n a saucepan all Rhubarb Cherry sauce ingredients for 5-10 minutes till
n a very low heat for about 1 hour or until
n platter with bowl of Cherry Sauce in the center.
Garnish
Preheat an outdoor grill for high heat, and lightly oil
Cherry Sauce: Using a large pot combine
FOR THE MEATBALLS: Prepare sauce and set aside.
Mix meat ingredients well and shape into 3 dozen small balls. Brown slowly in skillet without added fat. Drain well, add to sauce and simmer gently about 10 minutes. Serve hot with cocktail picks.
FOR THE CHERRY SAUCE: Drain cherries from a 1 pound can or from a 1 pound jar and put syrup in large saucepan. Add remaining ingredients and mix well. Cut cherries in half and add to mixture. Cook, stirring, until clear and slightly thickened.
Woman's Day.
f desired.
For a pretty presentation, ladle Sour Cherry Sauce onto 6
repes for 3-4 minutes. Transfer to a plate.
SAUCE: Bring
Preparing Bing Cherry Sauce:
Drain juice from cherries.<
mooth. Cover bowl and refrigerate for 2 hours.
Spray a
east 5 hours.
Sour Cherry Sauce: Combine cherries and 2 cups
-in cubes.
MAKE CHERRY SAUCE: combine brown sugar, cornstarch and
emove the bag from the duck cavity that contains the giblets
b>sauce and bring to the boil; boil at medium-high heat for
ell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
hipped cream. Fold in the cherry puree then divide 3/4
ntil smooth. Add the soy sauce, brown sugar, honey, lemon juice
cover with plastic and chill for 1 hour.
Melt 1
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
he chicken with the soy sauce.
Place a slice of