(My mother-in-law's recipe)
Swedish Meatballs (makes 30 meatballs, adjust for party crowd)
1 lb. ground beef
1 lb. ground pork
1 1/2 Cups soft bread crumbs
1 Cup light cream
1/2 Cup chopped onion
1 Tablespoon butter
1/4 Cup parsley
1 1/4 teaspoon salt
2 Tablespoons butter
Soak bread crumbs in cream five minutes. Cook onion in 1 Tablespoon butter till tender.
Mix meat, crumb mixture, onion, egg, parsley, salt, pepper, ginger, & nutmeg. Beat five minutes at medium speed with electric mixer. Shape into 1 1/2 inch meatballs. (Wet hands or chill mixture for easier shaping). Brown meatballs in 2 Tablespoon butter. Remove from skillet.
To Cook In Gravy:
Melt 2 Tablespoons butter with drippings in skillet. Stir in 2 Tablespoons flour. Add 1 beef bouillon cube dissolved in 1 1/4 Cup boiling water and 1/2 teaspoon instant coffee. Cook and stir until thick and bubbling. Add meatballs. Cover, cook slowly about 30 minutes, baste occasionally.
I did not cook the meatballs in gravy, I oven-fry them after browning. 450 degrees for 15 to 20 minutes.
And I used both the brown gravy and a cream sauce gravy.
Cream Sauce Gravy:
1/2 Cup Cream
1 Cup Beef Stock
1 teaspoon soy sauce
2 Tablespoons Flour
2 Tablespoons Butter
Salt & White Pepper to taste
Melt butter and sprinkle in flour, stir til smooth.
Add beef stock and stir.
Add cream and stir til thick and smooth.
Add soy sauce and stir.
Bring to boil, reduce heat, simmer five minutes.
(another recipe from my mother-in-law)
3/4 lb. macaroni
3 Cups milk
1/2 Cup sugar
salt and cinnamon to taste
Cook macaroni (longer than called for, until limp & starchy)
Mix all ingredients together
Place in baking dish
Bake at 35o degrees for one hour
(this recipe is from my husband's grandfather)
2 Cups milk
1/3 Cup farina
(boil a porridge of milk & farina)
2 Cups milk
1/3 Cup sugar
1/3 Cup flour
3 Tablespoons butter
1/2 teaspoon salt
2 teaspoons cardamon
After boiling the porridge of milk & farina, stir into it 3 beaten eggs, milk, flour, sugar, butter, salt, and cardamon. Pour batter into large baking dish. Bake 350 degrees 80 minutes until it has good color. Cool and serve with lingonberries, whipped cream, powdered sugar, or applesauce.
18 paper baking cups
18 gingersnap cookies
12 ounces cream cheese softened
3/4 Cup sugar
1 Tablespoon corn starch
1 teaspoon pumpkin pie spice
1 Cup canned pumpkin
1/3 Cup light corn syrup
Line muffin pans with 18 paper baking cups.
Place one gingersnap in each cup.
Beat cream cheese, sugar, conr starch, and pumpkin pie spice with electric mixer.
Add eggs, mix well.
Add pumpkin and syrup, beat one minute.
pour filling into baking cups, dividing evenly.
Bake in preheated 325 degrees for 30 to 35 minutes, until just set.
Chill for one hour.
Garnish as desired.
We didn't have time to bake the gingersnaps so these were store-bought.
Here is my mother-in-law's recipe for the
1 1/2 Cups flour
1 teaspoon baking soda
1 1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
(Sift all these together and set aside)
1/2 Cup butter (cream until softened)
3/4 Cup sugar (add to creamed butter)
1 egg, well beaten (add to sugar & butter)
1 1/2 teaspoon dark corn syrup (add to creamed mixture)
Blend the dry ingredients into the creamed mixture by fourths.
Chill several hours.
Remove, place on lightly floured surface.
Roll about 1/16 inch thick.
Cut with cookie cutters (a symmetrical flower shape is best, I could never get my hearts or my gingerbread men to look nice).
Bake at 375 degrees, 6 to 8 minutes.
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