| 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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