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Show Meat Balls With A Swiss Twist : I iww7 wfjfy"'y""'-""iwTy"'""" l J ' - 4 - - ' . . I A new way-to-malie and a new flavor-twist gives bake-in-the-oven meat balls top billing for family supper or company-coming ' dinner. Double-rich Pet Evaporated Milk is the headliner in both the meat balls and in the tangy flavored sauce that tops them. I It is the ingredient that binds the ground beef and seasonings holding in all of the juices that make them so temptingly tender and flavorful. In the sauce, extra-creamy rich evaporated milk smooths together the cream of chicken soup and Swiss cheese making a no-stir, no-watch gravy sauce. With this recipe you save food value and flavor, too, with the milk that lets you bake in goodness. Complete the meal plan with fluffy rice and a quick i toss of fresh vegetables for a salad, i Meat Balls With A Swiss Twist 1 lb. ground lean beef Vi tsp. pepper V, cup PET evaporated milk 10 V2-oz. can cream of y4 cup catsup chicken soup 1 Tb. dried parsley flakes V2 cup grated Swiss cheese 1 Tb. prepared mustard Vs cup PET evaporated milk 1 tsp. salt y. cup water 2 to 3 drops Tabasco Turn on oven and set at 350 (moderate). Mix in a 2-quart bowl beef, Vi cup evaporated milk, catsup, parsley flakes, mustard, salt and pepper. Shape with wet hands into 16 meat balls, about IV2 inches in diameter. Put meat balls fnto a shallow iy2-quart baking bak-ing dish. Bake 20 minutes, or until brown. Drain off drippings. Pour over meat balls a mixture of soup, cheese, V3 cup evaporated evapo-rated milk, water and Tabasco. Bake about 10 minutes more, or until bubbly. Sprinkle with parsley flakes. Serves 4. |