballs.html

Chicken Parmesan

Ingredients:
4 Chicken Breasts
Italian seasoned bread crumbs
1 beaten egg
1/4 C olive oil
1/4 C butter
2 cups sauce
1/2 C milk
Butter

Directions:
Dip chicken in eggs and roll in Italian Seasonerd bread crumbs. Fry until brown in hot Olvie oil and butter.

In baking dish put in marinara mixed with cream to cover the bottom of the pan. Set fried chicken on top of that. Cover each chicken with a pat of butter on each and then a piece of mozzerella. Bake at 350 covered for 25 min, uncovered for another 20 serve over pasta.