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Menu Plan for Spring I: Week 6, Monday

Swedish Meatballs with Pasta
Carrots with Dill

Cooking time: 30 minutes for menu        Cooking schedule: see below for instructions

     These were standard fare along side the Lutefisk at the church suppers I went to as a child.  As far as I know, they still are.  I have updated them a bit.... If you have any mascarpone left - add it with the yogurt.

Swedish Meatballs with Egg Noodles

Total time: 30 minutes
   Traditionally served with egg noodles (home made) I usually use any bite-size pasta, preferably a bit 'hearty'.  To stick with tradition you could make small dumplings or hand cut noodles.  The dill is the secret to this dish.

Swedish Meatballs Ingredients:

 Instructions:

Carrots with Dill

Total time: 15 minutes  
    Sliced carrots, quickly braised in chicken stock and dill, and finished with a dollop of Greek yogurt.

Carrots with Dill Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan or skillet with lid, large skillet with
lid, pot and colander for pasta

Put water on high heat for pasta
Mince onion
Combine onion, dill, egg, crumbs, beef, mix well
Make meatballs
Heat chicken stock to boiling
Carefully add meatballs, cover, simmer
Peel, slice carrots

Cook pasta
Stir meatballs
Cook carrots
     Pause while stuff cooks
Uncover carrots, reduce stock
Dissolve cornstarch in stock
Add cornstarch mix to meatball stock
Stir until thick and clear
Drain pasta, toss with butter
Add yogurt to meatballs, stir
Add yogurt to carrots, stir
Serve