HAWAIIAN MACARONI SALAD
Sweet, tangy, creamy and crunchy all rolled into a delicious side dish for your next BBQ.
In Hawaii, where macaroni salad is a staple, it’s been a long known secret that you intentionally overcook the pasta to make it “fat”. It helps it really soak up the sauce, and keep the pasta moist and delicious. It is the method that is used to make this macaroni salad that I find so intriguing and will use for any macaroni/pasta salad containing mayonnaise in the future. It goes against everything we have ever learned about cooking pasta. What happens here though is pretty neat.
The overcooked pasta is now like a “sponge” and it first soaks up the vinegar then soaks up the first application of dressing and has now magically filled up with all of these flavors and is no longer mushy. Then a smaller second dressing is added to make it creamy. You know how if you make macaroni salad ahead of time you quite often have to add more mayonnaise before serving? Not if you do it this way.
Next time I will be adding a ham steak that has been trimmed and cubed small.
Hawaiian Macaroni Salad
2 cups whole milk
1 1/2 cups mayonnaise
1 tablespoon golden brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine
1 small can crushed pineapple, super well drained
1 small can crushed pineapple, super well drained
Make Dressing
- Whisk 1-1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt and 2 teaspoons black pepper in a bowl.
Cook Pasta
- Bring 4 quarts water to a boil in large pot.
- Add 1 tablespoon of salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot.
- Add vinegar and toss until absorbed.
- Transfer to a bowl.
- Cool pasta 10 minutes.
- Stir in dressing until pasta is well coated. Cool completely.
Make Salad
- Whisk together the remaining 1/2 cup milk and remaining 1 cup mayonnaise until well blended.
- Add scallions, carrot, celery, pineapple pieces and mayonnaise mixture to the pasta mixture and stir to combine.
- Season with salt and pepper.
- Cover and refrigerate at least 1 hour. Serve.
Source: Adapted from Cook’s Country, June 2009 & Tide & Thyme
HAWAIIAN MACARONI SALAD
Sweet, tangy, creamy and crunchy all rolled into a delicious side dish for your next BBQ.
In Hawaii, where macaroni salad is a staple, it’s been a long known secret that you intentionally overcook the pasta to make it “fat”. It helps it really soak up the sauce, and keep the pasta moist and delicious. It is the method that is used to make this macaroni salad that I find so intriguing and will use for any macaroni/pasta salad containing mayonnaise in the future. It goes against everything we have ever learned about cooking pasta. What happens here though is pretty neat.
The overcooked pasta is now like a “sponge” and it first soaks up the vinegar then soaks up the first application of dressing and has now magically filled up with all of these flavors and is no longer mushy. Then a smaller second dressing is added to make it creamy. You know how if you make macaroni salad ahead of time you quite often have to add more mayonnaise before serving? Not if you do it this way.
Next time I will be adding a ham steak that has been trimmed and cubed small.
Hawaiian Macaroni Salad
2 cups whole milk
1 1/2 cups mayonnaise
1 tablespoon golden brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine
1 small can crushed pineapple, super well drained
1 small can crushed pineapple, super well drained
Make Dressing
- Whisk 1-1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt and 2 teaspoons black pepper in a bowl.
Cook Pasta
- Bring 4 quarts water to a boil in large pot.
- Add 1 tablespoon of salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot.
- Add vinegar and toss until absorbed.
- Transfer to a bowl.
- Cool pasta 10 minutes.
- Stir in dressing until pasta is well coated. Cool completely.
Make Salad
- Whisk together the remaining 1/2 cup milk and remaining 1 cup mayonnaise until well blended.
- Add scallions, carrot, celery, pineapple pieces and mayonnaise mixture to the pasta mixture and stir to combine.
- Season with salt and pepper.
- Cover and refrigerate at least 1 hour. Serve.
