Meatballs for Swedish meatballs or spaghetti

1 lb ground beef
1/2 lb ground pork
3/4 c. dry bread crumbs
1/4 c milk
1 egg
1 small onion, finely chopped
1 1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp. pepper

Mix beef, pork, bread crumbs, milk, egg, onion, 1 1/2 tsp salt, nutmeg & pepper. Shape mixture into 1 inch balls. (I use my cookie scoop and then shake several meatballs around in my wire col lander at a time to make them round.) I usually double the recipe and freeze them at this point.

Bake uncovered in a 350 degree oven for about 20 minutes (or approximately 30-35 minutes if frozen). Makes approximately 48 meatballs.

Serve with white gravy (recipe below) & mashed potatoes for Swedish meatballs or marinara sauce and spaghetti.


Sauce for Swedish meatballs:
3 Tbsp butter or margarine
3 Tbsp flour
3/4 c. water
1 c. half & half (or evaporated milk)
1 tsp instant beef bullion
1/2 tsp salt
snipped parsley

Melt butter in saucepan. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in water, half & half, bouillon, and 1/2 tsp salt. Heat to boiling stirring constantly. Boil & stir 1 minute. Pour gravy over meatballs; sprinkle with parsley.

Spaghetti Pie

About 4 c. (8 oz.) spaghetti, broken in halves, cooked, & drained
1/3 c. onion, finely chopped
2 garlic cloves, pressed
1 (15 oz.) container Ricotta cheese
3 oz (about 3/4 c.) freshly grated Parmesan cheese
1 egg, slightly beaten
3/4 tsp. salt
1/2 tsp Italian seasoning mix
1 c. (4 oz) mozzarella cheese
1 (26 oz) jar spaghetti sauce

Heat oven to 350. Spray casserole dish with oil. Cook pasta according to directions and drain well, but do not rinse. Place in a large mixing bowl. Spray a small skillet with vegetable oil. Chop onions, press garlic, and saute over medium heat for 1 minute. Add to pasta in bowl.

Grate mozzarella and Parmesan cheese. Add 1/2 cup Parmesan cheese, ricotta cheese, egg, salt, Italian seasoning mix & 1/2 cup mozzarella cheese to pasta mixture. Toss to combine ingredients. Press pasta mixture into casserole dish, forming a 1/2 inch rim around edge.

Spoon 2 cups pasta sauce into pasta shell. Spread to rim. Top with remaining mozzarella cheese. Bake, uncovered for 30 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Let stand 10 minutes. Cut into wedges. Serve with remaining sauce.

Kaylynn's Meatloaf

2 lb lean hamburger
2 eggs, slightly beaten
6 slices fresh bread, broken or cubed
1 cup milk
1/8 cup Worcestershire sauce
1 tsp. celery salt
1 tsp garlic or onion salt
1 onion, finely chopped
1 tsp. chopped fresh or 1/2 tsp. ground sage
2 tsp. extra-spicy Mrs. Dash or black pepper

Mix all ingredients. Mold into loaves. Bake 350 for about an hour (size changes time- 1 big verses 2 small) or arrange in a crock post and cook on high fro 4 hours. I sometimes freeze this in my loaf pans & then bake if from frozen for 1 1/2 to 2 hours.

Chicken Puffs

1 (8 oz.) pkg. cream cheese
1/4 c. softened butter or margarine
1/2 tsp garlic salt
1/4 tsp pepper
2 chicken breast, cooked and diced or shredded
2 can refrigerator crescent rolls
1/2 stick melted margarine or butter
~2 cups bread crumbs
1 pt. sour cream
1 can cream of chicken soup
1 can mushrooms (optional)
1 can water chestnuts (optional)

Cream together cream cheese, 1/4 cup soft butter, mushrooms or water chestnuts, garlic salt & pepper. Add chicken to creamed mixture. Separate crescent rolls. Place a spoonful of chicken filling in the middle of each roll and roll crescents until all sides are sealed. Dip each "puff" into melted butter and then roll in cornflakes. Bake at 350 for 20-25 minutes until golden brown.

Mix cream of chicken soup and sour cream in saucepan and heat. Add milk to thin if desired. Serve over chicken puffs. Serves 6-8

Breakfast Hashbrown Potato Casserole

1 doz. eggs
1 c. milk
1 tsp salt
1/3 cup chopped green onions (or less)
1/4 c. cooked and crumbled bacon (I used 3/4 lb ground sausage)
1/2 tsp. Tabasco sauce (or not)
2 c. grated cheese
6 c. (1 bag) shredded hash browns

Grease 9x13 inch pan. Mix eggs, milk, tabasco sauce & salt. Layer as follows: hash browns, egg mixture, cheese, bacon, then green onion. Bake 350 for 40 minutes.

Serve with Salsa

Baked French Toast Casserole

1 loaf French bread
8 large eggs
2 cups half & half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg (which I omit)
dash salt
Praline Topping, recipe follows
Maple syrup (we find it suffiently sweet without)

Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9x13 pan in two rows, overlapping the slices. In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in-between the slices. Cover with foil & refrigerate overnight.

Next day, preheat oven to 350 degrees F

Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with mpale syrup.

Praline topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg (which I omit)

Combine all ingredients in a medium bowl and blend well.