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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

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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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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