Source: Adapted from Cook’s Country, June 2009 & Tide & Thyme
BAKING PARTNERS #5 – SHAPED DINNER ROLLS & HOLIDAY CAKES
We are a group of home bakers helping each other to achieve baking perfection. Baking partners was begun by Swathi at Zesty South Indian Kitchen.
Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and the right techniques are required.
We are a small group of home baker friends, who love to bake and want to learn more about the nook and corners of baking. We are planning to try out recipes from books/magazines and cooking shows. Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.
I’m making up for last month, which was shaped dinner rolls and we had to choose 3 shapes, and I failed to post during the move. This month’s theme is holiday cakes and I chose the Brazil Nut cake.
For the dinner rolls I chose Lion House, Clover Leaf and small braid knots. I loved the Lion house and small braid knots, but my clover leafs were embarrassing.
Loved the Brazil Nut Cake!
Faye Levy Chocolate Sensations, HP Books Inc., USA, 1986, p.22-23
Chocolate –Brazil Nut Cake
1-1/2 cups Brazilian nuts (about 7 oz)
6 ounces semisweet chocolate, chopped
¾ cup Sugar
¼ cup all purpose flour
½ teaspoon baking powder
¾ cup (6 oz) unsalted butter slightly softened
6 eggs separated, room temperature
¼ teaspoon cream of tartar
Chocolate Honey Frosting
½ cup whipping cream
6 oz. semisweet chocolate, very finely chopped
6 tablespoons (3 oz.) unsalted butter, slightly softened but still cool
3 tablespoons + 1 teaspoon honey
Garnish
¼ cup Brazil nuts chopped
- Preheat oven to 350F(175C).
- Toast nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into large strainer. Rub nuts against the strainer with a towel and remove most of the skin and keep aside.
- Melt chocolate in double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally until smooth, remove and set aside to cool.
- Butter 9”x3” springform pan, line base with parchment paper and grease and flour the sides of the pan.
- Grind the nuts with 2 tablespoons sugar into a fine powder. Transfer into a bowl and sift flour and baking powder and mix thoroughly.
- Cream butter and 6 tablespoons of sugar and beat until smooth and fluffy. Add one egg yolk at a time and beat till all 6 are blended and pale. Stir in the melted chocolate.
- In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks. Gradually beat in the remaining 2 tablespoons of sugar and beat till white are stiff and shiny but not dry.
- Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
- Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
- Cool in pan on a rack for 10 minutes. Using a spatula go around the cake gently and invert onto a cake rack and allow cooling completely.
Frosting
- Bring cream to a full boil in a small saucepan remove from heat and immediately.
- Add the chopped chocolate. Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature.
- Whip this at high speed till it thickens and becomes pale.
- Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well
- Using a long spatula spread frosting evenly on the side and top of the cake.
- Fill the center with chopped Brazil nuts.
Baking Partners: A new Baking Group
Baking Partners:
A new Baking Group
A new Baking Group
A group of home bakers helping each other to achieve perfection.
Baking a home made bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and right techniques are required.
We are a small group of home baker friends, who love and want to learn more about the nooks and corners of baking. We are planning to try out recipes from books/magazines and cooking shows.
Every member gets a chance to present their choice of recipe and share important points with the rest of the group.
Main purpose of this group is to learn the techniques, critique the procedure(s) if there are ways to improve, and to eat delicious food.
Rules are simple, we will choose one recipe and send it out to the group by the 16th of every month and the reveal date will be the 15th of the next month. On that day we will blog about it. A linky tool will be open during that time and each member can link their post.
First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at a recipe. By doing in between recipes, we will be able to learn more.
All enthusiastic bloggers interested in baking are welcome, please email Swathi at favoriterecipes12@gmail.com.
We appreciate the use of our logo or worded link that will help to spread the word. A bunch of thanks to Tina for designing this beautiful logo.
If you want to make it a gluten or vegan free diet, you can do those modifications also.
