Monday, April 25, 2011

BEEFY BUTTERMILK BALLS

This is an old recipe my late mother clipped from a local newspaper column when I was a kid growning up in Southern Indiana in the 40s & 50s.

1 lb ground beef (let me add lean to that)
Worchestershire sauce
1/2 medium onion, chopped
1 cup buttermilk
dash ginger
salt and pepper

Combine ingredients, using about 1 tbs. Worchestershire sauce. Beat until light and fluffy. Drop by heaping teaspoonsfuls into deep fat about 300 degrees and fry 2 to 3minutes, or until done, and drain. Serve them hot as sugested above.

Note: "As suggested above" was with your favorite spaghetti and tomato sauce. Serve with hard-crusted bread, buttered green beans and a tossed salad for a complete meal.

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