Gateway to Southern California Cookery- Spiralbound Cookbook #28

I was born in California, and I CLAIM to be a Californian...even though my parents moved to Missouri when I was three months old.  I found this cookbook on eBay (I'm assuming...I don't really remember WHERE it came from).  It was created by the Tri-City Hospital Auxiliary (Oceanside, Vista, and Carlsbad) in 1985.

Here's the cookbook:

Here's a lovely illustration of seashells from the cover page:

The recipe I've chosen to feature from this cookbook is for SWEDISH MEATBALLS, attributed to Marie Anderson, because NOTHING says southern California like Swedish meatballs:

Swedish Meatballs

1/4 c. butter
3/4 c. chopped onion
2 eggs
1 c. milk
1 c. soft bread crumbs
1 lb. ground beef
1 lb. ground veal
1 lb. ground pork
1 T. sugar
2 1/2 tsp. salt
1 tsp. ground allspice
1/2 tsp. nutmeg
1 4/ c. butter
1/3 c. flour
2 tsp. sugar
2 1/2 tsp. salt
1/8 tsp. pepper
2 c. water
1 1/2 c. light cream

Melt 1/4 c. butter in large skillet; add onion and cook until tender.  Beat eggs and milk; add bread crumbs and let stand a few minutes.  Add ground meats, onion, sugar, salt, allspice and nutmeg; mix well.  Shape into small balls 1 inch in diameter.  Brown in the 1/4 c. butter in skillet.  Remove meat.  Stir flour, sugar, salt, and pepper into drippings in pan.  Gradually add water and cream; cook over medium heat, stirring constantly until thickened.  Add meatballs and cool quickly.  Spoon into container and store in freezer up to one month.  Thaw overnight in refrigerator.  Completely thawed meatballs may be placed in shallow casserole, covered and heated in a moderate oven (350 degrees) for 30-35 minutes until bubbly.  Serves 8-10.  (Freezing is not necessary).

Enjoy!