Swedish Meatballs

Ingredients

• 1 lb. chopped beef
• 1 tsp. salt
• 1 tsp. pepper
• 4k slices bread soaked in milk
• tep. mustard
• 1 tsp. nutmeg
• 2 tbs. chopped parsley
• 1 large onion chopped
• Hungarian paprika to taste
• 2 tbs. cooking claret

Method

1. 1

   Work with fingers and form into balls.

2. 2

   Brown in fat and remove from pan.

3. 3

   Stir in flour, water, red claret, tomato paste, salt, and pepper.

4. 4

   Bring to boil, turn off heat and carefully fold in sour cream.

5. 5

   Replace meatballs and let simmer until ready to serve.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 9. The excerpt below is the record exactly as published.

tsp. pepper 2 tsp. salt Saute onion and green pepper until the onions turn yellow. Then put in the beef and break in pieces with a fork or spoon and keep breaking the meat until it falls apart. Then add the salt, pepper and chili powder, and keep stirring. Then add the tomtoes or soup. Add the 5 cup of rice. Turn into a covered casserole and bake at 350° moderate heat for 45 min. (Serves 6.) If you use tomato soup you my have to add a little water to keep the Hash moist. Donnette McAllister CASSEROLE FRIED CHICKEN For four people have a medium-sized frying chicken cut into quarters. Dredge them with salt, pepper and flour and brown quickly in hot fat. Transfer the pieces to a casserole. Keep in the refrigerator until about forty minutes before serving time. Then over the chick- en pour 3 cup warm water to which you have added pin- ches of rosemary and thyme, $ tsp. salt, and 1 tbs. of butter. Cover and place in a 375° oven for 25 to 30 minutes. Remove cover, turn all pieces skin side up and allow to brown and crisp for a few minutes. Eva Haglund POTATOES A 1' ITALIENNE To 2 c. hot mashed potatoes add 1 tbs. finely chopped chives, 1 egg yolk well beaten, whites of four eggs beaten until stiff, 3 c. grated cheese. Season with salt, pepper and a few grains of cayenne. Pile light- ly in well greased baking dish and bake from 25 to 30 minutes. Turn dish around several times carefully so that mixture may puff evenly. Eva Haglund 25 MEAT LOAF (Moist ) 1 1b. chopped chuck 5c. milk 1/8 1b. salt pork ground 1 small onion chopped fine with chuck 1 tep. salt Add 1 egg and mix well 1/3 tep. pepper if desired 3c. rolled Ritz crackers + tsp. powdered sage Shape in loaf and roll in additional Ritz cracker crumbs. Bake on rack in 350° oven for 45 minutes, baste occasionally with very little hot water and juices. Or cook in Dutch oven, after browning on all sides in fat. Add small amount of water to prevent burning. Cook 45-60 minutes. Serve with hot Del Monte tomato sauce. Martha Harger TAMALE PIE 6 cups boiling water 4 green pepper, chopped 2 cups yellow corn meal 2 cups tomatoes 2 tbs. cooking fat Salt and pepper 1 1b. hamburger Chili powder 1 onion, chopped Pour corn meal slowly into boiling water, stirring constantly. Cook 15 minutes. Brown hamburger, onion and green pepper in hot fat. Add tomatoes and seas- onings. Simmer 10 minutes. Fill baking dish with alternate layers of corn meal mush and meat mixture. Bake in hot oven 20 minutes. Donnette McAllister AMERICAN CHOP SUEY 2 cans spaghetti with 1-13 pounds hamburger steak tomato sauce Green pepper (if desired) 2 tsp. fat Salt and pepper to taste 3-4 small onions, diced Brown onions and pepper in fat, add the hamburger and cook until brown, Add the spaghetti and heat. Dorothy Keller 26 PERSIAN PILAFF 1 lb. shoulder of lamb cut in one-inch cubes 2/3 cup chopped onions S cup chopped fresh tomatoes, or solid packed canned tomatoes 4 cube butter or margarine 2 cups rice Broth or water Salt and pepper Braise lamb well. Add chopped onions and brown light- ly. Add tomatoes and cook for 15 