Foodie Friday -- Beef Stroganoff

I had every intention of trying a Martha Stewart beef stroganoff recipe, but a few things stood in my way. One it was a crockpot meal, which would have forced me to chop onions, mushrooms and meat at 5:30 in the morning prior to work.

Yuck. No thank you. Coffee and I have a special bonding moment at 5:30 in the morning. I'd hate to disrupt that particular ritual.

And two, it had Dijon mustard in it, which my family dislikes. I did think of sneaking it in this recipe, but forgot. Oops.

A few days earlier, I had purchased a 5-lb chuck roast from Costco, which I cut up into both cubes and strips while defatting it. I ended up with about 2-lbs of strips and 2-lbs of 3-inch strips (about 1/4-inch thick and 3/4-inch wide), which I tossed in the freezer. I'll use the cubed meat for chili or some sort of stew next week.

It's 4 PM and time to start cooking dinner...Improvise time!

Beef Stroganoff

 

2 lbs beef, sliced into strips (roughly 3-in long x 1/2-in wide x 1/4-in deep)

2 small onions, or one large onion, diced (or sliced, if you prefer. I think I will slice it next time)

1-lb mushrooms, cubed (sliced, if you prefer)

2 cups beef broth*

oil

salt

pepper

garlic powder

flour

8 oz. lite sour cream

 

1-lb egg noodles

 

1) Heat 2 teaspoons of oil in large Dutch oven pan on medium-high. Add onion and mushrooms, cook until tender about 6-8 minutes. Season lightly with salt, pepper and garlic powder. Remove from pan, leaving juices, and add meat. Brown meat, about 4-5 minutes. Season with salt, pepper, garlic powder, and a couple Tablespoons of flour. Stir until flour is cooked, about 1 minute.

 

2) Return onions and mushrooms to pan. Add beef broth. Stir.

 

3) Lightly cover (angle lid instead of placing it tightly on), and turn heat down to keep beef at a strong simmer. Cook for 1-2 hours or until broth thickens to a gravy. ** Adjust seasoning at this time, but you probably won't need to add anything. Just saying.

 

4) Cook pasta according to directions. Drain.

 

5) Stir sour cream into beef mixture.

 

6) Place noodles on plate and spoon beef stroganoff over noodles.

 

Enjoy!

 

Tips and Tricks

• * I never have beef broth, or chicken broth for that matter, in the house . . . ever. But what I always have is Better Than Bouillon, chicken and beef. For this recipe, I used about 1 Tablespoon of beef Better than Bouillon, along with 2 cups of water.  
• ** I cooked my stroganoff about 1 1/2 hours. It just worked out that way. If you use a more marbled cut of beef, it will become less tough the longer it is braised as the fat will break down. My inspiration for this recipe was guided by Paula Deen who cooks her meal for only 45 minutes. Slower = more tender.  
• If you want to cook the beef first, then the onions and mushrooms. Go for it! It doesn't really matter. 



Weighty Wednesday -- Tis the Season!

Stay strong, my friends!

The rough weight-loss season is still upon us: various parties, social gatherings, extra samples at the grocery story, food in the break room, and all sorts of temptations no matter where you go.

It's hard to resist.

I know.

But I also know that you can survive without that second Polar Bear Poop (recipe in link). One, I'll let you have, but you need to count it as 2 WW points, just saying. Take your time to enjoy the one candy, savor it, draw out the flavor, enjoy the delicate way it excites your senses.

Food will be all around you during the next few weeks, and there is no way to pre-calculate your points for the day. If you have enough will power simply walk away, but it doesn't mean you won't be malleable to suggestion the next day or the next.

And you can't avoid your co-workers forever . . . though you might want to.

So how do you approach the season?

I know I'm not one to talk since I work from home, BUT I do remember the days of sniffing out the goodies in the lab.

And I was good at it.

How would I approach the cornucopia of nummy goodies?

The best defense is a good offense--simply stay away from the goodies!

But as I said that doesn't always happen and it's impractical.

Here are a few tips & tricks:

• drink a glass of water before walking into the gauntlet of goodies
• peruse the table--what is the one thing you only get this time of year? Forget the dry sugar cookies or someone's poor attempt at fudge, or make your own fudge with Mag's Decedent fudge. Only choose items that are rarely eaten. Now is the time to be picky.
• Don't waste your WW points on something that doesn't even look good to you. Yes, if Sally from accounting is pressuring you to try her {insert _____ here} then by all means, take some. REMEMBER you don't have to actually EAT it!
• Eat a protein-laced snack prior to the high-sugar, high-carb, high-fat gathering: an ounce of almonds, or an ounce of cheese, or a hardboiled egg.

