I post recipes here the way that I make them, so of course you should feel free to adapt these to what your family likes! To make this blog user-friendly, I put tags for each major ingredient of each recipe, as well as for type of dish, and ethnicity, so you can go to the list on the side here (scroll down) and search for specific things. If you like a recipe, please comment! If you have a yummy adaptation, please leave that in the comments as well!
I'm really not sure where the name comes from, since there is no tea in it, but my brother (who lived in Ukraine for a while) said they do make something similar over there, so perhaps it really is Russian! We make this when we have sore throats. It's soothing and has some immune-boosting properties and it just tastes good!
The original recipe had sugar, but I've substituted honey, as well as increasing the lemon and orange juices...so my version is not as sweet but is more healthy. I have included both here for you, depending on whether you are looking for something healthy or just a sweet treat.
(original)
2 cups water
1 1/2 cups sugar
3/4 cups lemon juice
4 cups orange juice
6 cups water
2 tsp vanilla
1 tsp almond extract
In a large saucepan (4+ qt), combine the 2 c water with the sugar, and boil for 5 minutes. Add remaining ingredients and simmer for 30 minutes.
(my version)
2 cups water
1 cup honey
1 cup lemon juice
6+ cups orange juice (I usually put in an entire can, reconstituted)
4ish c water (the water + orange juice should be 10 cups, give or take)
2 tsp vanilla
1-2 tsp almond extract
You can dissolve and boil the honey and water first, or you can just dump everything in at once and bring it to a nice simmer. Honey will dissolve much faster and more easily than sugar does. ☺
We had nearly a pound of leftover taco meat (we'd had friends over and mis-estimated how much we would need), and since it was seasoned I couldn't really use it for anything with a different flavor palate... so I invented this. It was a big hit. Tastes like tacos!!
Makes a 9x13 pan.
about 20-25min prep time + 15-20min of baking time
1 pound or so of ground meat
2ish cups uncooked rice (I did a mix of white and brown, it made about 5c cooked)
1 can tomato sauce
2 cans diced tomatoes (or 1qt home canned)
1/2 onion, chopped small
1 can black beans (or pinto) (or about 1-2 cups cooked dry beans)
chilli powder, cumin, garlic powder salt and pepper or taco seasoning
about 8 oz cheddar cheese, shredded
If you are cooking your own beans instead of using canned, you will need to prepare them ahead of time since they take hours to cook.
Put the dry rice in a pan with the tomatoes and their juice, and add enough water for cooking (I don't measure, I just pour in water about twice as high as the rice, then let it simmer with the lid off and check it every couple of minutes, stir it, and add more water if it ever runs low).
While the rice is cooking, brown the meat with the seasoning. You can add the onions if you like them cooked. Drain off the grease. Set aside.
As the rice is getting nearly done, add the tomato sauce and mix it in.
Put the cooked rice, meat, onions (if they're not with the meat), beans, and half of the cheese into a 9x13 baking dish, and mix them all up. You can add additional seasoning if you like (I put in about 1 Tbs garlic powder, 1 Tbs chili powder, 1 Tbs cumin, and 1/2-3/4 tsp salt and just a little pepper).
Sprinkle the remaining cheese over the top, and bake at 350 until everything is warm and melted--about 15-20 minutes.
I got this from a cookbook compiled from ladies at church, but I've modified it quite a bit since then. The original recipe was huge, so I've adapted it to serve about 6 people. This has some 'western' ingredients, and we like them so we just do it this way...however I'm sure it would be good with olives, diced tomatoes, mushrooms, or whatever you like best in an omelet. I didn't include a photo because the truth is this one isn't very pretty...the eggs especially end up looking quite weird. But it tastes great! It's convenient to be able to put it in before we go to bed, and then have a hearty breakfast waiting for us when we get up. We like to do it for Christmas morning.
2 cups of cubed potatoes (I like using red or gold, with the thin skins, or else peel them. Cut to about 1cm cubes. The original recipe called for using a bag of hash browns, if you do, we like 'country style' best)
1/2-3/4 lb pre-cooked meat (cubed leftover ham, sausage, etc)*
1 medium onion (about 1/2-3/4 c) chopped
1 medium bell pepper, chopped (about 3/4-1c, I often use frozen strips chopped up)
1-1 1/2 c grated monterey jack cheese
8 eggs
2/3 c milk
1 tsp salt
1/2 tsp pepper
*the original recipe calls for ham. This last time we didn't have any though, so I used sausage and it was really good. The spiciness did permeate all the other foods, so the other flavors were not as clear...but it was still good!
