Swedish castle delight

Yield: 6 servings

Measure 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

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

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