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family recipes for meatballs, meatloaf, even hamburgers.
Mrs. Tholand’s meatballs never stay around long enough to merit toothpicks and because they disappear so fast, they’re usually eaten plain but they’re also delicious dipped in hot mustard.
Kottbullar
1 pound hamburger or sausage or mixture of the two
'/_• cup very fine bread crumbs
1 egg
3 tablespoons chopped onions
salt and pepper to taste
*worchestershire sauce to taste*
1-2 tablespoons chib soda to moisten
Mix the ingredients, form into 1 inch balls and cook over medium heat in hot oil, turning constantly until browned. Drain on paper towels. Take to point-topoint picnic in heated crock.
**Mrs. Tholand uses a secret recipe for apple worchester sauce that she’s not at liberty to share. “It took us eight veal's to persuade Jack Carney to give it to us,” Maiy Tholand noted, adding that commercial sauces can be substituted.
“This is not an elaborate recipe but I notice it’s the first to disappear at my tailgate picnics/’ noted Marjorie Dtfflgrfeh? Wifg \jr the joint master of the Rappa
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