SWEDISH MEATBALLS
- 2 C soft bread crumbs
- ¾ C water
- 1 lb. ground beef
- 6 T dried milk
- 1 egg—slightly beaten
- 2 T minced onion
- 1½ t salt
- ¼ t nutmeg
- ⅛ t pepper
- ¼ C flour
- ¼ C fat
- 2 C milk
- 1 t salt
- ¼ t nutmeg
Soak bread in water. Add to meat. Sprinkle dried milk over this. Blend thoroughly. Add rest of ingredients (except flour and fat).
Make 1" meatballs; roll in flour; brown in fat. Remove from skillet.
Add fat to pan to make 4 T. Combine 2 T. cornstarch with small amount of milk to make paste. Add milk to 2 C.
Add seasoning and add mixture to melted fat. Cook over low heat, stirring constantly until thick. Return meatballs to gravy and reheat.
CREOLE CHICKEN
- 2 poulets (spring chickens)
- 2 large onions sliced
- 2 cloves garlic
- 6 large tomatoes
- 6 sweet green peppers
- 2 or 3 sprigs thyme
- 2 sprigs parsley
- 1 bay leaf
- 2 T butter
- 2 T flour
- 2 C stock or water
- salt
- pepper
Disjoint chicken, season well with salt and pepper. Cook chicken in melted butter until brown all over. Add onion and brown lightly. Sprinkle with flour, mix and cook until flour browns. Add sliced tomatoes, chopped garlic and herbs and peppers. Cover and simmer for 20 minutes. Add hot stock or water, season highly with salt and pepper and simmer for 45 minutes more. Serve pieces of chicken with sauce poured over them. Serve with rice.