ROASTED RED PEPPERS

As many red peppers as you want.

Wash the peppers and leave wet.

Line a cookie sheet or two or however many you need to accommodate the peppers, with aluminum foil.

Place peppers on lined cookie sheet and roast in a 350 degree oven turning from time to time as they begin to cook.

When they begin to deflate and soften, they are done. The time this takes varies and also depends if you prefer them soft or hard. Use your own judgement.

When they are done, place them in a large bowl (including any juice that may have escaped from the peppers, cover with plastic wrap and put them aside to cool down. If you don't have time to clean them you can refrigerate until you do.

I like to put some plastic bags down on the counter and then paper towels over them. Have a couple of bowls to work with and also keep a bowl of water near by to clean you hands now and then. Paper towels also. This is a bit messy but I assure you they are a thousand times better than store bought.

Hold the pepper over the bowl and peel and remove the seeds. Place the seeds and peels on the bags covered with paper towel for easy clean-up. The pieces of red pepper go into another bowl. After doing this with each pepper, take a clean bowl and go through them again to remove any remaining seeds. Pour all of the liquid through a strainer over the peppers.

The peppers can be separated into plastic containers and frozen.

To serve, season with salt, pepper and garlic powder. If you want to you can add a little olive oil as well. I think they taste just fine without it.

AUNT MARY'S RICE BALLS

4 cups rice (small grain or medium grain, if you can't find small)
7 & 1/2 cups of water
Salt, Pepper, Garlic Powder
1 stick of butter

Put all together in pot and cook until all water is absorbed.

Taste rice and if it feels too hard add a little more water a little at a time and cook until rice is tender.

Let rice cool

After it's cool, add 2 eggs one at a time and mix in well. Add approximately 1/4 cup of grated cheese and mix in well.

MEAT FILLING
Brown about 1 pound of chopped meat (beef or pork). Drain and add one 8 oz. can of delmonte sauce or any brand of tomato sauce you like. Season with salt, pepper and garlic powder to taste.

MOZZARELLA
Cut up some mozzarella.

TO ASSEMBLE RICE BALLS:
Put a little rice in your hand and put some meat and mozzarella in center, cover with a little more rice - shape into a ball and roll in bread crumbs. I find if I moisten my hands it's easier to roll the balls.

Deep fry.

Drain on paper towels.

I hope this recipe comes out good for you. It is a bit messy to work with but oh so worth it. My mom was certainly the expert rice ball maker and I hope that I am able to follow in her footsteps.

HOME MADE ITALIAN MEATBALLS

1 lb of chopped beef
3 eggs
4 slices of white bread (crust removed) wet with hot water and squeeze out excess water.
Salt, Pepper, Garlic Powder (to taste)
1/4 cup of grated romano cheese

bread crumbs to coat meatballs
oil to fry meatballs

Place chopped beef in a large bowl, add eggs, wet bread, salt, pepper, garlic powder and grated cheese.
Mix well and shape into balls
Coat balls with bread crumbs and fry till browned all over.

Drain on paper towels.