Solvej’s Swedish Meatballs

1/2 lb veal(or chuck)

1/2 lb pork 

1/2 cup bread crumbs

1 medium raw potato (grated)

1 egg

1/2 cup broth 

1/2 onion grated

1 level tsp allspice

1/2 tsp black pepper

1/2 tsp white pepper

1 Tbs salt

Mix all ingredients well. Shape into ball and fry in hot pan (can finish off in the oven.(Butter is always better!) 

makes 18 2oz meatballs

Gravy Sauce (OPTIONAL):

•1/2 cup butter

•1/3cup flour

•2 cup broth  (1 chicken 1 beef)

•1 cup heavy cream

•Salt and pepper 

Transfer drippings to a tall sided pan; add butter and browned flour. Cook for a minute then add stock. Stir to keep the lumps down. Cook 5 minutes then add cream. When meatballs are done add them and the drippings to the sauce. Let simmer very low for 30minutes. Serve with lingonberry jam. 

*My friend Snerp and her aunt were terrific cooks. When Kirsten got married I did the food and Aunt Solvej, who did the meatballs, was kind enough to teach me as she made them. I think these are terrific with some garlic mashed potatoes or egg noodles.  

Emma and Leaf Newton 2018

Aug. 1995

CHEESE PUFFS

In the ‘70s I took cooking classes with Snerp taught by Rick Murphy. There were a variety of students, some way too serious. Of course, Snerp was never serious but that’s how I learned it’s ok to let your hair down. 

GRUYERE CHEESE PUFFS

1 cup water

6 tablespoons (3/4 stick) butter, cut into small pieces

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup all purpose flour

1 tablespoon Dijon mustard

4 large eggs

1 cup (packed) coarsely grated Gruyère cheese or Swiss cheese

Preparation:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Butter and flour 2 large baking sheets. Combine 1 cup water, butter, salt, and pepper in heavy medium saucepan; bring to boil over medium-high heat. Add flour and stir vigorously with wooden spoon until mixture forms smooth ball. Continue stirring until film forms over bottom of saucepan, about 2 minutes. Remove pan from heat. Beat in mustard. Beat in eggs 1 at a time. Beat in cheese.

Drop batter by heaping teaspoonfuls onto prepared sheets, spacing about 1 1/2 inches apart; bake 15 minutes. Reverse position of sheets and bake until puffs are golden brown, about 5 minutes longer. Serve hot.

Rick Murphy (cooking class 197?)

ARTICHOKE DIP

1. I first had something like this in Seattle about 1993 when I went there for a coffee convention with Melody Smith. We found the Hors d oeuvres at the Bars so good , we had them for dinner each night. (With drinks of course). I fiddled until I found the right combination for this one.

   
   

   
   

2. 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
3. 1/2 cup mayonnaise
4. 4 oz cream cheese
5. 4 oz Jack cheese
6. 1 tablespoon fresh lemon juice
7. 1 garlic clove, coarsely chopped
8. 1 cup bread crumbs
9. 3 TBS butter, melted
10. 1/2 cup grated parmesan.
11. Scallions for garnish.

Directions

1. Preheat oven to 400. In a food processor, place the mayonnaise, cream cheese, jack cheese, lemon juice, and garlic. Process until smooth.
2. Add artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Mix parmesan and bread crumbs with melted butter. Spread on top of dip.
3. Bake until golden and bubbling, 30 to 35 minutes.
4. Garnish with scallions.

I like to serve this with buttered, toasted bread pieces

Some like to serve with veggies




Serves about 8

SPINACH DIP

This may seem silly to put in here, but some people buy this at the store. It is very simple to make and taste much better.

KNORR SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh) 1 1/2 c. sour cream 1 c. mayonnaise 1 (4 oz.) pkg. Knorr vegetable soup mix 1 (8 oz.) can water chestnuts, finely chopped 3 green onions, finely chopped Loaf of pumpernickel bread Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables. This is the classic version (copied from Knorr). Sometimes its easier to put the dip in a nice bowl and serve with veggies and bread around it. You don't want it to set in the "bread bowl" to long. Pumpernickel bread is hard to find in Susanville, so a nice loaf of sheepherders bread works, or even sour dough. Of course I prefer baguettes, cut 1/4 " thick, buttered and toasted.