------------------------------SELECT ONE MEAT------------------------------
  1 1/2 lb Ground beef

  1 1/2 lb Ground pork

  1 1/2 lb Ground lamb

  1 1/2 lb Ground veal

  1 1/2 lb Ground turkey

------------------------------SELECT ONE BROTH------------------------------
      1 tb Instant beef or chicken

           - bouillon granuales AND
           - 1 1/3 cup Water
           .
      1 cn Condensed Chicken Broth

           - (10 3/4 oz)
      1 cn Condensed Beef Broth

           - (10 1/2 oz)
----------------------------SELECT ONE SEASONING----------------------------
    1/2 ts Dried Thyme, crushed

    1/2 ts Dried Oregano, crushed

    1/2 ts Dried Basil, crushed

    1/2 ts Dried Marjoram, crushed

    1/2 ts Dried Savory, crushed

--------------------------SELECT ONE DAIRY PRODUCT--------------------------
      8 oz Dairy sour cream

           - (or imitation sour cream)
      8 oz Plain yogurt

      8 oz Sour cream dip w/chives

      8 oz Cream cheese, softened

-----------------------------SELECT ONE STARCH-----------------------------
           Hot Cooked Noodles
           Hot Cooked Spaghetti
           Hot Cooked Elbow Macaroni
           Hot Cooked Rice
           Hot Cooked Spaetzle
------------------------------USE ALL OF THESE------------------------------
      2    Eggs, beaten

    1/4 c  Milk

  1 1/2 c  Soft Bread Crumbs

           - (about 2 1/2 slices)
    1/4 ts Salt

    1/2 c  Onions, chopped

      1 tb Cooking oil

      1 cn Mushroom, stems & pieces

           - (4 oz)
      2 tb All-purpose flour

           Parsley, snipped
     In a bowl, combine the eggs and milk.  Stir in bread crumbs and salt.
  Add your choice of ground meat; mix well.  Shape into about 60 (1-inch)
  meatballs.  Place in shallow baking pan.  Bake in 375F oven for 25 to 30
  minutes or till done.  Drain on paper toweling.
     In a large skillet, cook onion in hot oil till tender, but not brown.
  Add meatballs to skillet along with your choice of broth and seasoning.
  Cover; simmer 10 minutes.
     Remove meatballs from pan juices; skim fat.  Add undrained mushrooms.
  Bring to boiling; reduce heat. Stir flour into your choice of dairy
  product. (If using cream cheese, stir in 2 tablespoons water with flour.)
  (If using yogurt, use 3 tablespoons flour.)
     Add flour mixture to pan juices.  Cook and stir till thickened and
  bubbly.  Add meatballs; heat through.  Serve over your choice of hot pasta,
  rice, or spaetzle.  Top with parsley.
  Source: Better Homes & Gardens _His_Turn_to_Cook_
  :       (c) 1983 by Meredith Corporation, Des Moines, Iowa.
  :       ISBN: 0-0696-00875-0
  Posted by: Jim Speerbrecher, 10/93