Cold Beef Loaf
2 lb ground beef 2 1/2 Tbsp Morton’s Tender-
1 cup water Tender- Quick salt
1/8 tsp garlic salt or powder 1/4 tsp pepper
1/2 tsp mustard seed 1/4 tsp onion salt
Mix these ingredients all together real well. Form into 1 or 2 rolls and wrap in foil. Place in refrigerator for 24 hours. Remove foil. (Don’t let the icky color fool you.) Bake meat loaf for 1 hour at 350F. Serve cold. It slices like salami or other cold cuts. It also can be frozen.
-Marion Round, Faribault, MN – Telephone Pioneers of America
Dutch Meat Loaf
1 1/2 lb ground beef 1/2 (8oz) can tomato sauce
1 cup bread crumbs or 1 egg, beaten
oatmeal 1 1/2 tsp salt
1 onion 1/4 tsp pepper
Mix all ingredients and form into loaf. Place in shallow pan. Bake in 350F oven. Combine the following:
1/2 can tomato soup 1 cup water
2 Tbsp mustard 2 Tbsp brown sugar
2 Tbsp vinegar
Pour over meat loaf. Bake 1 1/4 hours. Serve over noodles.
-Diane Schmitz, St. Cloud, MN – Telephone Pioneers of America
Herb and Tomato Meat Loaf
1 1/2 lb ground beef 1/4 cup grated Parmesan cheese
2 (8oz) cans tomato sauce 1 1/2 tsp oregano
1 cup finely chopped celery 1 tsp garlic powder
1 cup packaged crushed 1/2 tsp basil
herb stuffing mix 2 Tbsp butter or margarine
In large bowl, blend ground beef with 1 can tomato sauce, the celery, stuffing mix, grated cheese, oregano, garlic powder and basil. Divide mixture in half: mold each portion into loaf shape and place loaves side by side in lightly greased shallow baking pan. Pour remaining can of tomato sauce over both; dot loaves with butter or margarine. Bake at 350F for 45-60 minutes, basting from time to time with pan drippings. Serves 4-6.
-Jane Bohline, Minneapolis, MN – Telephone Pioneers of America
Lazy Day Meat Loaf
4 lb ground turkey 2 cups beer
2 cup soft bread pieces 1 env spaghetti sauce mix
2 eggs 3 Tbsp chopped onion
Combine in order given- pack into Bundt pan. Bake at 350F for 1 1/4 hours. Let stand 10 minutes before unmolding.
-Darlene Lee – Telephone Pioneers of America
Meat Loaf #1
1 1/2 lb hamburger 2 tsp seasoned salt
1/4 c lemon juice 1/2 cup catsup
1/2 cup water 1/3 cup brown sugar
1 egg, slightly beaten 1 tsp mustard
4 slices toast, finely diced 1/4 tsp cloves
1/4 cup chopped onion 1/4 tsp allspice
Mix hamburger, lemon juice, water, egg, toast, onion and salt; press in the bottom of a 9×5″ loaf pan. Blend the rest of the ingredients and pour over top. Bake at 350F for 30 minutes.
-Kathy Bischof, St. Cloud, MN – Telephone Pioneers of America
Meat Loaf #2
2 lb hamburger 1/2 Tbsp poultry seasoning
1/3 cup onions 1 Tbsp MSG
1/3 cups carrots 1 Tbsp salt
1/3 cups celery 1/2 Tbsp pepper
2 Tbsp soy sauce 1 cup herb seasoned croutons
1 Tbsp Worcestershire 3 eggs
sauce
Mix together hamburger, soy sauce, Worcestershire sauce, salt, pepper, MSG, poultry seasoning. Set aside. Beat with fork 2 eggs. Add crushed croutons and mix together until mushy. In separate bowl, add chopped vegetables and cook in microwave on high for 2 minutes. Add vegetables and crouton mixture to hamburger.
