Swedish Meatballs

For Meatballs:
3/4 cup seasoned bread crumbs
1 medium onion, chopped small
2 eggs, lightly beaten
1/3 cup minced fresh parsley (may omit)
1 tsp coarsely ground pepper
3/4 tsp salt
2 pounds ground beef or turkey

For Gravy:
1/2 cup AP flour
2-3/4 cups milk
2 cans (10-1/2 oz. each) condensed beef consomme, undiluted (may use beef broth)
1 TBS Worcestershire sauce
1 tsp pepper
3/4 tsp salt

1. In a large bowl, combine ingredients for meatballs.  Mix thoroughly.  Shape into 1-1/2 inch meatballs (about 36).  In a large, deep-sided skillet, brown meatballs in oil or Crisco in batches, removing to paper towels to drain.  Reserve some drippings in pan.

2. For gravy, stir flour into drippings; cook and stir until light brown - do not burn.  Gradually whisk in milk until smooth.  Stir in consomme, Worcestershire sauce, pepper and salt.  Bring to a boil; cook and stir approx 2 minutes until thickened.

3. Return meatballs to pan.  Cook, uncovered, 15 - 20 minutes or until meatballs are cooked through, stirring occasionally.

4. Meanwhile, cook 16 oz. curly noodles according to package directions; drain; toss with butter.  Serve meatballs and gravy over buttered noodles (or mashed potatoes or rice).

Ham and Potato Casserole

4 cups diced, cooked potatoes
1 small onion, diced
2 cups ham, diced
3 TBS butter
3 TBS flour
1 1/2 cups milk
1 cup shredded cheddar cheese
1/2 tsp paprika
Salt and pepper to taste

Combine potatoes, onion, and ham in a 2 quart casserole dish.
In a saucepan over medium heat, melt butter, blend in flour until smooth and bubbly.
Gradually add milk, cook, stirring constantly, until thickened.
Stir in shredded cheese and paprika - season with salt and pepper.
Pour over ham mixture and gently mix to combine.
bake at 350 for 35 - 45 minutes, until bubbly.
Serves 4 - 6

Doug's Mom's Barbecue Pork Ribs

1 cup catsup
1 small onion, chopped
1 tsp vinegar
3/4 cup brown sugar
1 tsp salt
1 tsp pepper
1 tsp dry mustard
liquid smoke

For one large slab of pork ribs or boneless country-style ribs:
Rub a small amount of liquid smoke over ribs.
Mix all other ingredients to make a sauce.
Pour sauce over ribs to cover.
Cover and bake at 350 for 1 1/2 - 2 hours.
Or for after church, bake at 325 for about 3 hours.

Wassail (Warm Christmas Cider)

·        2 quarts apple cider

·        2 cups orange juice

·        1 (46 ounce) can pineapple juice

·        2 (3 inch) cinnamon sticks

·        1 tablespoon whole cloves

·        1/2 cup honey

In a large stock pot over medium heat, combine the apple cider, orange juice, pineapple juice, cinnamon sticks, cloves and honey. Bring to a boil, then simmer over low heat, or transfer to a slow cooker to keep warm while serving. Strain out cinnamon sticks and cloves before serving.  Cloves may be placed in a cheesecloth bundle for easy removal.  A cinnamon stick in each cup makes a festive garnish.

Perfect to serve Christmas Eve or after caroling!
My Mom's Recipe

Parmesan Basil Orzo

2 TBS butter
1 1/2 cups dry orzo
3 cups chicken stock or broth (I used stock)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
3/4 cup grated Parmesan cheese (such as Kraft)
2 TBS fresh basil, chopped

In a large skillet, combine butter and orzo.  Saute over medium heat until orzo is golden brown, stirring frequently.
Slowly stir in stock/broth and bring to a boil.  Add seasonings.  Cover and reduce heat to low.  Simmer 20 minutes until almost all the stock/broth has been absorbed.  Remove from heat and stir in chopped basil and Parmesan cheese.  Adjust seasonings if necessary.
MAKES 10 (1/2-cup) servings

Cranberry Raspberry Fluff Salad

1 large box raspberry Jell-o
1 large can (15 oz) whole cranberry sauce
1 8-oz container Cool Whip, thawed
2 cups mini marshmallows

Make jello using 1 1/2 cups boiling water and 1 1/2 cups ice water
Allow to set completely

When jell-o is set:
Use a spoon to break up cranberry sauce in can - set aside
In a large mixing bowl, use an electric mixer to gently beat set jello on medium speed until "crumbly".
Fold in cranberry sauce.
Fold in marshmallows and Cool Whip.
Serve - May be mounded on a lettuce leaf if serving on a plate with hot foods.
MAKES about 14 (1/2-cup) servings

Marisa's Salsa

1 can petite-diced tomatoes
3-4 fresh tomatoes
1 bunch cilantro, chopped (Remove stems before chopping)
3/4 of a brown onion, diced
1 bunch green onions (only use white part), sliced
3 or 4 radishes, thinly diced
3 green jalapenos
3 yellow chiles
(Boil the chiles until soft, remove stems, then blend with a little water.  DO NOT add all the chile sauce at once - add a little at a time, to taste)
Garlic powder
Salt - a most important ingredient!

Blend 3/4 of the tomato mixture (canned and fresh) until smooth, but still with a little texture.
Always start with the tomatoes and then add enough cilantro so it's fairly green throughout.
Add diced onions and radishes
Add chiles to taste.
Last, add garlic powder and salt.
If it tastes plain, add more onion and garlic powder.