Baking Partners are
1. Reeni – Cinnamon spice and everything nice
6. Archana – Tangy Minds
7. Reshmi – EasY Cook
10. Sweatha – Tasty Curry leaf
11. Vidhya – A Portion to Share
12. Usha Rao – My Spicy Kitchen
13. Divya Prakash – Divya’s Culinary Journey
14. Swasthi Blank – Swasthi The Health Freak
15. Sanoli Ghosh – Sanoli’s Kitchen
16. Pam Capone – Live Ranch Delux
17. Mirellie – Gourmet Global Creations
18. Joythi – This and That of food and life
22. Archana – The Mad Scientist’s Kitchen
23. Gayathri – Gayathri’s Cook Spot
27. Anuja – Simple Baking
30. Janaki – Janakidiary
31. Samantha – SamanthaMenzies
32. Sarawathi –Sara’s Kitchen
33. Tamy- 3 Sides of Crazy
And
34. Swathi – Zesty South Indian Kitchen – Creator and Owner
33. Tamy- 3 Sides of Crazy
And
34. Swathi – Zesty South Indian Kitchen – Creator and Owner
MONTEREY CHICKEN
|
Today I used what I had on hand and we liked it even better. Instead of 4 slices of ham I used a small ham steak and just cubed it. I also used Muenster cheese instead of Jack. I’m thinking next time I should cut up the chicken into bite sized pieces for a complete casserole. Hubs loved it.
 MONTEREY CHICKEN |
4 large boneless/skinless chicken breasts
1 (10.75 oz.) can Cream of Chicken soup (see soup substitutes)
1 cup milk
4 slices ham
4 slices Jack cheese
1 (10.75 oz.) can Cream of Chicken soup (see soup substitutes)
1 cup milk
4 slices ham
4 slices Jack cheese
6 ounce pkg of herb or chicken flavored stuffing mix (such as Stove Top)
1/4 cup butter, melted
1/4 cup water
PURE
1/4 cup butter, melted
1/4 cup water
PURE
- In a small bowl whisk together the cream of chicken soup and milk until well blended.
- Spray crock pot with PURE.
- Pour half of the soup mixture into the bottom of a 6 quart oval crock pot.
- Place the chicken breasts over the sauce in a single layer.
- Cover the chicken with a layer of ham and then a layer of Swiss cheese.
- Pour the remaining soup mixture over the chicken.
- Sprinkle the chicken with the dry stuffing mix.
- Whisk together the butter and water.
- Drizzle the butter mixture over the stuffing.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- Serve and enjoy!
BAKING PARTNERS
Baking Partners:
A new Baking Group
A new Baking Group
A group of home bakers helping each other to achieve perfection.
Baking a home made bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and right techniques are required.
We are a small group of home baker friends, who love and want to learn more about the nooks and corners of baking. We are planning to try out recipes from books/magazines and cooking shows.
Every member gets a chance to present their choice of recipe and share important points with the rest of the group.
Main purpose of this group is to learn the techniques, critique the procedure(s) if there are ways to improve, and to eat delicious food.
Rules are simple, we will choose one recipe and send it out to the group by the 16th of every month and the reveal date will be the 15th of the next month. On that day we will blog about it. A linky tool will be open during that time and each member can link their post.
First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at a recipe. By doing in between recipes, we will be able to learn more.
All enthusiastic bloggers interested in baking are welcome, please email Swathi at favoriterecipes12@gmail.com.
We appreciate the use of our logo or worded link that will help to spread the word. A bunch of thanks to Tina for designing this beautiful logo.
If you want to make it a gluten or vegan free diet, you can do those modifications also.
