2 lbs ground beef
1 egg
1/2 cup bread crumbs, italian seasoned
2 tbsp worcheshire sauce
3 tbsp. horse radish (the real shredded deal, not the sauce)
2 tbsp brown mustard


Mix all ingredients together and form walnut sized meat balls. Brown in
dutch oven using EVOO. You may wish to remove some from the pan to be able
to cook the whole batch. Return all meatballs to pan and turn heat to low.
Add the following"

1 cans of cream of mushroom soup ( may use two if you wish more gravy)
1 soup can of water

Scrape the brown bits from the bottom to incorporate in gravy. Simmer until
gravy thickens (approx. 15 - 20 min.)

Serve over buttered noodles.


-ginny

Virginia Tadrzynski wrote:
> Scrape the brown bits from the bottom to incorporate in gravy.

A psychiatrist may be able to help you with that shit fetish you have
going on.

Oh pshaw, on Wed 20 Sep 2006 10:57:30a, Virginia Tadrzynski meant to
say...

> 2 lbs ground beef
> 1 egg
> 1/2 cup bread crumbs, italian seasoned
> 2 tbsp worcheshire sauce
> 3 tbsp. horse radish (the real shredded deal, not the sauce)
> 2 tbsp brown mustard
>
>
> Mix all ingredients together and form walnut sized meat balls. Brown in
> dutch oven using EVOO. You may wish to remove some from the pan to be
> able to cook the whole batch. Return all meatballs to pan and turn heat
> to low. Add the following"
>
> 1 cans of cream of mushroom soup ( may use two if you wish more gravy)
> 1 soup can of water
>
> Scrape the brown bits from the bottom to incorporate in gravy. Simmer
> until gravy thickens (approx. 15 - 20 min.)
>
> Serve over buttered noodles.
>
>
> -ginny

That sounds good, Ginny!



--
Wayne Boatwright @¿@¬
_____________________

On 20 Sep 2006 11:32:03 -0700, "projectile vomit chick"
> wrote:

>Virginia Tadrzynski wrote:
>> Scrape the brown bits from the bottom to incorporate in gravy.
>
>A psychiatrist may be able to help you with that shit fetish you have
>going on.

You're on a roll (toilet paper roll) today, TVP. Thanks ... I need a
smile.

Virginia Tadrzynski said...

> 2 lbs ground beef
> 1 egg
> 1/2 cup bread crumbs, italian seasoned
> 2 tbsp worcheshire sauce
********
> 3 tbsp. horse radish (the real shredded deal, not the sauce)
********
> 2 tbsp brown mustard


ginny,

Who are you trying to kill?

Andy

"Virginia Tadrzynski" > wrote in message
...
> 2 lbs ground beef
> 1 egg
> 1/2 cup bread crumbs, italian seasoned
> 2 tbsp worcheshire sauce
> 3 tbsp. horse radish (the real shredded deal, not the sauce)
> 2 tbsp brown mustard
>
>
> Mix all ingredients together and form walnut sized meat balls. Brown in
> dutch oven using EVOO. You may wish to remove some from the pan to be
able
> to cook the whole batch. Return all meatballs to pan and turn heat to
low.
> Add the following"
>
> 1 cans of cream of mushroom soup ( may use two if you wish more gravy)
> 1 soup can of water
>
> Scrape the brown bits from the bottom to incorporate in gravy. Simmer
until
> gravy thickens (approx. 15 - 20 min.)
>
> Serve over buttered noodles.
>
>
> -ginny
=====
What would happen if I did use the sauce from the jar?
>
>
>
>

pfoley > wrote in message
ink.net...
>
> "Virginia Tadrzynski" > wrote in message
> ...
> > 2 lbs ground beef
> > 1 egg
> > 1/2 cup bread crumbs, italian seasoned
> > 2 tbsp worcheshire sauce
> > 3 tbsp. horse radish (the real shredded deal, not the sauce)
> > 2 tbsp brown mustard
> >
> >
> > Mix all ingredients together and form walnut sized meat balls. Brown in
> > dutch oven using EVOO. You may wish to remove some from the pan to be
> able
> > to cook the whole batch. Return all meatballs to pan and turn heat to
> low.
> > Add the following"
> >
> > 1 cans of cream of mushroom soup ( may use two if you wish more gravy)
> > 1 soup can of water
> >
> > Scrape the brown bits from the bottom to incorporate in gravy. Simmer
> until
> > gravy thickens (approx. 15 - 20 min.)
> >
> > Serve over buttered noodles.
> >
> >
> > -ginny
> =====
> What would happen if I did use the sauce from the jar?
> >
> >
> >
> >
>
>
Great recipes come from experimentation...go for it. This came from a
college cookbook sold to raise money for a religious retreat (who found out
that "fine food and christian fellowship" when advertised really means 'four
fat people and a noodle casserole' ).
-ginny

