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Meatballs in Sour Cream Gravy
If using
corn flakes, crush into fine crumbs and combine with the meat, milk,
salt, pepper, and onions and mix thoroughly. Shape into 2" balls
around an olive. Melt the shortening in a skillet and put the meatballs
in it, turning them to brown evenly. Remove to a platter and pour off
all but 3 tablespoons of the brownings. Blend in the flour, then the
water and stir constantly until smooth and thickened. Stir in the sour
cream, dill and 1/4 teaspoon salt and add the browned meatballs. Cover
and cook slowly on low heat for 20 to 25 minutes. Serve over hot,
buttered noodles. More salt may be desired by some cooks, but the
addition of green olives makes it unnecessary.
Makes 20 to 22, 2" meatballs
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2
lbs. ground chuck
4 c. corn flakes, crushed or 1 cup packaged corn flake crumbs
1 c. milk
1 t. salt
1/2 t. pepper
1/2 c. onions, chopped
20 large green or ripe pitted olives
3 T. shortening
3 T. flour
1/2 c. water
2 c. sour cream
1 t. dill seed
1/4 t. salt |
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The recipe above appears in:
Up-Home, Down-Home represents the cultural
development of recipes from the most intimate, formal setting to the
easy-going, spur-of -the-moment family dinner. Quick, easy to prepare
dishes include many favorites from the Chefs at the Groff's Farm
Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover
edition.
Betty Groff's Up-Home, Down-Home
Cookbook More
info. and/or Buy
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