Cheese potatoes

Ingredients

Potatoes
Velveeta cheese
Sharp cheese (cheddar)
Milk
Flour
Butter

Peel and cube potatoes
Par boil potatoes (don’t overcook)

Make a white sauce
3 tablespoons of butter
3 tablespoons of flour
Over medium heat melt butter and then slowly stir in flour (it will be like a paste)
VERY slowly add I cup of milk I(if added too quickly it will be lumpy)

Cube or cut up cheese mostly Velveeta and some cheddar
Mix it into milk mixture
When cheese is melted add potatoes

Pour into greased baking dish

Cook at 350degrees maybe 45 minutes depending upon how soft the potatoes are and if mixture is bubbling

I think I cover then for most of the time so they do not dry out and then remove cover or foil and let brown

Meatballs

Ingredients
1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided
Directions
Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.