minutes, Transfer to baking dish. Meanwhile soak 2 cups rice in heavily salted water to remove some of the starch. Wash well in cold water, and put rice carefully over top of meat. In center of rice place the cube of butter. Pour l cup broth or water around the edges of the meat and bake covered in a moderate oven for 1 hour. Extra broth may be added if need, and lid maybe removed for last few minutes to dry rice. Serve very hot without mixing. Ruth H. Craig J AMBOLAYA 3 slices bacon - diced ) 3 tbs. chopped onion ) Saute until onion is 2 tbs. chopped celery ) yellow. Add 1 tbs. 2 tbs. chopped parsley ) flour and cook until 3 tbs. chopped green pepper) light brown. Add 4 cups canned tomtoes 1 tsp. salt Little cayenne pepper 1 tsp. chili powder Cook until thickened Add 3 cups cooked rice (about 1c. raw) 2 cups cooked shrimp 1 c. cooked diced chicken Stir, re-heat and serve. Serves 8. Serve with tossed salad with Roquefort dressing, garlic bread, orange ice, cookies and apple cider. Ruth M. Blackman 27 BAKED PORK CHOPS AND RICE 6 pork chops (shoulder or rib) 1 qt. tomatoes 1 package of rice Salt & pepper to taste 6 onions Grease bottom and sides of casserole. Put a layer of raw rice on bottom. Arrange 3 chops on top of rice. Peel and slice 3 onions and arrange slices on top of chops. Salt and pepper on chops and rice. Pour tomatoes in cassarole to cover chops. Sprinkle the rest of the rice over the onions. Place a second row of chops on it. Cover with the reminder of the slic- ed onions. Salt and pepper. Then cover with tomtoes or tomato juice until completely covered. Bake in oven 300° for two hours. Add boiling water as tomto juice evaporates in baking so the chops, rice and onions are covered at all times. Konda Atkisson POTATOES AUGRATIN 6 potatoes (medium size) 2 tbs. butter 3 cups cream tep. salt Nutmeg (optional) i; tep. white pepper Paprika Grated Parmesan cheese Chop cooked cold potatoes very fine. Add cream, nut- meg, butter, salt and pepper and place in baking dish. Cover well with grated Parmesan cheese, paprikes and a few dots of butter. Bake in moderate oven about 1 hr. June Stewart VEGETABLE SOUFFLE 3 tbs. butter, + c. flour, 1 c. milk - for cream sauce. 2 eggs Seasonings lc. raw grated carrots Parsley c. diced cooked celery Paprika Remove sauce and add slightly beaten egg yolks and then vegetables and seasonings and parsley. Fold in egg whites, stiffly beaten. Sprinkle grated cheese on top. Pour into buttered casserole and set in pan of water, Bake in 350° oven 40-50 minutes. 28 | SWEDISH MEATBALLS 1 lb. chopped beef l tsp. salt 1 egg > tsp. pepper 4k slices bread soaked in milk and tep. mustard squeeze 1 tsp. nutmeg 2 tbs. chopped parsley 1 large onion chopped ‘Hungarian paprika to taste and 2 tbs. cooking claret. Work with fingers and form in balls. Brown in fat and remove from pan. 3 tbs. flour Water and 2 tbs. red claret 1 tbs. tomato paste Salt and pepper 1 tbe. meat glaze (B-V.) Stir and bring to boil, turn off heat and very careful- ly fold in 1 cup sour cream. Replace meat ball and let simmer until ready to serve. Emily Wright SWEET AND PUNGENT SPARERIBS 2 lbs. spareribs cut in pieces and baked 350° 1% hr. = cup butter or mrgsrine 1 cup sliced onions, saute in butter) Add to sauted onions 6 slices canned pineapple ) 1 green pepper, cut in six) Simmer 10 minutes l cup pineapple juice 3 tbs. cornstarch) 2 ths. soy sauce ) combine and add, stirring till thick. i; cup vinegar ) 1/3 cup sugar) Serve with cooked rice. Emily Wright 29 BARBECUED SPARERIBS 3-4 lbs. spareribs 3 tsp. red pepper 2 onions, sliced 5 tsp. black pepper 2 tsp. vinegar 1 tsp. chili powier 2 tsp. Worcestershire sauce 3/4 c. catsup 1 tsp. salt

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