Swedish Pancakes

INGREDIENTS:

10 White Castle hamburgers 1/4 ts Salt
1/2 Diced onion 1 1/2 c Water
2 Crumbled bacon strips 1 1/2 ts Instant beef bouillion
1 Egg 1 ts Corn starch
1/4 c Milk 3 Drops soy sauce
1/2 ts Allspice 8 oz Spinach noodles
1/2 ts Nutmeg 1 tb Butter or olive oil
1/4 ts Ginger Fresh dill
1 tb Brown sugar Corn meal
1/2 ts Black pepper

WHITE CASTLE BUNS: Toast White Castle buns on cookie sheet, centers up, at 250 deg F. until lightly browned 12-15 minutes. Cool and process into fine crumbs. MEATBALLS: While buns toast, add to White Castle hamburgers; onion, bacon, 3/4 crumbs, egg, milk, spices, brown sugar, pepper and salt. Mix well and form into 1-inch balls; roll in corn meal. Brown in bacon fat. Set aside. NOODLES: Cook noodles according to directions. Drain; stir in butter or olive oil; cover and keep warm. SAUCE: In bacon pan, add remaining crumbs, water, bouillion and soy sauce. Mix well and cook 1 minute. Add cornstarch. Cook 2-3 minutes until smooth. Reduce heat, add meatballs, stir and simmer 1 minute. To serve: place noodles on a platter. Cover with meatballs and sauce, garnish with dill.

Arlene Gustafson, St. Anthony, Minnesota