My Moms Easy Swedish Meatballs

I just loved my moms Swedish Meatballs She would make her own meatballs and sauce with lots of fresh dill from the garden, and serve them over butter noodles yummo! Well today I don't have a lot of time to cook everything from scratch but you can still have a great meal in no time with this recipe,
I made these the other day for a pot luck we we're having for one of our friends that's moving away. So give this a try and let me know how you like them.
1 Bag of already cooked meatballs
1 Bag of wide butter noodles

Start by sauteing one med onion chopped in butter till soft,
Add 1 clove of garlic chopped and stir ( don't over cook)
Add 1 Lg can of Cream of Mushroom Soup
Add 1 bullion cube or 1 tsp of chicken base
Add 1/4 cup of sherry
Stir till well blended
Add 1 T dill
Add 1 small can of mushroom pieces liquid and all
add 1/2 of the soup can of milk
put in your frozen meatballs and simmer on low for about an hour to let the flavours come together.
Meanwhile cook your noodles drain then toss with butter some more dill and a little garlic salt to taste.
just before serving turn off the heat from the meatballs and add about 2 T sour cream stir till well blended
Put noodles in large bowl or large crock pot make a well in the center and add the meatballs and sauce top with some fresh chopped parsley and Enjoy! I didn't put down salt and pepper but season to your liking after you taste because the soup and the chicken base have a lot of salt in them already.
Enjoy!
Allison
Allisonskitchen.blogspot.com

ARTIC ORANGE PIE

This is such a cool and refreshing pie and very easy to make My mom would make alot of cold pies in the summer. I hope you enjoy this.

Ingredients: 1 package (8 ounces) fat-free cream cheese
1 can (6 ounces) frozen orange juice concentrate, thawed
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
1 can (11 ounces) mandarin oranges, drained

Directions:
In a large bowl, beat cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges. Yield: 8 servings. ENJOY
Allison
Allisonskitchen.blogspot.com

7UP BUNDT CAKE

Well its in the 90's down here in Fl and I'm making a bundt cake!!! I'm going to cook out tomorrow, to hot to have the oven on but the cake sure did make the house smell great!

Hope you enjoy this maybe its a little cooler in your neck of the woods.

1 1/2 c Margarine or butter
3 c Sugar
5 Eggs
3 c Flour
2 tb Lemon extract
3/4 c 7-up

Cream sugar and shortening until light and fluffy. Add eggs one at a time beating well after each addition. Add flour. Beat in lemon extract and 7-Up. Pour batter into well greased and floured bundt pan. Bake at 325~. for 1 hour and 15 minutes. Cool 10 minutes on wire rack before moving from pan. You can make a glaze for this cake or simply sprinkle with powder sugar. Source: family friend

enjoy!

Allison

Allisonskitchen.blogspot.com

Garlic and Rosemary Steak

Ingredients And Procedures

2 tb Olive oil 1/2 c Soy sauce 1/4 c Balsamic vinegar OR -red wine vinegar 8 lg Garlic cloves, minced 4 ts Dried roasemary, crumbled 1 2-inch-thick top sirloin -steak (about 3 1/2 lbs.) Combine first five ingredients , pour into a liquid tight container or plastic bag, then add steak. Refrigerate overnight, turning occasionally. Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade and pat dry. Transfer marinade to heavy saucepan. Broil steak to desired doneness, about 10 minutes per side for rare. (125 degrees.) Transfer to platter. Let stand 10 minutes. Bring marinade to a boil. Thinly slice steak across grain. Arrange on platter. Serve, passing marinade separately. Source: Bon Appetit, October 1991 * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

More free recipes

Enjoy!

Allison

Allisons Kitchen

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"Olive Garden Chicken Crostina"

Hi everyone, Just got a email from Ron Douglas The Chef and author of Recipe Secrets The cookbook I've been telling you about, and he sent me a recipe from the Olive Garden

"Olive Garden's Chicken Crostina begins with tender chicken breaststhat have been marinated in olive oil and rosemary then lightlybreaded. The chicken is sautéed with fresh garlic and diced Romatomatoes in a creamy garlic-butter sauce and served over linguinepasta. A crust of breadcrumbs, finely shredded potatoes, herbs, andParmesan, mozzarella and Romano cheeses - for which the dish isnamed - crowns the chicken with a golden brown layer."

Serves 6Prep Time: 10 minutesCook Time: 35 minutes

Ingredients

6 boneless, skinless chicken breasts

2 cups & 1 Tbsp flour

1 Tbsp salt

1 Tbsp pepper

1 Tbsp Italian seasoning

1 Tbsp roasted garlic, minced

1 cup white wine

1 1/2 cups heavy cream

5 Tbsp olive oil

1 lb linguine

1 cup parmesan cheese, grated

1 cup roma tomatoes, cored & diced

2 Tbsp parsley, chopped

Potato Crust

1 1/2 cup seasoned breadcrumbs

1/4 cup parmesan cheese, grated

1/4 cup melted butter

1/2 tsp garlic powder

1/4 cup parsley, chopped

1 small potato, peeled & grated

Salt & pepper to taste

Procedures

MIX all ingredients for Potato Crust in a bowl and set aside.

MIX 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish.

Dredge chicken in the mixture, shaking off any excess.

Heat 3 Tbsp oil in a large skillet.

Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165� F.

Add more oil for each batch as necessary.

PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture.

Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).

COOK pasta according to package directions. Drain and set aside.

HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.

COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

This is a Copycat Recipe from his book

Enjoy!

Allison

Allisons Kitchen

allisonskitchen.blogspot.com

Banana Push-Ups

Okay it's really hot down here in Fl and the grand kids are wanting some ice cream so here is a great one for Summer and its good for the kids! Thought I'd share a Tropical picture with you.

2 lg Bananas, Cut Up
1/2 c Instant Nonfat Dry Milk
1 c Plain Yogurt
6 oz Frozen Orange Juice
-Concentrate (1 Can) 1 c Water
Combine all of the ingredients in a blender and whirl until foamy. pour into paper cups and freeze. Push up from the bottom of the cup.

The Kids love this one and I do also.

Enjoy!

Allison

Allisons Kitchen

http://allisonskitchen.blogspot.com/

Wanted to share a quick and easy apple recipe with you. It's funny I'm sitting here at it was 89 today. I think we're going to have a very hot summer here in FL. But any way 89 and I'm thinking of fall so here is a Apple recipe that I know you will Enjoy.

Apple Pan Dowdy

Ingredients And Procedures

1/2 c Brown Sugar 1 x Egg, beaten 1/4 c Chopped Walnuts 4 ts Baking Powder 1/4 c Raisins 1/2 ts Salt 3 c Apples, sliced 1 c Milk 1/4 c Butter, softened 2 1/4 c Flour 2/3 c Sugar Preheat oven 350 deg F. In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and raisins. Layer in apples and remaining brown sugar. Cream butter, add sugar gradually, then add beaten egg. Sift flour, baking powder and salt. Combine creamed mix, dry ingredients and milk alternately till smooth. Pour batter over apples. Bake 35-40 minutes. Turn over on plate with apple side up. Serve with topping (whipped cream, etc.) -----

Enjoy!

Allison

Allisons Kitchen