Mix-In-The-Pan Lemon Poppy Seed Cake
INGREDIENTS:
----SELECT ONE MEAT----
1 1/2 lb Ground beef
1 1/2 lb Ground pork
1 1/2 lb Ground lamb
1 1/2 lb Ground veal
1 1/2 lb Ground turkey
----SELECT ONE MEAT----
1 1/2 lb Ground beef
1 1/2 lb Ground pork
1 1/2 lb Ground lamb
1 1/2 lb Ground veal
1 1/2 lb Ground turkey
----SELECT ONE BROTH----
1 tb Instant beef or chicken -
bouillon granuales AND -
1 1/3 cup Water . 1 cn Condensed Chicken Broth -
(10 3/4 oz) 1 cn Condensed Beef Broth -
(10 1/2 oz)
--SELECT ONE SEASONING--
1/2 ts Dried Thyme, crushed 1/2 ts Dried Oregano, crushed 1/2 ts Dried Basil, crushed 1/2 ts Dried Marjoram, crushed 1/2 ts Dried Savory, crushed
SELECT ONE DAIRY PRODUCT 8 oz Dairy sour cream -
(or imitation sour cream) 8 oz Plain yogurt 8 oz Sour cream dip w/chives 8 oz Cream cheese, softened
---SELECT ONE STARCH---
Hot Cooked Noodles Hot Cooked Spaghetti Hot Cooked Elbow Macaroni Hot Cooked Rice Hot Cooked Spaetzle
----USE ALL OF THESE----
2 Eggs, beaten 1/4 c Milk 1 1/2 c Soft Bread Crumbs -
(about 2 1/2 slices) 1/4 ts Salt 1/2 c Onions, chopped 1 tb Cooking oil 1 cn Mushroom, stems & pieces -
(4 oz) 2 tb All-purpose flour Parsley, snipped
In a bowl, combine the eggs and milk. Stir in bread crumbs and salt. Add your choice of ground meat; mix well. Shape into about 60 (1-inch) meatballs. Place in shallow baking pan. Bake in 375F oven for 25 to 30 minutes or till done. Drain on paper toweling. In a large skillet, cook onion in hot oil till tender, but not brown. Add meatballs to skillet along with your choice of broth and seasoning. Cover; simmer 10 minutes. Remove meatballs from pan juices; skim fat. Add undrained mushrooms. Bring to boiling; reduce heat. Stir flour into your choice of dairy product. (If using cream cheese, stir in 2 tablespoons water with flour.) (If using yogurt, use 3 tablespoons flour.) Add flour mixture to pan juices. Cook and stir till thickened and bubbly. Add meatballs; heat through. Serve over your choice of hot pasta, rice, or spaetzle. Top with parsley.
1 tb Instant beef or chicken -
bouillon granuales AND -
1 1/3 cup Water . 1 cn Condensed Chicken Broth -
(10 3/4 oz) 1 cn Condensed Beef Broth -
(10 1/2 oz)
--SELECT ONE SEASONING--
1/2 ts Dried Thyme, crushed 1/2 ts Dried Oregano, crushed 1/2 ts Dried Basil, crushed 1/2 ts Dried Marjoram, crushed 1/2 ts Dried Savory, crushed
SELECT ONE DAIRY PRODUCT 8 oz Dairy sour cream -
(or imitation sour cream) 8 oz Plain yogurt 8 oz Sour cream dip w/chives 8 oz Cream cheese, softened
---SELECT ONE STARCH---
Hot Cooked Noodles Hot Cooked Spaghetti Hot Cooked Elbow Macaroni Hot Cooked Rice Hot Cooked Spaetzle
----USE ALL OF THESE----
2 Eggs, beaten 1/4 c Milk 1 1/2 c Soft Bread Crumbs -
(about 2 1/2 slices) 1/4 ts Salt 1/2 c Onions, chopped 1 tb Cooking oil 1 cn Mushroom, stems & pieces -
(4 oz) 2 tb All-purpose flour Parsley, snipped
In a bowl, combine the eggs and milk. Stir in bread crumbs and salt. Add your choice of ground meat; mix well. Shape into about 60 (1-inch) meatballs. Place in shallow baking pan. Bake in 375F oven for 25 to 30 minutes or till done. Drain on paper toweling. In a large skillet, cook onion in hot oil till tender, but not brown. Add meatballs to skillet along with your choice of broth and seasoning. Cover; simmer 10 minutes. Remove meatballs from pan juices; skim fat. Add undrained mushrooms. Bring to boiling; reduce heat. Stir flour into your choice of dairy product. (If using cream cheese, stir in 2 tablespoons water with flour.) (If using yogurt, use 3 tablespoons flour.) Add flour mixture to pan juices. Cook and stir till thickened and bubbly. Add meatballs; heat through. Serve over your choice of hot pasta, rice, or spaetzle. Top with parsley.