If plans call for snacking your way through tomorrow’s Seahawks game, with a light supper to follow, we have a couple of new recipes that might come in handy.
The first is a slightly different twist on those glazed meatballs that always disappear almost as fast as you can make them. The second is another people-pleasing possibility, a different take on baked potato soup.
Neither recipe calls for anything hard to find or ridiculously expensive and both, courtesy of Campbell’s Kitchen, are easy to make and come with a time-saving or make-ahead option.
Beef meatballs and picante glaze
1 pound lean ground beef
1/4 cup plain dry bread crumbs
1 egg, beaten
3 cloves garlic, minced
1 jar (16 ounces) picante sauce, Pace preferred, divided
1/3 cup grape jelly
1 tablespoon fresh thyme leaves (optional)
Heat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.
In a large bowl, thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup of the picante sauce. Shape the mixture firmly into 40 (1-inch) meatballs. Place meatballs on the baking sheet.
Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
Heat the remaining picante sauce and grape jelly in a 12-inch skillet over medium-high heat to a boil. Reduce heat to low and cook for 15 minutes or until the mixture is reduced to 1 cup. If desired, stir in the thyme. Add meatballs to the skillet and cook until the meatballs are hot, stirring occasionally. Serve on toothpicks.
Makes 40 meatballs.
Note: The meatballs can be prepared up to 1 day in advance and stored in the refrigerator. Before serving, prepare the picante-jelly mixture and add meatballs to the skillet. Cook until the meatballs are hot, stirring constantly.
Stuffed potato soup
6 large potatoes
2 tablespoons butter
1 small onion, finely chopped (about 1/4 cup)
5 cups chicken broth, preferably Swanson
1/4 cup light cream
1 tablespoon chopped fresh chives
Assorted toppers: cooked, crumbled bacon, shredded cheddar cheese, snipped chives or sliced green onion, sour cream
Heat oven to 425 degrees. Prick potatoes with a fork. Bake for 30 minutes or until potatoes are tender. Remove potatoes to a bowl and cover bowl; let stand for 10 minutes. Remove the skin and mash.
Heat butter in a 3-quart saucepan; add the onion and cook until tender; stir in the broth and 5 cups of the mashed potatoes.
Place 1/3 of the broth mixture into a blender or food processor; cover and blend until smooth. Pour the mixture into a medium bowl; repeat the blending process twice more with the remaining broth mixture. Return all of the pureed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
Spoon 1/4 cup remaining mashed potatoes into each of 8 serving bowls; divide the pureed mixture among the bowls. Serve with the assorted toppers.
Makes 8 servings.
Note: To save time, potatoes can be pricked with a fork and microwaved on high until fork tender, about 10 to 12 minutes.
The next Forum will appear in Monday’s Good Life section.
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