May 2, 2011

Ella’s Kitchen

Our long, cold winter has gone away. Hopefully, our wet, miserable early spring will go too! Now we can enjoy May and all that it has to offer! There are many occasions to enjoy food and fellowship in May. From the Kentucky Derby through Memorial Day Weekend the kitchen (or outside grill) should be bustling with activity!

[Ella can be contacted at or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Chili Meatballs
Yield: 25 servings
1 egg
2 teaspoons salt
1/2 cup water
1/2 cup seasoned bread crumbs
1 cup grated cheese
1 lb. ground chuck
1 1/2 teaspoons chili powder
1 cup barbeque sauce
1 cup grape or strawberry jelly

Beat egg with water in bowl. Stir in next 4 ingredients. Add ground chuck; mix well. shape into 50 quarter-sized balls. Place in shallow pan. Bake at 350° for 15 minutes. combine barbeque sauce and jelly in saucepan. cook until jelly is melted, stirring frequently. Serve over meatballs.

Ella’s note: Make a double batch and freeze some. Use over spaghetti for main course, or on toothpicks for a snack.


Charlestown Egg Balls
8 hard boiled eggs
1/2 teaspoon Worcestershire
1/2 cup butter
1/4 teaspoon celery seed
1 teaspoon salt
1 cup bread crumbs
1/4 teaspoon red pepper

With electric mixer cream eggs and butter until well-blended. add salt, pepper, Worcestershire sauce and celery seed. Refrigerate several hours. Form into balls and roll into bread crumbs. Makes 30 balls.

Ella’s note: Have you ever wanted to serve deviled eggs, only to have some of them tear? Well, I just found a recipe that takes all of the worry out of unsightly torn deviled eggs! Enjoy!


San Francisco Mushroom Rolls
1 lb. mushrooms, chopped finely
1/2 cup better
4 Tablespoons melted butter
6 Tablespoons flour
1/2 teaspoon salt
1 3/4 cups light cream
2 teaspoons lemon juice
1 small onion, minced
1 1/2 to 2 loaves white bread, trim & roll thin

Saute mushrooms in butter. Cool slightly. Ass flour, salt and blend. Stir in cream. cook, stirring constantly until thick. Add lemon juice and onion. cool. spread 1 Tablespoon (or enough to cover) of mushroom filling on each bread slice to edges. Roll up ro form a long roll. Place on cookie sheet, seam side down. Freeze several hours until firm. Slice each roll into 3 segments (Keep frozen, do not thaw to slice). Brush with melted butter. Bake at 400° for 15 min. or until brown.