| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polynesian |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 3 |
tb |
Oil |
| 1 |
c |
Chicken bouillon |
| 2 |
lg |
Green peppers; cut in small pieces |
| 4 |
sl |
Canned pineapple; cut in pieces (save juice) |
| 3 |
tb |
Cornstarch |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Soy sauce |
| 1/2 |
c |
Vinegar |
| 1/2 |
c |
Pineapple juice |
INSTRUCTIONS
From: Wayne or Diane Beck <beck@ISLANDNET.COM>
Date: Tue, 2 Jul 1996 23:52:00 PDT
Combine meat, salt and pepper and shape into 16 balls. Heat oil in a large
skillet. Fry meatballs until brown on all sides. Remove from pan and keep
warm. Pour out all but 1 tbsp. of fat. Add 1/2 cup of the bouillon, the
green peppers and the pineapple. Cover and heat over medium heat for 5
minutes.
Blend cornstarch, sugar, soy sauce, vinegar, pineapple juice and remaining
bouillon. Add to skillet and cook, stirring constantly, until mixture comes
to a boil and thickens. Return meatballs to skillet and heat. Serve with
rice.
EAT-L Digest 2 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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