ook the meatballs in the Meatball Sauce :
In a large pan
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
tock, heavy cream, flour, soy sauce, black pepper, and rosemary in
Form meat mixture into 40 meatballs using a rounded teaspoonful for each.
Brown meatballs lightly in 1 tablespoon vegetable oil. Cover and cook over low heat for 5 minutes. Drain excess fat.
Combine the chili sauce and jelly.
Pour over meatballs.
Heat, stirring until jelly is melted. Simmer 10 to 12 minutes until sauce thickens; baste occasionally.
Makes 40 appetizer meatballs.
Combine chili sauce and grape jelly.
Heat until jelly is melted; stir while heating.
Simmer 10 to 12 minutes, until sauce thickens.
Add 1 pound of meat balls and simmer until ready to eat.
Combine chili sauce, grape jelly and water in saucepan heat, stirring, until well blended.
Combine remaining other ingredients in a bowl mixing well, shape into 1-inch balls and place in jelly sauce.
Simmer over low heat for 30 minutes or until done.
Serve with toothpicks.
large saucepan, mix pizza sauce, apple jelly, Italian seasoning, salt and
Make meatballs and bake in oven until done.
In saucepan, mix grape jelly and chili sauce until mixed together.
Add meatballs to sauce and heat.
Keep warm when serving.
Stir together.
Heat until jelly melts.
Bake meatballs until heated.
Drain grease off on paper towel.
Add to sauce and simmer for about 15 minutes.
Serve hot.
Super Secret Hot Sauce: I grow the peppers in
Mix all ingredients except half and half; add when all else is mixed.
Bake in oven for 25 to 30 minutes at 350\u00b0.
Remove; add sauce and jelly and simmer for 1 hour.
egrees f. Mix together all meatball ingredients. If mixture seems too
Prepare meatballs and begin baking.
Combine chili sauce and jelly in pan.
Heat over medium heat until jelly is melted.
Pour over meatballs and finish baking.
green onions, carrot, ginger, soy sauce, egg white, mayo and garlic
In a large bowl, lightly mix together the ground meat, oat bran, lemon rind, eggs, cheese, parsley, onion, garlic, salt, pepper, allspice, oregano and basil.
Refrigerate several hours or overnight.
Heat oven to 375.
Form mixture into 1 1/4\" meatballs.
Place meatballs on baking sheet and cook for 15 minutes.
Add to tomato sauce and simmer, partially covered, 45 minutes.
Cook pasta al dente, drain and toss with sauce. Pile pasta on a platter and top with extra sauce and meatballs.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
about 12 minutes.
Tomato Sauce: Meanwhile, in a large saucepan
nd cooked through.
Tahini Sauce.
Blend or Process Tahini