MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Swedish Meatballs
Categories: Beef, Breads, Vegetables, Herbs
Yield: 6 servings

3/4 c Seasoned bread crumbs
1 md Onion; chopped
2 lg Eggs; lightly beaten
1/3 c Minced fresh parsley
1 ts Coarse ground pepper
3/4 ts Salt
2 lb Ground beef

MMMMM---------------------------GRAVY--------------------------------
1/2 c A-P flour
2 3/4 c Milk
21 oz (2 cans ) beef consomme;
- undiluted
1 tb Worcestershire sauce
1 ts Coarsely ground pepper
3/4 ts Salt
1/4 ts (ea) ground allspice &
- ground nutmeg; opt

MMMMM------------------------ NOODLES:-----------------------------
16 oz Bag egg noodles
1/4 c Butter; cubed
1/4 c Minced fresh parsley

In a large bowl, combine the first 6 ingredients. Add
beef; mix lightly but thoroughly. Shape into 1-1/2-in.
meatballs (about 36). In a large skillet over medium
heat, brown meatballs in batches. Using a slotted spoon,
remove to paper towels to drain, reserving drippings in
pan.

For gravy, stir flour into drippings; cook over
medium-high heat until light brown (do not burn).
Gradually whisk in milk until smooth. Stir in consomme,
Worcestershire sauce, pepper, salt and allspice and
nutmeg if desired. Bring to a boil over medium-high
heat; cook and stir until thickened, about 2 minutes.

Reduce heat to medium-low; return meatballs to pan.
Cook, uncovered, until meatballs are cooked through,
15-20 minutes longer, stirring occasionally.

Meanwhile, cook noodles according to package directions.
Drain; toss with butter. Serve with meatball mixture;
sprinkle with parsley.

Marybeth Mank, Mesquite, Texas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corn & Chorizo-Stuffed Mushrooms
Categories: Pork, Breads, Mushrooms, Cheese, Vegetables
Yield: 12 Servings

MMMMM--------------------------STUFFING-------------------------------
6 oz Chorizo sausage
1/2 c Fine chopped onion
2 cl Garlic; minced
11 oz Can whole-kernel corn;
- drained
2 oz Cream cheese
1/4 c Dairy sour cream
1/2 ts Salt

MMMMM-------------------REMAINING INGREDIENTS------------------------
2 sl (1 oz ea) white bread
24 Stuffer mushroom caps
+=OR=+
34 lg Mushrooms; stems removed
Cooking spray

Set oven @ 400ºF/205ºC.

To prepare stuffing, remove casings from chorizo. Cook
chorizo, onion, and garlic in a large skillet over
medium heat for 6 minutes or until browned, stirring
to crumble. Drain chorizo mixture; pat dry with paper
towels.

Combine chorizo mixture and corn in a bowl. Combine
cream cheese and sour cream in a small bowl; stir with
a whisk until smooth. Add cheese mixture and salt to
chorizo mixture.

Place white bread in a food processor; pulse until fine
crumbs measure 1 cup.

Fill each mushroom cap with about 3/4 teaspoon
breadcrumbs. Stuff each with 2 teaspoons corn mixture;
top with remaining breadcrumbs.

Place on a baking sheet coated with cooking spray. Coat
each mushroom with cooking spray. Bake at 400ºF/205ºC
for 20 minutes or until tops are browned.

Servings: 12

Serving size: 2 mushrooms

From: http://www.diabeticconnect.com

Uncle Dirty Dave's Kitchen

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