• I made this for dinner for us just to try it (with a big salad), the girls then had them cold for lunch, and then I served them hot out of the oven one night when we had a bunch of people over and they were a huge hit in every circumstance.  SO simple.  I discovered this recipe in a book I found at the library, ‘The 150 Best American Recipes’ – enjoy!

    Manly Meatballs

    1 long baguette, cut into 36 1 cm slices (discard the ends)

    1 lb. ground beef (not super lean)Manly Meatballs

    1/4 c. soy sauce

    2 t. packed dark brown sugar

    3-4 finely chopped green onions

    Preheat the oven to 450, set a rack in the middle of the oven and lay out all of the bread slices on a large baking sheet.  In a medium bowl, combine the beef, soy sauce, brown sugar and green onion and mix well – definitely use your hands to work it all together (this can be made ahead, covered and refrigerated until you need it).

    Make 36 similar-sized meatballs (the first time I weighed them, the next time I just did an approximate spoonful) and then gently press a meatball into each slice of bread.  Bake for 10 to 15 minutes, the center of each meatball should be 160 degrees.  They turn out like a warm crouton with a hot, juicy meatball in the middle and they don’t last long…

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  • I will never go back to regular shrimp cocktail.  Borrowed from Ina Garten’s, ‘Barefoot Contessa, Back to Basics’, this is a perfect little appetizer to share before a cheese fondue!

    Roasted Shrimp Cocktail

    2 lbs. shrimp (12 to 15 count) – I bought a bag of large, frozen shrimp, peeled but with tails on, then I thawed them in the fridge overnight, and pressed them between 2 plates lined with paper towels to remove all excess moisture

    olive oil, salt and freshly ground pepper

    SauceRoasted Shrimp Cocktail

    1/2 c. Heinz chili sauce

    1/2 c. Heinz ketchup

    3 T. prepared horseradish

    2 t. freshly squeezed lemon juice

    1/2 t. Worcestershire sauce

    1/4 t. Tabasco sauce

    Preheat the oven to 400, line a large baking sheet with parchment and pat your shrimp with paper towels to make sure they are as dry as possible.  Lightly spray the parchment with olive oil, spread out the shrimp in a single layer, lightly spray the shrimp and then give them all a good sprinkling of salt and freshly ground pepper.  Roast for 8 to 10 minutes until the shrimp are just pink and cooked through.

    For the sauce, whisk together all ingredients (I try to do this ahead as I like cold cocktail sauce) – serve as a dip with shrimp that’s cool enough to handle – enjoy!

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