I used a 4 qt crockpot
Chop all the ingredients. Place a layer of potatoes on the bottom of the crockpot, followed by a layer of meat then onions, peppers, and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
In a separate container, beat the eggs, add the milk, salt, and pepper. Pour the mixture around over everything in the crockpot, cover, and turn on low. Cook about 8-10 hours (we find it always gets done in the lesser time).
I stumbled across a Lebanese cookbook on the "new arrivals" shelf at our library, and as I started flipping through it I realized that all my life I'd been craving Lebanese food, and I'd never even known it! Most of this recipe is just copied straight from that cookbook, however I have added a couple of notes of my own as well. These are a bit labor-intensive, but they are fun, and they are yummy. If you're not into spinach, try stuffing them with cheese, sausage or other spiced meat, or a combination.
Preparation time: Dough--5 min, plus 1 hr 15 min rising Filling--10 min (do it while the dough is rising) Putting it together--an hour Bake time--18-20 min They are time and labor-intensive, however they keep well in the fridge or freezer, are good cool or cold, and reheat well too.
BASIC DOUGH
1 cup + 1 Tbs lukewarm water
1 1/2 tsp yeast
1/4 tsp sugar
3 cups flour
3/4 tsp salt
3 Tbs olive oil
In a small bowl, dissolve the yeast and sugar in the water. Mix well. Set aside for several minutes, allowing the yeast to proof (foam). Combine the flour and salt in a separate bowl.
Make a well in the center of the flour mixture. Pour the yeast mixture into the well, followed by the olive oil. Using one hand, quickly mix and knead the ingredients to form the dough. (If the dough seems sticky, which it probably will, sprinkle in a little more flour.)
Use both hands to lift the dough out of the bowl and tuck and shape it into a ball. Sprinkle flour around the sides and bottom of the bowl, then set the ball back in. Sprinkle the top of the dough with some more flour. Cover the bowl with a dish and set it aside in a warm place to rise for 1 hour 15 min.
FILLING
2 lbs frozen chopped spinach (thawed, drained, and squeezed dry) (I use 3 10oz boxes, but you can also fill it out with some shredded zucchini or other mild vegetable)
1-1 1/2 cups chopped onion (chopped little)
1 Tbs salt (yes that's a tablespoon)
1/4 tsp ground black pepper
1/3-1/2 c olive oil
1/3-3/4 c lemon juice
1 Tbs lemon zest if available
Squeeze the thawed spinach over a colander with small perforations. It is very important to make sure that all the moisture has been hand-squeezed out of the spinach, otherwise the filling will be wet and the pastries may open while baking.
In a bowl, combine the spinach and onion. Just before you are ready to fill the pastries, add the salt, pepper, olive oil, lemon juice and lemon zest, and mix well. (Mixing the salt with the onions at the last minute prevents the onions from producing additional moisture in the filling.) [The original recipe calls for 1/3 c olive oil and 3/4 c lemon juice, however I find that is a little tangier than I like. So I prefer to make it closer to 1/2c of each. It's still tangy.]
Once the dough has risen, roll out half the dough on a lightly floured surface to a 1/8" thickness. [It will be around 16" across. If you make it thinner/bigger, it still works, however you will end up with more dough than filling...when that happens to me I grab a little cheese or whatever to fill up the leftovers. Also, use as little flour as you can to do the job. If you get too much flour, the dough will not stick closed very well.] Gently hold the rolled-out dough by the edges and lift it about 2 inches off the counter (this will allow any contraction in the dough to occur before cutting). Cut the dough into 3 inch rounds with a cookie cutter; make one cut directly next to another to maximize the number of rounds.
Preheat the oven to 450*F. Foil-line a baking sheet, lightly brush it with olive oil, set it within reach.
