| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Polynesian |
Meat, Microwave |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 1/2 |
c |
Fresh bread cubes |
| 2 |
|
Eggs; beaten |
| 1/4 |
c |
Finely chopped onion |
| 1/4 |
c |
Chopped almonds |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Water |
| 1 |
cn |
Crushed pineapple; (13 1/4 ounce) |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Cornstarch |
| 1 |
md |
Green bell pepper; chopped |
|
|
Hot cooked rice |
INSTRUCTIONS
Combine beef, bread cubes, eggs, onions, almonds, 1 tablespoon soy sauce,
water and pepper, mixing well. Shape into balls the size of walnuts. Place
in a single layer in 8 x 12 inch, or 10 inch square, casserole. Microwave
at high (100%) 8 to 10 minutes, rearranging after half the cooking time.
Drain off drippings. Drain juice from pineapple and add enough water to
make 11/2 cups liquid. In a small bowl mix pineapple juice and vinegar.
Microwave at high (100%) 3 minutes. Combine cornstarch and 2 tablespoons
soy sauce. Add to pineapple juice mixture. Microwave at high (100%) until
juice is thickened, 3 to 4 minutes, stirring once. Stir in green pepper.
Spoon over meatballs. Cover. Microwave at high (100%) until green pepper is
tender, 4 to 5 minutes. Serve over rice. Makes 6 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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