| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Scottish | Polkadot, Lisa, Ground meat, Scottish, Holidays | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1 | Egg, slightly beaten | |
| 3 | tb | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 3 | tb | Minced onion |
| 3 | tb | Vegetable oil |
| 1/3 | c | Chicken broth |
| 1 | 8-oounce can crushed pineapple, drained | |
| 1 1/2 | tb | Cornstarch |
| 1/4 | c | Sugar |
| 3 | tb | Soy sauce |
| 3 | tb | Plain red wine vinegar |
| 2 | tb | Water |
| 1/4 | c | Scotch whiskey |
| 1/3 | c | Chicken proth |
| 1/2 | c | Diced green pepper |
INSTRUCTIONS
SCOTTISH SAUCE Combine first six ingredients. Gently shape into balls about 1 inch in diameter (If you have a melon baller, it helps standardize the size of balls.) Brown all over in aoil in 10-inch frying pan. Remove from pan and drain on paper towels. Drain pan, retaining about 1 tablespoon oil. Add broth and drained pineapple. Simmer for 5 minutes. Meanwhile, make the following Scottish Sauce. Combine all ingredients except green papper and mix until smooth. Stir into skillet with pineapple mixture and cook until sauce has thickened. Add meatballs and green pepper. Cook gently about 10 minutes more. Serve with rice. You might serve these on December 31 to mark Hogmanay, the Scottish celebration of New Year's Eve. Source: The Savannah Sampler Cookbook by Margaret Wayt DeBolt * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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