The key to surviving this season is not to give up.

“Success is not final, failure is not fatal: it is the courage to continue that counts.”
― Winston Churchill

 

You might stumble once or twice during this season, but never give up, because when you give up you will surely fail.

 

Later, Peeps! 

FOODIE FRIDAY -- Lentil Stew with Hot Italian Sausage

There’s only one reason to like cold weather, and it comes under the category of SOUPS and STEWS.

I had lentils. I had ham. I had three recipes. What more could I ask for?

Well, I decided to make this stoup (stew/soup) in the crock pot because I knew I would be in and out all day on Monday, which was Martin Luther King Day and the kidlet was out of school. But, which recipe?

I decided to do a combination of all three recipes, and this is the result of my endeavor. And no, I didn’t use the ham . . . I opted for the hot Italian sausage from the freezer.

*soak the lentils overnight* I didn’t do that and they were . . . um, slightly crunchy.*

Lentil Stew with Hot Italian Sausage

1 onion, chopped

2 garlic cloves, minced
2-3 carrots, diced
2 stalks celery, diced
4 small new potatoes, diced
1 Tbls. salt
½ tsp. pepper
½ tsp. thyme
2 tsp. ground savory
2 bay leaves
1 lb. hot Italian sausage, casings removed and broken up
1 14.5 oz. can diced tomatoes
1 lb brown lentils, rinsed, sorted and soaked
5 cups chicken broth

Place all ingredients into crockpot. Turn on high for 2 hours. Stir. Turn to low for 6-8 hours. Taste for seasoning and adjust to taste.

To make it more soup-y use only ½ lb lentils (1/2 bag).

 Enjoy! 

FOODIE FRIDAY--Chocolate Chip Cookies

I’ll confess that I have this recipe memorized. It’s another cookie recipe and the one I’ll go to first when I feel the need to bake . . . or to simply eat raw cookie dough (and now you know my dirty little secret!) 

Can you guess what it is?

Yep, Nestles® Toll House® Chocolate Chip Cookies. And I do things a little out of order because I think it works better MY way.

Nestles® Toll House® Chocolate Chip Cookies

1 cup (2 sticks) butter

¾ cup granulated sugar
¾ cup brown sugar, packed
1 tsp. vanilla
2 large eggs
1 tsp. baking soda
1 tsp. salt
2 ¼ cup all-purpose flour
2 cups (12-oz.) Nestle semi-sweet chocolate morsels
1 cup chopped nuts (pecan, walnuts or even butterscotch, milk or white chocolate morsels, etc.)

Preheat oven to 375 degrees F. Place parchment paper on baking sheet.

Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Add baking soda, salt and flour (one cup at a time), beat until incorporated. Stir in morsels and other goodies.

Drop by large cookie scoop onto prepared cookie sheet. Lightly press cookies down.

Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove and place on wire rack to cool completely.

I couldn’t tell you how many cookies it really makes, but my way only makes about 24 cookies—they’re really big.

I also tend to undercook them, so they stay gooey in the middle.

 Enjoy!

FOODIE FRIDAY--Nutcracker Tart (dessert)

Okay, true confessions here. If I can get out of making a pie crust, I will—just ask my sis-in-law Margie. We’ve been cooking Thanksgiving appetizers and desserts for YEARS, and I twist her arm to make the crust every single time.  Since I hate making pie crust, I usually will lean toward tarts. Many tarts have a crumbly crust that is pressed into the pan, not rolled out.
--Okay, I lied. I must have had Margie make the crust on this one!
   I believe we made this recipe for the first time in 2010, but it could have been 2009. Age, yanno, the years run together sometimes. My wonderful niece Liz did all the hard work on the oranges.
--uhm, if I’m wrong about this, my family, then let me know . . . NOT.
And yes, this is a Bon Appetit recipe.

