4 medium potatoes
1 small onion diced
1 Tbsp diced celery
1 tsp chopped parsley
1/4 ground beef
1/2 tsp poultry seasoning
1/4 pound butter
1 egg, beaten
1 tsp aromatic bitters
1/2 tsp salt

Peel and boil potatoes
Saute onions, celery and parsley, in a small amount of the butter, in large skillet Add meat to skillet and cook until done
Drain and mash potatoes with remaining butter
Combine all and mix well
Let stuffing cool before stuffing bird

2 1/2 pounds lean ground beef
2 medium onions diced
salt, pepper, poultry seasoning to taste
2 large potatoes
Simmer meat and onions together slowly until done
Boil and mash potatoes
Combine ingredients and cool before stuffing bird

I can’t date the paper my grandmother cut this out of, but on the back side is an add for a box of 24 Hershey Chocolate Bars for 85 cents.

1 lb stew beef cut into 2″ cubes
1 16 oz can “Fresh Cut Tomatoes” (or any diced tomatoes)
3-4 potatoes cut into 1 1/2″ x 1/2″ cubes
2-3 onions cut in quarters and separated
4-5 carrots cut into 1/2″ disks
2 cloves garlic (crushed)
about a half cup of red wine
3 cups bullion ( 3 cubes of bullion + 3 cups of water)

Take the potatoes, onions, carrots, garlic, and a bit of cooking oil and toss them in a skillet and cook until potatoes are tender.

Toss all the ingredients into the crock pot (or in a stew pot over very low heat) and cook about 4 hours.

Tip: Easy on the spices, a little spice goes a very long way in a crock pot! And cut vegetables small, they cook a lot slower than meat in a crock pot or pre cook the vegetables.

“The one thing I’ve learned in all my years of cooking is that it is always quietest just before the fire alarm.”

A family of three tomatoes were walking downtown one day when the little baby tomato started lagging behind. The big father tomato walks back to the baby tomato, stomps on her, squashing her into a red paste, and says, “Ketchup!”

Preheat oven to 350′F

1 lb lean ground beef
1/2 cup of diced onion
1 egg
1 cup heavy cream
1/4 cup chopped fresh parsley
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1.5 teaspoons dill

Mix all of the above ingredients in a large bowl
Add enough bread crumbs (1 to 1.5 cups) so that
The mix is just firm enough to form meatballs

Place the meatballs in a large pan oiled pan and roll
Them around to get them coated with oil
Bake 30 minutes, turning the meatballs half way through

In a crockpot or a stew pot over a very low heat

Mix:
2 packages brown gravy mix
1 Tablespoon of cornstarch
4 cups warm water

When the meatballs are done add them to the gravy and cook over low heat until gravy is reduced by half. (about 4 hours in a crock pot)

Dr. Who from the English science fiction series states that Swedish Meatballs are the one constant across all races and galaxies.

They are first mentioned in print in Sweden in a 1754 cookbook. They appear in US cookbooks in the 1920s, but gain the most popularity in the 1950s-1960s. Swedish meatballs are traditionally smaller than regular meatballs.

Lingonberry preserves are often served with these meatballs. A quarter cup of lingonberry preserves may be added to the gravy or they may be served on the side.