Not a summer dish, but so tasty!

Tonight I decided to make Swedish Meatballs. I found the recipe when I was sorting through a bunch that had no home. I have about 9 pounds of ground beef in my freezer (it was on sale), so I figured this was as good a way as any to use up some meat.

I also had my first baking experience in my new kitchen. I had saved a recipe for Bacon, Cheddar and Green Onion Scones from the What's Cooking board on thenest.com and decided to try them tonight. I think it was originally a Rachel Ray recipe, but I'm not positive. All my bacon was frozen and I didn't think far enough ahead to get it out, so I just left it out of the scones. I have to say, they were pretty darn good. My baking skills tend to be hit or miss, but this one was definitely a hit. I'll probably make these again.

Swedish Meatballs

1 2/3 c evaporated milk (I used skim)

2/3 c chopped onion

1/4 c fine breadcrumbs

1/2 t salt

1/2 t allspice

dash of pepper

1 lb ground beef

2 t butter

2 beef bouillon cubes

1 c boiling water

1/2 c cold water

2 T flour

1 T lemon juice

chopped parsley

Combine 2/3 c evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well and chill. Shape mixture into 1 inch balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in the boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold water and flour. Remove meatballs from skillet; skim fat from pan juices and reserve juices. Stir 1 c evaporated milk and flour mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Stir in lemon juice. Remove from heat and stir in chopped parsley. Serve with cooked noodles and sprinkle with more parsley.

Bacon, Cheddar and Green Onion Scones

3 c. flour

1 T baking powder

1 t salt

1 T black pepper

1 stick unsalted butter, chilled, cut into small cubes

1 1/2 c grated cheddar

4 green onions, sliced

10 slices bacon, chopped into 1 inch pieces

3/4 - 1 1/2 c buttermilk

1 large egg

2 t water

Preheat oven to 400 degrees F. In a mixer, combine flour, baking powder, salt and black pepper on low speed. With mixer running gradually add cubes of butter until the dough is crumbly and studded with pea sized bits of flour and butter. Add grated cheese and mix until just blended. Add green onions, bacon and 3/4 c buttermilk to flour and cheese mixture. Mix by hand. If dough is too dry to hold together, use remaining buttermilk, adding 1 T at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible. Remove dough to a lightly floured surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8-10 equal wedges depending on size scone you prefer. Whisk egg and water in a small mixing bowl. Brush each wedge with egg wash. Place on lined baking sheet and bake 18-20 minutes or until golden brown and no longer sticky in the middle.

**My notes: As I said before, I omitted the bacon because I didn't have any available. I also used 1 c of buttermilk. I would also recommend cutting it into 10 wedges because the 8 wedges were huge. I had to bake mine for 22 minutes, but I'm still getting used to the heat settings on this stove, so that may have had something to do with it.**