| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizers, Poultry, Sauces |
28 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground turkey |
| 1/3 |
c |
Cracker meal |
| 1/4 |
c |
Egg beaters |
| 1/4 |
c |
Onion; chopped |
| 2 1/4 |
ts |
Dry mustard |
| 1/2 |
ts |
Tarragon |
| 1 |
c |
Unsweetened pineapple juice |
| 2 |
tb |
Honey |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Dry sherry; optional |
INSTRUCTIONS
In medium bowl, thoroughly mix turkey, cracker meal, egg beaters, onion,
1/4 tsp. dry mustard and tarragon.
Shape into 28 (1 1/4 inch) balls. Place on a greased rack on a 15 1/2 x
10 1/2 x 1 inch baking pan. Bake at 375 F for 30 minutes. Serve
immediately. In small saucepan, over medium-high heat, stir together
remaining dry mustard and remaining ingredients until mixture thickens and
boils. Serve as a dipping sauce with meatballs. To freeze: Prepare as
above; cool. Wrap and freeze. To reheat, arrange frozen appetizers on
baking sheet. Bake at 350 F for l0 to l5 minutes. SHIRLEY HODES (SXGT66B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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