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

Country Sausage Gravy

Ingredients

• 1 pound pork breakfast sausage 

• 3 tablespoons butter

• 1/3 cup all-purpose flour

• 3 cups whole milk

Instructions

• In a large skillet over medium high heat, cook the sausage until brown and crumbly. 

• Drain sausage keeping a solid tablespoon of the sausage grease in the pan. 

• Add the butter and stir well until melted.

• Sprinkle sausage with flour, stir, and allow to cook for several minutes.

• Add the milk and stir. Continue stirring over medium heat until gravy thickens, 5-10 minutes.

• A little chicken/beef broth can be added if too thick 

*Mrs. Jarrell sometimes used browned flour to make gravy. Put flour on a pie plate in the oven to brown. Use in dishes that need a richer flavor. This is the concept behind a "Roux" which can be achieved by letting the fat and flour cook until browned. 

CHILI RELLENO CHICKEN SOUP

In looking for recipes for the Motor Home I found this. I cook ahead and put in a jar to heat and eat on the road. It could also be served over rice. 

You can use the canned green Chilis if there are no poblano peppers in town...about a half of a big can of whole chilies. Chop. 

Ingredients:

5 poblano peppers
2 tbsp butter
1/4 cup chopped onion
2 cloves garlic, minced
1 tsp ground cumin
4 cups chicken bone broth
Salt and pepper to taste
1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces
8 ounces cream cheese, cut into cubes
3 1/2 cups shredded cheddar cheese, divided

Preparation:
Cut out seeds and then place peppers in a food processor or blender to finely chop. Set aside.
In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
Add cream cheese and two cups of the cheddar cheese and whisk until smooth.
To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. 

I browned the chicken pieces first and removed from the pan than added back later in order. I don't like raw meat added to things. My own preference. 

I also added some big egg noodles to make it more hardy. Just put them in the last 10 minutes.   

One Pot Alfredo with Chicken

              

 I was pretty impressed with this "one pot meal".  Maybe not as creamy as original Alfredo but it has my vote for tasty and easy. Add a little more cream if you like and remember, Penne takes a while to cook. 

ALFREDO SAUCE WITH CHICKEN

RECIPE:

(serves 2-4)

1 Tbsp. olive oil

2 chicken breasts, cubed

3 garlic cloves, minced

14 oz chicken broth

1 cup heavy cream

1/2 lb uncooked penne pasta

1/2 lemon (juice)

1/2 tsp grated nutmeg

1.5 cups grated parmesan

parsley for garnish (optional)

In a pot, heat the oil and brown the chicken.  Add garlic, and sauté for about a minute.  Add broth, cream, pasta, lemon and nutmeg and bring to a boil.  Cover and reduce the heat to a simmer for 15-20 min.  Turn off heat and stir in parmesan cheese.  Top with parsley if desired.  Enjoy!

Pork Chili Verde

 I have grown to really love this. I don't make it too spicey (hot)....

• 4 lbs. pork butt or shoulder, trimmed of fat and cut into 1-2 inch cubes
• 2 tsp. salt
• 1 tsp. freshly ground black pepper
• 3/4 c all-purpose flour for dredging
• ¼ c. Bertolli olive oil
• 3 yellow onions, chopped
• 3 garlic cloves, peeled and finely chopped
• 1 ½ lbs. tomatillos ( or 1 large can, chopped)
• 5-8 garlic cloves, not peeled
• 2 Jalapenos, seeds and ribs removed, chopped ( or 1/2 small can, chopped)
• 5-6 Anaheim or Poblano chiles   ( or 2 large cans, chopped)
• 1 bunch cilantro leaves, cleaned and chopped
• 2 ½ c. Swanson chicken stock

