Monday, May 28, 2012

Swedish Meatballs

1 lb. (about 20) cooked meatballs
1 Russet potato, peeled and cubed
1 bag baby carrots
1 cup chicken broth
1 can  (14 oz.) Cream of Mushroom soup
1/2 cup water
Salt to taste
2 Tbsp. sour cream

  1. In a saucepan over medium heat, cook potatoes & carrots in chicken broth until tender.
  2. Stir in the meatballs. 
  3. Combine soup and water, add to saucepan and stir.
  4. Simmer for 10 minutes until meatballs are fork tender.
  5. Adjust salt to taste, keeping in mind that both the chicken broth and soup contain salt.
  6. Turn stove off and stir in sour cream.
  7. Serve over hot, cooked egg noodles or steamed rice.
I shared this on:

Srikhand with Crushed Pineapple

Srikhand with Crushed Pineapple

   1 (20 oz.) can crushed pineapple
   2 cups (16 oz.) full fat yogurt 
   3/4 cup (6 oz.) condensed milk
   1 Tbsp. rose water
   Maraschino cherries or chopped nuts 

  1. Strain crushed pineapple for 2 hours and reserve juice for another purpose.
  2. Strain yogurt for 2 hours and discard the whey.
  3. Stir strained pineapple, yogurt, condensed milk & rose water until well combined.   
  4. Refrigerate overnight.
  5. Serve in individual ramekins and top each with a maraschino cherry or chopped nuts.
Note:  If the whey is to be discarded, see tip in first comment for a faster way to strain the yogurt.