Korean BBQ Ribs

Mom, please make these. You will love them.

This recipe is originally from Tasty.co

INGREDIENTS

FOR THE SAUCE:
3 tablespoons sesame oil
2 teaspoons rice wine vinegar
3 tablespoons dark soy sauce
4 tablespoons honey
30 mL bourbon whiskey
15 mL fresh lime juice
4 medium cloves garlic cloves, finely chopped
2 teaspoons smoked paprika
4 tablespoons brown sugar
1 teaspoon red chili flakes
2 teaspoons corn flour
1 teaspoon sesame seeds

FOR THE RIBS:
1 whole rack of pork ribs

FOR THE RUB:
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon brown sugar

INSTRUCTIONS

Preheat the oven to 150 degrees.

Mix together the salt, pepper and sugar for the rub and apply liberally over the ribs.

Wrap entirely in foil and bake in the oven for 2 hours at 150 degrees celsius / 300 degrees Fahrenheit.

In a saucepan, combine all of the sauce ingredients and bring to a boil then immediately reduce the heat until the sauce thickens and then set aside.

Remove the ribs from the oven and unwrap from the foil. Brush a generous amount of the BBQ sauce over both sides of the ribs and place back in the oven for a further 10 minutes.

Remove from the oven, brush more bbq sauce on and sprinkle with sesame seeds.

Carne Asada Guacamole Burgers

These burgers take a few steps to make but are SO good!

Recipe is from Cafe Delites, www.cafedelites.com.

INGREDIENTS

Burgers
1 lb lean ground/minced beef
1 tablespoon fresh lime juice
4 tablespoons fresh orange juice
1/2 of a red onion, grated
2 tablespoons chopped fresh cilantro
2 large cloves garlic, minced
4 small slices pickled jalapeños (optional)
1/2 teaspoon red chili flakes (or chili powder)
1 teaspoon ground cumin
1 teaspoon ground paprika
Salt to taste (about 1 teaspoon)
4 slices cheddar cheese
4 small bread rolls of choice

Guacamole
2 ripe avocados
1/4 of a red onion, finely chopped
1/2 lime, juiced
2 tablespoons fresh orange juice (or lemon juice)
2 small slices pickled jalapeños
Salt to taste

Pico De Gallo:
2 ripe tomatoes, diced
1/4 of the remaining red onion, finely diced
3 tablespoons shredded fresh cilantro leaves
1 tablespoon lime juice
Salt to taste

INSTRUCTIONS
Burgers
Combine beef, lime juice, orange juice, onion, cilantro, garlic, jalapeños, chilli flakes, cumin, paprika and salt in a large bowl. Mix well with your hands for about a minute, until the meat has combined with the other ingredients. Divide the meat mixture into 4 equal parts and firmly mold them into round patties about 1-inch thick. 

Drizzle a skillet or non stick pan with a small amount of oil; preheat pan over medium-high heat. When pan is hot, sear the burgers for 5 to 6 minutes on each side until cooked to your liking. In the last minute or two of cooking, add the sliced cheese over the patties and allow the cheese to melt.

Build burgers with lettuce (optional), beef, guacamole and pico de gallo.

Guacamole
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.

Add the orange juice, lime juice, red onion, jalapeños, and salt. Mash with a fork until half smooth and creamy. Taste and add more salt if desired.

Pico De Gallo
Combine the tomatoes, onions and cilantro together in your serving dish. Drizzle with the lime juice; salt to taste.

Sticky Oven Barbecue Ribs

Recipe is from Cafe Delites, www.cafedelites.com.

INGREDIENTS

RIBS
4 pounds (2 kg) baby back pork ribs
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon cumin
1 teaspoon chili or cayenne powder (optional)
2 tablespoons olive oil

SAUCE

2 cups (500ml) barbecue sauce
3 tablespoons minced garlic
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1/2-1 tablespoon cayenne pepper (optional for heat)
1 teaspoon salt

INSTRUCTIONS
Preheat oven to 350°F (180°C).

Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper). 

Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. 