Baking Partners are
1. Reeni – Cinnamon spice and everything nice
6. Archana – Tangy Minds
7. Reshmi – EasY Cook
10. Sweatha – Tasty Curry leaf
11. Vidhya – A Portion to Share
12. Usha Rao – My Spicy Kitchen
13. Divya Prakash – Divya’s Culinary Journey
14. Swasthi Blank – Swasthi The Health Freak
15. Sanoli Ghosh – Sanoli’s Kitchen
16. Pam Capone – Live Ranch Delux
17. Mirellie – Gourmet Global Creations
18. Joythi – This and That of food and life
22. Archana – The Mad Scientist’s Kitchen
23. Gayathri – Gayathri’s Cook Spot
27. Anuja – Simple Baking
30. Janaki – Janakidiary
31. Samantha – SamanthaMenzies
32. Sarawathi –Sara’s Kitchen
33. Tamy- 3 Sides of Crazy
And
34. Swathi – Zesty South Indian Kitchen – Creator and Owner
33. Tamy- 3 Sides of Crazy
And
34. Swathi – Zesty South Indian Kitchen – Creator and Owner
RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING
RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING
CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts
- Pour rum over raisins and set aside for at least an hour.
- Preheat oven to 350 degrees.
- Grease and flour 2-9 inch cake pans.
- In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
- In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
- Add dry ingredients gradually until well blended.
- Add carrots, pineapple and walnuts until well blended.
- Drain raisins and fold in last.
- Pour batter into prepared pans.
- Bake 1 hour or until toothpick comes out clean.
- Cool 10 minutes.
- Invert cakes onto rack and cool completely.
*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.
FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar
- In a medium bowl beat cream cheese and butter until smooth.
- Add lemon juice and vanilla. Beat until blended.
- Add powdered sugar gradually until well blended and smooth.
- Ice first layer and then add 2nd cake top and ice again including sides of cake.
- Refrigerate 1 hour to set icing before serving.
LEMON LIME PEPPER CHICKEN
LEMON LIME PEPPER CHICKEN
4 boneless, skinless chicken breasts
flour
1 lemon
1 lime
2-3 tablespoons butter
4 boneless, skinless chicken breasts
flour
1 lemon
1 lime
2-3 tablespoons butter
- In a large skillet melt butter.
- Dredge chicken breast in flour.
- Sprinkle each side with salt & pepper mix as you brown them (about 5-6 minutes per side)
- While chicken is browning, roll lemon and lime on the counter to loosen pulp and juice.
- Juice lemon and lime.
- Pour juice and pulp over chicken breasts and cook a few minutes more until juice forms a glaze.
- Serve immediately.
CINNAMON ROLL APPLE PIE
I wish I could tell you where I saw this idea for the bottom crust – Pinterest?, Foodgawker?, Tastespotting? – but, I just can’t remember. I decided on a puff pastry basket weave lattice top.
CINNAMON ROLL APPLE PIE
Crust Ingredients
1 1/4 cups all-purpose flour, plus extra for rolling
1 stick unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
1/2 teaspoon sea salt
1 heaping teaspoon brown sugar
2-3 tablespoons water, very cold
1 1/4 cups all-purpose flour, plus extra for rolling
1 stick unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
1/2 teaspoon sea salt
1 heaping teaspoon brown sugar
2-3 tablespoons water, very cold
1 tablespoon butter, melted
cinnamon sugar for sprinkling
Filling Ingredients
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
3/4 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored apples – I used a combination of Granny Smith, Pink Lady and Gala apples
1 1/2 tablespoons Malibu pineapple rum
1 teaspoon vanilla extract
Egg Wash
1 large egg yolk
1 tablespoon cream
- In a food processor, combine flour, salt and brown sugar, pulse to mix.
- Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again.
- Remove dough from machine and place on a clean surface. Carefully shape into disc. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the crust to be flaky. Wrap disc in plastic wrap and refrigerate at least 1 hour.
- Position rack in bottom third of oven and preheat to 375°.
- Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add rum and vanilla extract.
- Remove crust dis from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.
- Brush with melted butter and sprinkle with cinnamon sugar.
- Roll up like a burrito.
- Cut into 1/4 inch rounds.
- Lay rounds side by side as close as possible together. Gently flatten with rolling pin.
