Our Favorite Recipes

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Featuring Nadine Ford’s Third Grade Students

Chef Connor McBride

Connors Favorite / MeMes Meatballs

2 lbs. Ground beef
2 cups crushed crackers
2 eggs
½ cup onion
2 tablespoons Soy Sauce
½ cup ketchup
Mix all ingredients together and roll into balls.
Heat oven °375
1 jar Chili Sauce
1 can jellied Cranberry Sauce
2 teaspoons lemon Sauce
2 tablespoons brown sugar

Mix well then pour over meatballs
Bake 45 minutes.

Carter Moss Favorite Pigs in a Pretzel Blanket

Chef Carter Moss

1 package of Bryan Cocktail Smokes
2 – 8 ounce containers of refurbished Pillsbury Pizza Crust Dough
5 cups water
¼ cup baking soda
Sea salt
Let pizza dough sit out to room temperature.
Cut the dough into strips. Stretch and roll out the strips..
Roll up smokies in pizza dough so the dough wraps each twice. Leave the ends of the smokies stick out.
Place the wrapped smokies on a lightly greased baking sheet.
Put the cups of water in a pot and bring to a light boil.
Add baking soda to the boiling water.
After the baking soda dissolves, boil 3 – 4 wrapped smokies in the water 20 – 30 seconds for each batch.
Remove boiled pretzel smokies and place on a baking tray.
Brush each lightly with beaten egg and sprinkle with sea salt
Bake in a pre heated oven at 425°F for 15 – 20 minutes until the dough is nicely browned.

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