| 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 |
tb |
Soy sauce |
| 1 |
ts |
Ground ginger |
| 2 |
tb |
Cornstarch |
| 2 |
md |
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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