"pfoley" > wrote in message
ink.net...
>
> "Virginia Tadrzynski" > wrote in message
> ...
>> 2 lbs ground beef
>> 1 egg
>> 1/2 cup bread crumbs, italian seasoned
>> 2 tbsp worcheshire sauce
>> 3 tbsp. horse radish (the real shredded deal, not the sauce)
>> 2 tbsp brown mustard
>>
>>
>> Mix all ingredients together and form walnut sized meat balls. Brown in
>> dutch oven using EVOO. You may wish to remove some from the pan to be
> able
>> to cook the whole batch. Return all meatballs to pan and turn heat to
> low.
>> Add the following"
>>
>> 1 cans of cream of mushroom soup ( may use two if you wish more gravy)
>> 1 soup can of water
>>
>> Scrape the brown bits from the bottom to incorporate in gravy. Simmer
> until
>> gravy thickens (approx. 15 - 20 min.)
>>
>> Serve over buttered noodles.
>>
>>
>> -ginny
> =====
> What would happen if I did use the sauce from the jar?

Most of the sauce's physical volume might be mayonnaise, not horseradish.
Mayo will turn to something weird in this recipe. But, go ahead and try it
if you have the time to experiment.

JoeSpareBedroom wrote:> > What would happen if I did use the sauce from
the jar?
>
> Most of the sauce's physical volume might be mayonnaise, not horseradish.
> Mayo will turn to something weird in this recipe. But, go ahead and try it
> if you have the time to experiment.

Thanks for the change in perspective, Joe. I was thinking she meant to
grate the horseradish myself instead of using jarred horseradish.
Mayo-based horseradish sauce never entered my mind. (I never heard of
such a thing until I was around 20 and someone took me to Arby's.)

-bwg

-bwg > wrote in message
ups.com...
>
> JoeSpareBedroom wrote:> > What would happen if I did use the sauce from
> the jar?
> >
> > Most of the sauce's physical volume might be mayonnaise, not
horseradish.
> > Mayo will turn to something weird in this recipe. But, go ahead and try
it
> > if you have the time to experiment.
>
> Thanks for the change in perspective, Joe. I was thinking she meant to
> grate the horseradish myself instead of using jarred horseradish.
> Mayo-based horseradish sauce never entered my mind. (I never heard of
> such a thing until I was around 20 and someone took me to Arby's.)
>
> -bwg
>

I use either jarred grated horseradish or 'homemade' grated horseradish
purchased at the Polish festival. The horseradish sauce I do not use is the
stuff premade for sandwiches, which like you stated, is mayo based. I
missread the original question and thought you were questioning subbing the
soup for a a gravy sauce, which in my opinion, wouldn't hurt it. However,
mixing a mayo based sauce in the meat balls might make them too greasy and
unable to hold their shape when cooking.
=ginny

"Virginia Tadrzynski" > wrote in message
...
>
> -bwg > wrote in message
> ups.com...
> >
> > JoeSpareBedroom wrote:> > What would happen if I did use the sauce from
> > the jar?
> > >
> > > Most of the sauce's physical volume might be mayonnaise, not
> horseradish.
> > > Mayo will turn to something weird in this recipe. But, go ahead and
try
> it
> > > if you have the time to experiment.
> >
> > Thanks for the change in perspective, Joe. I was thinking she meant to
> > grate the horseradish myself instead of using jarred horseradish.
> > Mayo-based horseradish sauce never entered my mind. (I never heard of
> > such a thing until I was around 20 and someone took me to Arby's.)
> >
> > -bwg
> >
>
> I use either jarred grated horseradish or 'homemade' grated horseradish
> purchased at the Polish festival. The horseradish sauce I do not use is
the
> stuff premade for sandwiches, which like you stated, is mayo based. I
> missread the original question and thought you were questioning subbing
the
> soup for a a gravy sauce, which in my opinion, wouldn't hurt it. However,
> mixing a mayo based sauce in the meat balls might make them too greasy and
> unable to hold their shape when cooking.
> =ginny

=====
The jarred grated horseradish is what I meant to say.

>
>
>