Please accept this recipe book from - Kean Miller LLP

Panepinto Homemade Meatballs
2 lbs. ground beef
1 lb. ground pork
1-1/2 large onions, finely chopped
1/2 large bell pepper, finely chopped
4 toes garlic, finely chopped
1 stalk celery, finely chopped
1 small bunch green onions, finely chopped
2 tsp. dried parsley
1/2 cup Parmesan cheese
1/4 cup Romano cheese
1 tsp. red pepper
1/2 tsp. black pepper
3 tsp. salt
3 eggs
1/4 cup Progresso Italian breadcrumbs
1/4 cup milk
Mix above ingredients well. Using ice cream scoop, scoop onto a non-stick baking tray. Bake at
350° for 20 minutes (meatballs should begin to brown). These meatballs are great in spaghetti
gravy or brown gravy. They should be cooked down in gravy for about 2 - 3 hours. For quick and
easy spaghetti gravy, sauté one onion and two toes of garlic, add three (28
oz.) jars of Ragú Spaghetti Sauce (any kind), add 1-1/2 jars of water and 1/3
cup of sugar. Cook on low to medium fire for about 2 - 3 hours. Serves 15.
by Barrye Panepinto Miyagi (Baton Rouge), a partner practicing in the toxic tort litigation,
general litigation and mediation areas
Chicken a la Bum
(Named in honor of its creator, a deceased chef by the name of Bum)
1 cup vinegar
4 tsp. yellow prepared mustard
1 tsp. black pepper
1 tsp. paprika
2 tsp. Worcestershire
5 Tbsp. Tabasco sauce
1/2 tsp. sugar
Dissolve mustard into vinegar, then add remaining ingredients to create a sauce. Mix sauce with
enough water to make a total of two cups liquid. This should be enough to cook one chicken.
Adjust Tabasco to taste. You may want to go a little lighter on the Tabasco if you have guests
from up North (anywhere above Alexandria). Brown one chicken (in parts) and place in large pot
with sauce. Simmer until chicken is cooked through and fork-tender. Serve with iced tea and
towels to wipe the sweat off of foreheads.
by Bill Caughman (Baton Rouge), a staff attorney practicing in the business law area
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