GREAT-GRANDMA G’S HAM BALLS
SWEDISH MEATBALLS
Recipe by the late Beatrice Erickson submitted by Tera Schmidt
4 1/2 lbs. ground beef
3 eggs, beaten
1 1/2 cups mashed potatoes
1 1/2 cups bread crumbs
1 1/2 Tblsp brown sugar
1 1/2 cups milk
3 tsp. salt
3/8 tsp ginger
3/8 tsp nutmeg
3/8 tsp cloves
3/8 tsp allspice
Mix all the above ingredients. Form into balls; roll in flour. Brown
in skillet. Put into well-greased baking dish. Pour 1 1/2 cups
cream or half-and-half over meatballs and bake at 350 degrees
for an hour. Makes approximately 12 servings.
MOCK PRIME RIB
Marcia Sudbeck, Hartington, NE
2-3 lb. rump roast
1 pkg Aujus dry mix
1 can beef broth
1 pkg Good Seasons Italian dressing, dry mix
Put all in crockpot on low for 8 hours - works great to cook
overnight. Slice and serve or can be used for French dip sandwiches.
Recipe by the late Ella Gunderson submitted by Tera Schmidt
3 lbs. ground ham
1 lb ground beef
1 lb ground pork
3 eggs
3 cups graham crackers, crushed
2 cups milk
1 tsp salt
1 tsp pepper
1 tsp Liquid Smoke
1 can tomato soup
1/2 can water
1 cup brown sugar
1 Tblsp dry mustard
1/4 cup vinegar
Mix the ground meat, eggs, crackers, milk, salt, pepper and
Liquid Smoke. Place in baking dish after forming into balls. Make
sauce from soup, water, brown sugar, dry mustard and vinegar
and pour over balls. Bake at 325 degrees for 1 hour.
CROCK POT DRESSING
Cyndi Hunhoff Yankton SD
Sautee together:
1 cup butter
2 cups chopped onions
1/8 cup parsley
16 oz can of mushrooms (optional)
Pour mixture over 12-15 slices of cubed dry bread
(or 1 bag of bread crumbs) in Crock Pot
1 tsp poultry seasoning
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp sage
Pour in 3 1/2 - 4 1/2 cups chicken broth.
Add 2 well beaten eggs. Stir well and cover and cook on high 45
minutes or low for 4-6 hours.
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