Pick up one dough circle at a time and hold it stickier-side up in your hand. Put about 2 Tbs of filling into the middle of the round (this will probably seem like too much filling, but you want it stuffed so they will be plump once they are baked). Use a fork [or one of your fingers] to push the filling inside as you close up the dough. Be sure to keep all the edges free of filling, or they will not stick together. Form a triangle by raising three sides of the dough up and over the filling until they meet in the center. Press them closed.
[this video is made by the guy who wrote the cookbook, showing how he stuffs and closes the puffs]
Pinch each seam closed, securing the filling inside the triangle. Remember to keep the seams free of filling. Repinch the seams so that the pastry will not open while baking. Reshape the pastry into a triangle as needed, and place it on the greased foil-lined baking sheet. Fill and close the remaining dough rounds in the same manner, and place them on the baking sheet about 1/4 inch apart. Repeat with the second half of the dough.
Dip a pastry brush in a few tablespoons of olive oil and generously dab the tops and sides of each triangle puff. Place the tray in the middle rack of the oven and bake for 18-20 minutes.
Traditionally, spinach puffs are served at room temperature. Our family likes them a little warmer than that, but as I said before, they are also pretty good straight from the fridge.
* To prepare ahead, you can keep them in the fridge for a few days, or in the freezer for a few weeks. Freeze uncovered on a baking sheet, then transfer to an air-tight bag or container. Reheat thawed puffs at 350* for 5-7 minutes.
I realized recently that one of my favorite things at a Mexican restaurant is the rice and beans that they serve on the side--especially when they have melted cheese and that little bit of lettuce and tomato and sour cream. So I played around a bit and came up with this. I like the contrast of hot and cold, as well as different textures. Rice + beans makes a complete protein so it is filling as well as delicious. Think of it as being like a taco salad...only without the taco bowl! We have been on an extra-tight budget since being laid off, so one thing I have done is figured out ways to use my WIC vouchers more effectively, to make entire meals rather than just compliment them. This salad is one of those meals. (I know there is some variance between states, but ingredients marked with * can be purchased with WIC vouchers in Alaska.)
serves 2
*2-3 cups cooked white and/or brown rice (1ish cups dry) *1 can beans (I like black beans) (alternately use about 1 1/2-2 cups cooked beans which is about 3/4c dry) *1 can diced tomatoes OR 1 largeish fresh tomato *2/3 cup grated cheese *1- 1 1/2 cups chopped lettuce Sour cream, ranch, or other creamy dressing
a note on lettuce--I like the crunch and texture of iceburg lettuce, but you could use a leaf lettuce as well, or some other kind of greens if you prefer.
This can be prepared two different ways--one is to prepare all the parts and then let people put them together at the table. The other is to put the plates together as you prepare them. For a la carte serving: Cook rice. Heat beans, then drain. Chop up tomato, or drain/rinse canned diced tomato (if using canned, heat tomatoes, if using fresh, keep them cold). Grate cheese and chop lettuce. Serve everything in little bowls. For prepared plates: Cook rice then divide and portion onto plates or wide bowls. Drain and rinse beans, then layer over rice. Sprinkle on grated cheese. If using canned tomatoes, drain and rinse, then layer over rice/beans/cheese, then put the whole thing in the oven or microwave until heated through. If using fresh tomato, then heat plates before adding tomato. Then top warm mixture with cold lettuce (fresh tomato if applicable), and dressing.
If you want to use this as a packed lunch, it does reheat really well. Just use two containers--one for the hot parts and one for the cold parts. Heat the hot parts, then add on the cold parts...voila, easy meal on the go!
Recently I had some leftover pizza sauce and toppings from family pizza night. I wanted to use them up, but didn't feel like going to the full effort of making pizza, so I did this instead. (Conveniently I had a leftover loaf of french bread as well!) serves about 4
1 loaf leftover french bread, cut into slices pizza sauce (tomato sauce with garlic powder, basil and oregano) shredded mozzarella cheese pizza toppings--cut into little pieces
Spread the slices of french bread on a cookie sheet. Put a generous amount of sauce on each (the bread slices are thicker than a typical pizza crust, so you'll want the extra moisture). Then put a generous amount of cheese and whatever toppings you like best. Bake at 400 for about 8-10 minutes, or until cheese is melted.