-Gail Olson, Detroit Lakes, MN – Telephone Pioneers of America
Nordic Meat Loaf
2 lb ground beef 1 tsp salt
1 cup chopped, cooked beets 1/8 tsp pepper
2 eggs, slightly beaten 2 1/2 cup shredded
3/4 cup rye bread crumbs Nokkelost cheese
1/4 cup chopped onion 1 (16oz) can stewed tomatoes
2 Tbsp chopped capers 2 tsp cornstarch
2 Tbsp chopped parsley 1 Tbsp chopped capers
In a large bowl combine ground beef, chopped cooked beets, eggs, rye bread crumbs, chopped onions, capers, salt and pepper. Blend well. Spread out to 14×10″ rectangle on waxed paper. Spread 2 cups cheese over all. Roll up in jelly roll fashion from narrow end, using waxed paper to help roll. Transfer to shallow baking pan. Pinch edges under to seal. Bake at 350F for 1 hour, 10 minutes. Meanwhile, in saucepan, combine stewed tomatoes and cornstarch. Cook, stirring until thickened and smooth. Add parsley and capers, reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat. Remove meat loaf from oven, top with remaining 1/2 cup shredded Nokkelost cheese. Bake 5 minutes or until cheese melts. Serves 8 to 10.
-Don Billadeau, St. Cloud, MN – Telephone Pioneers of America
Betty Cortright’s Reuben Meat Loaf
1 1/2 lb ground beef 1 egg
1 1/2 cup rye bread crumbs 1 (14oz) can or jar of sauer-
1 1/2 tsp salt kraut, rinsed and drained
1/2 cup onion, chopped 1 cup Swiss cheese, shredded
Combine meat, crumbs, salt, onion and egg in a large bowl. Place one-half of mixture in a loaf pan and cover with kraut and cheese. Place rest of meat mixture over all. Bake at 350F for 45 minutes. The recipe makes 8 servings. “I was a runner-up in a Meat Loaf contest (Minneapolis Star) with this recipe.
-Betty Cortright, Minneapolis, MN – Telephone Pioneers of America
Casserole Meat Balls
1 lb hamburger 1 onion, diced
1 egg Salt & pepper
3 slices bread, soaked in milk
Beat with electric mixer until fluffy. Form balls and stuff in desired amount of cheese. Brown in skillet. Place in casserole dish. Top with cream of mushroom soup and and shredded cheese. Bake at 350F for 40 minutes.
-Marilyn Pommier, Willmar, MN – Telephone Pioneers of America
Hearty Sweet and Sour Meat Balls
1 lb ground beef 2 Tbsp butter
1 egg 1/4 cup soy sauce
1/2 tsp salt 1/2 cup peach preserves
1/4 tsp pepper 1/2 cup water
1 small onion, chopped Hot rice
1 cup Heartland Natural
cereal (plain variety)
Mix together well ground beef, egg, salt, pepper, onion and cereal. With wet hands, shape into small meat balls. Melt butter in 10” skillet. Add soy sauce and meat balls. Brown all over. Pour off fat, saving 1 Tbsp of soy sauce drippings. Combine drippings, peach preserves and water. Pour over meat balls. Simmer, covered, for 20-25 minutes. Serve hot over rice. Makes 4 servings.
-Margaret Zeglin, St. Paul, MN – Telephone Pioneers of America
Hungarian Veal Balls
1 lb ground veal 1 clove garlic, crushed
1 egg Kitchen Bouquet
1/2 cup bread crumbs Poppy seed
1 tsp salt
Mix thoroughly and form into small balls (about 10). Brown all sides in hot fat, adding Kitchen Bouquet. When brown, remove from skillet and make gravy as follows:
3 Tbsp flour in pan 1 1/2 cup soup cans milk
drippings 1 (8oz) carton sour cream
1 can cream of mush-
room soup
Stir until mixture boils. Add Kitchen Bouquet, enough to make a rich brown texture. Return meat balls and simmer 30 minutes. Add 1 (4oz) can mushrooms and heat through. Serve over broad flat noodles sprinkled generously with poppy seed. Only changes to this recipe are ground beef rather than veal, a heartier flavor and skipping the sour cream in the gravy (less calories). I use the soup and 2 cans buttermilk instead. A bit of Carnation milk, rather than the egg in the meat balls makes them a nice smooth texture.
-Mrs. Richard Smach, St. Cloud, MN – Telephone Pioneers of America
Cocktail Meat Balls #1
1 lb ground beef 6 drops Tabasco sauce
1 lb ground pork, 1 tsp onion salt
ground with beef 1 tsp garlic salt
4 slices bread, cubed 1 tsp salt
1/2 cup milk, soak 2 (5oz) cans water
bread in milk chestnuts, diced fine
2 Tbsp soy sauce 1 tsp almond
Mix all together and form into small balls. Brown in oil or under broiler. Add 1/2 cup water, cover and cook over low heat 20 minutes.
