Grammie deDon’s Swedish Meatballs

Grammie deDon’s Swedish Meatballs

Ingredients

  • 1 lb of ground meat (meatloaf mixture if available)
  • Minced or chopped sautéed onions
  • Bread crumbs maybe 2 cups (depends on meat)
  • Bisto, or gravy thickener
  • Hot water or half and half to make gravy (or potato water)
  • Sugar 1 teaspon
  • 1 egg
  • Seasoned salt and pepper

Instructions

  1. Combine the ground meat (if using a meat loaf mixture).
  2. Add salt and pepper (approx 1 teaspoon of each)
  3. Add the onions and bread crumbs and mix well.
  4. Add the egg and mix well again.
  5. Form small meatballs by taking a heaping teaspoon of meat and rolling it into a ball. Should be no larger than a quarter in size. Smaller is better.
  6. Brown slowly in a skillet, and remove to drain.
  7. Leave the drippings in the pan to make gravy.
  8. When all meatballs are drained, set aside, and make gravy in the pan you cooked the meatballs.
  9. Gravy: Heat the drippings and slowly add thickener (Bisto, flour, corn starch etc) until you have a paste. Stir constantly. Slowly add heated water or half and Half to make gravy (If making mashed potatoes, the water from the potatoes is excellent to use.) Keep stirring until you have a consistency desired, then shut off the heat and stir in a heaping teaspoon of sugar (Must be sugar to be authentic SWEDISH) to the gravy. Place the meatballs in a glass pan and pour all the gravy over the meatballs.
  10. Serve over flat noodles, or mashed potatoes, or as appetizers.

Notes

Gramma de Don used potato water for all her gravy. The sour cream was for the potatoes. Half and half can be used too. I remember her useing it with eye round roasts especially. - Scotty

https://recipes.souldanse.com/grammie-dedons-swedish-meatballs/

Macaroni and Cheese Casserole

Macaroni and Cheese Casserole

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Nothing is more American than homemade Mac 'n Cheese. Always one of my favorites growing up, this recipe has been passed down through my Mom and is a combination of recipes from my Grandma Ceraso (Buscia) and Grandma Cook.

Ingredients

  • 2 c elbow macaroni
  • 16 slice package of American Cheese
  • 4 tbsp Butter or Margarine
  • 4 tbsp Flour
  • 2 c Milk
  • Bread (or Panko) Crumbs
  • Salt

Instructions

  1. Cook and drain macaroni. Set aside.
  2. Melt butter over medium-high heat
  3. Stir in flour until smooth
  4. Add milk, stirring constantly
  5. Cube 12 slices of cheese and add to sauce mixture as it begins to thicken
  6. Cook for 2-3 minutes and remove from stove.
  7. Continue to stir until all cheese is melted.
  8. Combine cheese sauce and cooked macaroni in 2qt casserole dish.
  9. Sprinkle bread crumbs on top.
  10. Slice remaining 4 slices of cheese and place on top.
  11. Bake for 30 minutes at 350 degrees
https://recipes.souldanse.com/macaroni-and-cheese-casserole/

Popovers

Popovers

Cook Time: 45 minutes

Yield: 12 Regular or 24 Mini

Popovers

Popovers are God's perfect vehicle for butter.

Ingredients

  • 4 cups milk
  • 8 eggs
  • 3 2/3 cups all-purpose flour
  • 2 tbsp. unsalted butter, melted
  • 1/2 tsp. salt

Instructions

  1. Position a rack in the center of an oven, place 2 mini or regular-size popover pans in the oven and preheat to 375°F. Let the pans preheat while you make the batter.
  2. In a large bowl, using a handheld electric mixer, beat the eggs, flour, butter,salt and milk on medium speed until just blended, then beat the batter for 1 minute.
  3. Using oven mitts, remove the popover pans from the oven and spray the cups with nonstick cooking spray.
  4. Divide the batter among the cups and bake until the popovers are puffed and golden, 40 to 45 minutes. Serve hot.

Notes

Recipe from Deborah Landfear.

https://recipes.souldanse.com/popovers/

TGTBT Stew

TGTBT Stew

This recipe was once shared with me at a Weight Watchers meeting. Its a great filler and makes a huge batch that is great for lunches. On the old plan, one cup = 2 points.

Ingredients

  • 1 lb ground beef, cooked
  • 46 oz V8
  • 28 oz can tomatoes, any type
  • 4 cans Rotel tomatoes
  • 3 cans beans, any variety (pinto, black, kidney)
  • 1 med onion chopped
  • 1 package of coleslaw mix

Instructions

  1. Combine all and simmer 30 mins
  2. Add 1 package coleslaw mix, and simmer for 30 more min

Notes

TGTBT = Too Good Too Be True

https://recipes.souldanse.com/tgtbt-stew/

Cowboy Caviar

Cowboy Caviar

Cowboy Caviar

This recipe is a nice healthy alternative to the usual salsa and chips and it yields a ton!

Ingredients

  • 1 can of pinto beans
  • 1 can of black beans
  • 1 can of black eyed peas
  • 1 can of white shoe peg corn
  • 1 onion, chopped
  • 1 cup of celery, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 cup of sugar
  • 1/2 cup of vegetable oil
  • 3/4 cup of white cider vinegar
  • 1 tbsp. water
  • 1 tsp. salt
  • 1/2 tsp. pepper

Instructions

  1. In a pain, mix the sugar, vegetable oil, vinegar, water, salt and pepper together. Bring to a boil over medium/medium-high heat. Stir frequently.
  2. Cool slightly and pour over beans and chopped vegetables.
  3. Place in refrigerator and marinate overnight.
  4. Serve with chips. Drain some of the liquid before serving.

