Plains Edition Recipes for 6-18-11 | TheFencePost.com

Plains Edition Recipes for 6-18-11

From the kitchen of: Paula Nelson, Tryon, Neb.

1 c. soft bread crumbs

1/2 c. milk

1 tsp. salt

1/4 tsp. pepper

1 lb. ground beef

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1 Tbsp. Worcestershire sauce

1/4 c. vinegar

1/2 c. catsup

1/2 c. water

1/2 c. onion, chopped

Moisten crumbs with milk; combine with beef, salt and pepper. Shape into balls and place in a single layer in baking dish. Combine the Worcestershire sauce, vinegar, sugar, catsup, water and onion. Pour sauce over the raw meatballs. Bake at 400° for 50 minutes.

From the kitchen of: Paula Nelson, Tryon, Neb.

1 c. soft bread crumbs

1/2 c. milk

1 tsp. salt

1/4 tsp. pepper

1 lb. ground beef

1 Tbsp. Worcestershire sauce

1/4 c. vinegar

1/2 c. catsup

1/2 c. water

1/2 c. onion, chopped

Moisten crumbs with milk; combine with beef, salt and pepper. Shape into balls and place in a single layer in baking dish. Combine the Worcestershire sauce, vinegar, sugar, catsup, water and onion. Pour sauce over the raw meatballs. Bake at 400° for 50 minutes.

From the kitchen of: Paula Nelson, Tryon, Neb.

1 c. soft bread crumbs

1/2 c. milk

1 tsp. salt

1/4 tsp. pepper

1 lb. ground beef

1 Tbsp. Worcestershire sauce

1/4 c. vinegar

1/2 c. catsup

1/2 c. water

1/2 c. onion, chopped

Moisten crumbs with milk; combine with beef, salt and pepper. Shape into balls and place in a single layer in baking dish. Combine the Worcestershire sauce, vinegar, sugar, catsup, water and onion. Pour sauce over the raw meatballs. Bake at 400° for 50 minutes.