Meatballs
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoon saltplenty of ground black pepper
Sauce
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion
Dash of Tabasco
Preheat oven to 350 degrees.Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes. Remove from freezer and immediately dredge in unseasoned flour. Brown meatballs in canola oil until just brown. Place into a baking dish. Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty french bread.
Creamy, Yummy Mashed Potatoes
5 pounds Russet or Yukon Gold potatoes
3/4 cup butter
8 ounces cream cheese
1/2 to 3/4 cup half and half
1/2-1 tsp. Lawry's seasoning salt
1/2-1 tsp. black pepper
Peel and cut potatoes into small, equal sized pieces. Boil for 30-35 minutes in a large pot of water. Potatoes should be soft and fall off a fork when poked. Drain the potatoes then return them to the same pot. Mash over low heat. When thoroughly mashed, turn off heat and add softened butter and cream cheese. Add half & half. Mash until creamy and smooth! Season with Lawry's and pepper. Dish into a baking dish and add a few pats of butter to the top. These mashed potatoes may be made ahead and refridgerated in the baking dish. When ready to reheat, warm the potatoes in a 350 degree oven till butter melted and potatoes are warmed through.
These recipes and the photo are from the website http://thepioneerwoman.com/cooking/.
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