Nutcracker Tart

CRUST:

1 ¼ cups flour
2 tsp. sugar
½ tsp. salt
1/3 cup chilled solid vegetable shortening, diced
¼ cup (1/2 stick) chilled butter, diced
3 Tbls. (about) ice water
1 tsp. apple cider vinegar

FILLING:
1 ½ cups whipping cream

2/3 cup sugar
1/3 cup (packed) golden brown sugar
1/3 cup honey
1 tsp. grated orange peel
2/3 cup chopped walnuts
2/3 cup pecan halves
2/3 cup roasted unsalted cashews, coarsely chopped
2/3 cup sliced almonds

Whipping cream
Orange-Cranberry Compote (optional; see recipe)

FOR CRUST: Mix flour, sugar and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Transfer flour mixture to a large bowl. Combine 3 tablespoons ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls as needed. Gather dough into ball; flatten into disk. Wrap disk in plastic and chill at least 20 minutes and up to 3 days.

Roll out dough disk on lightly floured surface to 13-inch-diameter round. Transfer to 11-inch-diameter tart pan with removable bottom. Press dough into tart pan. Trim dough overhang and reserve (reserve for what, I don’t remember. I think we baked it and ate it!). Freeze crust 30 minutes.

Preheat oven to 450 degrees F. Bake crust until golden, about 17 minutes; if crust bubbles, press with back of fork. Cool on rack. Reduce oven temperature to 400 degrees F.

MEANWHILE, PREPARE FILLING: Mix 1 ½ cups cream, both sugars and honey in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium and simmer until mixture bubbles thicken and darkens slightly, stirring occasionally, about 8 minutes. Remove from heat; stir in grated orange peel. Let stand 20 minutes. Stir in walnuts, pecans, cashews and almonds. Spoon filling into crust, distributing nuts evenly.

Bake tart until filling is bubbling thickly and is deep amber in color, about 22 minutes. Cool completely on rack. Serve with whipped cream and Orange-Cranberry Compote, if desired.

ORANGE-CRANBERRY COMPOTE

                                                                                     MAKES ABOUT 1 ¼ CUPS

6 oranges
1 cup dried cranberries
2 Tbls. Amaretto or almond syrup

Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. Add cranberries and Amaretto to bowl. Toss to combine. Refrigerate at least 1 hour and up to 6 hours.

Okay, snap to it and practice this recipe!  Okay, you can make it in the fall when it's not so hot!
Later, Peeps

FOODIE FRIDAY--Lemon Curd Layer Cake

And here’s another Bon Appetit recipe. I made this cake numerous times in 2008/2009 from family occasions to the hubby’s work parties.  This recipe must be made in parts as they must be chilled prior to building the cake. Please read the entire recipe prior to making. Allow two days.

A word of warning: this recipe takes a DOZEN EGGS.

Lemon Curd Layer Cake

LEMON CURD: will be used in frosting AND cake

2 1/3 cups sugar
2 tsp. cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
¾ cup (1 ½ sticks) unsalted butter, cut into ½-inch pieces

FROSTING:

¾ cup powdered sugar
2 cups chilled whipping cream

CAKE:

1 ½ cups cake flour
1 ½ cups sugar
2 ½ tsp baking powder
¾ tsp salt
4 large egg yolks
¼ cup vegetable oil
¼ cup orange juice
1 ½ tsp grated lemon peel
8 large egg whites
¼ tsp cream of tartar

Lemon slices, halved, patted dry

FOR LEMON CURD: Combine 2 1/3 cups sugar and 2 tsp cornstarch in heavy medium saucepan. Gradually whisk in fresh lemon juice. Whisk in eggs and yolks; add butter. Whisk over medium heat until curd thickens and boils, about 12 minutes. Pour (through strainer to catch cooked bits of egg) into medium bowl. Refrigerate until cold, at least 5 hours (Can be prepared 1 week ahead. Cover and keep refrigerated).

FOR FROSTING: Beat powdered sugar and 1 ¼ cups lemon curd in large bowl just until blended. Beat cream in medium bowl until firm peaks form. Fold cream into curd mixture in 3 additions. Chill until firm, at least 4 hours.

FOR CAKE: Preheat oven to 350 F. Butter and flour three 9-inch-round cake pans with 1½-inch sides; line bottoms with parchment paper. Whisk 1½ cups cake flour, ½ cup sugar, 2 ½ tsp. baking powder and ¾ tsp. salt in large bowl. Add 4 yolks, ¼ cup vegetable oil, orange juice, lemon peel and ¾ cup lemon curd to bowl (do not stir). Combine whites and ¼ tsp. cream of tartar in another large bowl. Using electric mixer, beat whites until soft peaks form. Gradually add remaining 1 cup sugar, beating until stiff but not dry. Using same beaters, beat yolk mixture until smooth. Fold whites into yolk mixture in 3 additions.

Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off parchment. Cool cakes completely.