Cover tray with foil and bake for 2 hours.

During the last 5 minutes of cook time, mix together sauce ingredients.

Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.

Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelize the edges (about 3 minutes).

Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.

Juicy Steakhouse Burgers

These burgers are worth making at least once! I doubled the garlic, salt, pepper, ketchup and Worcestershire and cooked them on a grill pan medium heat for five minutes on each side, added american cheese and served on brioche buns. We loved them!

Recipe is from Once Upon a Chef with Jenn Segal, www.onceuponachef.com.

INGREDIENTS
2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
1/3 cup milk
2-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 garlic cloves, minced
1-1/2 tablespoons Worcestershire sauce
2 tablespoons ketchup
3 pounds 85% lean ground beef
3 scallions, finely sliced (optional)
Non-flammable cooking spray to grease grill
8 hamburger buns

INSTRUCTIONS
Preheat the grill to high heat.

In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.

Add the ground beef and scallions and break the meat up with your hands. Gently mix everything together until just combined. Do not overmix. Divide the mixture into 8 equal portions and form loose balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.

Grease the grill with non-flammable cooking spray. Grill the burgers, covered, until nicely browned on the first side, 2-4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.

Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce

We made these for AJ and Eleen's wedding banquet, and many times since. A little (okay, a lot) labor-intensive, it makes sense to double, triple up the recipe and keep some in the freezer! Here's the link.

Kilby's genius Lamb Curry for baked potatoes

Kilby made this for our supper last night here in her little English village. A wonderful supper on a chill night. Ingredients are listed in order of quantity (most of the first ones, least of the last ones); when she can, or I figure it out, I'll come back here and add quantities. If you're a cooking genius like Rebekah, you can figure it out yourself.  Enjoy!

Ingredients:

fennel seeds
coriander seeds
mustard seeds
fenugreek seeds
cumin seeds
cardamom pods
peppercorns
cloves
tumeric
garam masala
curry leaves
bay leaf
cinnamon

butter
ginger
garlic
onion
red dal lentils

lamb
water
salt

potatoes
sour cream

Directions:

Heat wok or pot on medium low. Add all spices. Toast about 10 minutes, stirring occasionally.

Remove whole spices, leaves, and cinnamom and set asie. Grind others to fine powder.

Toast one more minute with whole spices over medium high.

Add butter, stir to melt. Add aromatics, stir fry 5-10 minutes til soft and starting to brown. Raise heat to high.

Add lamb & brown thoroughly.

Barely cover with boiling water and add salt. Simmer covered for 2-3 hours over medium low.

1 hour before serving, bake washed and pierced potatoes at 400 degrees.

Remove lid from curry, raise heat to medium, simmer open til reduced & thickened. Adjust flavor with salt & garam masala. Remove whole spices & leaves.

Serve over open baked potates with sour cream and chutney. We had these with delicious mango-chili chutney and an Indian IPA ale.

Chimichurri Sauce

Oh, yeah. http://www.chow.com/recipes/28393-argentine-chimichurri-sauce

Yorkshire Pudding

Shamelessly lifted from my tattered wedding gift copy of the Betty Crocker cookbook this is a necessary item for our Christmas roast beef, shared here with all my offspring and the rest of you readers. This is basically a big cream puff flavored with meat drippings.

“Thirty minutes before rib or boneless rib roast is done, prepare Yorkshire Pudding. Heat square pan, 9x9x2 inches, in oven. Remove roast from oven; spoon off drippings and add melted shortening, if needed, to measure ½ cup.

“Increase oven temp to 425 degrees. Return roast to oven.

“Place hot drippings in heated square pan; pour in Yorkshire Pudding batter. Bake 10 mintues. Remove roast; continue baking pudding 25 to 30 minutes longer. Cut pudding into squares, serving with roast.”

6 to 9 servings.

Mix together just until smooth:

1 c all purpose flour

½ tsp salt

1 c milk

2 eggs

Olive Brined Pork

or, The Only Way to Cook Pork EVER

I've done several variations on this idea, but tonight's pork was the best it's been. My suggestion is to get a fatty cut of pork, though any kind of smallish roast or chops will do.

