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
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.