May 4, 1954 Noodle and Pork Ball Stew, Grissini or Bread Sticks

Noodle and Pork Ball Stew

1/2 pound ground pork
1/4 c. dry bread crumbs
2 T. milk
1 egg, slightly beaten
1 t. salt
1/4 t. pepper
1/8 t. cinnamon
2 T. minced parsley
1 small clove garlic, minced

Combine all ingredients and blend well. Form small balls using about 1 1/2 T. meat mixture. Roll in flour. Brown balls in about 2 T. butter. Add the following:

1 1/2 c. stock (may be made from bouillon cubes)
1/2 c. stewed tomatoes
1 c. sliced onions (saute for about 5 minutes)
1/4 pound Bravo egg noodles, cooked until crispy tender; drain well
1/2 c. cooked green peas
1/2 c. cooked carrots
1 1/2 t. salt
1/4 t. pepper

Simmer all ingredients about 5 minutes.

Grissini or Bread Sticks

1 pk. yeast
1/4 c. lukewarm water
1 c. milk
2 T. sugar
2 T. salt
2 T. melted shortening
3/4 c. lukewarm water
6 c. flour (about)
1 egg (for brushing sticks)

Soften yeast cake in lukewarm water. Scald milk, pour into large mixing bowl. Add sugar, salt and shortening and 3/4 c. lukewarm water. Cool to lukewarm. Add 1 c. of sifted flour. then add softened yeast. Add 2 more cups of the flour and beat with a wooden spoon until the batter is smooth and very elastic. The batter should sheet from the spoon. Add about 3 more cups flour, enough so dough does not stick to hands. Turn out on a lightly floured board, let rest for 10 minutes. Knead until smooth and elastic.

Shape the dough into a ball and place in a lightly buttered bowl. Brush top lightly with melted butter, cover and let rise until double in bulk. Punch down and roll out 1/2 inch thick. Cut into strips 1/2 inch wide. Roll the cut pieces into long pencil like strips and place on lightly greased cookie sheet. Cover and let rise until double in bulk. Brush with beaten egg, sprinkle with poppy seeds. Bake 425 degrees for about 15 minutes.