FABULOUS Thursday Night Supper

Hey ya'll I hope you're hungry because I have some FABULOUS recipes for you to try. Tonight for supper I fixed meatballs in mushroom gravy, braised cabbage with bacon, cream potatoes, and a wonderful hummingbird cake. I have some photos and the recipes for you...hope you enjoy as much as we did!


Meatballs in Mushroom Gravy

Ingredients for meatballs:

4 bread slices (I used white bread Walmart brand)
1/2 cup water
2 eggs
1 pound ground beef
1 small onion - chopped fine
1 cup Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1/4 teaspoon dried oregano


Soak the 4 bread slices in 1/2 cup water.  Add 2 eggs and mix well.  The bread will be a gooey ball.  Add the ground beef, Parmesan cheese, parsley, oregano, onion, salt and pepper and mix together well.  This will require getting your hands dirty!  Form the mixture in whatever size meatballs you desire and place on a cookie sheet.  Brown in oven for 20 minutes at 300 degrees.

Ingredients for gravy:

2 cans cream of mushroom soup
1 cup milk

In a large pot, mix the cream of mushroom soup and milk.  Add the meatballs to the pot and simmer over med heat for 30 minutes.  Be sure to keep eye on it and don't let it stick!  I serve this with cream potatoes or you can use white rice.  Enjoy!

Braised Cabbage with Bacon

Dice 4 strips of bacon and fry on medium in a large pot.  Let the bacon cook about 10 minutes and add 1 teaspoon of minced garlic.  Cook these ingredients together for another 5 minutes, then add cabbage.  I add about 1/2 cup of water and let the cabbage cook for 25 minutes or until desired tenderness is reached.  Before I serve the cabbage, I add 1/2 stick of butter and stir.  Drain cabbage before serving and add salt and pepper to taste.  

Hummingbird Cake

Ingredients for the cake:

1 1/2 cup butter - softened

2 cups sugar

1 1/2 teaspoon vanilla extract

6 large eggs

2 1/4 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup whole buttermilk

2 cups mashed bananas (ripe)

2 cups finely chopped pecans

1 (8 1/2 ounce) can crushed pineapple - well drained

1.  Preheat oven 350 degrees - grease and flour 3 (9 inch) cake pans.

2.  In a large bowl combine butter, sugar, and vanilla.  Beat on medium speed with mixer until fluffy.  Add eggs one at a time, beating well after each one.

3.  In a small bowl, combine flour, baking soda, and salt.  Gradually add flour mixture to butter mixture alternating with buttermilk, beginning and ending with flour mixture.  Gently stir in banana, pecans, and pineapple.  Spoon batter into pans - bake for 30 minutes or until toothpick comes out clean.  Let cool in pans for 10 minutes then remove from pans and cool completely on wire racks.

4.  Frost cake.

Icing Ingredients:

2 (8 ounce) packages of cream cheese - softened

1/2 cup butter - softened

1 cup finely chopped toasted pecans

1 1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

7 cups confectioners sugar

In a large bowl beat cream cheese, butter, pecans, vanilla, cinnamon, and nutmeg at medium speed with mixer until creamy.  Gradually beat in confectioners sugar until smooth - be careful to not cover you and kitchen with sugar!!

ENJOY!