Name: Swedish Meatballs in Sourcream
Ingredients: 2 c Bread cubes; 1/2 c Milk; 1 1/2 lb Ground beef; 1 Onion; minced; 2 1/2 ts Salt; 2 ts Paprika; 3 Eggs; well beaten; 1/2 ts Nutmeg; 1/4 ts Pepper; 1/4 c Butter; Garlic salt; dry mustard; 4 tb Flour; 2 ts Tomato paste; 1 ts Kitchen Boquet; 1 cn (13.75-oz) beef consomme; 1 c Sour cream

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Swedish	Meat	6	Servings

INGREDIENTS

2	c	Bread cubes
1/2	c	Milk
1 1/2	lb	Ground beef
1		Onion; minced
2 1/2	ts	Salt
2	ts	Paprika
3		Eggs; well beaten
1/2	ts	Nutmeg
1/4	ts	Pepper
1/4	c	Butter
		Garlic salt; dry mustard
4	tb	Flour
2	ts	Tomato paste
1	ts	Kitchen Boquet
1	cn	(13.75-oz) beef consomme
1	c	Sour cream

INSTRUCTIONS

Soak bread in milk. Squeeze out milk. Add bread to beef, onion, salt,
paprika, eggs, nutmeg and pepper. Shape into 48 meatballs. Brown in butter
in large skillet. Add garlic and mustard to taste. Drain on paper towels.
Blend flour, paste, Kitchen Boquet and consomme in saucepan. Stir over low
heat until thick. When ready to serve, stir in sour cream gradually.
Combine meat balls and sauce.
MRS ETHEL MOORING
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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