Beda's Swedish Meatballs

1 lb. ground beef

1/3 lb. sausage
2 slices dried bread, crumbled
1 egg
½ onion, chopped fine
¼ c canned milk
2 t salt
½ t sage
1/8 t pepper (her recipe showed 1 t but it was way too peppery)
Parsley

Mix together and shape into 1/8 cup sized meatballs. Fry in ¼ cube of butter at low heat.

Or --- bake at 425° on a sprayed aluminum lined 9x13 glass pan. At 8 minutes, turn each meatball over and bake for 7 more minutes.

You can also add a can of consommé or beef broth after baking, before serving.

Edith's Meatballs

1 lb. ground beef
2 eggs
1 slice bread
1-2 T milk, soaked into bread
1 med. onion, grated
Some ketchup, salt, pepper, allspice, vege-salt

Mix together and shape into balls. Fry in oleo or butter. When fried, add a can of consommé soup (not diluted) and simmer for 30 minutes.

Funeral Potatoes

Every time I make funeral potatoes I'm not sure which recipe to use. For Christmas I went off of two, and this was the final result, which was quite good!

1 32 oz package frozen hash brown potatoes, southern style (approx 7 C), thawed overnight in fridge
2 10 oz. cans cream of chicken soup (could do less)
8 oz sour cream
1 med onion chopped
1/4 C melted butter
1-2 C shredded cheddar (I used cheddar/jack blend)
1/2 t salt, or less
Dash pepper

Mix everything but the potatoes together, then add them last.

Cook in a Crock Pot on high for about 5 hours, or 9x13 at 350 for 30 min. covered and 10 min uncovered.

If you do it in the Crock Pot, you can throw some parsley or corn flakes on the top when it's done. If you do it in the oven, mix 2 C cornflake crumbs mixed with 2 T melted butter and put that on top before you bake it.