I got this recipe from my mother in law. My husband had been asking me to get the recipe for months, so when I proudly brought the dish to the table I was puzzled when he said "what's this?" Apparently he remembered the title of this along with the taste of something else...but it was good anyway!
makes 1 9x9 pan (double recipe for a 9x13 pan)
Chicken pieces (4 breasts or thighs, or about 8-10 'tenders'--not small pieces)
oil
salt
pepper
garlic powder
cheese--swiss or mozzarella (I think parmesan would be good too)
1 can cream of mushroom or cream of chicken soup + 1/3 can water
about 1/2 cup fine bread crumbs or stuffing mix
1/4 cup (1/2 stick) of melted butter
noodles or rice or mashed potatoes (this was not in her recipe, but there was so much sauce that I felt it really needed something to go over...)
Slightly brown the chicken pieces in a little oil. Remove from pan, lightly sprinkle with salt and pepper and garlic powder. Lay in the baking dish and put a slice of cheese over each piece of chicken (you could use grated cheese, especially if you use tenders rather than larger cuts). Mix the can of soup with the water, and pour over the chicken. Add a little extra water if it is not enough sauce to cover everything. Sprinkle bread crumbs over the top of everything. Pour melted butter over everything so that crumbs are moistened. Bake at 350 until chicken is cooked--about 25-30min for tenders, 40-60 min for breasts.
I invented these the other night when I "didn't have any food in the house." I really liked them, and a couple of days later my 9yo son asked when we could have them again, so I think they were a hit. ☺
2-3 c cooked rice (I used 2 1/2 c water & 1 1/4 c plain white rice, but adjust amounts for what type of rice you use)
1/2 large onion, chopped
1 can corn, drained
1 can black beans, drained (pinto or refried would work too) Obviously you could use dry beans but they would have to be cooked which takes several hours. Lentils would work also and they cook much faster than dry beans.
1 can diced tomatoes, drained (or stewed tomatoes, or 2-3 fresh chopped tomatoes, or even 1 can tomato sauce)
about 1 cup grated cheddar cheese
cumin
chili powder
garlic powder
8-10 tortillas (I used whole wheat ones)
optional--1-2 pieces chopped chicken or 1 can chicken meat or 1/2-1 lb ground meat (I didn't use meat and don't think it needs it.)
Put the rice in to cook.
In a large pan (I used a cast iron saucepan) saute the onion in a little oil until it softens. Saute meat with onions if you're using it. Add beans, tomatoes, corn, and spices to taste (I use 2-3 Tbs of each). Add rice when it gets done. Mix it all up, then put in tortillas, roll them up, place them in a large baking pan side by side. Sprinkle cheese over the top of everything.
(Alternately, layer tortillas and stuffing in the pan more like a lasagne, then sprinkle cheese over the very top. My large pan was in use so I used a smaller deeper pan, and layered like this.)
How can you go wrong with a name like "the stuff that kids are guaranteed to like"?! That's what the Pike family called it when they gave us the recipe. We went for the simpler name of "Pike's Chicken" because I'm fairly sure that Mama Pike invented this one. Regardless, it's fast, easy, and yes, the kids like it. It is not one I make very often because it's made with canned soups which are highly processed, so they're both expensive and unhealthy...but it is quick and easy, and every once in a while that's what counts.
serves 4-6, depending how much chicken you use, and it's easy to stretch it by adding some milk to the sauce, or an extra can of one of the soups
Some cut-up chicken (however much your family eats) 1 can cream of mushroom soup (cream of something else will work in a pinch) 1 can cheddar cheese soup 1 can tomato soup Pasta
Combine the soups to make a sauce. Put the chicken in a 9x13 pan and pour the sauce over the top. Bake at 350* for about 1 hour (less for boneless or small pieces--see time guides from Chicken in Mushroom Sauce) Serve over pasta.
