Pretty Table Setting

Judy’s Luncheon November 16^th, 2012

MEATBALLS AND SPAETZLE

German Meatballs

1 10-1/2-ounce can condensed beef broth

1 3-ounce can chopped mushrooms, drained (½ cup)

½ cup chopped onion

1-cup dairy sour cream

1-tablespoon all-purpose flour

½ to 1-teaspoon caraway seed

Spaetzle

German Meatballs:  Combine 1 pound ground beef, 1 egg,

1/4 cup fine bread crumbs, 1/4 cup milk, 1 tablespoon

snipped parsley, 1 teaspoon salt, 1/4 teaspoon poultry

seasoning, and dash pepper.  Shape in twenty-four

1-1/2-inch balls.

Brown slowly in 2 tablespoons shortening, shaking often. 

Add broth, mushrooms, and onion.  Simmer, covered

30 minutes.  Blend sour cream, flour, and caraway seed

stir into broth.  Cook and stir till thick.  Serve with spaetzle.

Serves 5 or 6.  (I doubled)

Spaetzle: Sift together 2 cups sifted all-purpose flour

and 1-teaspoon salt.  Add 2 beaten eggs and 3/4-cup

milk; beat well.  Place in coarse-sieved colander. 

Hold over large kettle of rapidly boiling water. 

Press batter through colander.  Cook and stir 5 minutes;

drain.  Sprinkle with mixture of 1/4-cup fine

bread crumbs and 2 tablespoons melted butter.

SWEET AND SOUR RED CABBAGE

1 medium head red cabbage (about 1-1/2 pounds) shredded

4 slices bacon, diced

1/4 cup brown sugar (packed)

2 tablespoons flour

1/2 cup water

1/4 cup vinegar

1 teaspoon salt

1/8 teaspoon pepper

1 small onion, sliced

Prepare and cook 5 cups shredded cabbage

as directed (heat ½ inch salted water (½ teaspoon

salt to 1 cup water) and 2 tablespoon vinegar or

lemon juice to boiling.  Add cabbage. Cover and heat

 to boiling; cook about 10 minutes.  Drain.

Fry bacon until crisp, remove and drain. 

Pour off all but 1-tablespoon bacon drippings.

 Stir brown sugar and flour into bacon drippings

in skillet.  Add water, vinegar, the salt, pepper

 and onion.  Cook, stirring frequently, about 5

minutes or until mixture thickens.

Add bacon and sauce mixture to hot cabbage,

stir together gently and heat through.  If desired,

garnish with additional crisply fried diced bacon. 

Serves 6 (I doubled)