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Organization Cookbooks » Civic Group
Cookbook Title: TENNESSEE MARINE FAMILY
 | Item ID: | 05934 | | Abstract: | Our cookbook is a compilation of many different recipes from all across the state of Tennssee. We dedicataed this cookbook to the fallen Marines from Tennessee. All Proceeds go to the Non Profit group TMF to support the families of those serving in the military, ones that have given the ultimate sacrifice.
We organize and have 3 package drives a year.We also send letters and cards to the Marines, Soldiers, Airmen, Guardsmen, Sailors while they are deployed. | | Contact Information: | Eva Savage
eva@twlakes.net | | Price: | $10.00 | | Recipe Sample: | Bob Jordan’s Swedish Meatballs
2 cups crumbled Ritz crackers
1 tablespoon butter
1 cup finely chopped onion
1 1/2 pounds lean ground beef
3 eggs, slightly beaten
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon nutmeg
1 teaspoon paprika
3 tablespoons butter
3 tablespoons flour
1 can condensed beef broth, undiluted
2 chicken bullion cubes
2 cups evaporated milk
1 cup sour cream
3 tablespoons of Gravy Master
2 tablespoons fresh dill weed
Melt 1 tablespoon butter in a saucepan or skillet and sauté onion over low heat until softened. Mix crumbled Ritz crackers, cooked onion and ground beef. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until well blended. Shape meat into small balls, dusting hands with flour frequently while shaping the balls.
Melt remaining 3 tablespoons butter in large skillet. Add meat balls and fry until browned, turning carefully to brown all sides. Remove from pan, pour off all but about 3 tablespoons of drippings, and then stir 3 tablespoons of flour into the remaining drippings. Stir until well blended. Add beef broth, and a dash of pepper. Crush 2 chicken bullion cubes and add to broth. Cook, slowly stirring in 2 cups of evaporated milk until thickened. Reduce heat to low and cook 5 minutes. Stir in sour cream, a little at a time, stirring until thoroughly blended after each addition. Return meatballs to sauce, add 3 tablespoons of Gravy Master for color, then sprinkle dill weed lightly across the meatballs; cover pan and simmer gently 5 minutes. Serve with hot buttered noodles, over white rice, or as appetizers. Makes about 6 dozen meatballs
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