| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Ground ham, about 1/2 lb |
| 1/2 |
lb |
Ground chuck |
| 1 |
c |
Whole wheat bread crumbs |
| 1 |
|
Egg, beaten |
| 1/4 |
c |
Minced onion |
| 2 |
T |
Salted sunflower seeds -OR- |
| 1/2 |
t |
Salt |
| 2 |
|
23 oz each yams drained |
|
|
and cut into cubes |
| 1/2 |
c |
Dark corn syrup |
| 1/2 |
c |
Apple juice or pineapple |
|
|
juice |
| 1/4 |
t |
Nutmeg |
| 1 |
T |
Cornstarch, up to 2 |
INSTRUCTIONS
(Rival Crock-Pot Cooking) Thoroughly mix ground meats, bread crumbs,
egg, onion and sunflower seeds. Shape into 12 to 16 meatballs. Place
on rack in broiler pan. Bake meatballs in preheated 425-degree oven
for 15 minutes. Place yams in Crock-Pot. Combine corn syrup, juice and
nutmeg and pour half over the yams. Place browned meatballs over yams
and top with remaining sauce. Cover and cook on Low setting for 5 to 6
hours. Transfer meatballs to serving dish; place yams in serving bowl
and keep warm. Stir cornstarch into sauce. Cover and cook on High
setting until thickened; pour over yams before servings. 4 to 6
servings (about 3 quarts) Vergie Ewing, Editor, Homemakers Monthly
http://www.angelfire.com/tx/homemake Posted to recipelu-digest Volume
01 Number 402 by vergie1@juno.com (Vergie A Ewing) on Dec 26, 1997
A Message from our Provider:
“Even in a ‘New Age\”, God’s truth is crystal clear”