Make a wet rub with equal parts green olive brine and coarse ground dijon mustard, a clove or two of crushed garlic, and as much freshly ground black pepper as your wrist can handle.

Massage the marinade into the meat while heating a heavy skillet or dutch oven on high. When the skillet is smoking, quickly add a couple tablespoons of olive oil and immediately (the oil will burn if you don't act fast) the pork.

Sear all sides of the pork. Depending on your size and cut of meat, this could take up to 10 minutes. So preheat the oven while you're doing this, to 275ºF. When the pork is well browned all over the outside, cover the skillet and remove it to the oven.

Cook for 1 hour or until done. You should own a meat thermometer to tell you when that is. I do.

When the pork is done, there should be enough juices in the pan to make a nice gravy. If you choose to do this, remove the pork to a cutting board and let it rest. Return the skillet to the stove over medium-high heat.

In a small bowl, whisk 1 cup cold water with 1 tablespoon flour until there are no lumps. Then whisk the flour water into the boiling juices, pouring in a steady stream and stirring continuously. Boil until the gravy thickens to your taste, then turn off the heat.

Slice the pork (if you can––it should be falling apart by now) into half-inch thick slices and return to the skillet. Spoon the gravy over the pork and serve hot.

Lamb and Potato Curry

Somewhere along the line, I lost my conviction that every meal must include a green vegetable. Tonight, as I thought about what to make for dinner, I realized the only food in my house was meat, potatoes, salad vegetables, and one butternut squash. No greens. But that's all right! I could bake the butternut squash and then fill the halves with some delicious concoction including the ground lamb I had leftover from the other night's stuffed peppers. Visions of curried lamb with chunks of potato soaking up the spices filled my hungry brain and I set to work.

What I used:

• 1/2 c ground lamb
• 2 irish potatoes
• 12 ounce can of diced tomatoes (which had added salt, so again, I didn't use any extra salt)
• 1 large onion
• 5 cloves of garlic
• 1 T fresh ginger
• 1 chili pepper, halved
• 1 bay leaf
• 1 t cumin seeds
• 1 t dried mint
• 1/2 t ground cinnamon
• 1/2 t ground cardamom
• 1/2 t ground fenugreek
• 1 T fresh cilantro

What I did:

Peel and cube the potatoes, cover them with water, and bring them to a boil. Immediately turn off the heat and set aside.

Dice and mince the onion, garlic, and whatever else needs chopping. (Leave the bay leaf whole and the chili pepper halved.) I got all my spices and herbs (except the cilantro) together on a cutting board, ready to go all together into the hot butter.

Heat a skillet on high and add a good 2-4 tablespoons of butter, ghee, or vegetable oil. Ground spices absorb lots of moisture. When the grease is sizzling hot, but before it browns, add all the herbs and spices except cilantro, turn the heat to medium or medium-high, and toss for about 5 minutes, until everything is tender and slightly browned.

At this point add the can of tomatoes + a can full of water. (If you'd rather use fresh tomatoes, fine; you'll probably want to peel and dice about 5 large tomatoes and add about a cup of water. That was too much work for me tonight and I'm saving my tomatoes for salads and sandwiches.) Stir to combine, then cover and simmer for another 5 minutes.

Add the ground lamb in spoonfuls and break apart the chunks. (You can also use pan-seared lamb cubes, which would be a nice pairing with the potato chunks, and probably more flavorful. I only had ground lamb.) Bring the heat back up to high and simmer uncovered until the meat is fully cooked.

Drain the potatoes and add them and the cilantro. Taste the curry at this point to determine what extra spices you may need. Mine was perfect as it was. Cover again and turn the heat to low for another 5 minutes, giving the potatoes time to finish cooking and the cilantro time to infuse everything with awesomeness.

Serve hot over basmati rice or on its own with naan. Or do something weird like I did and go for a low-carb meal with winter squash.

Makes about 4 servings...if people aren't pigs.