Instructions

1. Combine salt, pepper and ¾ c. flour for dredging. Put flour mixture in gallon Ziploc bag, put in pork, shake to coat, and shake off extra flour mixture.
2. Heat ¼ c. olive oil in large skillet over medium high heat. Brown the floured pork on all sides. Work in batches, so the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
3. Chop 3 yellow onions. Discard fat and place the onions in the same skillet and saute over moderate heat, stirring occasionally until limp, about 5 min. In the last minute of cooking, add 3 garlic cloves, peeled and chopped.
4. Use 1 ½ lbs. tomatillos. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5-8 unpeeled garlic cloves on a foil-lined baking sheet. Place under broiler for 5-10 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
5. -6 Anaheim or Poblano chiles. Roast on BBQ or under the broiler until blackened. Put in a Pyrex dish and cover with Saran Wrap to steam while they cool. When cooled, remove skin, seeds and stem.
6. Put cooled tomatillos into blender. Remove the now roasted garlic cloves from their skins. Add them to the blender. Add chopped Jalapeno peppers, cilantro, and other chiles. Pulse until all ingredients are finely chopped and mixed.
7. Put the pork in a large soup pot. Add the onion mixture and the tomatillo Chile Verde sauce from the blender. Add enough chicken stock, so the liquid covers the pork. Cook 2-3 hours uncovered in soup pot.
8. Serve with rice and black or pinto beans, if desired.

For steps 4,5,6, add cans of tomatillos, green chilis and jalapenos...adjust to suit your taste.

PRIME RIB ROAST/YORKSHIRE PUDDING

The first one I ever cooked I was so careful not to soil the copy of Martha Stewart living (Dec. 1996). Now we go right to the internet. I still have that issue. This is Martha's recipe. I've never cooked it any other way.

Serves 6 to 8
1. 1 three-rib prime roast, first cut, trimmed and tied
2. 1 tablespoon freshly ground black pepper
3. 2 tablespoons salt
4. 3 short ribs, tied
5. 1 1/2 cups dry red wine
Directions
1. Place oven rack on lower level. Preheat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan.
2. Cook 20 minutes. Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return it to oven; check temperature at 10-minute intervals.
3. Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups.
4. Pour fat and all dark drippings out of pan into a fat separator; set aside.
5. Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.
YORKSHIRE PUDDING
6. 2 cups all-purpose flour
7. 1 teaspoon salt
8. 6 large eggs
9. 2 1/2 cups milk
10. Pan drippings from Prime Rib
Directions
1. Sift together flour and salt; set aside. In a medium bowl, whisk together eggs and milk. Add flour mixture, and whisk until combined. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
2. When prime rib has finished cooking, raise oven temperature to 425 degrees. After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan. Heat pan and drippings on top of the stove until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot roasting pan.
3. Bake until crisp and golden, 20 to 30 minutes. Serve warm with prime rib.

PRIME RIB ROAST IN A NESCO ROASTER

- 12/23/2005

Question

I am preparing a prime rib roast for Christmas eve in the Nesco Roaster. How long does it need to roast to be medium to medium well on the ends? Thanks.

Answer

Hi Tammi:

I took a look at Nesco's web site and sure enough they have instructions for a Prime Rib. Nesco says:

Heat 18 quart Nesco® Roaster Oven to 325º F. Place roast in cookwell. Slow cook 13 to 15 minutes per pound. Use a meat thermometer to check doneness.

130ºF. - Rare

135ºF. - Medium Rare

140ºF. - Medium

150ºF. - Well Done

Their directions are right on target time wise IF you don't have the bone in (a standing rib roast). IF you have a standing rib roast, count on about 18-20 minutes per pound.

PLEASE NOTE: Nesco's recommends about 10 degrees less than you will see listed other places. They are correct. After you remove the meat from the roaster it will continue to cook and rise about another 10 degrees. You should let your roast sit at least 15 minutes (45 minutes to an hour is about right) before trying to slice it, so keep that in mind when plan your starting time.

If you shoot for about 140 degrees when you remove the roast, you should have medium rare center to medium well ends.

Sherry

STUFFED PORK CHOPS

6 oz Dried Cranberries, divided

2 cups water

1 1/2 sticks butter, divided

4 Shallots, diced, divided

Salt & Pepper

4 oz Pecans, rough chop

8 oz cooked Spinach, squeezed

2 TBS flavored Vinegar

8 Pork Chops, cut for stuffing

1 can Chicken Broth

Soak Cranberries in water until soft and plump. Drain, and chop; saving liquid. Reserve 2 oz of the cranberries for the sauce. Melt 1 cube of the butter in heavy skillet. Sauté 2 of the chopped shallots, for 3 minutes. Add Pecans, sautéing 2 minutes. Add Cranberries, sautéing another 2 minutes. Add drained Spinach making sure all ingredients are mixed well. Put on a plate (with the melted butter that is left). Refrigerate until cold and butter is solid.

