Swedish castle delight
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | White Castle hamburgers | |
| ½ | Diced onion | |
| 2 | Crumbled bacon strips | |
| 1 | Egg | |
| ¼ | cup | Milk |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Ginger |
| 1 | tablespoon | Brown sugar |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Salt |
| 1½ | cup | Water |
| 1½ | teaspoon | Instant beef bouillion |
| 1 | teaspoon | Corn starch |
| 3 | Drops soy sauce | |
| 8 | ounces | Spinach noodles |
| 1 | tablespoon | Butter or olive oil |
| Fresh dill | ||
| Corn meal | ||
Directions
WHITE CASTLE BUNS: Toast White Castle buns on cookie sheet, centers up, at 250 deg F. until lightly browned 12-15 minutes. Cool and process into fine crumbs. MEATBALLS: While buns toast, add to White Castle hamburgers; onion, bacon, ¾ crumbs, egg, milk, spices, brown sugar, pepper and salt. Mix well and form into 1-inch balls; roll in corn meal. Brown in bacon fat. Set aside. NOODLES: Cook noodles according to directions. Drain; stir in butter or olive oil; cover and keep warm. SAUCE: In bacon pan, add remaining crumbs, water, bouillion and soy sauce. Mix well and cook 1 minute. Add cornstarch.
Cook 2-3 minutes until smooth. Reduce heat, add meatballs, stir and simmer 1 minute. To serve: place noodles on a platter. Cover with meatballs and sauce, garnish with dill.
Arlene Gustafson, St. Anthony, Minnesota