From Previous Issues of the Merry Times:

- 1 1/2 pounds ground beef
- 2 cups Italian-style bread crumbs (8-ounce package)
- 3 cups chopped onions, divided
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups shredded potatoes (1/2 26-ounce frozen package)
- 1/2 pound Mexican four-cheese blend (8-ounce package)
- 1 tomato for garnish

Preheat oven to 375 degrees F. Mix thoroughly ground beef, bread crumbs, 1 cup of the chopped onions, eggs, salt, and pepper and press onto bottom and up the sides of a 10-inch springform pan (approximately 3/8-inch thick). Bake in preheated oven for 10 to 15 minutes.

While beef is baking, heat the olive oil in a large skillet. Add the remaining 2 cups onion and the potatoes and saute for 10 minutes on medium high heat, turning to prevent sticking.

Remove beef mixture from oven and fill with the sauteed onions and potato mixture. Cover with cheese and return to 375 degree oven for 20 to 25 minutes, until lightly browned.

Peel tomato and roll the peel tightly to make a rose and place on center of the pie. Chop remaining tomato and apply as garnish around edge of the pie.
 

ALLY'S FAMOUS CHICKEN SOUP FOR DUMMIES
   -- courtesy of our Editrix ;)

- 1 chicken, cut into pieces (you can use pre-cooked chicken too!)
- 3 large carrots, coined
- 2 large onions - one diced, one in larger pieces
- 3 or 4 large potatoes, diced to bite size pieces 
- 1 parsnip and/or turnip, diced to bite size pieces
- a bundle of fresh herbs (usually parsley, chives, rosemary, tied together and dropped in)
- 5 to 10 cloves of garlic - half minced, half quartered
- spices to taste

Put the chicken into a large soup or stock pot filled 3/4 of the way to the top with cold water. Turn the stove on to about medium high heat.  Add carrots, large pieces of onion, and parsnip and/or turnip, and your herbs and spices. Put in the quartered garlic.  If you are using fresh, uncooked chicken, bring to a simmer (do NOT boil or your broth will not be clear) and hold until chicken is cooked through. If you're using leftover chicken, simmer for approximately one hour, or until the meat is falling off the bones and the carrots are soft.

Strain the broth into another container, and hold. Set the chicken aside to cool, and when you can touch it without burning your fingers, pick the meat off the bones and add to the broth. The carrots and parsnip and/or turnip may be added to the broth as well, or you can add fresh vegetables to the broth and discard the ones used in making the broth.  Discard the bouquet of herbs.

Add the remaining items to the broth, and return to the (now rinsed) pot. Simmer gently for another hour at least, but the longer the better with soup. Serve with a garnish of fresh parsley or a sprinkle of freshly diced green onion!

SCOTCH BROTH
   -- a traditional Scottish meal

- 1 piece of beef, preferrably with a marrow bone (alternatively, use lamb)
- 2 large onions diced
- 3 large carrots coined
- 5 cloves of garlic, quartered
- 1 cup fresh shelled peas (or dried green split peas)
- 1/2 cup pearl barley (rinsed well before adding)
- 1 turnip, cubed
- 2 pieces celery, diced
- 1 potato, cubed
- spices to taste
- 2 cups shredded cabbage

If you are using dried peas, soak them for at least three or four hours prior to putting them into the soup. It's best to soak them overnight, in the fridge. 

Fill your stock pot with water, and add your beef or lamb, and all the other ingredients except the cabbage. Simmer for one and a half hours, covered. Stir occasionally - don't be scared by the froth that will appear on top; it's the result of the marrow from the bone in your meat. Just scoop it off before adding the cabbage.

Add your cabbage and take out the meat to cool. While the cabbage is simmering, cut the meat into bite sized pieces, and add back into the broth. Add salt and pepper to taste, and serve with warm, fresh bread!
 

AMAZING HAWAIIAN SPOO
   -- a Babylon 5 Favourite

Most of you have watched Babylon 5 at some point, I'm sure. So you all  are aware that Swedish meatballs are not just an Earth recipe - they're enjoyed across the universe, under the charming name of "Spoo." This is my "quick, I don't have time to cook!" Spoo recipe for your enjoyment.

- 1 lb. ground beef (preferrably lean)
- 3/4 cup breadcrumbs
- 3 eggs
- a dribble of beer (optional, but highly suggested)
- 1 jar Uncle Ben's Sweet and Sour Sauce (with extra pineapple)

Mix the ground beef, breadcrumbs, eggs and beer together in a large container. You may want to add a bit of garlic salt to it, for flavour, although I don't. It should form a sticky, meaty mess which clings together well. Pull off bits of it and roll them into balls about an inch across. Smaller is better, though not too small - think bite sized. 

In a large pot, add half the jar of sauce. Start piling in your meatballs. Add the rest of the sauce. Simmer on medium high for about 30 minutes. If you're running short on liquid in the pot, add more beer - it adds to the sweet flavour, and no worries, as the alcohol burns off. When the largest meatball can be cut in half and is fully cooked, they're ready (about 30 minutes). Remember to keep jiggling the pot around to keep them from sticking while they're cooking.

Serve over rice, egg noodles, or simply on their own and skewered with toothpicks. Delicious, and filling!