Decorated Meatballs Recipe
Yield: 18 MeatballsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Pumpes. Take an sethe a gode gobet of Porke, & not to lene, as tendyr as
thou may; than take hem vppe & choppe forth with-alle, & Also choppe forth
with Roysonys of coraunce; than take hem & rolle hem as round as thou may,
lyke to smale pelettys, a ij inches a-bowte, than ley hem on a dysshe be
hem selue; than make a gode Almounde mylke, & a lye it with floure of Rys,
& lat it boyle wyl, but loke that it be clene rennyng, & at the dressoure,
ley v pompys in a disshe, & pore thin potage ther-on. An if thou wolt,
sette on euery ponpe a flos campy flour, & a-boue straw on Sugre y-now, &
Maces; & serue hem forth. And sum men make the pellettys of vele or beeff,
but Porke ys beste & fayrest.
900 g/2 lb lean pork without skin or bone 1.1 litres/2 pints/5 cups beef
stock, skimmed of fat 125 g/4 oz ground almonds 1 tablespoon rice flour or
cornflour 1 tablespoon currants 1/4 teaspoon ground mace 1/8 teaspoon
ground cloves Salt and pepper A little oil for greasing Garnish: White
sugar and ground mace for sprinkling Small real or dried flowers
These meatballs can be used as snacks for two or three people, or as a
garnish for roast poultry or game. Cook the pork in the stock until just
about tender. Drain it, reserving the stock, Use 275 ml/ 10 fl oz/ 1 1/4
cups of the stock to make almond milk with the ground almonds and rice
flour or cornflour as described in a previous recipe. Put this and the rest
of the stock aside, separately, to cool.
Cut the pork into small slices. It should still be moist but not pink.
Process the slices in batches in an electric blender, adding the currants,
spices and seasoning while processing. Form the mixture into 18 meatballs
about 4 cm/1 1/2 inches in diameter. Roll these in a lightly greased
frying-pan until lightly browned all over, then leave to cool. Thin down
the almond milk if necessary with a little stock; it should coat the
meatballs lightly. Cover each meatball with a little sauce. Just before
serving, sprinkle the dish lightly with white sugar and the golden mace,
and decorate with small vivid flowers.
from The Medieval Cookbook by Maggie Black Chapter 6, "The Court of Richard
II" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-27-94
Title: Deep-Dish Pizza
Categories: Diabetic, Meat, Main dish, Cheese
Yield: 4 Servings
1 lb Ground turkey;
2 c All-purpose flour;
2 ts Baking powder;
1/2 ts Baking soda;
1/4 c Margarine or butter;
1/2 c To 3/4 c skim milk;
6 oz Can tomato paste;
1 ts Oregano leaves; dried
1/2 ts Basil leaves; dried
1/2 ts Salt;
1/2 c Green bell pepper; chopped
1/2 c Sliced fresh mushrooms;
1/4 lb Mozzarella cheese;grate 1cup
Suggestion: for 2 servings, use a small aluminum foil pan about 4 x 8
inches or press a sheet of aluminum foil into a loaf pan and set the foil
pan on a cookie sheet. Measure half the other ingredients and freeze the
remaining 3 ounces of tomato paste for a future meal.
Preheat the oven to 425 F. Cook the ground turkey in a large nonstick
skillet over medium heat until cooked through. Stir occasionally.
Combine flour, baking powder, and margarine in a bowl. Cut the margarine
into the flour with a fork until the mixture resembles coarse meal. Add
enough milk to make a soft, elastic dough (like biscuit dough). Press the
dough into the sides and bottom of an 8-inch square baking pan.
Combine the tomato paste and seasonings and spread over the dough. Crumble
the ground turkey over the sauce. Sprinkle on the green pepper, mushrooms
and cheese. Bake for 20 to 25 minutes or until the crust is brown and
crisp. Cut into four squares to serve.