Stuff each pork chop with equal amounts of stuffing. Secure cut edge. Salt and pepper. Fry or broil until done. The metal thing you buy to tress a turkey work well to secure the edge.

Mix the reserved liquid with the 2 oz of cranberries and the other 2 shallots in a 1 qt pan. Add the flavored vinegar. Cook on medium heat until mixture is reduced to about 3 tablespoons.

Deglaze cooking skillet or broiler pan with the chicken broth. Cook to reduce some stirring constantly. Remove from heat. Add above 3 tablespoons mixture. Cut the remaining ½ stick of butter into cubes and add one at a time, stirring constantly, until all is smooth. Don't let the butter just melt. Drizzle on cooked pork chops.

These are not very complicated, just sounds that way; but are really good. I sort of made them up from another recipe for pork.

BEEF BOURGUIGNON

Who doesn't like a good stew? You can cut this down for a smaller crowd. Ingredients don't have to be exact. Some like it better on rice...easier to keep warm for a crowd. 

1 cup flour (approx)

3 lbs stew meat, 1" pieces

Spike Seasoning

1 lb baby Carrots

1 lb mushrooms, small

1 sm Onion, diced

2 cups Burgundy

10 oz can Beef Broth

Fresh Garlic

2 14oz bags frozen baby onions

Sprinkle stew meat with the spike. Dredge in flour. Heat some oil in a heavy oven proof pan with a lid. Brown the meat on all sides. Remove from pan. Adding more oil as needed, and spike seasoning if desired, sauté mushrooms and carrots separately, removing when slightly brown. Put onion in remaining oil and cook until tender. Add remaining flour and stir. Pour some wine or broth in the pan and stir to loosen all the bits on the bottom. Will start to thicken. Pour remain wine or broth in pan. Cover with lid.

Put in preheated oven at 400* for 30 minutes. Reduce heat to 300*. Cook another 2 hour. Add whole onions the last hour. Serve over boiled potatoes or buttered noodles. Serves 10-12.

OPTION: Add 2 lbs small potatoes and cook the last hour, until tender. You then have a great stew.

Recipe for about 40

3 lbs mushrooms

3 lbs baby carrotts

2 med onions

10 lbs stew meat

10 lbs baby potatoes

Fresh garlic

1 c flour

Spike Seasoning

7 c burgundy

3  cans beef broth

5  pkgs frozen onions

Because I am generally making this for 24+ people, I sauté everything in a heavy skillet and put in a Nesco roaster as they are browned.Turn roaster on high to get things started. Reduce to med-low. Cooking time doubles when the roaster is full.

Rachael Minton's mother, Jeri, gave this to me for a Renaissance wedding ceremony for Edith Schwirian's daughter (I think she is a Rachael also). 1996

FETTUCCINI ALFREDO WITH SHRIMP OR CHICKEN

1 # Shrimp, peeled and deveined

or 1 # Chicken Breast, cut 1"

5 TBS Butter

12 oz Fettuccini

1 1/2 cups Half & Half

1 large clove Garlic, crushed

Pinch ground nutmeg

Juice of 1/2 a Lemon

Black Pepper

3/4 cup Parmesan Cheese

Cook fettuccini as directed. Keep warm.

Melt butter in large skillet. Add shrimp or chicken. Sauté until done. Remove from pan. To butter in skillet, add half & half and garlic. Bring to a boil; reduce heat and simmer 10 minutes, stirring constantly. Remove from heat. Add nutmeg and lemon. Toss in warm fettuccini, chicken or shrimp and half cup cheese. Toss again. 

Serve warm with remaining cheese on top. 

I like this equally well with jumbo shrimp or chicken. The sauce will not be thick. If not eaten immediately it will separate. If you need to hold longer, sprinkle a little Wondra on half & half during the last 2 min of cooking.

Serves 8. ( Not in the Jarrell family).