During stressful times, good home cooks have learned to work extra hard to come up with special meals to soothe family and friends.

Comfort food cuisine conjures feelings of warmth and security to go along with full tummies. Generally unpretentious, comfort food dishes are often inexpensive and reassuringly familiar, although many families add their own unique spin over generations of inventive experience.

Most of us have fond memories of meals with mashed potatoes and special gravies, fried chicken, burritos, lasagne or perhaps, something with meatballs. Whatever the family favourite, these meals have something that attached to our being and became part of our culinary heritage.

Clear fall days and chilly nights signal the time to bring comfort to the table with creamy stroganoff meatballs over noodles and a dilled coleslaw salad.

KITCHEN SUCCESS TIPS:

? The coleslaw should be made first so that it can chill to crisp and blend flavours while preparing the main dish.

? The secret to great meatballs is to use a variety of lean ground meats such as pork, veal or turkey as well as beef.

? When frying meatballs in a pan with liquid, always watch that they do not boil, as they will tend to fall apart.

MEATBALL STROGANOFF WITH WORCESTERSHIRE CREAM SAUCE

Stroganoff Meatballs (recipe below)

2 tablespoons butter (or margarine)

1 tablespoon canola or other salad oil

1 medium onion, thinly slivered

½ pound white or brown mushrooms, sliced

1 clove garlic, minced or pressed

¼ teaspoon paprika

1 teaspoon Worcestershire sauce

½ cup beef broth

2 teaspoons cornstarch, blended with 1 tablespoon water

¾ cup sour cream

Cooked egg noodles

Chopped parsley, for garnish

1. Prepare Stroganoff Meatballs (recipe below). Then in a large, heavy frying pan over medium heat, melt butter and oil together. Add meatballs, about half at a time, and cook until browned, removing them to a shallow pan.

When all meatballs are browned, place pan (uncovered) in a 250-degree oven while preparing the sauce. Pour off and discard all but about 2 tablespoons of the drippings in the frying pan.

2. In the frying pan, add onion and mushrooms. Cook and stir until both are lightly browned, with most of the mushrooms' liquid cooked away.

Mix in garlic, paprika, Worcestershire sauce and broth, stirring to blend in brown bits from frying pan. Stir in cornstarch mixture, mixing until thickened and smooth.

3. Add meatballs to mushroom sauce, cover, reduce heat, and simmer for 10 to 12 minutes. Remove from heat; blend in sour cream, stirring carefully to avoid breaking the meatballs. Return to low heat, stirring occasionally, until sauce is just heated through. Taste, adding salt if needed.

4. Serve over noodles; sprinkle with parsley. Serves four to six.

STROGANOFF MEATBALLS

1 egg

¼ cup milk

¾ cup soft bread crumbs

1 teaspoon salt

? teaspoon each ground ginger and ground nutmeg

1 teaspoon Worcestershire sauce

1 pound ground round or other lean beef

½ pound ground lean pork, veal or turkey

In a large bowl, beat egg with milk. Blend in bread crumbs, salt, ginger, nutmeg and Worcestershire sauce. Add ground meats and mix lightly. Shape in 1-inch balls.

Serves four to six.

DILLED COLESLAW

1 medium head (about 1 ½ pounds) green cabbage, thinly shredded

6 green onions (use part of tops), thinly sliced

1 sweet red or green bell pepper, seeded and finely chopped

½ cup sour cream

¼ cup mayonnaise

1 small clove garlic, minced or pressed

2 tablespoons finely chopped fresh dill, or 1 teaspoon dried

1 tablespoon each lemon juice and white wine vinegar

½ teaspoon salt

1 ta0blespoon sugar

? teaspoon ground white pepper

3 tablespoons salad oil

Chopped fresh dill, for garnish

1. In a large bowl, combine cabbage, green onions and bell pepper.

2. In a medium bowl, mix until smooth sour cream, mayonnaise, garlic, dill, lemon juice, vinegar, salt, sugar and white pepper. Using a whisk or fork, gradually beat in oil until well-combined.

3. Mix dressing lightly with cabbage mixture. Cover and refrigerate for one to two hours so flavours blend.

4. Serve sprinkled with dill. Serves four to six.