Stuffed Peppers

Just in time for a third to join us, I'm getting really good at creating meals just big enough to feed two mouths. This should serve as a disclaimer––since I never measure things, I'm guesstimating in my head how much of each following ingredient you'll need to make this kicky Mediterranean flavored meal for 6 people.

You'll probably need

• 1 c rice (I used basmati)
• 1/8 c capers, with their brine
• 1 large onion (or 2 red)
• 5-6 cloves garlic
• 1/4 c walnuts
• 2 T dried thyme (or twice that, fresh)
• 3 t ground black pepper
• 3 t ground allspice
• 12 sundried tomatoes (jarred or softened)
• 1 c ground lamb
• 1/2 c beef broth
• 3 T red wine (or red wine vinegar)
• 1/4 c sour cream or Greek yogurt (optional)
• feta or goat cheese, to taste
• 6 bell peppers (red, yellow, or orange, not green!)

Cook the rice according to directions, first adding the capers and their brine to the water. When done, fluff and set aside.

Cut the tops off of each pepper and scrape out any seeds and membrane. Place them in a casserole dish and make sure they all stand upright; if not, cut off the tiniest piece of the bottom to make them stand, without perforating the bottom.

Preheat the oven to 400ºF.

Finely chop onion, garlic, walnuts, and the sundried tomatoes. Heat a large skillet over medium heat, then add enough extra virgin olive oil to coat the bottom of the pan. Gently fry the herbs, spices, and walnuts (not the tomatoes) in the oil, adding more oil if it seems dry. The walnuts will absorb plenty of the moisture. When the mixture is browned, add the lamb and stir until everything is well combined and the lamb is browned.

While the meat mixture is cooking, whisk together your beef broth (bullion is fine) with the red wine. I used vinegar, but afterwards realized wine would have been better. Optionally, you can add a dollop of sour cream or Greek yogurt, something I can't get here but I bet would pull everything in this dish together beautifully.

Spoon the rice in with the meat mixture, stopping when you have equal parts rice and meat. Fish out any capers if you like them! Pour in the liquid mixture, and turn the heat up to high. Bring to a boil while stirring until the liquid is absorbed or cooked off but everything is still moist and holds together.

Turn off the heat and crumble in the cheese. Stir to combine, then spoon the mixture into each pepper until either it's used up or each pepper is packed full. Put the tops back on and, if necessary, press down. Bake for 20-30 minutes, or until the peppers are tender.

Serve with tzatziki, fresh mint or mint sauce, yogurt. Whatever suits your fancy.

Notes:

-You will not need ANY extra salt in this recipe; the beef broth, caper brine, sundried tomatoes, and vinegar or wine will give it all the zing it needs.

-Cooked lentils could be substituted with lamb to make this dish vegetarian. Omit the cheese and sour cream/yogurt to make it vegan.

-You could substitute couscous or quinoa for the rice.

-Finally, fresh parsley would probably be a nice flavor addition and a lovely garnish.

Greek Fajitas

Heat a heavy skillet until a splash of water spits, then turn down the heat to medium and add a tablespoon or two of extra virgin olive oil. Let the oil heat till it slides over the pan easily as you tip it to evenly coat the skillet bottom.

Add about 1/2 tablespoon each of cumin seeds, dried or fresh oregano, thyme, and parsley to the oil and stir quickly to prevent burning, especially if you're using dried herbs.

Toss in thin slices of 1/2 red pepper, 1/2 large red onion, 1-2 cloves garlic. Lower the heat if necessary to keep from scorching, and sauté until all the vegetables are tender and browned.

Sprinkle 1 teaspoon of allspice over the sauteed veggies, then sweep everything to a pile at side of the pan and turn the heat back up to high.

Add 1 cup of thinly sliced meat (can be beef, chicken, lamb, or, if you can get it, gyro meat) to the skillet and toss over high heat until browned/seared, about 45 seconds.

Turn down the heat and mix the vegetables with the meat and cook on medium or low until the meat is done, about 5 minutes.

