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The kitchen is Marge Pleva’s favorite place to be. It’s been her passion for a long time. Marge was Leelanau County’s 1960 Cherry Pie Baking Queen. Still an enthusiastic cook, Marge loves to develop new recipes using local ingredients. She’s well known for her culinary creations in the Cedar, Michigan community where she and Ray live. Marge has been married to Plevalean creator Ray Pleva for 44 years and developed these cherry enhanced meat recipes to serve to Ray, daughters Cindy and Ramona, Cindy’s husband Tim Weber and their sons Michael and Daniel.
| 3 lbs. Plevalean 1 1/2 cup dry bread crumbs 1 cup finely chopped onion 1/3 cup dry powdered milk 1/4 cup milk (liquid) |
3 eggs whites 3 tablespoon parsley flakes 1 1/2 teaspoon salt 1 tablespoon Worcestershire sauce 1/4 teaspoon black pepper |
Combine above ingredients and mix thoroughly. Shape into balls the size of a walnut. Place in a single layer in a greased shallow baking pan. Bake in 400 degree oven for 12 minutes or until lightly browned. Remove from pan and put in a large casserole. Lower oven temperature to 350 degrees. Make Sauce (below). Pour over meatballs. Return to oven and bake in covered casserole for 45 minutes to blend flavors and finish cooking. Stir meatballs once during baking time.
| 2 cups individually quick frozen red tart cherries or 1 can (16 ounce) pitted tart cherries, drained | 1/2 cup cherry jelly 1 bottle (12 ounce) chili sauce 1 can (15 ounce) tomato sauce 1 can (10 3/4 ounce) tomato soup |
In a medium saucepan, combine cherries and cherry jelly. Cook over medium heat for five minutes. Stir in chili sauce, tomato sauce and tomato soup. Cook over low heat until sauce is hot. Pour over meatballs. Continue as stated above.
Makes 6 dozen meatballs.
Number of servings: 12
| 2 lbs. Plevalean 2 cups chopped onion 1 green pepper, chopped 1 32 oz. jar prepared spaghetti sauce 2 (1 lb.) cans tomatoes with juice 1 15 oz. can tomato sauce 1 8 oz. can mushrooms, drained |
1 tsp. parsley flakes 1 tsp. basil 1 1/2 tsp. chili powder 1 tsp. Italian seasoning 1 tsp. garlic powder 1 bay leaf 1 tsp. salt 1/2 tsp. black pepper |
Brown meat; drain. Add remaining ingredients in a large pot and simmer for 2-3 hours. Makes a thick, meaty sauce with a zesty chili flavor.
Make sauce a few hours ahead of serving, then reheat to serve. The flavors will develop nicely. Mixture will sauce approximately two pounds of cooked spaghetti.
| 2 1/2 lbs. Plevalean 2 egg whites 1 1/2 cup bread crumbs 1 pkg. (1.8 oz.) dry onion soup mix |
1/4 cup warm water 3/4 cup ketchup 1/3 cup powdered milk |
Mix thoroughly. Put in large bread pan (9x5). May also put meatloaf in two smaller bread pans and freeze one for later. Bake 1 hour 15 minutes at 350 degrees. Serves 8.
Nutritional Information (per serving): Calories...338, Protein...29g, Carbohydrates...30g, Fat...12g, Vitamin A...305 IU, Vitamin C...4mg
| 1 lb. Plevalean 1 large onion, chopped 1/2 green pepper, chopper 1 can (1 lb. 13 oz.) tomatoes 2 small bay leaves |
1 to 2 tsp. chili powder 1 tsp. salt dash of garlic powder 1/4 tsp. black pepper 1 can (15-1/2 ox.) kidney beans |
Brown Plevalean, drain. Add all ingredients (except beans) to a heavy pot and simmer gently 1 to 2 hours. Add beans and heat through. Serves 6.
Nutritional Information (per serving): Calories...233, Protein...20g, Carbohydrates...28g, Fat...6g, Vitamin A...1166 IU, Vitamin C...28mg
| 1 lb. Plevalean 2 cans (16 oz.) pork & beans in tomato sauce 1 can (15 oz.) kidney beans, drained 1 cup ketchup |
1 pkg. (1.8 oz.) dry onion soup mix 1/2 cup water 2 Tbsp. prepared yellow mustard 2 tsp. cider vinegar 2 c. frozen unsweetened cherries |
Brown Plevalean, drain. Add all other ingredients except cherries to meat. Mix well. Add cherries (it is unnecessary to thaw cherries) and stir. Pour meat mixture into a 2 1/2 quart baking dish. Bake 30 minutes at 400 degrees, stirring occasionally. Serve hot. Serves 8.
Nutritional Information (per serving): Calories...320, Protein...21g, Carbohydrates...52g, Fat...6g, Vitamin 1...791 IU, Vitamin C...9 mg
Ray Pleva's Products, Inc.
9101 South Lake Shore Drive
Cedar, Michigan 49621 USA
Phone: 231-228-5980
Phone: 231-631-5150
Fax: 231-228-7052
Email: raypleva9101@bignetnorth.netPleva's Meats
8974 S. Kasson St., Box 42
Cedar, Michigan 49621 USA
Phone: 231-228-5000
Fax: 231-228-7052
Email: plevas@chartermi.net
