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Waterford Wings Newsletter

Attendance at the April Gathering: 30 + 5 guests and several children

Several people asked me to publish the recipe for Martha’s meatballs, so here it is. I don’t think many of us would be making this quantity, so adjust it as needed.

Thanks to Martha--they are the best meatballs I’ve ever had!

Meatballs

4 - 5lb. bags frozen meatballs
4 - cans Cream of Mushroom Soup (3 lb 2 oz size)
plus 4 cans of Cream of Mushroom Soup (11 1/2 oz size)
2 - cans mushrooms (1 lb. size)
Kitchen Bouquet (a browning & seasoning sauce)

I used 2 electric roasters. In each roaster pan, I put 2 large cans & 2 small cans of soup and 1 can of the mushrooms and Kitchen Bouquet. I kept stirring and adding the Kitchen Bouquet until it was well blended and the color I wanted. I then added the frozen meatballs and water to thin the sauce to a gravy consistancy. I cooked them at 350 degrees until hot and then reduced the heat to low. After the mixture cooks down, the two roasters could be combined into one for serving, if desired.

Some bags of frozen meatballs come in the 4 lb size. I would then eliminate the small cans of soup.

If you find your membership # in the newsletter, to claim your prize you must be present at the gathering and wearing a blue (chapter color) shirt & Vest.

If it’s not claimed or if the requirements don’t permit the prize to be given, the $5 prize money will accrue until we have a winner.

See Dick or Ginny Beardsley for your prize.

The membership # could be anywhere in the newsletter; so have fun hunting.

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