SNOW FORT ARMY CHOW

Hello my Foodie Friends!

We are in that time of year where we plan for meals that warm us up during the chilly days and plan for the upcoming snow days. I reflect on many winter days that include my fondest childhood memories playing in the snow. I enjoy sharing this story with you each winter.

I grew up during a time when the average household included at least four children and you were literally thrown outdoors to play and told not to come back home until the street lights came on. Playing in the snow included making homemade sleds to slide down the golf course hills, making snowmen, and of course, building the best snow fort in the neighborhood. In our house we divided up the tasks to ensure that our “fort” could withstand repeated attacks of snowball wielding elementary school kids. In the creation of our snow fort, my brother Danny was the engineer and he mapped out how high and thick the walls should be. My youngest brother Billy was the builder and shaped the inside of the fort for the chairs, refrigerator and snow TV. The baby of our family Patty was the support staff. Since I was the oldest of the Reardon children clan, I was the recruiter and went door to door finding my soldiers and builders. We were not allowed to use the phone back then (adults only), so when I came to the door and knocked you could hear

Meatball Subs

Ingredients

• 4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side

• 1 egg

• Kosher salt and black pepper

• 2 garlic cloves, peeled

• 1 pound ground beef (at least 15 percent fat)

Instructions

a stampede of children in the house trying to get to the door. To get them to work on the fort I would tell them that my mother was making meatball sandwiches! My mother’s meatballs were the envy of the neighborhood and far exceeded the bologna and spam the other kids were getting. My first stops were Dave and Karl’s houses and they lived next door to each other. They were my age but already almost as tall as most of our fathers at the age of six. Dave turned out to be 6’8” and Karl is 6’6”. If you want your walls to be the highest, I thought, get the tallest kids. My mother would grimace when she saw them coming as she knew she would need a lot more meatballs. Our first forts were wrecked at night by teenagers until my brother Dan came up with the idea to put water on the outside walls and it would turn them to ice. You could hear the howls of the mean teenagers when they kicked the walls, and they didn’t give so easily.

To this day, when I talk with some of my childhood friends, they join me in reminiscing about the fun snow forts, and the reward of my mother’s meatball sandwiches. To this day, her meatballs remained unparalleled. However, Paula’s meatballs are on target with them especially since my mother did share her “secret” method with Paula.

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we carry skillets to make your meatballs in, saucepans to make your sauce, baking sheets to pop your meatball sandwiches into the oven with, and other really “Cool Tools for Cooks.” Meatball sandwiches are a great way to deal with these frosty winter days. The neighborhood kids will love you!! Remember my Foodie Friends: “Life Happens in the Kitchen”

Take Care, John & Paula

Office for the Aging

Stuffed Cabbage Casserole

• Spinach

• Warm Apple Crisp

• WW Dinner Roll

• Pears

• Extra-virgin olive oil

• ½ cup finely grated Parmesan, plus more for serving

• 2 tablespoons chopped basil leaves, plus more for serving

• 2 cups marinara sauce (homemade or from a 24-ounce jar)

• 4 slices mozzarella or provolone

1. Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with ½ cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.

2. Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding over mixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.

3. Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.

4. Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.

TIP: If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the breadtoasting and cheese-melting will take 2 to 4 minutes each.

Recipe courtesy of Ali Slagle at nytimes.com

Lunch Program 2/2

Served at the Saratoga Senior Center

THURSDAY

Ranch Chicken

• Oven Roasted Potatoes

• Mixed Peppers & Onions

• Cornbread

• Peaches

Pasta Bake w/ Meat Sauce

• Broccoli

• Wax Beans

• WW Dinner Roll

• Applesauce

Meatloaf w/Gravy

• Mashed Potatoes

Vegetable Trio

• Shortbread Cookies

Menu Subject To Change. Coffee, Tea and Butter are served daily at sites. The suggested contribution is $2 per meal. There is a $8 fee for guests under the age of 60. Please make checks payable to: Saratoga County Treasurer, c/o Saratoga County Office for the Aging, 152 West High Street, Ballston Spa, NY 12020