Norwegian Meatballs

Norwegian Meatballs

MEATBALLS:
1 heaping tablespoon mayonnaise
1/2 cup milk
1/2 cup bread crumbs
1/2 cup finely chopped onion
Salt & Pepper to taste
2 tsp sugar
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
2 lbs ground beef (95% lean)
1 lb ground pork

GRAVY:
2 Tbsp finely chopped onion
3 Tbsp butter
4 Tbsp flour
4 cups beef broth
1/2 cup sour cream
1 pkt brown gravy mix

In a large bowl, combine the mayo, milk, bread crumbs, onion and seasonings.  Let stand until crumbs absorb the milk.  Add the beef and pork and stir until well blended.  Shape into 1-inch meatballs.  Place on a greased rack in a shallow baking pan.  Bake at 400^F until browned, about 18 minutes or until a thermometer reads 160^; drain.  Set aside.

For the gravy, in a large skillet, saute the onion in butter until tender.  Stir in flour and brown gravy mix and brown lightly.  Slowly add the broth; cook and stir until smooth and thickened.  Whisk in the sour cream until mixture is smooth and the sour cream is well incorporated.  Gently stir in the meatballs; heat through but do not boil.

Serve over hot, cooked egg noodles, rice or mashed potatoes.

This was adapted from a Taste of Home recipe.  It was good, but next time I will increase the ginger, nutmeg and allspice to 1/2 tsp each and maybe add a pinch of dillweed.  I'll only use 3 Tbsp flour in the gravy.  And, I think I'll probably use heavy cream instead of the sour cream.

Traditional German Schnitzel

This recipe is awesome! I'll be making it over and over again...everyone loved it!


Traditional German Schnitzel

• 4 boneless pork chops
• salt and freshly ground black pepper
• ½ cup all-purpose flour combined with 1 teaspoon salt
• 2 large eggs, lightly beaten
• ¾ cup plain breadcrumbs

• Place the pork chops between two sheets of plastic wrap and pound them until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
• Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
• Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.

Recipe from http://www.daringgourmet.com/2014/03/12/traditional-german-pork-schnitzel/

Creamy Garlic Meatballs

Creamy Garlic Meatballs

3 tablespoons all-purpose flour

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

3-1/2 cups water

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

Hot mashed potatoes

In a large saucepan, combine flour and soups. Stir in the water and

seasonings until blended. Bring to a boil. Reduce heat; cook and

stir for 2 minutes or until thickened. Add meatballs; return to a

boil. Reduce heat; cover and simmer for 10-12 minutes or until

heated through. Serve over mashed potatoes. Yield: 8 servings.

OK...a bit bland in my opinion.  5/27/06

From Taste of Home's Quick Cooking Magazine, May/June issue

Vegetable Cheese Soup

Vegetable Cheese Soup

2 tablespoons chopped onion

1/4 cup butter, cubed

1/4 cup all-purpose flour

3 cups milk

1-1/2 cups chicken broth

1 package (16 ounces) frozen California-blend vegetables, thawed

1-1/2 cups (6 ounces) shredded cheddar cheese

3/4 cup process cheese sauce

In a large saucepan, saute onion in butter until tender. Stir in the

flour until blended. Gradually add milk. Bring to a boil; cook and

stir for 2 minutes or until thickened.

Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20

minutes until vegetables are crisp-tender. Stir in cheddar cheese

and cheese sauce; cook until heated through and cheese is melted.

Yield: 7 servings.

Pretty good!  5/31/07

From Taste of Home's Quick Cooking Magazine, May/June issue

Tuna Shell Salad

Tuna Shell Salad

1 package (7 ounces) small pasta shells

1 can (6 ounces) light water-packed tuna, drained and flaked

1/4 cup finely chopped onion

1 large carrot, shredded

3/4 cup reduced-fat mayonnaise

1/4 cup fat-free milk

1 tablespoon lemon juice

2 teaspoons prepared mustard

1 teaspoon dill weed

1/8 teaspoon pepper

Cook pasta according to package directions; drain and rinse in cold

water. In a salad bowl, combine the pasta, tuna, onion and carrot.

In a small bowl, combine the remaining ingredients. Pour over salad

and toss to coat. Cover and chill until serving. Yield: 5 servings.

This was OK...but I'm really not a huge fan or tuna or pasta salads, so who am I to judge?  John liked it! 6/20/05

From Taste of Home's Quick Cooking Magazine, May/June 2005 issue

Peach Coffee Cake

Peach Coffee Cake

1 cup butter, softened

1-3/4 cups sugar

4 eggs

3 cups all-purpose flour

1-1/2 teaspoons salt

1-1/2 teaspoons baking powder

1 can (21 ounces) peach pie filling

ICING:

1-1/4 cups confectioners' sugar

1/2 teaspoon almond extract

3 to 4 tablespoons milk

In a large bowl, cream butter and sugar until light and fluffy. Add

eggs, one at a time, beating well after each addition. Combine the

flour, salt and baking powder; add to creamed mixture and beat just

until combined.

Spread 3-3/4 cups batter into a greased 15-in. x 10-in. x 1-in.

baking pan. Carefully spoon pie filling to within 1 in. of edges.

Spoon remaining batter over filling.

Bake at 350° for 20-25 minutes or until a toothpick inserted near

the center comes out clean (cover loosely with foil if edges brown

too quickly). Cool on a wire rack.

In a small bowl, combine the confectioners' sugar, extract and enough 

milk to achieve desired consistency. Drizzle over warm coffee cake.

Yield: 16-20 servings.

Excellent!  6/19/2005

From Taste of Home's Quick Cooking Magazine, May/June 2005 issue

Pea Salad

1-1/2 cups frozen peas, thawed

1/2 cup shredded cheddar cheese

2 tablespoons finely chopped onion

1/4 cup mayonnaise

1-1/2 teaspoons prepared mustard

In a large bowl, combine the peas, cheese and onion. Stir in the

mayonnaise and mustard. Cover and refrigerate until serving. Yield:

2 servings.

Very good...but I'd add some sweet relish next time!  6/12/2006

From Taste of Home's Quick Cooking Magazine, May/June 2005 issue.