Pass the Potatoes, Please

Ham and Broccoli Loaves

1 recipe White Bread Dough (see recipe below)
1 (10-oz) pkg. frozen chopped broccoli, thawed and well drained
1 1/2 cup diced cooked ham
4 hard-cooked eggs, peeled and coarsely chopped
2 cups shredded mozzarella cheese (8 oz.)
1/4 cup grated Parmesan Cheese
1/4 tsp. salt
1/4 tsp. pepper

• Prepare white Bread Dough. Roll out each dough half to a 14x9" rectangle.
• In bowl, mix together broccoli, ham, hard-cooked eggs, mozzarella cheese, Parmesan cheese, salt and pepper.
• Spoon broccoli mixture in a 3" wide strip down center of each rectangle to 1/2" of short sides.
• Make 2 1/2" long cuts at 1" intervals on long sides of each rectangle. Twist each strip twice; fold strips crisscross fashion over filling on each rectangle.
• Place loaves 3" apart on greased large baking sheet.
• Cover and let rise in warm place until doubled, about 30 minutes.
• Bake in 375 degree oven 20 to 25 minutes or until golden brown. Serve warm. Makes 2 loaves, 3 to 4 servings each.

White Bread Dough

2 pkg. active dry yeast
1 TBSP. granulated sugar
1 tsp salt
4 to 4 1/2 cup sifted all-purpose flour
1 1/3 cup milk
2 TBSP butter
1 large egg

• In large bowl, stir together yeast, sugar, salt and 1 1/2 cup flour.
• Heat milk and butter to 120 degree to 130 degrees. Add to yeast mixture. With mixer at medium speed, beat 2 minutes. Add egg; blend well.
• Stir in enough remaining flour to make a stiff dough. Turn out onto lightly floured surface. Knead until smooth and elastic, 5 minutes.
• Cover dough with inverted bowl; let rest 30 minutes.
• Punch down dough; divide dough in half. Use as directed in the preceding recipe.

Porcupine Meatballs

1 beaten egg
1 can condensed tomato soup
1/4 cup long grain rice
2 Tablespoons finely chopped onion
1 Tablespoon snipped parsley (or 1/2 Tablespoon dried Parsley)
1 Pound ground beef
1 teaspoon Worcestershire Sauce

In a bowl combine egg and 1/4 cup of the soup. Sitr in uncooked rice, onion, parsley, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add beef and mix well. (Hands work best) Shape meat mixture into 20 small balls, place in a 10-inch skillet. Mix remaining soup with Worcestershire and 1/2 cup water, pour over meatballs. Bring to a boiling; reduce heat. Cover and simmer for 35 to 40 minutes; stir often.

**Pandora's variation** I make mashed potatoes along with this dish. When serving, we would place the meatballs on top of the mashed potatoes on our plate. Other variations could be using cooked egg noodles or white rice instead of the mashed potatoes.