HERRING SALAD
Serves 6 to 8 as part of smorgasbord.
Note: I use the herring in cream sauce available at Ingebretsen's, 1601 E. Lake St. in Minneapolis. Get a pint if there are a lot of herring lovers in the crowd. Cost per serving for six: $1.33.
• 1/2 pint herring in cream sauce, cut in smaller pieces
• 1/2 pint pickled beets, diced
• 3 to 4 red potatoes, peeled, boiled, diced and seasoned with salt and pepper
• 1 medium onion, diced
• 2 medium apples, unpeeled but cored, seeded and diced
• Several dill pickles, diced, optional
• 1/4 to 1/2 c. light sour cream
• 1 to 2 tbsp. half-and-half or milk
• 2 eggs, hard-boiled, shelled and diced
Directions
This salad can be arranged in concentric circles or, more traditionally, mixed together in a glass bowl. If you choose a circular pattern, pile the herring in the middle and surround it with a circle of beets, then the potatoes, then the onion, apples and dill pickles. Dilute the sour cream with the half-and-half or milk and drizzle over the ingredients. Scatter the chopped egg over all.
Or mix all ingredients together, including the sour cream-half and half mixture. The beets will turn the whole dish pink.
Nutrition information per serving:
Calories180Fat6 gSodium504 mg
Carbohydrates26 gSaturated fat2 gCalcium51 mg
Protein6 gCholesterol59 mgDietary fiber3 g
Diabetic exchanges per serving: 1/2 fruit, 11/2 bread/starch, 1 fat.
LORRAINE'S SWEDISH MEATBALLS
Makes 3 to 4 dozen.
Note: If you wish to use veal, use 1/2 pound each of ground pork, beef and veal. Cost: $5.09 for approximately 85 cents for each of six servings.
• 3/4 lb. ground beef (not the leanest variety)
• 3/4 lb. ground pork
• 1 small onion, grated or processed in food processor or blender
• 1/2 to 3/4 c. bread crumbs
• 1 egg
• 11/2 tsp. salt
• White or black pepper, to taste
• 1/4 to 1/2 c. heavy cream
• Butter for browning
• Water
Directions
Preheat oven to 300 degrees.
In a large bowl, mix the beef, pork, onion, bread crumbs, egg, salt and pepper together. Add enough cream to make meatballs that are soft but hold their shape. Shape into small balls, about 1 inch in diameter.
Melt butter in a large skillet and brown meatballs well. Transfer to a baking dish and add a little water and cover. "Steam" in oven for 45 minutes or so or until the centers are no longer pink, adding more water if necessary to prevent the meatballs from burning.
Nutrition information per serving of 6 meatballs:
Calories320Fat21 gSodium733 mg
Carbohydrates8 gSaturated fat9 gCalcium46 mg
Protein22 gCholesterol125 mgDietary fiber1 g
Diabetic exchanges per serving: 1/2 bread/starch, 3 medium-fat meat, 1 fat.
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