1/4 recipe - 358 calories, 3 low-fat protein, 1 starch, 2 vegetable, 2 fat
exchanges 26 grams protein, 34 grams carbohydrate, 20 grams fat, 584 mg
sodium
Source: Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but not
tested by Elizabeth Rodier Dec 93
Source from luhu.jp
thou may; than take hem vppe & choppe forth with-alle, & Also choppe forth
with Roysonys of coraunce; than take hem & rolle hem as round as thou may,
lyke to smale pelettys, a ij inches a-bowte, than ley hem on a dysshe be
hem selue; than make a gode Almounde mylke, & a lye it with floure of Rys,
& lat it boyle wyl, but loke that it be clene rennyng, & at the dressoure,
ley v pompys in a disshe, & pore thin potage ther-on. An if thou wolt,
sette on euery ponpe a flos campy flour, & a-boue straw on Sugre y-now, &
Maces; & serue hem forth. And sum men make the pellettys of vele or beeff,
but Porke ys beste & fayrest.
900 g/2 lb lean pork without skin or bone 1.1 litres/2 pints/5 cups beef
stock, skimmed of fat 125 g/4 oz ground almonds 1 tablespoon rice flour or
cornflour 1 tablespoon currants 1/4 teaspoon ground mace 1/8 teaspoon
ground cloves Salt and pepper A little oil for greasing Garnish: White
sugar and ground mace for sprinkling Small real or dried flowers
These meatballs can be used as snacks for two or three people, or as a
garnish for roast poultry or game. Cook the pork in the stock until just
about tender. Drain it, reserving the stock, Use 275 ml/ 10 fl oz/ 1 1/4
cups of the stock to make almond milk with the ground almonds and rice
flour or cornflour as described in a previous recipe. Put this and the rest
of the stock aside, separately, to cool.
Cut the pork into small slices. It should still be moist but not pink.
Process the slices in batches in an electric blender, adding the currants,
spices and seasoning while processing. Form the mixture into 18 meatballs
about 4 cm/1 1/2 inches in diameter. Roll these in a lightly greased
frying-pan until lightly browned all over, then leave to cool. Thin down
the almond milk if necessary with a little stock; it should coat the
meatballs lightly. Cover each meatball with a little sauce. Just before
serving, sprinkle the dish lightly with white sugar and the golden mace,
and decorate with small vivid flowers.
from The Medieval Cookbook by Maggie Black Chapter 6, "The Court of Richard
II" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-27-94
Title: Deep-Dish Pizza
Categories: Diabetic, Meat, Main dish, Cheese
Yield: 4 Servings
1 lb Ground turkey;
2 c All-purpose flour;
2 ts Baking powder;
1/2 ts Baking soda;
1/4 c Margarine or butter;
1/2 c To 3/4 c skim milk;
6 oz Can tomato paste;
1 ts Oregano leaves; dried
1/2 ts Basil leaves; dried
1/2 ts Salt;
1/2 c Green bell pepper; chopped
1/2 c Sliced fresh mushrooms;
1/4 lb Mozzarella cheese;grate 1cup
Suggestion: for 2 servings, use a small aluminum foil pan about 4 x 8
inches or press a sheet of aluminum foil into a loaf pan and set the foil
pan on a cookie sheet. Measure half the other ingredients and freeze the
remaining 3 ounces of tomato paste for a future meal.
Preheat the oven to 425 F. Cook the ground turkey in a large nonstick
skillet over medium heat until cooked through. Stir occasionally.
Combine flour, baking powder, and margarine in a bowl. Cut the margarine
into the flour with a fork until the mixture resembles coarse meal. Add
enough milk to make a soft, elastic dough (like biscuit dough). Press the
dough into the sides and bottom of an 8-inch square baking pan.
Combine the tomato paste and seasonings and spread over the dough. Crumble
the ground turkey over the sauce. Sprinkle on the green pepper, mushrooms
and cheese. Bake for 20 to 25 minutes or until the crust is brown and
crisp. Cut into four squares to serve.
1/4 recipe - 358 calories, 3 low-fat protein, 1 starch, 2 vegetable, 2 fat
exchanges 26 grams protein, 34 grams carbohydrate, 20 grams fat, 584 mg
sodium
Source: Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but not
tested by Elizabeth Rodier Dec 93
Source from luhu.jp