Hello -

 I am a first timer here.  I have lost my mothers old copy of the cookbook and with it went my family's favorite recipe for Ellen's Swedish Meatballs - I haven't made them in 2 years and I would like to surprise my family this Christmas with them.  Would anyone be so kind as to check their old editions for me and email to me.  Thanks so much.  Best regards, Cathy

The recipe for Swedish meatballs is on p 379 of the curretn  (14th edition, 2006) version of the BH&G cookbook.  It doesn't say "Ellen's"
 though.  I had told Babs that I thought I could paraphrase it, but it is a complicated recipe & I don't think that I can do justice to it.  Maybe you could check your Library?  The recipe in question uses either ground beef or ground veal PLUS either ground pork or ground lamb. 

 I'm wondering if they have a website. Maybe could search for it there. Babs

My 3 favorite cookbooks are Betty Crocker, Better Homes and Gardens, and Taste of Home. They are all basic ingredient cookbooks, especially the older versions. I've always had good luck with their recipes. BH&G has some good specialty cookbooks, the New Diet book, and the diabetic cookbook, and Healthy Choices cookbook. I've had Cooking Light, Southern Living and Eating Well books, but found them to lean towards more of the gourmet style of eating, as I think of it, or use cooking practices that I'm not familiar with.E.

Next to the BH&G cookbook, my favorite is Bobbie Hinman's THE MEATLESS GOURMET (Prima Publishing, 1995).  I have NEVER tried any recipe from this cookbook without a YumYum That's Good response.  PLUS there's an index by major ingredient, so if you have ricotta cheese on hand, for example, it gives perhaps 5 recipes that use the cheese.  No unused food to have to toss with this cookbook.

Yours in Him, Deb

We are fans of the 4 Ingredient Cookbook here.  Good food without having to buy a ton of ingredients for a recipe.

Annie

Thanks so much for your response Deb.  My son bought me the new cookbook for Mother's Day but it is not the same recipe as in the older editions. It seems healthier which I know is the right way to go but the old recipe with its massive amounts of salt was incredibly tasty.  Cathy

You are very welcome, Cathy!  Why not try adding salt, a half tsp at a time, to the cooked but not yet shaped meat? If you're using pork, be CERTAIN that it is fully cooked before you taste it!  Good luck & good eating!  Yours in Him, Deb 

 Cathy, have you thought about emailing them and asking for the old reciepe. Also ebay has lots of old cookbooks for sale if you are able to purchase it. Babs