War. What is it good for?

I must say that I've been known to be a politically charged person. Being that I am very opinionated, the two go hand in hand. But, if by the title of my post you were hoping for my opinion on this year's election and how I view the Iraqi war, I'm sorry to say you will be disappointed.

However, if you were hoping for something a little more enjoyable, then I have good news.

I recently got Grandma's Wartime Kitchen: World War II and the Way We Cooked from the library. The idea behind the cookbook is to show you how our grandmothers cooked while having their food rationed. I must say I am loving this book!

I just made Swedish Meatballs last week that were an absolute hit. All of the recipes call for items that you most likely already have tucked away in your pantry or fridge, making dinner time just that much easier.

Now, I will let you know, these recipes aren't necessarily "health friendly", given that the desserts call for corn syrup and most of the dinners call for vegetable shortening. However, you can easily replace these items with olive oil, honey, agave or such. Mainly, the idea is to cook with what you have, use all your resources and be mindful of what you eat.

While I enjoy going through different cook books each month, I might be persuaded to make this one a permanent item. It's pretty much the greatest.

Swedish Meatballs

1 pound ground beef
1 cup day-old bread crumbs (about 3 slices) - *Just process the bread to make the crumbs
1 large egg, lightly beaten
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon ground black pepper
1 tablespoon vegetable shortening - *I used olive oil
1 1/4 cup milk
2 tablespoon all-purpose flour

Preheat oven to 350*F.
Combine ground beef, bread, egg, onion, 1/4 teaspoon salt, allspice and pepper. Shape mixture into 24 meatballs.
Heat shortening in a 3-quart Dutch oven. Add meatballs and saute until brown on all sides; remove to bowl. Add 1 cup milk to the Dutch oven and bring to a boil. Stir remaining milk and flour together, add to boiling milk mixture along with remaining 1/4 teaspoon salt. Cook, stirring constantly, until thickened. Return meatballs to sauce. Cover and bake 30 minutes. Serve from Dutch oven.

Some variations that I made: I don't have a Dutch oven, so I just browned the meat in a regular pan. Then I moved them to a small baking dish. I made the sauce in the pan I used for the meat, then poured it over top the meatballs, covered with foil and baked.