CBS Soap Recipes by Dani

Phyllis & Nick's Puttanesca Rehearsal Dinner
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Henry Coleman Dirty Martini

4-5 oz. Pinnacle Vodka- this is a great and very inexpensive vodka. Grey Goose across the board is the best vodka for a martini. Pinnacle vodka is made by Grey Goose, and taste for taste, you cannot tell the two apart, but Pinnacle is a third of the price. I got this tip from someone on the inside and was pleasantly surprised.

2 tablespoons of dry vermouth
1 teaspoon of black pepper
1 oz. green olive juice

In a shaker mix and shake with ice straining into a martini glass and garnishing with a stuffed jumbo green olive. My suggestion is a blue cheese or almond stuffed olive.

Vienna Hyatt Swedish Meatballs

On a recent episode of As The World Turns, Brad and Katie plan to set up Vienna and her beloved Henry by chance at a Bead & Breakfast under the pretext of the proprietor making the best Swedish meatballs in the state. Swedish meatballs can be a good comfort food or something cozy for a cold winter day or rainy day. This recipe is perfect for the working family who is busy every day of the week but still needs to eat a nutritious, home-cooked meal.

At your local grocery store, in the frozen foods section, you will find a seasoned meatball. Not Italian! I am not a fan of frozen- or any kind of processed meat- but I have never had or found a problem with frozen meatballs. These can be prepared one of two ways, each easy and quick. Purchase two packets of brown gravy mix, and two packets of stroganoff mix to serve 4-5 people. For every two people, plan on another packet each. Prepare as directed.

Bake meatballs and add to gravy/sauce mixture OR pour; make gravy night before and refrigerate. Before leaving for work, pour frozen meatballs and gravy/sauce into crockpot and cook on low while at work.

Make egg noodles and top with meatballs and gravy. For a more casual dinner, French fries are a good alternative for egg noodles.

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AS ALWAYS, IF YOU HAVE ANY QUESTIONS ABOUT AMOUNTS, VARIATIONS, OR SUBSTITUTIONS, PLEASE FEEL FREE TO EMAIL ME AT thevelvetchef@yahoo.com

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Page updated 2/28/13