Prepare 2 pitas by warming them in a preheated oven, wrapped in a damp towel. Slice in half and gently separate. Spread a spoonful of mint sauce (optional) inside each pita, then crumble feta cheese into the bottom of the pocket. Spoon the fajita mixture over the cheese, drizzle with red wine vinegar, and serve warm with yogurt or tzatziki.

Serves 2.

Then leave the skillet on the stove overnight with the leftover skim of oil and herbs. For breakfast, heat the skillet very hot to kill any germs that might have collected, and then crack a few eggs in, scramble them up with the herbs, and turn off the heat so as not to overcook the eggs. Crumble some more feta cheese into the eggs, and serve on wholegrain bread or toast.

Dana Skogen's Cherry Pork Roast

Generously salt and pepper about 6# pork butt with or without bone. Roast uncovered at 325 degrees for about 4 hours. Take out of pan, drain grease, place back in pan and pour cherry sauce over roast. Cover and cook for 30 minutes.


Sauce:
10--16 oz. jar of cherry preserves
1/4 c. red wine vinegar
2 T light corn syrup
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
Bring to boil and boil one minute, stirring constantly.

Enjoy the flavors! Enjoy the compliments! Pass on the recipe.

Kofta or Turkish Meatballs

1 c fine fresh breadcrumbs
1 lb lean ground lamb or beef
1/2 t salt
1/2 t pepper
1 t ground cumin
1/2 t allspice
1 t dried mint
2 cloves garlic
2 T parsley
1 egg
1 T olive oil

Mix the ingredients above to a fine texture. Shape into small balls or finger shaped patties using dampened hands. Cook at once in 1 T olive oil, or refrigerate for several hours. Stir balls several times, turn patties once.

Serve with yogurt or tahini sauce, on a bed of rice or in a pita.

Citrus Pork & Rice

David here... tonight we were debating what to make for dinner, and decided that rather than thaw chicken, we'd use the pork loin from the fridge. I was all prepped to do mom's standard pork loin with garlic, salt, pepper and rosemary, when Leigh asked if we could work in a bunch of limes that we had. Here's what resulted, and I think I can say that this was truly the best pork loin I've ever had.

Four good sized limes

Two medium lemons

Two small oranges or clementines

4-6lb pork loin

Salt

Pepper

Garlic (I used dried minced, but fresh would be better)

Zest all the fruit rinds, and set the zest aside.

Juice all the fruit, and place in the bottom of a 9x13 baking dish.

Place the loin in the dish, fat side down. Add a generous amount of fresh cracked pepper, fresh cracked sea salt, and minced garlic. Add half your zest, and vigorously rub it into the pork loin. Flip the loin over, so the fat side is on the top (you want to cook it with the fat on top to keep the roast moist and flavorful). Score the fat every inch or so with a knife to allow the marinade to get down through to the meat. Prepare this side just as the other, with a generous amount of salt, pepper, and garlic. Finish by adding the second half of your zest and rub it in well.

Place the pork in the oven at 375 for 1 hour, covered with foil.

After 1 hour, remove the foil, increase the temperature to 400, and bake for an additional 30-45 minutes (or until center has reached 150-160 F).

At an appropriate time before the roast is finished, start rice cooking (approximately 30 minutes, but some rice cookers cook rice more quickly than others, so do what you know to be best for your equipment).

After you take the meat out of the oven, let it sit for 5-10 minutes. Slice the roast in 1/2" to 1" thick slices, and serve with your rice. We topped the rice with a gravy made from the drippings in the roasting pan. Just add a tablespoon of flour to the sauce and whisk briskly until thickened.

Turkish Meatballs (Kofta)

This was also part of Kilby's meal for the family at our reunion. They are SO good!

1 cup fine fresh breadcrumb

1 lb lean ground lamb

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon ground cumin

1/2 teaspoon allspice

1 teaspoon dried mint

2 cloves garlic

2 tablespoons parsley

1 egg

1 tablespoon olive oil

Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.

Whizz until finely crumbed.

