New Castle News

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August 17, 2013

Culinary Conversation: A co-worker’s farewell offers tasty recipes

NEW CASTLE — If there’s an occasion to have a party, go for it.

At The News last week, it was quite a send-off for photographer Erica Galvin and it was a feast, to say the least.

Staff from editorial, circulation, composing, business/accounting, classified and display advertising, and art and dispatch contributed an assortment of tasty dishes.

And if there was a theme of the day, it was “Say It With Food.”

There was pierogi prepared by publisher Sharon Sorg; several pasta salads; a meatball casserole; pulled pork from Lisa Madras, dispatch/blogger; and several wonderful desserts including a fruit pizza made by reporter Dave Burcham’s wife, Linda.

The meatball sandwich casserole from Shawn Anderson in display advertising got hurrahs from across the lunch room, and reporter Nancy Lowry’s pecan-peach cobbler with its pretty lattice top was also a big hit. I had a heaping serving.

Copy editor Carol Colaizzi made the sugar and spice cake, which she also submitted as an entry and won a ribbon at the Lawrence County Fair. The fair provided the recipe for the competition, which is sponsored by the Hites family in memory of Virginia Worrell.

Yep, when we throw a party, we throw a party.

Remember that your recipes — whether for a party of 40 or dinner or two — are always welcome at Culinary Conversation.

Meatball

Sandwich Casserole

  • 1⁄3 cup chopped green onions
  • 1⁄4 cup Italian seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 pound ground beef
  • 1 (1 pound) loaf Italian bread, cut into 1-inch cubes
  • 1 (8 ounce) package cream cheese, softened
  • 1⁄2 cup mayonnaise
  • 1 teaspoon Italian seasoning
  • 1⁄4 teaspoon freshly ground black pepper
  • 2 cups shredded mozzarella cheese
  • 3 cups spaghetti sauce
  • 1 cup water
  • 2 cloves garlic, minced

Preheat oven to 400.

Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1-inch diameter balls and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350.

Arrange the bread cubes in a single layer in an ungreased 9x13 baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1⁄2 cup of the grated mozzarella cheese.

In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.

Bake at 350 for 30 minutes or until heated through.

 Pecan-Peach Cobbler

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