Meatballs in White sauce
Can be used as desired, but one of MY favorites is
over
wide egg noodles.
Depending on the number of people served, this list
of
ingredients can be flexible.
1 pound of LEAN ground beef.
2 eggs.
2 cups of Quaker oats.
2 cans of Campbells cream of celery soup.
1 bunch of celery.
1 'shaker' can of CAVENDERS all purpose greek seasoning.
Evaporated milk.
regular whole milk.
Directions...
First, wash & chop three stalks of celery into
small chuncks,( aprox. 1/4 inch
square, set aside in small cup.
Then, take three more stalks and either mince with
a processor, or cut
into very FINE pieces. In a large mixing bowl, put
the ground beef, minced
celery, the two eggs and the oatmeal. Sprinkle, liberally,
the CAVENDERS
seasoning, and mix thoroughly with hands. Sprinkle
a bit more seasoning,
& mix again. Begin rolling into meatballs about
half the size of a golf ball.
Set them into a plate until all beef is used. Pour
the two cans of C.o.Celery
soup into LARGE cooking pan, add 1/2 soup can
of condensed milk and 1/2
can of regular milk to the soup. Also add the small
chunks of celery, and
sprinkle a bit of seasoning into the stock as well.
place on burner at low heat
and allow to come to simmer.( stirring often to insure
a blend ).
While the sauce mix is doing its thing, you may begin
frying the meatballs,
a panfull at a time, rolling them occaisionally to
insure even browning,
and drain excess grease often, ( the dryer the
meatballs, the less grease you'll
have floating on top of your sauce when done. )
As you complete each pan full of meatballs, drain
one more time and then
dump them into the sauce and stir them into the sauce
until all meatballs are in
the sauce. Allow time for the combination to
exchange flavors and serve.
You may use this as an alternative to conventional
spaghetti sauce;
you can experiment, and just pour it into Submarine
rolls ( wheat is BEST !) as
you would a meatball hoagie; or just pour over regular
wheat bread slices on a
plate if you are in a hurry and don't want to boil
noodles. best served with a salad,
followed by hot apple pie alamode, with a slice of
cheese ( for the daring among you ).
Submitted by Walt Pennell
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