Ho, ho, ho! Swap partners have been assigned for the ornament swap. The swap groups are as follows:
1. Donna Bell
Crosses by Claudia
Not Yet the Dodo
3. Susan Hickam
Leslie (Junk Girl Studio)
4. Jan Williams
Please make sure you send one handmade ornament to each of your partners by 12/5/08. And don't forget to post your swap creations and trades on our FLICKR site:
I will be in touch with everyone today to provide you with your partners' mailing addresses.
Tuesday, November 18, 2008
Wednesday, November 12, 2008
I'm getting ready to contact everyone with the names and addresses of their swap partners. NATHALIE, please contact me with your mailing address. I have been unable to rach you. I'll be in touch with everyone soon with your swap partner information. This is going to be fun!!!
Sunday, November 2, 2008
This is one of my family's favorite recipes. These meatballs are perfect for potlucks, parties and for when you need some stick-to-your-ribs comfort food. They make great leftovers when you don't have time to cook. Serve these over pasta or in meatball subs with crusty bread and mozzarella cheese. Enjoy!
5 pounds raw hamburger meat
4 envelopes onion soup mix
1/2 of a 15 ounce can of Italian bread crumbs
A couple of squirts of ketchup
1 tablespoon black pepper
Your favorite tomato sauce. (I use 4 jars of Ragu or Prego sauce.)
In a very large bowl, use hands to thoroughly mix first 6 ingredients together well. Form into desired size meatballs and put into 2 large, deep baking pans. Bake at 375 degrees for one hour. Pour meatballs into large colander, draining grease. Pour two jars of tomato sauce into bottom of each pan (one for each). Place meatballs on top of sauce. Pour remaining tomato sauce over meatballs. Cover pans with foil and bake at 375 degrees until sauce is hot, about 45 minutes. Depending on how large you make these, you will get about 40 large meatballs from this recipe.