| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean minced beef |
| 1 |
tb |
Finely choppse onion |
| 1/2 |
c |
Fresh wholemeal breadcrumbs |
|
|
Salt and pepper |
| 4 |
oz |
Cheddar cheese; diced |
| 1 |
tb |
Tomato puree |
| 1 |
tb |
Red wine vinegar |
| 2 |
tb |
Honey |
| 2 |
ts |
Dry mustard |
| 1 |
tb |
Worcestershire sauce |
| 1 1/4 |
c |
Chicken stock |
| 2 |
ts |
Cornflour |
| 1 |
|
Orange; juice of |
INSTRUCTIONS
TANGY SAUCE
From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION)
Date: Wed, 20 Oct 1993 11:20:55 GMT
Mix together beef onion and breadcrumbs. Season meat mixture with salt and
pepper and divide into 30 bals. Flatten each ball out Place a piece of
cheese in centre then mould meat around cheese sealing it wel to enclose
cheese completely.
To make the tangy sauce put tomato puree (paste) wine vinegar honey mustard
Worcestershire sauce and stock into a saucepan and simmer for 10 minutes.
Blend cornflour smoothly with orange juice then stir into the sauce ans
simmer for 1 minute stirring all the time. Serve with the meatballs cooked
in the hot oil. (Serves 4)
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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