-Evelyn Walls, St. Paul, MN – Telephone Pioneers of America
Cocktail Meat Balls #2
Soak 2 cups cubed fresh bread (3 slices) in 1/2 cup milk. Squeeze milk out.
1 lb ground beef 1/2 tsp Tabasco sauce
1/2 tsp onion salt 5 oz can water chestnuts,
1 tsp garlic salt cut fine
1 Tbsp soy sauce
Mix all together. Make cocktail size meat balls and fry in shortening.
-Betty Ladd, St. Paul, MN – Telephone Pioneers of America
Meat Balls # 1
1 lb hamburger 1 tsp salt
2 Tbsp onion, chopped 1/4 tsp nutmeg
1/2 cup dry bread crumbs 1/8 tsp pepper
1 egg 1 Tbsp brown sugar
2/3 cup milk 1/8 tsp allspice
Form into good sized balls, roll in flour, brown, simmer. Can put potatoes and carrots in same skillet.
– Mrs. E. F. Braun, Owatonna, MN – Telephone Pioneers of America
Parisian Meat Balls
1 1/2 lb ground round steak 3-4 Tbsp butter or margarine
4 oz (1/4 lb) Roquefort Salt & pepper
cheese, cubed 1/2 cup burgundy wine
Season beef with salt & pepper. Flatten rounded Tbspfuls of meat mixture. Place cube of cheese in center of each, shape into balls. Brown beef balls quickly in butter or margarine; add wine; simmer 3 minutes. Serve hot on wooden picks. This makes about 2 dozen meat balls.
Meat Balls #2
2 lb lean hamburger 1/2 tsp pepper
1 cup crushed corn flakes 1/2 tsp garlic salt
Parsley 1/3 cup ketchup
2 eggs 2 Tbsp onion soup mix
2 Tbsp soy sauce
Mix all ingredients together and roll into small balls. Put raw balls in deep baking dish.
Sauce:
1 can jellied cranberries 2 Tbsp brown sugar
1 (12oz) bottle ketchup 1 Tbsp lemon juice
Mix and cook until smooth. Pour over raw meat balls and bake at 350F for about 45 minutes. Meat balls may be made larger and used as main dish.
-Rosie Schudar, Fargo, ND – Telephone Pioneers of America
Meat Balls and Gravy
4 slices bread, soaked in 1 egg
3/4 cup milk
Beat with beater till mushy. Add 1 tsp baking powder and 3 tsp onion soup mix. Mix together and make into meat balls. Roll in flour and brown. Pour off grease. Put into casserole. Mix 2 cans cream of celery soup with 1 3/4 cups water and pour over and bake 45 minutes to 1 hour.
-Carol Schjeldahl, Mayville, ND – Telephone Pioneers of America
Meat Balls in Potato Cups
2 cups seasoned, 1 stalk celery, finely chopped
mashed potatoes 2/3 lb ground beef
1 egg 1/2 cup uncooked, quick
1/2 small onion, finely rolled oats
chopped 1/3 cup reconstituted nonfat
1/2 tsp salt dry milk
Pepper, as desired Bouillon gravy
Mix potatoes and egg. Make 8 mounds on large greased baking pan. Mix rest of ingredients, except gravy. Shape into 8 meat balls. Press a meat ball part way into center of each potato mound. Bake at 350F about 40 minutes until meat and potatoes are browned. Serve with Bouillon Gravy. Makes 4 servings.
Bouillon Gravy:
1 Tbsp margarine 1 beef bouillon cube
2 Tbsp flour Salt & pepper
1 cup water
Melt fat in fry pan. Remove from heat. Stir in flour. Stir in water and add crumbled bouillon cube and seasonings. Cook and stir until smooth and thickened. Makes about 3/4 cup.
