| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Bulk sausage, rolled into 1 |
| 1/2" balls | ||
| 40 | oz | Canned pineapple chunks |
| drained reserving 1 cup | ||
| liquid | ||
| 1 | c | Realemon reconstituted lemon |
| juice | ||
| 1/3 | c | Firmly packed light brown |
| sugar | ||
| 2 | T | Soy sauce |
| 1 | t | Ground ginger |
| 2 | T | Cornstarch |
| 2 | Green peppers, cut in pieces |
INSTRUCTIONS
In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen appetizers. Busted by Barb at Possum Kingdom Lake Texas Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest V1 #955 by "abprice@wf.net" <abprice@wf.net> on Dec 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1169
Calories From Fat: 16
Total Fat: 2g
Cholesterol: 0mg
Sodium: 1093mg
Potassium: 2619mg
Carbohydrates: 302g
Fiber: 18.3g
Sugar: 255.7g
Protein: 11.1g