King’s Crossing Roasted and Grilled Chicken or Turkey Legs

Ingredients:
2 lbs. ground beef
½ - 1 lb. ground pork
4 slices of bread
¾ cup milk
1 medium onion, shredded
2 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. allspice
1 clove minced garlic
¼ tsp. pepper
2 eggs, lightly beaten
2 cups prepared bouillon
Oil for frying

Directions:
Crumble bread and add milk.  Stir to blend until it is a paste-like consistency.  Blend paste, meat, seasonings and eggs in a large mixing bowl with a wooden spoon.  Dip out rounded teaspoonfuls of the mixture and roll between hands to form 1” balls.  Let meatballs set on wax paper for about ½ hour to dry.  Using a large skillet, brown meatballs in hot oil then place in a large shallow baking pan in a single layer.  Add hot bouillon and bake in a 350 degree oven or roaster for about 30 minutes or until broth is absorbed. 

Swedish Meatballs

Ingredients:
2 lbs. ground beef
½ - 1 lb. ground pork
4 slices of bread
¾ cup milk
1 medium onion, shredded
2 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. allspice
1 clove minced garlic
¼ tsp. pepper
2 eggs, lightly beaten
2 cups prepared bouillon
Oil for frying

Directions:
Crumble bread and add milk.  Stir to blend until it is a paste-like consistency.  Blend paste, meat, seasonings and eggs in a large mixing bowl with a wooden spoon.  Dip out rounded teaspoonfuls of the mixture and roll between hands to form 1” balls.  Let meatballs set on wax paper for about ½ hour to dry.  Using a large skillet, brown meatballs in hot oil then place in a large shallow baking pan in a single layer.  Add hot bouillon and bake in a 350 degree oven or roaster for about 30 minutes or until broth is absorbed. 

Appetizer Ham Balls

Ingredients:
Ham Balls:
1 lb. ground cooked ham
1/2 lb. ground pork
1 c. soft bread crumbs (about 1 or 2 slices of bread)
1/3 c. milk
2 TBS chopped green onion
1/2 tsp prepared mustard
1 egg

Sauce:
1 10-12 oz jar mild chili sauce
1 10-12 oz jar peach preserves

Directions:
Heat oven to 350 degrees.  In a mixer, combine ham, pork, bread, milk, onions, mustard and egg.  Mix with bread hook.  You can also use a spoon and bowl or your hands.  Form into one inch balls using a scoop or your hands and place on an ungreased 10x15 inch baking pan.  Bake for 30 minutes or until light brown.  If your ham balls don’t form well, you can add a little more milk, egg and bread.  Makes about 30 ham balls.

In a large sauce pan or roaster (for large groups), combine chili sauce and preserves.  Add ham balls and simmer, covered, for 30 minutes.  Stir gently to coat ham balls.  You can transfer the ham balls and sauce to a crock pot or chafing dish to keep them warm.

White Chicken Chili

Ingredients:
1 stick (1/2 cup) butter 
1/4 cup all purpose flour
1 medium onion
1 tsp. minced garlic
2 cans white baby butter beans
1/2 tsp. White Pepper
3/4 cup chicken broth 
1 1/2 tsp. Oregano
2 cups half and half
1 4 oz.can mild green chilies
1 tsp. Tabasco
 2 Jalapeno Peppers seeded & diced
2 tsp. Chili Powder
  1-2 cups Water (optional)
1 tsp. Ground Cumin
5 boneless chicken breasts cooked and cut into pieces
1 tsp. Salt (or to taste)
1 1/2 cups grated Cheddar & Monterey Jack cheese (Cheddar Jack)
1/2 cup sour cream

Directions:
Sauté onions and garlic in 2 tsp. butter.  In a heavy sauce pan, melt remaining butter over low heat and whisk in flour to make a roux. Cook about 3 minutes, whisking continuously. Stir in onion mixture and gradually add broth and half and half. Bring mixture to a boil then reduce to a simmer, stirring occasionally until thickened. Stir in chicken, beans, Tabasco, chili powder, cumin, salt, white pepper, oregano,  mild green chili peppers and jalapenos. You may add water to make more of a soup or omit to make a thicker chili. Cook over medium heat for 20 minutes. Add cheese and sour cream (and anything else I forgot to add) and cook over low heat until melted.  Enjoy with a nice bottle of Guinevere’s Lace.