Swedish Meatballs

3/4 lb ground round steak
1/3 lb ground lean pork
1/2 onion
1/2 c bread crumbs
1 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp pepper
1 egg
1/2 c milk

Grind together twice the beef, pork and onion. Combine crumbs and seasoning. Add to meat mixture. Mix thoroughly. Beat eggs slightly; add milk. Add to first mixture. Shape into small balls and brown well in small amount of fat. Put balls in a casserole and make a thin gravy by adding flour and water to the fat in the skillet (3 TBS fat, add 2 TBS flour and mix; add about 1 1/2 c water). Pour over balls and bake about one hour at 370 degrees. Serve with mashed potatoes or noodles.

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Shrimp Jeannine

2 lb cleaned and deveined shrimp 2 TBS butter 1/2 tsp salt Dash cayenne pepper 3 TBS dry vermouth 1 1/2 TBS lemon juice Cook shrimp in butter until just pink. Add remaining ingredients and cook at high heat about 2-3 minutes, stirring constantly.

Cheesecake

CRUST: 1 1/2 c graham cracker crumbs 2 TBS sugar 1 1/2 tsp cinnamon 6 TBS melted butter Mix crust ingredients and pat into bottom and up sides of 10-inch spring form pan. FILLING: 3 (8 oz) pkg cream cheese 1 c sugar 3 whole eggs, well beaten 1/2 tsp vanilla Carefully pour mixture into pie shell and bake 20 minutes at 375 degrees. Remove from oven. Turn temperature to 500 degrees. TOPPING: 1 pt sour cream 3 TBS sugar 1/2 tsp vanilla Mix topping ingredients and pour over baked pie. Bake for 5 minutes. Cool and refrigerate.

Peach Cobbler

3 c sliced fresh peaches 1 c sugar 1 TBS lemon juice 2 TBS butter 3/4 c flour 1/4 c shortening 1/4 tsp salt 2 TBS water Place sliced fresh peaches in a saucepan. Add sugar, lemon juice and butter. Simmer until peaches are heated through. Make pastry of flour, shortening, salt and water. Roll pastry to fit 8x8x2 inch baking dish. Place hot peaches in pan and cover with pastry. Prick pastry with fork and bake cobbler for 35-40 minutes at 400 degrees. Note from Melanie: I haven't used this crust but instead use the crust recipe I use for everything else. I also use 2 bags of frozen peaches. I cut down on the lemon juice, only using a few splashes. And to thicken it up, I remove some of the cooked juice and whisk with corn starch and add back to the peaches. I then sprinkle in some cinnamon. I also sprinkle cinnamon/sugar on top of the crust.

Our Grandmothers' Recipes

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