Category Archives: Nana’s Collection

Swedish Meatballs

1 1/2 lb. ground Chuck
3 slices Bread, crumbled
1 Egg
1 cup Milk
1 tsp. Paprika
1/2 tsp. Salt
1/8 tsp. Pepper
1 Tbsp. Worcestershire Sauce
1 cup Celery, finely chopped
1 cup Onion, finely chopped

Sauce (recipe below)

Mix ground chuck and all ingredients (to make this easier, put celery, onions, milk and eggs in blender to mix).

Make meatballs about the size of a hickory nut. Place on cookie sheet and broil till brown on both sides.

These (meatballs) may be made in advance and frozen up to 3 months.

SAUCE

1/4 cup Flour
1/4 cup Shortening
1/2 tsp. Salt
1 can Cream of Mushroom Soup
2 cubes Beef Bouillon
2 cups boiling Water
1/8 tsp. Pepper
1/2 cup Sour Cream

Brown flour in shortening; dissolve bouillon cubes in boiling water and add to flour mixture. Add salt, pepper, soup and sour cream. Mix well. Pour over meatballs and simmer for 20 minutes.

The crock pot can be used and kept on low heat for 8 to 12 hours.

– From Nana’s Collection

Ham Balls

1 lb. Ham, ground
1 lb. Pork, ground
1 cup Bread Crumbs
1/2 tsp. Salt
2 Eggs
1/2 cup Milk
1/4 cup chopped Onion

Sauce (recipe below)

Grind together ham and pork, add bread crumbs, eggs, milk & onion. Shape into balls and place in shallow pan. Mix together ingredients for sauce (recipe below). Pour over meatballs. Bake at 350 for 60 minutes.

SAUCE

1 can crushed Pineapple
1/3 cup Ketchup
2 Tbsp. Soy Sauce
1 tsp. Sugar
dash of Pepper
1/2 tsp. prepared Mustard

Mix all ingredients together to pour over meatballs.

– From Nana’s Collection

Ham & Cheese Ball

2 (8 oz.) pkgs. Cream Cheese
1 Tbsp. A-1 Steak Sauce
1/2 cup chopped Onion
1 Tbsp. Worcestershire Sauce
2-3 pkgs. Carl Buddig thin sliced Ham

Bring cream cheese to room temperature. Tear ham in pieces. Mix all ingredients together except ham. Add 4-5 slices of shredded ham to mixture. Form ball after you have well blended. Cover outside of ball with remainder of shredded ham.

– From Nana’s Collection

Minestrone Soup

1 Onion
1 clove Garlic
1 Tbsp. Oil
3 1/2 cups Chicken Broth
16 oz. can Tomatoes
1/2 tsp. dried Basil
1/2 tsp. dried Oregano
Pepper
3/4 cup raw Macaroni
1 can Kidney Beans
10 oz. pkg. frozen cut Green Beans, thawed

Chop onion, mince garlic. In a soup pot, heat oil on medium. Add onion and garlic, cook until softened, about 5 minutes. Add broth, tomatoes, herbs and 1/8 tsp. pepper. Break up tomatoes with a spoon. Increase heat to high and bring to boil. Reduce heat, cover and let simmer for 30 minutes. Cook macaroni in large pan of salted boiling water until tender, drain. Drain and rinse kidney beans and add to soup with green beans. Cook 5 minutes, add macaroni and heat through.

– From Nana’s Recipe Collection

Hash Quiche

1 can corned beef hash
1 cup shredded Swiss cheese
1 tsp. celery salt
¼ cup chopped green onions
4 eggs
1 cup milk
½ cup biscuit mix

Combine has and one egg. Mix well and press into lightly greased 9: pie pan (quiche dish) to form crust. Sprinkle celery salt, cheese and half of green onions into hash crust. Mix remaining eggs and biscuit mix until smooth. Blend in mile and pour over all. Sprinkle with remaining green onions. Bake at 375 for 35-40 minutes. Let stand 5 minutes before cutting.

Recipe submitted by Cande.

Chicken Dumplings

2 1/2 cups Flour
1 Tbsp. Baking Powder
1/2 tsp. Salt
1/2 cup Shortening
7 Tbsp. Milk
dash Pepper

Rich Stock from Cooking Chicken.

Sift flour, baking powder, salt and pepper together several times. Cut in shortening until mixture looks mealy. Add milk one Tbsp. at a time. Roll dough on floured board about 1/8 inch thick. Cut into inch wide strips. Drop into 2 qts. of boiling chicken stock. Cook slowly for 20 minutes.

– From Nana’s Recipe Collection

Cheese, Corn and Tomato Soup

3 med. Potatoes, peeled
1 med. Onion, minced
1 cup Water
2 Bouillon Cubes
3 cups Milk
10 oz. pkg. frozen Corn
2 Tbsp. Flour
1 1/2 cups shredded Cheese
1 Tbsp. Parsley
1 Tbsp. Salt

Cook potatoes, onion, water, bouillon and salt. Bring to boil. Reduce heat, cover and simmer 10 minutes. Stir in 1 1/2 cups milk and corn. In bowl, stir together remaining milk and flour, stir into potato mixture. Cook and stir over medium heat until slightly thickened and bubbly. Add cheese. Stir until milted. Add parsley and serve.

– From Nana’s Recipe Collection

Cheese Lover’s Dip

1 8 oz. pkg. Cream Cheese w/ chives
1/4 tsp. Garlic Powder
3 Tbsp. Milk
1/4 tsp. Pepper
1/2 cup shredded Parmesan Cheese
1/2 cup shredded Provolone Cheese
1/2 cup shredded Mozzarella Cheese

Combine cream cheese, garlic powder and pepper. Mix well. Gradually add milk until blended. Add other cheeses, mix well. Serve with crackers.

– From Nana’s Collection

Chicken Chalupas

16 oz. grated Monterrey Jack Cheese
16 oz. grated sharp Cheddar Cheese
1-2 bunches Green Onions, chopped
2 cans Cream of Chicken Soup
1 (4 oz.) can chopped Green Chilies
1 pint Sour Cream
1 cup sliced Black Olives
4 lg. Chicken Breasts, boiled, skinned, boned and cut into one inch pieces
12 6″ Flour Tortillas

Combine cheeses, reserve half for topping and half for filling. Divide green onions in two equal portions. In bowl, mix half the cheese, half the onions, soup, chilies, sour cream and olives. Set aside 1 1/2 cups of this mixture for topping. Add chicken to the remainder of the filling and mix well. Put 3 heaping Tbsp. of filling on each tortilla and roll. Place tortillas seam side down in a lightly oiled baking dish. Arrange tortillas in a single layer (use a second baking dish if necessary). Spread reserved topping mixture over tortillas. Cover with remaining cheeses and onions. Refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes.

– From Nana’s Recipe Collection

Chili Relleno Bake

1/2 lb. Ground Beef
1/2 lb. Pork Sausage
1 cup chopped Onion
2 cloves minced Garlic
2 (4 oz.) cans whole Green Chilies
2 cups shredded Cheddar Cheese
4 Eggs
1/4 cup Flour
1 1/2 cups milk
1/2 tsp. Salt
1 tsp. Tabasco Sauce

Brown meats, onion, and garlic together. Drain fat. Spray 9×9 baking dish with oil and line bottom of pan with one can of chilies, cut into 2 inch pieces. Top with 1 1/2 cups of the cheese. Put meat mixture on top of cheese and top with remaining green chilies. Beat together eggs, flour, milk, salt and Tabasco until smooth. Pour over chilies. Bake uncovered at 350 degrees for 45 minutes. Top with cheese.

– From Nana’s Recipe Collection