| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Grains |
|
Main dish, Meats, Ethnic |
19 |
Servings |
INGREDIENTS
|
|
Meatballs: |
| 1 1/2 |
lb |
Ground beef |
| 1/4 |
c |
Chopped onions |
| 1/2 |
c |
Bread crumbs |
| 2 |
|
Eggs |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Worcestershire sauce |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
cn |
18 ounce spaghetti sauce |
|
|
Casserole: |
| 4 |
|
Onions, sliced in rings |
| 3 |
tb |
Butter or vegetable oil |
| 1/2 |
c |
Dark brown sugar |
| 1/4 |
c |
Molasses |
| 1 |
tb |
Dry hot mustard |
| 1 |
cn |
28 oz. beans with pork |
| 1 |
cn |
28 oz.kidney beans,drained |
| 1 |
cn |
18 oz. lima beans, drained |
INSTRUCTIONS
Preheat broiler. Combine the first eight ingredients; form into meatballs.
Place on a cookie sheet; broil to brown. Remove from oven. Reduce heat to
350°F. Pour spaghetti sauce into a saucepan. Using a slotted spoon,
transfer meat balls to the spaghetti sauce; simmer for 15 minutes.
Meanwhile, in a large fry pan, saute sliced onions in butter until
translucent. Add brown sugar, molasses and mustard; heat until sugar is
dissolved. In a large shallow casserole dish, combine beans and onion
mixture. Place meatball mixture on top. Cover and bake for 1 hour or until
bubbling all over. Serves 10 - 12 Typed in MMFormat by cjhartlin@msn.com
Source: Good Friends Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Aug 10, 1998
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