ith plastic wrap. Mix the meatball ingredients in a large bowl
eatballs into the shredded pork stew. Simmer, stirring in leftover toasted
hape when added to the stew.
While meatballs cook, prepare
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
-inch meatballs; roll each meatball in the roasted flour. Reserve
side.
For the seafood stew:
Return the seafood stock
blend well.
For each meatball, use about 1 tablespoon mixture
alls; add to pot of stew with sweet potatoes and parships
Meanwhile, place the rice and water in a Dutch oven or soup pot; bring to a boil.
Reduce heat, cover and simmer until rice is tender, 13 to 14 minutes.
Add meatballs to rice and water.
Also stir in the sugar, cider vinegar, peppers and pineapple juice. Bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
In a small bowl, combine the cornstarch and soy sauce; mix well. Stir into meatball mixture.
Cook over medium heat until mixture thickens and boils.
he ingredients together for the stew. Place on medium heat and
Place potatoes, carrots, onions, celery and meatballs in a 5 qt. slow cooker. Combine
the remaining ingredients in a bowl and pour over meatball
mixture. Cover and cook on low for 9 to 10 hours or until vegetables are crisp tender. Makes 6 servings.
Place the potatoes, carrots, onion, celery and meatballs in a 5-quart slow cooker. In a bowl, combine the remaining ingredients. Pour over meatball mixture. Cover and cook on low 9 to 10 hours or until the vegetables are crisp-tender.
In a large bowl, mix together the egg,cornmeal,onion, salt and pepper.
Crumble beef over mixture and mix well.
Shape into 3/4 inch balls ( about the size of a walnut ), and place in a large skillet over medium heat in which the 2 Tablespoons of oil has been added.
Brown meatball in batches and drain.
In a dutch oven, combine the hominy,tomatoes, tomato sauce, water and taco seasoning.
Cover and bring to a boil, reduce heat and add meatballs.
Cover and simmer for 30 to 40 minutes or until meat is no longer pink.
Mix the first 5 ingredients together; form into balls.
Cook and drain.
Mix remaining ingredients together, then add meatballs.
Bring to a boil, then simmer about 20 minutes until veggies are done.
More water may be needed to cover meatballs and vegetables.
Thicken with cornstarch or flour, whichever you prefer.
May be served over rice or as is.
ver low-medium heat until stew begins to bubble (about 20
Combine chuck, salt, pepper and breadcrumbs and shape into small balls.
Brown in small amount of oil.
Remove and set aside. Mix onion soup mix with 4 cups of water.
Drain oil from pan and add a little of the onion soup to the bottom and boil to remove the drippings.
Place the loosened drippings, the remainder of the soup and the remainder of the ingredients into large pot.
Cook until vegetables are done.
Season to taste.
Place meatballs into stew and simmer for 15 minutes.
Serve.
Brown meat in a little oil on stove or bake meatballs in oven, pouring off grease.
After adding roux, add meat.
(For meatball stew, cook down somewhat before adding meatballs, then season to taste and turn fire down to medium-low; cover and cook 30 minutes.)
Cook until meat is tender.
Serve over rice.
Mix thoroughly beef, bread crumbs, egg, onion, salt and dash of pepper; shape firmly into 24 meatballs.
In large saucepan, brown meatballs in 2 tablespoons shortening; pour off fat.
Cover; simmer 20 minutes or until done.
Stir occasionally.
Gradually blend 1/2 cup water into 1/4 cup flour until smooth; slowly stir into stew. Cook, stirring until thickened.
Remove bay leaf.
Makes about 8 1/2 cups.
abbage on serving platter surrounding stew.
Makes 6 servings.