- Place on to a 9-inch pie plate in the center of the pan. Gently press down into the pie dish.
- Spoon in apple filling, mounding slightly in center.
- Cut puff pastry pieces with a pastry roller to create strips for weaving the lattice top. Pinch edges firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
- Stir yolk and cream in small bowl to blend. Brush over top of pie.
- Sprinkle with remaining cinnamon sugar.
- Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F.
- Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly.
- Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using.
- Transfer to rack; let stand 1 hour.
- Serve pie warm or at room temperature.
CINNAMON ROLL APPLE PIE
I wish I could tell you where I saw this idea for the bottom crust – Pinterest?, Foodgawker?, Tastespotting? – but, I just can’t remember. I decided on a puff pastry basket weave lattice top.
CINNAMON ROLL APPLE PIE
Crust Ingredients
1 1/4 cups all-purpose flour, plus extra for rolling
1 stick unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
1/2 teaspoon sea salt
1 heaping teaspoon brown sugar
2-3 tablespoons water, very cold
1 1/4 cups all-purpose flour, plus extra for rolling
1 stick unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
1/2 teaspoon sea salt
1 heaping teaspoon brown sugar
2-3 tablespoons water, very cold
1 tablespoon butter, melted
cinnamon sugar for sprinkling
Filling Ingredients
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
3/4 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored apples – I used a combination of Granny Smith, Pink Lady and Gala apples
1 1/2 tablespoons Malibu pineapple rum
1 teaspoon vanilla extract
Egg Wash
1 large egg yolk
1 tablespoon cream
- In a food processor, combine flour, salt and brown sugar, pulse to mix.
- Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again.
- Remove dough from machine and place on a clean surface. Carefully shape into disc. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the crust to be flaky. Wrap disc in plastic wrap and refrigerate at least 1 hour.
- Position rack in bottom third of oven and preheat to 375°.
- Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add rum and vanilla extract.
- Remove crust dis from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.
- Brush with melted butter and sprinkle with cinnamon sugar.
- Roll up like a burrito.
- Cut into 1/4 inch rounds.
- Lay rounds side by side as close as possible together. Gently flatten with rolling pin.
- Place on to a 9-inch pie plate in the center of the pan. Gently press down into the pie dish.
- Spoon in apple filling, mounding slightly in center.
- Cut puff pastry pieces with a pastry roller to create strips for weaving the lattice top. Pinch edges firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
- Stir yolk and cream in small bowl to blend. Brush over top of pie.
- Sprinkle with remaining cinnamon sugar.
- Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F.
- Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly.
- Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using.
- Transfer to rack; let stand 1 hour.
- Serve pie warm or at room temperature.
SWEDISH MEATBALLS with BUTTERMILK GRAVY
SWEDISH MEATBALLS with BUTTERMILK GRAVY
MEATBALLS
1 Jumbo egg
1/2 cup mashed potatoes
1/2 cup fine bread crumbs
3 tablespoons minced onions
1 teaspoon salt
1/2 teaspoon brown sugar
1/2 teaspoon white pepper
3/4 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1 pound ground round, double ground
1/2 pound ground pork, double ground
3 tablespoons butter
- Beat egg until smooth.
- Add mashed potatoes, bread crumbs, onion and seasonings, blending until well combined.
- Add beef and pork, using your hands to combine well.
- Roll into 1 inch balls.
- In a large skillet melt butter over medium heat.
- Brown meatballs on all sides until cooked through, about 10 minutes.
- Drain on paper towels while preparing the sauce and noodles.
SAUCE
2 tablespoons Wondra flour
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
1 cup beef stock
1 cup buttermilk
- Add the flour and seasonings to the pan drippings, combining well until mixture bubbles.
- Add broth and whisk together well.
- Add buttermilk and blend until smooth.
- Return meatballs to the sauce and simmer 10 minutes or until gravy reaches desired consistency.
- Serve over egg noodles.