| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 8 | Servings | ||
INGREDIENTS
| 1 1/4 | lb | Ground fully cooked ham |
| 2/3 | lb | Ground fresh pork |
| 2/3 | lb | Ground beef |
| 2 | Eggs | |
| 1 | c | Tomato juice |
| 1 | c | Cracker crumbs |
| 2 | Tbls.minced onion | |
| 2 | tb | Minced green pepper |
| 1/2 | ts | Salt |
| 1 | c | Packed brown sugar |
| 1/2 | c | Vinegar |
| 1/2 | c | Water |
| 2 | ts | Dry mustard |
INSTRUCTIONS
SAUCE Here is some pork recipes that are from The Country Cooking Recipe Collection. (Submitted by Ardath Murray) Combine the ham, pork and beef; add the eggs, tomato juice, crumbs, onion, green pepper and salt. Shape into golf ball-size balls; place in a flat baking dish. Bake at 350 for 1 hour. Meanwhile, combine sauce ingredients in a small saucepan; cook, stirring occasionally, until sugar is dissolved. Pour over balls; bake 30 minutes longer. Posted to TNT - Prodigy's Recipe Exchange Newsletter by LL7281@aol.com on Jul 30, 1997
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