"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for HOWARD'S MEATBALLS AND SCALLOPED POTATOES, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, January 26, 2009


1 can evaporated milk
1 egg - slightly beaten
1/2 c cracker crumbs
1/8 tsp pepper
1/4 c chopped onion
1 1/2 lb ground beef
1 1/2 tsp salt
1 tsp dry mustard
1/2 c diced green pepper ( optional )
6 c thinly sliced potatoes
1 can cream of celery soup
BBQ sauce

Cook potatoes in boiling water for 5 - 8 minutes, then drain. Set aside 2/3 cup of milk. Spread potatoes into two 9 x 13" pans. Combine the remaining milk and soup, then pour over the potatoes. Combine the 2/3 cup of milk with the ground beef, crumbs, seasonings, onion and pepper. Shape into meatballs. Arrange meatballs on top of potatoes, then brush with BBQ sauce. Bake at 350 for 45 minutes.




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