-Kathy Bischof, St. Cloud, MN – Telephone Pioneers of America
Potatoes and Meat Balls
Peel and slice potatoes in bowl. Take hamburger and make into balls or small patties. Put the hamburger balls- rice and onion on top of sliced potatoes. Salt and pepper. Then pour cream of mushroom soup over the potatoes and hamburger. If you want it more juicy, add some milk. Put into oven and bake till done. Not too hot an oven. Don’t make meat balls too big, so meat and potatoes get cooked at the same time.
-Shirley Pelzel, St. Paul, MN – Telephone Pioneers of America
Russian Meat Balls
1/2 lb ground beef 1 tsp finely minced onion
2 Tbsp dried bread Dash of pepper
crumbs, fine, soaked Pinch of cloves and nutmeg
in 6 Tbsp cream 1 Tbsp butter
1/2 tsp salt
Take ground beef and put into bowl with bread crumb-cream mixture. Add salt, onion, pepper, cloves and nutmeg. Add butter and mix thoroughly with hands. Shape into little balls. Brown on all sides in hot fat. Remove from pan and make sauce by blending 1 Tbsp fat and 1 Tbsp flour. Add 1 tsp meat paste or a bouillon cube dissolved in 3/4 cup boiling water. Stir over low heat until smooth and thick. Add 1/3 cup sour cream. Put meat balls back into pan and simmer in sauce for 8 minutes.
-Kathy Bischof, St. Cloud, MN – Telephone Pioneers of America
Swedish Meat Balls #1
2 lb ground beef 1 1/2 tsp salt
1 lb ground pork 1/2 tsp pepper
2 beaten eggs 1/2 tsp cloves
1 cup mashed potatoes 1/2 tsp allspice
1 cup dry bread crumbs 1/2 tsp ginger
1 cup milk 1/2 tsp nutmeg
1 tsp brown sugar
Mix together ground beef and pork until well blended. Then add eggs mashed potatoes and dry bread crumbs which have been soaked in milk. Combine brown sugar and spices and mix with meat mixture. Form into small balls and roll in flour and fry until brown. Add small amount of water and simmer.
-Clara O. Johnson, Chanhassen, MN – Telephone Pioneers of America
Swedish Meat Balls #2
1 1/2 lb ground beef 1/4 tsp nutmeg
3/4 cup milk 1 1/2 tsp salt
1 1/2 cup bread crumbs Dash of pepper
(remove crusts) Small onion
1 egg
Pour milk over bread crumbs, mash well. Cook diced onion in butter. Mix all ingredients, shape into small balls – dip in flour and brown in fat. Add 1 can beef consomme and cook at 350F until liquid is absorbed or until meat is tender. Can be cooked in electric fry pan or in oven. Makes about 26 meat balls.
-Helen Evenson, Litchfield, MN – Telephone Pioneers of America
Sweet & Sour Meat Balls #1
1 lb lean hamburger or ground 1/4 tsp pepper
venison 1 tsp mustard
1/2 lb ground pork 1 (12oz) jar Del Monte
1/2 tsp salt chili sauce (not spicy)
1/4 tsp garlic powder 1 (10oz) jar grape jelly
Combine meats, salt, garlic powder, pepper and mustard in large bowl and knead with hands until well mixed. Cook chili sauce and jelly together in large skillet over medium heat until jelly melts. Shape meat balls into balls about the size of walnuts, add to sauce a few at a time, carefully stirring to cover meat with sauce. Continue cooking for 30 minutes. Recipe improves when refrigerated for a few days or frozen for a few weeks and reheated.
-Gary Meyer, St. Cloud, MN – Telephone Pioneers of America
Swedish Meat Balls #3
1 lb ground beef 1 or 2 slices bread torn into small
1/2 lb ground pork or pieces and soaked in enough
pork sausage milk or cream to be quite moist
1 medium sized onion, 1/2 tsp sage
chopped Salt & pepper to taste
Mix all ingredients well and shape into meat balls. Brown in heavy skillet – no shortening needed. Drain excess fat. Add 1 can cream of mushroom soup and 1 can milk. Stir until smooth – simmer until meat balls are cooked through, 15-20 minutes, depending on size of meat balls.
-Lois Sandberg, St. Cloud, MN – Telephone Pioneers of America
Swedish Meat Balls #4
1 lb lean ground beef Salt & pepper to taste
1/2 lb lean ground pork 3 crushed rusks
1 cup milk 1 small onion, diced
2 eggs
Mix well together and make into small balls and brown. Place in casserole and bake at 350F for 1 1/2 hours.
