SMA KOTTBULLAR (SMALL SWEDISH MEATBALLS)

SMA KOTTBULLAR (Small Swedish Meatballs)

1 tbls butter
4 tbls finely chopped onion
1 large boiled potato, mashed (1 cup)
3 tbls fine dry bread crumbs
1 lb. lena ground beef
1/3 cup heavy cream
1 tea. salt
1 egg
1 tbls. finely chopped fresh parsley
2 tbls. butter
2 tbls. vegetable oil
1 tbls. flour
3/4 cup light or heavy cream

In a small frying pan, melt the tablespoon of butter over moderate heat. When the foam subsides, add the onions and cook for about 5 minutes, until they are soft and translucent but not brown.
In large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg, and parsley. Knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy. Shape into small balls about 1 inch indiameter. ARrange the meatballs in one layer on a baking sheet or a flat tray, cover them with plastic wrap and chill for at least 1 hour before cooking.
Over high heat, melt the 2 tbls of butter and 2 tbls. of oil in a heavy 10 - 12 inch skillet. Whe the foam subsides, add the meatballs, 8 - 10 at a time. Reduce the heat to moderate and fry the ballson all sides, shaking the pan almost constantly to roll the balls around in the hot fat to help keep their shape. In 8 - 10 minutes the meatballs should be brown on the outside and show no trace of pink inside when one is broken open with a knife. Add more butter and oil to the skillet as needed, and transfer each finished batch to a casserole or baking dish and keep warm in a 200 degree oven.
If the meatballs are to be served as a main course with noodles or potatoes, you may want to make a sauce with the pan juice. Remove from the heat, pour off all of the fat from the pan, and stir in 1 tbls of flour. Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over moderate heat for 2 - 3 minutes, stirring constantly, until it is thick and smooth. Pour over the meatballs and serve.
If the meatballs are to be served as an hors d' oeuvre or as part of a smorgasbord, they should be cooked as above, but formed into smaller balls and served without the suace.

SAUCE - SALSA (HOT SAUCE) & BEAN AND CHEESE DIP

Good morning. Today I have 3 different recipes, all from the same postcard mailing cook book, Mexican Cookin'. The first one is simply called 'Sauce', then there is 'Salsa (Hot Sauce)' and the last one is 'Bean and Cheese Dip'. The Mexican Cookin' postcard cookbook that I have was illustrated by Pat McCarthy with special consultant Angelita Guerrero. It was printed in the U.S.A. Copyrighted in 1972 in Amarillo, Texas . NO, not going to sell it. I do how ever know that when I die, my daughter says she may pick out about 5 of my favorite recipe books to keep & she says she is not sure where the rest will go. I have some news. I will be giving them away myself, or selling them or something. We will see... :) They won't go in the garbage. I am far from dying right now anyway. I STILL collect recipes and cookbooks. - If you have some YOU don't want, send them to me, I love em all. Just send them to 7961 E. St. Hwy. 97 Waelder, Texas 78959

SAUCE

1/2 cup onion, chopped
1 clove garlic, minced
2 tablespoons butter
1 tablespoon flour
1/4 cup chili powder
1/2 teaspoon oregano
1 tablespoon salt
1 cup tomato puree
1 cup water

Cook onion & garlic until tender. Add flour; blend. Add rest of ingredients. Simmer 10 minutes. 6-8 servings.

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SALSA (HOT SAUCE)

2 peeled tomatoes
1 onion
1 jalapeno pepper
2 tablespoons salad oil
2 teaspoons lemon juice
Salt & Pepper to taste
Pinch of oregano, crushed

Chop tomatoes, onion and pepper. Mix with salad oil, lemon juice and seasonings. Keep in refrigerator until ready to serve.

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BEAN AND CHEESE DIP

1 lb. pinto beans, cooked
4 tablespoons bacon drippings
1 onion, chopped finely
2 cloves garlic, crushed
1/2 lb. cheddar cheese, grated
Jalapenos

While beans are still hot, pour off liquid, reserving some in the event the dip needs moistening. Mash beans well with potato masher. Set aside.

In large frying pan, saute onion and garlic in about four tablespoons bacon drippings until onion is clear. Add mashed beans and mix well. Cook over low fire for about ten minutes, stirring occasionally, until mixture is hot. Add grated cheese and some chopped jalapenos, making it as hot as you like it. Serve in chafing dish and have bowl of crips tortilla triangles nearby to dip into the bean dip.

SPANISH STYLE SHRIMP SALAD & SALSA VERDE (GREEN SAUCE)

If you love Mexican food and Shrimp, you'll like this. My husband is a big shrimp lover, but because of his heart problems, I have to limit his shrimp meals to about 1 a month. Then it is a liberal portion. He does very well on his own watching how much of it he eats.

The other recipe is another Mexican favorite. Salsa Verde. I am sure alot of you have gone to a Mexican restraunt and munched on the chips and Salsa. Hope you like these. Both of these recipes are from the postcard recipe book I have called Mexican Cookin'.

SPANISH STYLE SHRIMP SALAD

2 cups plus 6 shrimps, cooked, cleaned & deveined

3 medium potatoes, boiled & cubed

4 hard boiled eggs, chopped fine

1 small onion, finely chopped

2 tablespoons minced parsley

1/2 cup chopped pimiento stuffed olives

2 tablespoons lemon juice

Salt & Pepper to taste

1/2 teaspoon hot chili sauce

1/2 cup mayonnaise

1 tablespoon vinegar

Lettuce

6 anchovy fillets

6 thin green-pepper rings

Reserve the 6 extra shrimps for garnish. In wide bowl, combine shrimp, potatoes, eggs, onion, parsley and olives. Sprinkle with lemon juice and toss lightly. In separate bowl combine salt & pepper, chili sauce, mayonnaise, sour cream and vinegar. Beat with rotary beater. Pour over mixture in first bowl and toss lightly. Divide salad among 6 lettuce-lined salad plates. Place an anchovy fillet across each serving, then a green-pepper ring in center. In center of pepper ring, place a shrimp.

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SALSA VERDE (GREEN SAUCE)

1 10-oz. can Mexican green tomatoes drained

1 small white onion, finely chopped

2 or more canned serrano (Green) chilies, chopped

1 clove garlic, chopped

8 sprigs fresh coriander, chopped

Salt & Pepper

Combine all ingredients in blender, blend for a second or two, or mix and mash thoroughly. Taste for seasoning. Makes about 1 1/2 cups.

ENJOY!!