• 2024s Best Ground Beef 20

    From Dave Drum@1:3634/12 to All on Wed Jan 8 15:21:00 2025
    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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  • From Dave Drum@1:18/200 to All on Thu Jul 24 06:44:28 2025
    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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