Swedish Meatballs
1 pound lean
ground beef
1 large onion
chopped up small
2 eggs
½ cup evaporated
milk
2 teaspoons
baking powder
1 teaspoon salt
¼ teaspoon black
pepper
4 slices white bread
1 can Campbell’s cream
of mushroom soup
1 can Campbell’s cream
of chicken soup
1 soup can full
of milk
-In
large bowl, place the ground beef, onion, baking powder, salt and pepper. Set
aside. Tear the bread into about
four large pieces per slice and place in a medium bowl. Whisk together the egg
and milk and pour over the bread.
Let sit five or ten minutes for the bread to absorb the liquid. Then mix
this into the meat mixture. Mix
well with a large spoon or your hands.
-Form
into balls. Place meatballs on
cookie sheet that has been lined with foil sprayed with cooking spray and cook
in a 400 degree oven until firm and browned but not fully cooked (about 10 to 15
minutes or so).
-Place
the meatballs in an oblong casserole dish. Blend the two kinds of soup together with one soup can of
milk, then pour this evenly over the meatballs in the casserole dish.
-Bake at 350 to 375 for about 40 minutes or until they are bubbly and the soup has browned nicely. If you take it out too quick, it will be soupy—the sauce needs to thicken and brown on top. Do not cover.
-Serve
over white rice or noodles.
Sprinkle with soy sauce if desired (if you are having it on rice). I prefer them over rice, even though
the photo shows noodles.
2 pounds individually frozen Whole Green
Beans (home frozen or purchased)
1 bottle Kraft French (not Catalina) Salad
Dressing
12-16 ounces Bacon
Slice the bacon
strips in thirds or halves, then wrap each piece around a stack of 6 or 8 frozen beans at
a time, lying them seam side down in an oblong glass casserole dish. Place the bundles close together to get
them all in.
Pour the salad dressing over the bundles. (You probably won't use the whole bottle). Cover and refrigerate a few hours or overnight.
Pour the salad dressing over the bundles. (You probably won't use the whole bottle). Cover and refrigerate a few hours or overnight.
Bake UNCOVERED at 350
degrees for about an hour until the bacon is crispy and done. The beans will be partially browned—the
ends a bit crispy. Serve carefully
with a spatula so they don’t fall apart.
*Originally distributed March 2014
No comments :
Post a Comment