| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swedish |
Appetizers, Swedish |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Boneless beef, ground |
| 3/4 |
lb |
Boneless pork, ground |
| 1/2 |
c |
Bread crumbs |
| 1 |
c |
Milk |
|
|
Butter |
| 1 |
md |
Onion; minced |
| 2 |
|
Eggs |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Allspice |
|
ds |
Sugar |
| 3 |
tb |
Butter or margarine |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Milk |
| 1 1/2 |
c |
Half and half |
|
|
Salt, pepper |
|
ds |
Sugar |
|
|
Brown cooking sauce or |
|
|
Concentrated beef extract |
INSTRUCTIONS
LARRY LUTTROPP FVKC70A
L.A. TIMES FOOD SECTION 6/94
CREAM GRAVY
Combine beef and pork in large bowl. Soak crumbs with milk in separate
bowl. Set aside.
Heat 2 tablespoons butter in skillet and add onion. Saute until onion is
tender, but not browned. Add onion to meat along with eggs, salt, pepper,
allspice, sugar and soaked crumbs. Mix thoroughly but lightly. Shape into
small or medium sized balls.
Heat 2 tablespoons butter in skillet. Add meatballs and brown on all
sides, shaking pan occasionally. Add meatballs to Cream Gravy and simmer
over low heat 30 minutes. Makes 6 entree or 12 appetizer servings.
CREAM GRAVY: Melt butter in saucepan, then stir in flour until smooth.
Gradually stir in milk, half and half, salt, pepper and sugar. Bring to
boil, stirring, until sauce is shiny. Stir in enough brown cooking sauce to
make gravy light-brown in color, about 2 teaspoons to 1 tablespoon.
Each entree serving contains about: 440 calories; 783 mg sodium; 189 mg
cholesterol; 30 grams fat; 17 grams carbohydrates; 25 grams protein; 0.15
gram fiber. Presented by: Rose Dosti, L.A. Times, Culinary SOS, 6/30/94,
page H19.
From the database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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