In a wok add tendon and cover with water and
1.Heat oil in a pan saute onion, garlic and ginger.
2.Put Beef, salt and pepper in a Pan and stir.
3.Put Brown and white sugar stir well till the sugar melt.
4.Pour Soy Sauce, Beef Broth and Star Anis Let it Simmer for
.5. Serve Hot.
Mix beef cubes and recipe #458575.
Peel and cube
Mix rice and beef together.
Add beaten egg.
Shape into small meat balls and brown in skillet.
Combine beef seasoning packet (from rice mix) and 2 1/2 cups hot water in pan.
Pour over meat balls.
Cover and simmer for 30 minutes.
Thicken gravy as desired.
Mix beef, cloves, salt, pepper and Accent.
Form into small balls; brown well.
Mix catsup, Worcestershire sauce and beer in separate pan; simmer for 10 minutes.
Drain fat from meat balls. Add beer sauce.
Cover; simmer for 2 hours.
Serve with toothpicks.
Chop up beef in blender and save 1/2 cup to roll the balls in. Mix together the cream cheese, onion, Worcestershire sauce, lemon juice, Accent and beef.
Divide this mixture to make 2 balls and roll in the 1/2 cup dried beef.
Let set 3 to 4 hours before using.
These freeze really well.
Combine uncooked rice, ground meat, salt, pepper and 1/4 cup of the tomatoes.
Mix and form into 12 meat balls.
Place in a greased casserole.
Heat butter in skillet and lightly brown green pepper and onion.
Blend in flour and add remaining tomatoes. Slowly cook until thickened.
Pour over meat balls.
Cover and bake at 350\u00b0 for 1 1/2 hours.
Mix first 6 ingredients and shape into balls. Refrigerate for a short time, then roll in nuts.
Makes 2 good size balls.
May make into smaller balls or cheese logs.
Mix ground beef, onion, rice, salt and pepper and form into balls.
Fry in Dutch oven until light brown.
Drain.
Add tomato sauce and water; cover and simmer about 45 minutes.
Combine softened cream cheese and onions and add corned beef and sauerkraut. Mix well and chill. Shape into 1 inch balls - roll in flour, then milk, then the corn flake crumbs. Deep fat fry for 1 minute or until golden brown.
Roll ground beef into balls.
Put in skillet and cover with water.
Cook until water cooks away.
Put meat balls in crock-pot. Drain pineapple and add pineapple to meat balls. Add barbecue sauce and simmer.
Chop dried beef very fine and mix 1/3 of it with remaining ingredients.
Chill mixture for approximately an hour.
Form cheese-beef mixture into 1/2-inch balls and roll in remaining dried beef.
Spear with wooden picks.
Make ground beef into balls and mix lightly first 6 ingredients.
Brown slowly on all sides.
Add broth, mushrooms and onions.
Simmer 30 minutes.
Let cheese soften, then put in bowl.
Add onion and corned beef (loosen beef with fork).
Mix together and chill.
Form into balls.
Mix together thoroughly beef, onion, rice crumbs, milk and seasonings.
Shape with hands into 1-inch balls.
Chop
dried beef in blender.
Mix other ingredients in a bowl; add
dried
beef,
reserving
enough
to coat the cheese balls. Shape
into 2 small or 1 large cheese ball.
Serve with crackers.
Let cheese set to reach room temperature.
Beat cheese until creamy, add remaining ingredients.
Roll into small balls.
Serve with toothpick.
Combine all ingredients.
Shape into balls the size of marbles.
Roll in egg and bread crumbs and fry in deep fat about 30 seconds or until browned.
Serve with hot savory cocktail sauce.
Insert a toothpick in each ball.
Makes 3 to 4 dozen balls.
Mix chopped corned beef, chopped onions (whole onions) and softened cream cheese.
Add Accent, Worcestershire sauce and garlic salt.
Mix again.
Shape into 2 balls or 1 large ball.
Refrigerate until firm.
Serve with crackers.
Can be made the day before you want to use it or you can wrap and freeze it.
Combine cream cheese, chipped beef, onion, m.s.g. and Worcestershire sauce in bowl; mix well.
Shape into 2 balls on waxed paper.
Chill for 3 hours or longer.
Roll in pecans.
Place on serving plates.
Yield:
80 servings.