1 tsp. dry instant coffee

3/4 cup hot milk

1 1/2 cup soft bread crumbs

1/4 cup minced onions

1/4 cup butter or margarine

1/4 tsp. nutmeg

1 1/2 tsp. salt

1/8 tsp. pepper

1 egg

1 lb. ground beef

6 Tbsp. flour

1 cup cereal cream  (half and half)

2 Tbsp. cold water

1 cup boiling water

 

combine coffee with the hot milk. stir until coffee is dissolved. Pour over crumbs, set aside. Saute’ onion in 2 Tbsp. butter until golden. Add to bread mixture with nutmeg, 1 tsp. salt, pepper, and beaten egg. Mix well. Stir in beef mix thoroughly. Shape into balls. Roll in 4 Tbsp. flour. Melt remaining butter in skillet, brown meatballs. Pour off excess fat. Add cream, cover skillet and cook 10 minutes.

Remove from heat. Arrange meatballs on a serving platter, keep hot. Combine 1 tsp. dry coffee, 2 Tbsp. flour and 2 Tbsp. water; stir to make smooth paste. Add to cream and drippings in skillet, stirring constantly. Cook until thickened. Gradually add hot water. Stir until smooth and bubbling. Blend in 1/2 tsp. salt. Pour over meatballs and serve at once.

 

-Lillian Wilkenson    Williams Lake, B.C.

Luke 18:27