Peach Salsa Pork

This has a delicious combination of sweet and spicy and is great served over rice.  My husband loves this so much he requests it about once a week or so.

• 1 lb boneless pork loin, cubed
• 1 packet taco seasoning
• 2-3 Tbsp oil
• 8 oz jar salsa
• 4 Tbsp peach preserves

Coat cubed pork loin with taco seasoning and brown in a little oil in a nonstick skillet.  Add salsa and peach preserves to skillet.  Stir to mix well.  Cover and lower heat.  Simmer gently for 15 minutes, stirring often.  Serve over rice.  Makes approximately 4 servings.

Swedish Meatballs

This was my grandma’s recipe.  The directions weren’t very specific in the original recipe so I modified it a bit to clarify them.

• 1/4 c oleo or margarine (I would substitute butter here.)
• 3/4 c chopped onions
• 3 eggs
• 1 1/3 c milk
• 1 1/2 lbs ground beef
• 1 1/2 lbs ground pork
• 1 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1 Tbsp salt
• 2 c crumbled soft bread (You could use breadcrumbs in a can to save time.)
• 1/2 c melted butter
• 1 beef bouillon cube
• 1 c boiling water
• 4 tsp flour
• 2 c light cream
• 1 1/2 tsp salt
• pinch ground pepper

Melt margarine and add onion.  Saute until onion is tender.  Beat eggs and milk together in large bowl.  Add onions to eggs & milk.  Mix in ground beef, ground pork, allspice, nutmeg, 1 Tbsp salt, and crumbled soft bread.  Make small meatballs and place in shallow pans, such as cookie sheets.  Pour melted butter over the meatballs and bake at 350 degrees for 30 minutes.  Turn and bake at 400 degrees for 20 minutes.  Remove meat from pans.  While meatballs are baking, dissolve bouillon cube in 1 c boiling water in medium saucepan.  Whisk in flour, light cream, salt and pepper and stir until lumps are gone and gravy is heated through.  Stir together gravy and cooked meatballs and serve.

Note:  To keep hot while serving I would suggest placing the meatballs in a crock pot on low heat.