Swedish castle delight

6 servings

Ingredients

QuantityIngredient
10White Castle hamburgers
½Diced onion
2Crumbled bacon strips
1Egg
¼cupMilk
½teaspoonAllspice
½teaspoonNutmeg
¼teaspoonGinger
1tablespoonBrown sugar
½teaspoonBlack pepper
¼teaspoonSalt
cupWater
teaspoonInstant beef bouillion
1teaspoonCorn starch
3Drops soy sauce
8ouncesSpinach noodles
1tablespoonButter 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