Sweedish Meatballs & Gravy

1 egg, beaten
2 1/4 C. milk
3/4 C. soft bread crumbs (I use 2 pieces of bread)
1/2 C. finely chopped onion
1/4 C. parsley
1/4 tsp. black pepper
1/8 tsp. each ground allspice and ground nutmeg
1/2 lb. ground hamburger
1/2 lb. ground sausage
1 T. butter
2 tsp. instant beef bullion granules
1/8 tsp. pepper
2-3 T. sour cream

In mixing bowl combine egg, 1/4 cup of the milk, bread crumbs, onion, parsley, the 1/4 tsp. pepper and allspice & nutmeg.  Add meat and mix well. Shape into 30 meatballs.  In a large skillet, cook meatballs in butter, half at a time, over medium heat about 10 minutes or until no pink remains, turning to brown evenly.  Remove meatballs from skillet and place on paper towel.  Reserve drippings (2 T. at least).  Add flour, bullion granules and the 1/8 tsp. black pepper in to reserved drippings.  Add remaining milk.  Cook & stir until thickened and bubbly.  Return meatballs to skillet and heat through.  Serve over cooked egg noodles.  Makes 4-6 servings.

Label:
Thaw, reheat and enjoy!

Slow Cooked Buffalo Chicken

Ingredients:

• 3 pounds boneless, skinless chicken
• 12 ounces Buffalo wing sauce
• 1 ounce dry Ranch dressing mix

Directions:

Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.
*You may want to add a touch more Buffalo sauce to the cooked meat when you serve, to taste.

Freezing Directions:

Prepare meat as above and allow to cool after shredding. Portion into freezer bags, seal, label, and freeze. To serve: Reheat in microwave, stovetop, or slow cooker until warm and serve in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc. Alternative: place chicken, sauce, and dressing mix in freezer bags. Seal, label, and freeze. To prepare: Thaw. Place contents of bag in slow cooker and cook on low 6-7 hours or until meat easily shreds with two forks. Serve as indicated.

Servings: 8