| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
Swedish |
Main dish |
6 |
Servings |
INGREDIENTS
| 10 |
|
White Castle hamburgers |
| 1/2 |
|
Diced onion |
| 2 |
|
Crumbled bacon strips |
| 1 |
|
Egg |
| 1/4 |
c |
Milk |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Ginger |
| 1 |
tb |
Brown sugar |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Water |
| 1 1/2 |
ts |
Instant beef bouillion |
| 1 |
ts |
Corn starch |
| 3 |
|
Drops soy sauce |
| 8 |
oz |
Spinach noodles |
| 1 |
tb |
Butter or olive oil |
|
|
Fresh dill |
|
|
Corn meal |
INSTRUCTIONS
WHITE CASTLE BUNS: Toast White Castle buns on cookie sheet, centers up, at
250 deg F. until lightly browned 12-15 minutes. Cool and process into fine
crumbs. MEATBALLS: While buns toast, add to White Castle hamburgers; onion,
bacon, 3/4 crumbs, egg, milk, spices, brown sugar, pepper and salt. Mix
well and form into 1-inch balls; roll in corn meal. Brown in bacon fat. Set
aside. NOODLES: Cook noodles according to directions. Drain; stir in butter
or olive oil; cover and keep warm. SAUCE: In bacon pan, add remaining
crumbs, water, bouillion and soy sauce. Mix well and cook 1 minute. Add
cornstarch. Cook 2-3 minutes until smooth. Reduce heat, add meatballs, stir
and simmer 1 minute. To serve: place noodles on a platter. Cover with
meatballs and sauce, garnish with dill.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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