This latest issue's meatball recipe...

[JW_Halverson]

I often try the recipes in the PA magazine, but this latest one was KILLER!  I omitted the raisin/currents, but other than that I followed the recipe very closely. 

I plan to repeat this recipe again and again.  I think using some wild rice and some mushrooms in the meatballs might be a nice addition.  Plus next time I will make the spaetzle from scratch since they are pretty easy to knock out in the kitchen. 

Thanks again, Chef.  Well done, sir.

[Stoker]

I usually try his recipes too..Can't wait to get the mag in the mail..Maybe customs is done reading it yet..It is one of my favorite sections..Great job Chef
Thanks leroy

[cracker]

Any one tried the borscht "sp" recipe? It looks interesting but never having eaten borscht I wouldn know if it tastes right or not. Ron

[Stoker]

Ron..Borscht is like stew..Every region has it's variation..My ex's gramma was born in prussia and she made a mean borscht..Chef Bill's recipe reminded me of her she's been gone since 86..Only thing that Ernie had to have was nice young spring beets..Giver a try what could go wrong
Thanks leroy

[cracker]

thanks Stoker I'll give it a try. Ron

[GregB]

Ron, maybe you can perfect your technique by the Classic! 

[cracker]

Hey Greg I was thinking more like using you guys as giennae pigs. Ron