Spoon 1 cup frosting into pastry bag fitted with plain round tip; refrigerate bag. Place 1 cake layer on cake platter. Spread top of cake layer with 1/3 cup curd, then 1 cup frosting. Top with second cake layer; spread with 1/3 cup curd and 1 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. Spread remaining curd over top of cake, leaving ¾-inch border around edge. Pipe chilled 1 cup frosting in bag in small mounds around edge of cake. (Cake can be prepared 1 day ahead; refrigerate). Place lemon slices between mounds of frosting. Slice cake and serve.

Enjoy!

FOODIE FRIDAY--Pasticcio (Greek Lasagne)

First things first, I joined Weight Watchers this last weekend. Does this mean I’ll only post ‘healthy’ food recipes?

Heck, no!  The key is moderation while eating a lot of veg. If you have a big breakfast odds are good you’ll only have enough points left for a light lunch and dinner.

I’ve been on the program before. I’ve lost weight before. But I seem to keep losing my way when it’s time to forge out on my own in maintenance land. This time, I won’t allow myself to get stuck.  Though I’m not paid employee of Weight Watches, I am a total fan. I really like this new program—It’s balanced. You eat real food, not purchased stuff—and their E-tools online program is AMAZING! It helps that their points system allows more food and most fruits and vegetables are free!  Oh, you still have to fight the cravings, find ways to distract yourself from trolling the pantry and fridge, and exercise, yes, the dreaded exercise word! I enjoy walking. I always have, so I’m walking for 35 minutes during my kidlet’s swim camp this last week and this coming week, then I’ll have to switch it up.

Today’s pick of the week is . . .

Pasticcio (Greek Lasagna)

Tori Carrington kindly gave me her family’s recipe. I found the noodles at our local Greek festival with the help of a Greek grandmother, who was a funny cliché of herself. I couldn’t find the cheese, but Parmesan is suggested as an alternative.

Beef mixture:

1 Tbls olive oil
2 lbs. ground beef
1 small onion, finely chopped
2 garlic cloves, minced
6 whole cloves
2 tsp. salt
½ tsp. pepper
1 14.5 oz. can diced tomatoes

Noodles:

1 lb. Pasticcio noodles (long tubular noodles)
1 Tbls. salt
1 cup grated Kefalotiri cheese (or Parmesan)

Béchamel Sauce:

½ cup butter, (1 stick)
¾ cup flour
4 cups hot milk
Salt
Pepper
Dash of nutmeg (optional)
1 cup grated Kefalotiri cheese (or Parmesan)
4 egg yolks

Grated Kefalotiri or Parmesan cheese

Beef mixture: Heat olive oil in a large frying pan and sauté the ground beef, onion and garlic until slightly browned. Add remaining ingredients, cover and cook over medium heat for approximately twenty minutes.

Noodles: Cook the pasticcio in salted boiling water until soft but firm. Drain and return to pan.

Béchamel Sauce: Melt the butter in a heavy saucepan; add flour and cook, stirring constantly for 1 minute. Add the milk all at once, and stir until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese and egg yolks.

Sprinkle a 9 X 13 Pyrex pan with grated Kefalotiri or Parmesan and put in half of the pasticcio. Sprinkle with Kefalotiri or Parmesan and cover with half the beef mixture. Repeat with the rest of the pasticcio, beef mixture and Kefalotiri. Spoon béchamel over the top and sprinkle with the rest of the cheese. Cook in 350 degree oven for about 45 minutes or until golden brown. Let settle for 20 minutes, cut into squares and serve.

Kali Orixi!

FOODIE FRIDAY--Barbeque Sauce/Baked Beans

Continuing the summer pool party theme, I’ll share with you my baked beans recipe—and yes, you cook it in a slow, low oven for hours! There really isn’t much special about this recipe, except I mix in my homemade BBQ sauce. I don’t know why people buy BBQ sauce when it is so simple to make. This recipe can be tweaked to sweeten or spiced according to your taste.  And when you buy the canned beans, go for the most basic baked bean. I use Van Camp’s baked beans; if it isn’t available, then choose the generic brand.