-Borgruy Pinney, Anoka, MN – Telephone Pioneers of America
Swedish Meat Balls #5
1 1/2 lb ground beef 1/4 tsp nutmeg
3/4 cup milk 1 1/2 tsp salt
1 1/2 cup bread crumbs Dash of pepper
(remove crusts) Small onion
1 egg
Pour milk over bread crumbs, mash well. Cook diced onion in butter. Mix all ingredients, shape into small balls, dip in flour and brown in fat. Add 1 can beef consomme and cook at 350F until liquid is absorbed or until meat is tender. Can be cooked in electric fry pan or in oven. Makes about 26 meat balls.
-Helen Evenson, Litchfield, MN – Telephone Pioneers of America
Swedish Meat Balls #6
3/4 lb ground beef 1/8 to 1/4 tsp allspice
1/2 lb ground lean pork 1 medium onion, chopped
1/2 cup dry bread crumbs 2 eggs
2 tsp salt 1/2 cup cream or top milk
1/2 tsp pepper
Mix all ingredients together. Form into small balls. Fry in butter until brown. Add water and simmer. Serve with brown gravy made from drippings.
-Mrs. Robert G. Pearson, Fargo, ND – Telephone Pioneers of America
Tiny Swedish Meat Balls
1 cup fine, dried bread crumbs 3 eggs, slightly beaten
1 cup milk 2 tsp salt
1/4 cup chopped onion 1/2 tsp pepper
3 Tbsp oil 1/2 tsp allspice
1 lb beef, ground fine 1 tsp nutmeg
1 lb pork, ground fine 1 cup water
Soak bread crumbs in milk 15 minutes. Cook onion in 2 Tbsp oil in skillet until onion is transparent (about 3 minutes). Combine soaked bread crumbs, onion, meat, slightly beaten eggs and seasonings; mix well but do not knead. Shape into balls. Put remaining fat in skillet and brown balls. Add 1/3 cup water, cover and simmer until tender (about 1 hour). Turn occasionally and add remaining water gradually, when necessary. Serve on toothpicks. Yield: At least 2 dozen.
-Clara O. Johnson, Chanhassen, MN – Telephone Pioneers of America
Sweet & Sour Meat Balls #2
3 eggs, beaten 1/4 tsp pepper
3 cups bread crumbs (or 3/4 cup milk
4 1/2 slices bread, cubed) 2 tsp salt
1/2 cup chopped onion 3 lb ground beef
Mix all together and shape into 6 dozen meat balls. Place on cooky sheet or other low pan, i.e. broiler pan with a pan below to catch drippings. Cool and freeze after baking until browned. Use 24 meat balls with 1 recipe sauce.
Sauce:
1 (13 1/4oz) can pine- 1 Tbsp soy sauce
apple tidbits 1 green pepper, cut
1/2 cup brown sugar into small strips
1 cup water 1 (3oz) can water
1/3 cup vinegar chestnuts, drained,
1 beef bouillon cube sliced
Drain pineapple and reserve syrup. Mix sugar and cornstarch and blend in reserved syrup, water, vinegar, bouillon cube and soy sauce. Cook until thick and bubbly. Stir in frozen meat balls, pineapple, green pepper and water chestnuts. Cover and heat thoroughly – about 30 minutes. Stir often. Serve with wild rice.
-Ruth Rehschuh, Minneapolis, MN – Telephone Pioneers of America
Sweet & Sour Meat Balls #3
2 lb ground beef 1 medium onion, chopped fine
2 eggs 1 Tbsp oil
1 Tbsp grated ginger root 12 Townhouse crackers,
4 Tbsp Kikkoman soy sauce crumbled
1 (8oz) can finely chopped 1 tsp salt
water chestnuts 2 Tbsp ketchup
Mix all ingredients well and form into small balls. When ready to cook, fry on medium high heat. When ready to serve, heat La Choy Sweet & Sour Sauce thoroughly. Add meat balls to sauce, allow to simmer. Green pepper and pineapple chunks can be added if desired. Meat balls can be made ahead of time and kept frozen until you need them.
-Yuriko Hinton, Fargo, ND
Church Lady Recipes 