| 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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