1. Add the ground lamb and the egg, and process until blended.
2. Add the spices, garlic and parsley.
3. Process the meat well to achieve a fine texture.
4. Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
5. You may cook them at once, or refrigerate the mixture for several hours.
6. (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
7. The meatballs should be stirred several times, the patties turned once.
8. Remove them with a slotted spoon to drain.
9. Serve the meatballs hot or at room temperature as an appetizer.
10. Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

More Info: http://www.food.com/recipe/turkish-meatballs-kofta-83793

Cinco de Mayo steak

So, Kim S. Cousin and I are having Kaaren and John to dinner tonight, part of Kim's hospitality training, and partly my desire to spend time with these precious saints. We missed Cinco de Mayo by one day, but Kim had already suggested we cook Mexican. I saw a few minutes of Rachael Ray's show yesterday, just enough to see what she served up. And I can't find a recipe for what looked like sliced London Broil, coated, no doubt, with some sort of taco seasoning. This recipe looks great, but I haven't the time for marinade tenderizing. So I'll serve refried beans and cilantro rice and Grilled Mexican Steak, along with guacamole, salsa, and the last four whole grain tortillas in the refrigerator.

Ingredients

• 1/2 cup cumin seeds
• 5 jalapeno peppers, seeds and ribs removed, chopped
• 3 cloves garlic
• 1 tablespoon cracked black pepper
• 1/3 cup fresh lime juice
• 1 1/2 teaspoons salt
• 1 1/2 cups olive oil
• 2 bunches cilantro (leaves and stems)
• 1 (3 pound) skirt or flank steak

Directions

1. Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
2. In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
3. Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
4. Preheat an outdoor grill for high heat and lightly oil grate.
5. Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

Karen Gonzalez’s Chicken Divan

Okay, Mikyoung, here is what we ate last night. Along with a focaccia made according to Becky's COOKS magazine.

Steam 4 heads broccoli
Spread on bottom of casserole dish
Boil 6 whole chicken breasts, chop
Top broccoli
Make sauce of 4 cans Cream of Chicken soup
two cups mayonnaise
juice of one lemon
Top chicken/broccoli with sauce
Top casserole with cheddar cheese and bread crumbs

Bake at 350 one half hour or until bubbly

Gramma Bulander's Fluffy Swedish Meat Balls

My maternal grandmother, oldest daughter of Swedish immigrants who built their own house near downtown Minneapolis back in the late 1800s, used to make these. The beautiful house, which I visited in my youth, is now gone to make room for one of the interstates.

1 lb. ground beef
1 lb. ground pork
1 egg
1/2 onion, minced
1/2 c bread crumbs
1 T corn starch
1/2 t pepper
1 t sage
Milk

Mix ingredients together in large bowl with hands, adding enough milk to make mixture soft enough to roll, but not sticky. Form into small balls. Brown in skillet until golden brown. Place in top of double boiler and steam for 15 minutes until balls become fluffy.

Swedish Meatballs

Traditionally served on Christmas Eve in the Swedish home were these meatballs, along with scalloped potatoes, potato sausage bought from your local Swedish butcher, Swedish Limpa Rye bread (to die for with butter and orange marmalade on it the next morning with your coffee!), cranberry jello, and rice pudding with lingonberries.

Okay, BJ's is now carrying Swedish meatballs in the freezer section, so I'm making life simple and using those this year in a homemade gravy that starts with a can of Campbell's Cream of Mushroom soup. But here's my mom's standard recipe (Check the blog for my grandmother's recipe):

2 lbs. ground beef/veal/pork
1 c bread crumbs (or frozen whole wheat bread turned to crumbs in food processor)
1/2 onion, chopped fine
1/2 c green pepper, chopped fine
1/2 c mushrooms, chopped fine
1 egg
1/2 t Lawry Seasoning Salt
1/2 t sage
1/2 t fines herbs
pinch of tarragon

Whisk egg in large bowl with touch of warm water and spices. Add bread crumbs, onion, green pepper, mushrooms, and meat loaf mix. Mix with hands. Scoop into balls with hands and place in casserole dish. Bake at 350 degrees F until done.