CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy, Eggs |
|
Beef |
6 |
Servings |
INGREDIENTS
1 1/2 |
lb |
Lean ground beef |
4 1/2 |
oz |
Can deviled ham |
2/3 |
c |
Evaporated milk |
2 |
|
Eggs — beaten slightly |
1 |
tb |
Grated onions |
2 |
c |
Soft bread crumbs |
1/2 |
ts |
Salt |
1/4 |
ts |
Allspice |
1/4 |
ts |
Pepper |
1/4 |
c |
Flour |
1/4 |
c |
Water |
1 |
tb |
Catsup |
1 |
ts |
Dill weed |
1 |
c |
Dairy sour cream |
INSTRUCTIONS
Combine beef and ham with milk, eggs, onion, bread crumbs, salt, allspice,
and pepper. Shape into meat balls about 2 inches in diameter. (If
desired, meat balls may be smaller.) Carefully arrange meat balls in
slow-cooking pot. Cover and cook on low for 2 1/2 to 3 1/2 hours. Turn
control to high. Stir in flour that has been dissolved in 1/4 cup water.
Add catsup and dill weed. Cook on high for 15 to 20 minutes or until
slightly thickened. Turn heat off; stir in sour cream.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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