#2

So a little update: We still haven't refinanced. The refinance guy never showed up, and after fearing the worse (some fraud is running around with our social security numbers!), we found out that the refinance guy's brother passed away. How awful! It was rescheduled for tonight, but my DH just scored box seat tickets for the Red Sox game in Boston and cancelled. Maybe we'll get to it before interest rates start going back up....

Last night, Derek cooked us a great little supper - Swedish Meatballs. They were oh so delicious, and I even took a nice little picture, but I am in dire need of uploading the pictures from my camera, so I'll have to edit this post at a future date. For now, here's the recipe:

Makes 15 (2 meatball) servings.
Prep Time: 20 minutes
Cook Time: 15 minutes

1 egg
1/4 cup milk
1/3 cup fine dry bread crumbs
2 teaspoons minced onions
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 pound lean ground beef
2 tablespoons butter
2 tablespoons flour
2 teaspoons instant beef bouillon granules
1/8 teaspoon ground black pepper
2 cups milk

1. Preheat oven to 350°F. Beat egg and 1/4 cup milk in large bowl. Stir in bread crumbs, minced onions, seasoned salt, garlic powder, 1/4 teaspoon pepper and allspice. Add ground beef; mix well. With wet hands, shape into 30 (1-inch) meatballs. Arrange meatballs in 15x10x1-inch baking pan.
2. Bake 15 to 20 minutes or until cooked through. Drain well.
3. Meanwhile, melt butter in large skillet on medium-high heat. Stir in flour, bouillon granules and 1/8 teaspoon pepper. Gradually stir in 2 cups milk. Bring to boil and boil 1 minute, stirring constantly. Add meatballs to skillet; cook until heated through.

Calories: 116
Fat: 8 g
Carbohydrates: 5 g
Cholesterol: 38 mg
Sodium: 275 mg
Fiber: 0 g
Protein: 6 g
per serving

We served the meatballs over medium-width egg noodles. Very good, highly recommended.