Notes

Recipe passed down from Carol Ceraso

https://recipes.souldanse.com/cowboy-caviar/

Chocolate Peppermint Snack

Chocolate Peppermint Snack

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Chocolate Peppermint Snack

Ingredients

  • 1/2 tsp salt, divided
  • 12 cup warm air-popped popcorn
  • 4 squares Baker's Semi-Sweet Chocolate
  • 1/2 cup (1 stick) butter or margarine
  • 40 jet-puffed Mini peppermint marshmallows

Instructions

  1. Preheat Oven to 275 F.
  2. Sprinkle 1/4 tsp salt over popcorn in large bowl; toss to coat. Set aside.
  3. Melt chocolate and butter in large saucepan over low heat, stir frequently.
  4. Remove from heat; stir in remaining 1/4 tsp salt.
  5. Pour chocolate, butter, marshmallow mixture over popcorn; toss to coat.
  6. Spread onto greased baking sheet
  7. Bake 20-25 minutes until crisp, stirring after 15 mins.
  8. Cool on wax paper.

Notes

Recipe from Carol Ceraso

https://recipes.souldanse.com/chocolate-peppermint-snack/

German Pancakes

German Pancakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2 9-inch pancakes

German Pancakes

I grew up on German pancakes. When I was little, I didn't like eggs so my Dad would make German pancakes for me as a way to "get my eggs" in. His recipe was a little different than this, but this ones a lot easier and perfect for our small family of 2.

Ingredients

  • 4 eggs
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2/3 cup flour, sifted
  • 2/3 cup milk
  • 2 tablespoons soft butter

Instructions

  1. Heat oven to 400°F.
  2. Butter two 9-inch cake pans well.
  3. Put eggs in blender container, cover and process at “stir” until light yellow in color.
  4. Push “mix” button, remove cover and add remaining ingredients; process until smooth.
  5. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates.

Notes

These are traditionally served with lemon slices, powdered sugar and butter. We use anything from regular maple syrup to lemon butter.

Recipe from Smitten Kitchen

https://recipes.souldanse.com/german-pancakes/

Fantasy Fudge

Fantasy Fudge

Rating: 41

Yield: 117

Serving Size: 1-inch square

Fantasy Fudge

This is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar.

Ingredients

  • 3 cups sugar
  • 3/4 cup margarine
  • 2/3 cup evaporated milk
  • 1 12-oz. (340 g) package semi-sweet chocolate chips
  • 1 7-oz. (198 g) jar Kraft Marshmallow creme
  • 1 cup chopped nuts
  • 1 teaspoon vanilla extract

Instructions

  1. Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly.
  2. Continue boiling 5 minutes over medium heat, stirring.
  3. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended.
  4. Pour into greased 13 x 9-inch baking pan.
  5. Cool at room temperature and cut into 1" squares.

Notes

My Aunt Catherine used to make this every year for us for Christmas.

https://recipes.souldanse.com/fantasy-fudge/

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 5 Doz

Oatmeal Raisin Cookies

Ingredients

  • 3/4 cup Crisco
  • 1 cup firmly packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 cup oats, uncooked
  • 1-2 cup raisins
  • (optional: nuts, chocolate chips, coconut)

Instructions

  1. Beat shortening, sugars, egg, water and vanilla together 'til creamy.
  2. Add flour, salt and soda to creamed mixture;
  3. Add vanilla, chocolate chips and nuts. Mix thoroughly.
  4. Stir in oatmeal and optionals.
  5. Drop onto greased cookie sheet.
  6. Bake 350 degrees for 12-15 minutes

Notes

Recipe from Carol Ceraso and Quaker Oats Package.

https://recipes.souldanse.com/oatmeal-raisin-cookies/

Italian Chocolate Cookies (Tu Tu’s)

Italian Chocolate Cookies (Tu Tu)

Rating: 51

Serving Size: 8 doz.

Italian Chocolate Cookies (Tu Tu)

Ingredients

  • 1 cup sugar
  • 1/2 cup cocoa
  • 2 tbsp cinnamon
  • 1/8 tsp. salt
  • 1/8 tsp. ground allspice
  • 1 cup coffee (liquid)
  • 1/2 cup melted Crisco
  • 1/4 cup chopped walnuts
  • 1/2 tsp. vanilla
  • 1/4 cup grape jelly
  • 1 Tbsp. baking powder
  • 4 cups flour

Instructions

  1. Mix sugar, cocoa, cinnamon, salt, and allspice together in a large bowl.
  2. Add lukewarm coffee and melted Crisco.
  3. Add vanilla, walnuts, and jelly.
  4. Add 1 cup of flour and baking powder. Keep on adding flour, 1 cup at a time, until dough is formed. The dough should be stiff, but sticky.
  5. Take by tablespoons and roll to form a ball in your hand. place on slightly greased cookie sheets.
  6. Bake in 4000F oven for about 10 minutes. Remove from oven and cool. Frost when completely cool.
  7. Frosting: Make a runny glaze with the confectionery sugar and milk. Toss cookies in the bowl of frosting, remove and dry on wax paper. Store in an airtight container.

Notes

Recipe found by Melanie on Sulekha.com

Peter Scortino's Bakery in Milwaukee has always has these fantastic cookies called "Tu Tu's" and my Mom loves them. I found this recipe and decided to give them a try! Fantastic!

https://recipes.souldanse.com/italian-chocolate-cookies-tu-tu/