Baked Beans

3-16oz. cans baked beans

½ to ¾ cup salsa, (I used Herdez medium)

½ cup finely chopped onion (or 1 Tbsp dried minced onion)
½ to ¾ cup barbeque sauce

Mix all ingredients together in 9-in. square Pyrex dish. Everything is to taste, or until it looks right. Bake at 275 degrees for 4-5 hours.
There are so many varieties of Catsup or ketchup, you should pick your favorite brand and use it. BUT refrain from adding the salt until last as many brands over salt their ketchup

Barbeque Sauce

¾ cup tomato ketchup

2 Tbls. vinegar
2 Tbls. Worcestershire sauce
Dash of cayenne pepper (or more if more heat is desired)
1 tsp. paprika
½ tsp. black pepper
1-2 tsp chili powder {(I use Pendry’s Top Hat blend) and probably more than this}
Salt, to taste

Combine ingredients, adjust seasonings to taste. Add water, if needed to thin out.  I usually double this recipe and make it in a large ketchup bottle.

If you want smoky-flavored, add liquid smoke
If you want more heat, add your favorite hot sauce, more cayenne, minced jalapeños or habaneros, or whatever.
More bite, add more black pepper
If you want more onion, add it
Make it for you!

 Later, Peeps!

Lindy's New York Cheesecake

I was trying to find a ‘healthy’ recipe to post, but then I thought, “Pffft!” and decided to go with my strength—desserts. Yes, my friends, I will post my famous New York cheesecake. Okay, I didn’t come up with this recipe, but I’ve made it numerous times over the years.In fact, my old night-shift boss, Richard, PAID me to make this cheesecake for him--and yes, I saw him wolf down 1/3 of this calorie rich dessert. As much of a sweet tooth that I have, I couldn’t have done it myself.

Okay, many people think cheesecakes are hard to make. They aren’t. Simply have everything at room temperature. And FOLLOW DIRECTIONS. This recipe calls for a high baking temperature for a short time, but then the temperature is turned very low to finish the baking process.Other cheesecake recipes call for a water bath, while other recipes require many layers of foil around the outside of the pan. Follow the recipe directions.

Lindy’s Famous NY Cheesecake

CRUST:

1 cup flour

¼ cup sugar
1 tsp. freshly grated lemon peel

½ tsp. vanilla
1 egg yolk
¼ cup soft butter

FILLING:

5 (8 oz.) pkgs cream cheese, room temperature, Philadelphia brand
1 ¾ cups sugar
3 Tbls flour
1 ½ tsp. freshly grated lemon peel
1 ½ tsp. freshly grated orange peel
½ tsp. vanilla
5 eggs, room temperature
2 egg yolks, room temperature
¼ cup heavy cream, room temperature

CRUST: In a small bowl, combine flour, sugar, lemon zest and vanilla. Make a well in the center. Add yolk and butter. Mix with fingertips until dough leaves the side of the bowl. Form into ball. Wrap in waxed paper. Refrigerate 1 hour. Preheat oven to 400 F degrees. Lightly grease bottom and sides of 9-inch springform pan. Remove sides. Remove 1/3 of dough from fridge. Roll out directly on bottom of springform pan. Trim dough even with edge. Bake 8-10 minutes or until golden, cool. Divide remaining dough into 3 parts on lightly floured surface. Roll each part into strip 2 ½ inch wide. Press strips to side of pan, joining ends of strips to line inside completely. Trim dough so it only comes up ¾ of side. Refrigerate until ready to fill.

Preheat oven to 500 F degrees.

FILLING:In large bowl of electric mixer, combine cheese with sugar, flour, lemon and orange zest, and vanilla. Add eggs and yolks one at a time, beating after each addition. Beat only until mixture is well combined. Add cream, beating until combined. Assemble springform pan. Pour in filling. Bake 10 minutes. Reduce oven heat to 250 F degrees. Bake 1 hour. Cool in pan on wire rack, then refrigerate 3 hours or overnight.

Enjoy!

Soft Ginger Spice Cookies

It’s easy to buy a box of gingersnap cookies to crush and use as a crust for cheesecake (yes, I have a wonderful Pumpkin cheesecake recipe that uses them) or if you need something to give your jaw a workout. But does anyone really buy them to eat??  Probably not.  They’re too hard.

If you enjoy the spicy goodness of gingersnaps, but not the work of eating the store bought ones, then this recipe is for you! And yes, I must give credit to Bon Appetit for this recipe with a slight modification as I omitted the crystalized ginger.

 If you want to add it: ¾ cup chopped crystalized ginger added into flour mixed after step one.

