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Menu Plan for Winter II: Week 7, Thursday

Swedish Meatballs over Pasta
Dilled Carrots

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 may have updated them a bit....  If you're running low on yogurt just snitch a tbs from the Meatballs for the carrots...

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 ingredients and utensils
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 skillet, stir until thick and clear
Drain pasta, toss with butter
Add yogurt to meatballs, stir
Add yogurt to carrots, stir, Serve