Swedish  Meatballs






1 1/2 cups soft bread crumbs

1 cup half-and-half cream

1 egg, beaten

1/3 cup chopped onion

1/4 cup minced fresh parsley

1 teaspoon salt

1 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 pound each ground beef, veal and pork





3 tablespoons all-purpose flour

1 can (14 1/2 ounces) beef broth

1/2 cup hot brewed coffee

Hot cooked noodles




Preheat oven to 350 degrees.  


In a large bowl, combine bread crumbs and cream; let stand for 5 minutes.

Stir in the egg, onion, parsley, salt, nutmeg and ginger.

Crumble meat over mixture and mix well.


Shape into 1 inch balls.

Place meatballs on a greased rack in a shallow baking pan.

Bake for 20 to 25 minutes or until no longer pink.

Drain on paper towels.


Transfer meatballs to a greased 11 inch x 7 inch baking dish.


Scrape pan drippings into a small saucepan; stir in flour until blended.

Gradually stir in broth and coffee.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Pour over meatballs.


Bake, uncovered, for 30 to 35 minutes or until bubbly.


 Serve with noodles.



Serves 6






Chicken  Lo  Mein






1 tablespoon cornstarch

1 teaspoon ground ginger

1/4 cup reduced-sodium soy sauce

2 tablespoons chicken broth

1 1/2 pounds boneless skinless chicken breast, thinly sliced

1 teaspoon reduced-sodium chicken bouillon granules

1/2 cup hot water

6 ounces uncooked linguine

1/2 pound medium fresh mushrooms, sliced

1/4 pound fresh snow peas

1 large sweet red pepper, julienned

2 green onions, cut into 2 inch pieces

2 tablespoons vegetable oil, divided

2 teaspoons sesame oil



In a large bowl, combine the cornstarch, ginger, soy sauce and broth until smooth.

Add chicken and stir to coat; set aside.


In a small bowl, dissolve bouillon granules in hot water; set aside.


In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions

in 1 tablespoon vegetable oil for 3 to 5 minutes or until crisp-tender.

Remove with a slotted spoon and set aside.


In the same skillet, stir-fry chicken mixture in remaining vegetable oil for 2 to 3 minutes

 or until chicken is no longer pink.

Stir in dissolved bouillon.

Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.

Return vegetables to skillet.


Drain linguine; add sesame oil and linguine to skillet.

Toss to coat.

Cook 1 to 2 minutes longer or until heated through.


Serves 6






Hungarian  Goulash






2 pounds beef top round steak, cut into 1 inch cubes

1 cup chopped onion

2 tablespoons all-purpose flour

1 1/2 teaspoons paprika

1 teaspoon garlic salt

1/2 teaspoon pepper

1 can (14 1/2 ounces) diced tomatoes, undrained

1 bay leaf

1 cup (8 ounces) sour cream

Minced fresh parsley (optional)

Hot cooked noodles





Place beef and onion in a 3 quart slow cooker.

Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat.

Stir in tomatoes.

Add bay leaf.

Cover and cook on low for 8 to 10 hours or until meat is tender.


IMPORTANT:  Be sure to remove "bay leaf" when done cooking!


 Just before serving, stir in sour cream; heat through.


Serve with noodles.


Sprinkle with parsley if desired.



Serves 6 - 8









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