1 medium onion, finely chopped
1/4 cup vegetable oil, divided
OLD MILL APPLE BUTTER BBQ SAUCE, divided
1 large egg, lightly beaten
1 pound lean ground beef or lamb
1 cup soft fresh breadcrumbs (3 to 4 slices OLD MILL SOURDOUGH BREAD)
1 tablespoon minced fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
2 green onions, white and pale green part only, minced
1 medium apple, peeled and grated
Saute onion in 2 teaspoons oil until tender over medium heat, about 5 minutes.
Mix 1/4 cup APPLE BUTTER BBQ SAUCE and egg in a large bowl; mix in ground beef, SOURDOUGH breadcrumbs, thyme, and salt lightly but thoroughly. Mix in green onion and apple. Wet your hands and form into 1- to 1 1/4-inch balls.
Heat 2 tablespoons of the remaining oil in a large, heavy skillet over medium-high heat. Add meatballs, in batches, and brown all over, about 3 minutes, transferring to a plate as they are browned. Add additional oil to skillet as needed. When all are browned, return to skillet and pour in remaining APPLE BUTTER BBQ SAUCE. Bring to a simmer; simmer, uncovered, until meatballs are cooked through, 7 to 8 minutes.
Makes about 4 1/2 dozen.
Note: Meatballs may be frozen, in sauce, in airtight containers; thaw and heat before serving.
1 package OLD MILL PEPPERED GRAVY MIX
1 1/2 pounds beef bottom round, trimmed
Salt and freshly ground pepper
1 1/2 cups OLD MILL FRIED CHICKEN BREADING
2 large eggs, beaten
1/4 cup vegetable oil
Prepare gravy according to package directions; keep warm.
Slice meat, with the grain, into 1/2-inch-thick slices. Season each slice on both sides lightly with salt and pepper.
Place Old Mill Fried Chicken Breading in a shallow dish. Place eggs in another shallow dish. Have ready a large sheet wax paper and a meat tenderizing mallet.
Working with one at a time, dredge meat slices on both sides in breading and transfer to sheet of wax paper. Tenderize the meat with a meat mallet until slices are 1/4-inch thick. Dredge again in breading, dip in egg and allow excess to drip back into dish; dredge again in breading. Place on a plate and let sit 10 to 15 minutes before cooking.
Cover bottom of a very large skillet with vegetable oil; heat over medium-high heat until shimmering. Add meat, in batches, without overcrowding the pan. Cook until golden brown on each side, about 4 minutes per side. Transfer to serving plates; spoon prepared Peppered Gravy Mix over chicken.
Makes 4 to 6 servings.
4 pounds of lean ground beef or chuck
1 cup diced onion
1 cup green bell pepper, diced
1 cup celery, diced
2 eggs, well beaten
1 1/2 cup ketchup
2 1/4 tsp. black pepper
3 1/2 tsp. granulated garlic
3 1/2 tsp. granulated onion
3 1/2 tsp. salt
1 1/4 cup half & half
1/4 cup crushed oyster crackers
1/4 pkg. Campbell’s dry onion soup mix
Blend all ingredients together (reserve 1/4 cup ketchup) and spread into 3 qt. baking dish. Bake at 350 degrees for 1 hour. (Spread reserved ketchup over meatloaf 10 minutes before end of baking time.)
Yield: 12 – 16 Servings