If you're a mushroom-hater like me, don't let the title scare you! Honestly it's a lot like a stronganoff, only with chicken. In college I used to make a big batch (sometimes meatless) and eat it all week. I think meat tastes odd if reheated in a microwave, but it's fine on the stove or in the oven, and if you make it meatless then the microwave works great.
serves 4-6, depending how much chicken you use
1-2 lbs chicken (if you do cut up pieces it's easy to get away with less, which is cheaper, but it also works fine with whole breasts, thighs, or drumsticks) (I usually do 1-2 breasts cut up)
1 can cream of mushroom soup
3/4 c sour cream or plain (unflavored) yogurt
parmesan cheese (cheddar is a nice variation if you don't have parmesan)
extra mushrooms, if desired
Cut up chicken into 1-inch pieces and spread in a 9x13 baking pan. (If using larger pieces, either precook them for 30 min, or plan to cook the final dish for longer). Spread soup/sour cream mixture over the meat, and sprinkle enough cheese to cover the top. Bake at 350* for 30-45 min (1hr or a little more for larger pieces). Serve over noodles or rice.
I prefer to cut up the chicken, and if you use leftover chicken (or even canned) then it is pre-cooked and you only need to put it in the oven long enough to get everything warm--about 10-15min. That is a very fast dinner! However, if you use whole thighs/breasts, and sprinkle it all with some extra parmesan when serving over a nice bed of noodles, it can be quite a fancy looking meal. Throw some steamed veggies on the side and voila!
I think in the official family recipe book this is called "Hamburger Cheese Macaroni Dish" but everyone in the family just calls it "The Good Stuff." The original recipe calls for american cheese--the processed junk like velveeta. That will give it more of an "out of the box" taste, but if you like classier food I'd recommend using grated cheddar. ☺
serves about 6
About 1 lb ground beef 4 cups cooked *macaroni noodles (about 3 c uncooked) 1 10.5 oz can tomato soup 1 15 oz can tomato sauce About 1/2 lb cheese (diced american, or grated cheddar)
*shell noodles work fine, but I don't recommend trying penne or spaghetti or something too different...
Cook noodles. Meanwhile brown the hamburger in a large saucepan and drain off the grease. Mix in tomato sauce, soup, and noodles. Melt in the cheese.
This is a favorite of mine. It's very simple, pretty fast, and really really good for you. It can seem a little bland (Hubby admitted to being scared of it the first time he saw it!) but in fact it's quite filling, and reheats very well.
Rice (I use a white/brown blend, 1c boiling water to 1/3c rice, cover and simmer 20min) Lentils (about 4cwater to 1c lentils, cover with a vent and simmer 15-25min) Grated Cheddar Cheese BBQ sauce or ketchup
optional additions: garlic powder, salt, onion (cooked in with rice or lentils, or sprinkled on later), tomato, or whatever else strikes your fancy.
Just layer it up, and dig in! We like LOTS of cheese.
These are very easy to make, although you do have to pay attention to them, as they need to be stirred every 10 minutes during cooking. I like this best with red or gold potatoes, but plain old russets work fine too. These are what we make when we want "Irish roasted potatoes"
This batch had white potatoes, blue potatoes, and carrots
4-6 potatoes, peeled if desired (I don't peel red/gold, but I do peel russets), and cut into chunks about 1-2in across
about 1/3 c oil (veg oil or olive oil)
herbs as desired (I like the 'seafood rub' blend from costco, rosemary is popular, or try thyme, marjoram, garlic powder, and salt) (the original recipe says to use an envelope of dry onion soup mix, but I think that unprocessed herbs taste much better)
Preheat oven to 425*
The original recipe says to put the potatoes, herbs, and oil into a plastic ziplock bag and shake them to coat the potatoes, but I find that wasteful (of the plastic bag) and messy, so I just do it in the pan.
Put potato chunks into a 9x13in baking dish--glass is best. Pour oil evenly over the top, and stir until all chunks are coated. Sprinkle herbs evenly over the top, and stir again until the herbs are distributed among the potatoes.
Put in oven to bake. Every 10 minutes stir thoroughly (make sure to unstick everything from the bottom of the pan). Bake for about 40 min.
Alright, so I figure this is a 'cheating' sort of recipe, because it involves almost no real cooking--just a lot of dumping and stirring. On the other hand, it is yummy, and everybody needs an easy meal sometimes, right?
Prep time--about 5 minutes.
Cooking time--oh, another 5-10 minutes...
Meat (1 lb ground beef or 1 can chicken) (optional--lentils make a nice meat substitute too)
1 med onion, chopped
2-4c broth (anything that goes with your meat choice, amount varies by how thick you like your soup!)