Soft Ginger Spice Cookies

2 cups all-purpose flour

2 ½ tsp. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
¾ tsp. salt
1 cup dark brown sugar, packed
½ cup vegetable shortening, room temperature
¼ cup (½ stick) butter, room temperature
1 large egg
¼ cup mild-flavored molasses

Sugar

Combine first 6 ingredients in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350 F. Lightly butter 2 baking sheets (I use parchment paper). Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 ¼- inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, @ 10-12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool.

Store in airtight container at room temperature.

Enjoy!

FOODIE FRIDAY--Almond Ham Roll-ups (Appetizer)

I’ve had this recipe for years, over 30 years, and I believe I have made this recipe (or forced my nieces or nephew to make them!) virtually every single Thanksgiving.  Okay, I might have skipped one or two along the way, but these are awesome bite-sized pieces of party food.  Easy to make ahead and cut when ready to serve. I’ve also stream-lined the process after many years of making them. And if you don’t know me very well, let’s just say that my goal in life is to be as efficient as possible, not for the sake of efficiency, but so I can goof-off . . . though I never told my bosses that. Trust me.

Almond Ham Roll-ups

1 8 oz. pkg cream cheese (Philadelphia brand), softened

2 Tbls. mayonnaise

1 tsp. instant minced onion

1 tsp. Worcestershire sauce

¼ tsp dry mustard

¼ tsp. paprika

1/8 tsp. pepper

1/8 tsp. Tabasco sauce (I really don’t measure this—just shake in the heat)

1 Tbls. finely chopped toasted almonds (toast blanched/slivered almonds in pan, then run them through a small food processor or coffee grinder before measuring)

1 12 oz. pkg thinly sliced boiled ham (rectangular, @ 3 inches x 6 inches)

Combine all ingredients except ham, stirring until blended. Place ham slices with edges touching on paper towels, pat dry with more towels. Spread mixture on ham slices until covered. Roll up in jellyroll fashion, starting at short end.  –at this time, ham rolls can be wrapped in plastic and frozen for up to one month. Thaw at room temperature for 1 hour before serving. Cut each roll into ¾ inch slices.

Makes 5 dozen

FOODIE FRIDAY--Swedish Meatballs

My daughter requested that I post this Swedish Meatball recipe today.  This is another one of my mom’s recipes that I copied from her file, but have no idea where she got it.  I’m sure I could call her and ask, but I’m too lazy today.  If I had to hazard a guess, it came from an old Women’s Day magazine. UPDATE: I called my mom and she doesn’t remember either, but give the woman some slack because she picked up the recipe 40-50 years ago. 

And I have another sad thing to report.  Zwieback crackers, which used to be teething crackers Nabisco made, are no longer available.  But I found a zwieback recipe if you’re interested. And as they are twice baked cookies, a light cinnamon biscotti might work or Progresso panko bread crumbs.

Swedish Meatballs

1 lb. ground beef

½ lb. ground veal

½ lb. ground pork

¾ cup Zwieback crumbs, finely grated (or alternative)

1 cup light cream

1 cup water (or less—wait to add)

¼ cup minced onions

½ cup butter

1 Tbs. salt

¼ tsp. pepper

¼ tsp. nutmeg

2 egg yolks

Soak crumbs in cream. Stir in water and mix with meat. Fry onion lightly in 2 Tbs. of the butter. Add to the meat with the seasonings and egg yolks. Mix well. Shape into very small balls (1-inch). Fry in remaining butter over low heat. Shake pan occasionally.

Serve over bed of cooked egg noodles, surrounded by border of fried onions.

This recipe also makes an awesome meatloaf!  We usually cook 1/3 of the recipe as meatballs and the rest as a meatloaf.

350 degrees for 1-1 ½ hours

Enjoy this with a nice salad or green beans.
Bon Appetit!

Blog Stats

I glanced at my blog stats on Monday and had a huge shock.  Now, I don't usually have many page hits during a 24 hour period, 28-36 on a good day.  Imagine my jaw drop when I saw that I had 19 hits at 0300 on Sunday 2/20/11.  INCONCEIVABLE! (name the movie) 

Smart-a$$ husband wondered what crazy people were up at 3 AM.  I gently pointed out that would be a 'normal' hour for our friends in the European/Eastern countries.  My blog isn't so detailed that I knew which entry was being perused, so I decided it was because of the Tomato Soup recipe I posted on Friday.

Therefore, I have declared Friday's as Foodie Day.  I need to write my recipes down for my daughter and this is the perfect excuse to get started on this project.

Hope you enjoy!
Oh, the movie?  THE PRINCESS BRIDE, of course!
Later, Peeps!