Recipes

Spicy Meatballs

Spicy Meatballs

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Ingredients

serve 12 or more.

Instructions

  • Spicy Meatballs, continued Prepare sauce and put in crockpot to simmer while preparing meatballs.
  • Mix meatball ingredients and form into 1-inch meatballs.
  • Place on broiler pan and bake at 400º for 10 to 15
  • minutes.
  • Put into sauce and cover, cook on low 4-6 hours.
  • Serve with toothpicks.
  • This recipe may be doubled and will
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Course; Meat

Swedish Meatballs from DyVonne Nelson

Swedish Meatballs from DyVonne Nelson

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Ingredients

Instructions

  • Knead meat.
  • Add egg, milk, and bread crumbs.
  • Add seasonings and mix.
  • Shape into small balls.
  • Flour lightly and brown in shortening.
  • Cook about 35 minutes at low temperature.
  • Can make gravy with pan drippings and milk or water.
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Course; Beef
Cuisine; European / Sweden

Swedish Meatballs

Swedish Meatballs

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Ingredients

Instructions

  • Begin about 1 ¼ hours before serving.
  • In 12-inch skillet over medium heat, cook onion in 2
  • tablespoons butter until tender, stirring occasionally.
  • In large bowl, mix onion, ground beef, bread crumbs, mace, eggs, ¾ cup half-and-half, and 2 teaspoons salt.
  • Shape beef mixture into 1-inch meatballs.
  • In same skillet over medium-high heat, in 2 more tablespoons butter, cook meatballs, one-fourth at a time, until browned on all sides, removing meatballs to bowl as they brown and adding more butter if necessary.
  • Into drippings in skillet over medium heat, stir flour, sugar, pepper, and ½ teaspoon salt until blended.
  • Gradually stir in water and remaining 1 ¼ cups half-and-half, stirring to loosen brown bits from bottom of skillet; cook, stirring constantly, until mixture is thickened and boils.
  • Return meatballs to skillet; simmer, covered, about 15 minutes to blend flavors, stirring occasionally.
  • Spoon meatballs into chafing dish.
  • Sprinkle with chopped parsley.
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Course; Beef
Cuisine; European / Sweden

Meatballs in Mushroom Gravy

Meatballs in Mushroom Gravy

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Ingredients

Instructions

  • Combine first 5 ingredients; mix well.
  • Add oatmeal and milk.
  • Shape into 1 ½” balls.
  • Roll in flour and brown in hot oil or shortening.
  • Place in casserole and pour soup mixed with water and bouillon cube over meatballs.
  • Bake covered for 1 hour at 350º.
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Course; Beef / Main Course

Oven Porcupine Meatballs

Oven Porcupine Meatballs

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Ingredients

Instructions

  • Heat oven to 350º.
  • Mix meat, rice, ½ cup water, onion, salts, garlic powder, and pepper.
  • Shape mixture into meatballs.
  • Place meatballs in ungreased, 8 x 8 x 2 baking dish.
  • Stir together remaining ingredients.
  • Pour over meatballs.
  • Cover with aluminum foil.
  • Bake 45
  • minutes; uncover and bake 15 minutes longer.
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Course; Beef

Egg Casserole

Egg Casserole

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Ingredients

  • 12 eggs
  • 1 box Catherine Clark herb seasoned croutons
  • 4 cups milk
  • 1 cup finely chopped ham or bacon bits
  • 10 oz. Kraft American sharp cheese shredded

Instructions

  • Use 2 ½ quart casserole or 9 x 13 pan.
  • Mix cheese and ham.
  • Put croutons in buttered dish.
  • Add ham and cheese.
  • Beat eggs and milk together.
  • Pour over other ingredients and let set in refrigerator overnight.
  • Bake at 350º for one hour or so.
  • Let set 10 minutes before serving.
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Course; Casserole / Eggs

Quiche Lorraine from DyVonne Nelson

Quiche Lorraine from DyVonne Nelson

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Ingredients

  • 1 deep dish frozen pie shell thawed
  • ¼ cup chopped onion
  • 1 cup grated Swiss cheese
  • 1 small can mushrooms
  • ¾ pound browned ground beef (bacon or
  • 4 eggs
  • ham)
  • 1 pint whipping cream

Instructions

  • Beat eggs together; add whipping cream.
  • Pour over other ingredients in pie shell (there may be a little extra).
  • Bake at 425º for 45 minutes.
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Course; Quiche

Quiche Lorraine from Deb Stanley

Quiche Lorraine from Deb Stanley

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Ingredients

  • 1 pie shell
  • 2 cups shredded Swiss cheese
  • 8 slices bacon crisply cooked and drained
  • 2 tablespoons flour
  • 4 eggs
  • 3 slices bacon for bacon curls
  • 1 ½ cups milk
  • sprigs of parsley
  • ½ teaspoon salt

Instructions

  • Heat oven to 350º.
  • Combine eggs, milk, and seasoning.
  • Mix well.
  • Toss cheese and add flour.
  • Add cheese mixture and bacon to egg mixture.
  • Pour into pie shell.
  • Bake at 350º for 40-45
  • minutes.
  • Bacon curls: cook 3 slices bacon until almost crispy.
  • Roll each slice around tines of fork to make curls.
  • Drain on absorbent paper.
  • Arrange with sprigs of parsley in center of quiche.
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Course; Quiche

Taco Salad

Taco Salad

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Ingredients

  • 1 pound hamburger
  • Shredded cheese cheddar, colby-jack, etc.
  • ½ envelope taco seasoning
  • 1 medium head lettuce
  • 1 cup salsa
  • tortilla corn chips

Instructions

  • Brown and drain hamburger.
  • Mix in ½ envelope dry taco seasoning, then add about 1 cup salsa.
  • Allow mixture to cool.
  • Shred or cut lettuce into bite-size pieces.
  • Crush chips into smaller pieces, reserving enough “perfect” chips to arrange around the edge of your bowl.
  • Mix meat mixture, lettuce, and cheese close to serving time.
  • The amount of cheese used can vary according to your taste.
  • I reserve 1/3 to ½ cup of the cheese to garnish the top of the salad.
  • Just before serving, mix in crushed chips.
  • Tuck the perfect chips in around the edge of the bowl and sprinkle top with cheese.

Notes & Wine Advice

You may choose to add other favorite taco ingredients such as olives. (I don’t like olives.) The cheese should not be finely shredded for best results. This dish is best served and eaten all in one sitting as the chips will get soggy and the lettuce may wilt slightly. If you won’t be able to eat it all at once, only mix together as much as you can eat. If taking salad away from home, mix lettuce and chips in once you get to your destination, if possible.
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Course; Salad / Taco’s

Chinese Cabbage Salad

Chinese Cabbage Salad

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Ingredients

  • 1 medium head Chinese cabbage chopped

Dressing:

Instructions

  • Brown together butter, crushed noodles, sesame seeds, and almonds, stirring constantly.
  • Drain on paper towel and chill.
  • Toss together just before serving.
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Course; Salad