1 can black beans
1 can corn
1 can tomatoes (diced or stewed)
1 small can diced chilis
1 packet taco seasoning (or chili powder, salt, etc as desired)
(The soup here was made with canned chicken) --------->
If using beef, place in a large saucepan to brown. Saute onions in with the grease. If using chicken, add a Tbs of oil to saute the onions, then add the chicken second. If using lentils, cook them first. Add taco seasoning to the meat. Drain off extra grease as applicable.
Dump in all canned ingredients--do not drain. Stir a bit, then add as much broth as it takes to get the consistency you want.
Let simmer for a few minutes until warmed through.
Serve topped with grated cheddar cheese, sour cream, and/or fritos or crumbled corn chips.
This is one of my favorite soups. I got it from America's Test Kitchen, so I've put their original recipe here, but in the blue are my 'tweaks.'
This takes about an hour to cook, but much of it is just 'let it simmer' time, so it's not actually that labor intensive.
Lentils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. I use plain old cheap brown ones and it tastes fine to me! Cooktimes are slightly shorter.Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the lemon juice in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.
INGREDIENTS 3or 4 or 5slices bacon cut into 1/4-inch pieces cut it before you cook it! 1 onion, chopped fine (about 1 1/2 cups) 2 carrots , peeled and chopped medium (about 1 cup) 3 cloves /1 Tbs garlic , minced I do about 3Tbs. We like garlic. 1 teaspoon ground cumin 1 teaspoon ground coriander or cilantro, or nothing (I never have coriander around) 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepperor red pepper flakes, or chili powder, or double the amount of paprika, or nothing at all 1 can diced tomatoes (14 1/2 ounces), drained 1 bay leaf 1 teaspoon minced fresh thyme leaves or 1/2 tsp dried 1 cup lentils (7 ounces), rinsed and picked over 2 teaspoon salt don't skimp--I usually cut down the salt in recipes, but ths soup needs it. ground black pepper 1/2 cup dry white wine or just a little more broth or water 4 1/2 cups low-sodium chicken brothor good homemade bone broth that you've frozen or canned 1 1/2 cups water 1 1/2 teaspoons lemon juice 3 tablespoons minced fresh cilantro leaves or not, cuz I'm just not fancy like that!
Here is my pretty picture of how I cut the bacon (with scissors, over the pan)
Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes.Don't drain off that beautiful bacon fat!Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic, cumin, coriander, cinnamon, and cayenne; cook until fragrant, a bout 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.
Another pretty picture! This is usually the part where the smell makes me begin to drool. No need to resist this very natural urge! Simply try to keep said drool out of the soup, and press forward!
Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8-10minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf. Puree 3 cups soup in blender until smooth (or dump into a bowl and mix with an electric mixer), then return to pot; stir in lemon juice and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons cilantro and serve, garnishing each bowl with some of remaining cilantro.
By leaving out the bacon and using veggi broth, it would be easy to adapt this to be a vegetarian meal. Please though, use some fat in place of that bacon greast--you'll need it!
I got this recipe here, from Epicurean.com (one of my favorite sites). I had to give credit, since it's not my original recipe...but we sure love it! The recipe makes 2 9x13 pans, so there's LOTS of food. It usually lasts us two dinners plus a couple of lunches. Cook once, eat four times...I like that kind of recipe! We have tried several swedish meatball recipes, and we like this one best because it doesn't skimp on the gravy!
Meatballs: 4 eggs 1c.milk 8 slices bread, torn 2 pounds ground beef 1/3 c. finely chopped onion (don't do more or the balls will fall apart) 4 tsp. baking power 1 to 2 tsp. salt 1 tsp. pepper
Sauce: 2 cans (10-3/4 oz)condensed cream of chicken soup 2 cans (10-3/4 oz)condensed cream of mushroon soup 1 can (12 oz) evaporated milk
In large bowl, beat eggs and milk. Add bread; mix gently and let stand for 5 minutes. Add beef , onion, baking power, salt and pepper; mix well (mixture will be soft). Shape into 1-in. balls. In a large skillet, brown meatballs, a few at a time, in afew Tbs shortening or oil. Place in two ungreased 9x13 baking dishes. In a bowl, stir soups and milk until smooth; pour over meatballs. Bake, uncovered, at 350 for 1 hour.
