Yield: 6 servings
|10||White Castle hamburgers|
|2||Crumbled bacon strips|
|1 tablespoon||Brown sugar|
|½ teaspoon||Black pepper|
|1½ teaspoon||Instant beef bouillion|
|1 teaspoon||Corn starch|
|3||Drops soy sauce|
|8 ounces||Spinach noodles|
|1 tablespoon||Butter or olive oil|
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