My cousin leaves tonight for deployment in the Air Force. He's going to be stationed at Ramstein in Germany. He has to be at Baltimore/Washington Intl Airport at 11pm. So I am making a leg of lamb, asparagus, and roasted potatoes. I am making a kale and herb roasted Brussels sprouts salad with romaine, blueberries, red grapes, dried cranberries, goat cheese, cucumber, candied pecans, toasted pepitas and red onions with a strawberry vinaigrette.

For dessert its an upside down pineapple cake with vanilla ice cream.

Dominus Estate 2012 red wine will be served with dinner.

for making his going-away meal so special.

That kale and Brussels sprouts salad is to die for: WOW.

And of course, roasted leg of lamb is a favorite around here.


Cher

rosemary/garlic/lemon mashed potatoes (a splish of evoo for creaminess) and mixed green salad dressed with a little yogurt balsamic.

Sprinkled with freshly grated Parmesan.

I usually make a mirepoix first, then add the lentils or beans, and pressure cook them for 20 minutes or so. Serve on a bed of basmati rice or other grain. Usually with a boiled egg, but last night I had with a couple dollops of sour cream, instead.

Leftovers tonight, and looking forward to it.

Swedish Meat Balls
Steamed Rice
Broccoli with butter and lemon juice
Tossed Salad
Watermelon for dessert

This is a recipe that I made since the 1960's. I am not particularly fond of it, but my family and friends love it. I have to make it when my granddaughter comes home from college and for family gatherings. My son called Sunday afternoon and said he was making my recipe too. My next door neighbor loves them and I sent some over. He emailed me back and told me I was a "million Dollar Cook". This is a kid friendly dish. Little ones can help make and they love to eat them. Good served with rice or noodles

1960's Style Swedish Meatballs (serves 6 to 8)
For meat balls
1 1/2 pounds ground meat (chuck or sirloin)
1 small onion, finely chopped
2 stalks celery finely chopped
1 envelope Dry onion Soup
1/4 cup catsup
2 tablespoons Worcestershire Sauce
1 teaspoon pepper (should have plenty of salt from the onion soup mix)
3 slices bread soaked in milk
one egg

For Gravy
2 cans cream of mushroom soup
milk
salt and pepper
2 or 3 teaspoons nutmeg (don't skip this)


Squeeze the milk from the bread and place bread in large bowl. Add other meatball ingredients and using hands, mix thoroughly, really work it. I've put it in the food processor before but I like the hand method best. Form mixture into walnut size meat balls.

Can bake in oven in shallow pan sprayed with pan, about 375 degrees, watch and turn meatballs once - takes about 25 to 30 minutes. Also can cook in skillet. Put a little oil in skillet and heat. Add meatballs and cook on medium, turning to brown. Oven meatballs are little firmer and drier than the skillet cooked.

Assemble.

Add soup and milk in clean skillet, about 3 soup cans of milk. Heat on low, stir or whisk to mix, You can add a little sour cream or cream to made the gravy richer. Add seasonings and taste and correct if needed, let simmer a few minutes until nice and thick, add the meatballs and book on low to let them heat through.