Happy Thanksgiving, everyone. I just cooked this up to serve as an
appetizer for Thanksgiving dinner tonight. It's from an old Temple
cookbox, produced by the Sisterhood of Temple Menorah, Chicago, IL,
copyright 1960. I treasure this book as it includes recipes from my
mother and grandmother.
Sweet and Sour Meatballs
Recipe By: Florence Korr (one of my mother's close friends);
Sisterhood of Temple Menorah, Chicago, IL, copyright 1960
Sauce:
1 12-oz. bottle chili sauce
1 10-oz. jar grape jelly
3/4 C. water (rinse the chili sauce bottle)
1 T. lemon juice
Meatballs:
2 lb. ground beef
1 large onion, grated
4 slices stale bread, soaked in water and squeezed nearly dry
salt to taste
garlic powder to taste
pepper to taste
Combine the sauce ingredients and simmer for 45 minutes.
Combine the meatball ingredients thoroughly and shape into small
balls. Drop into the simmering sauce, and cook for at least 1 hour.
Best served on a bed of rice or as an hor d'oeuvres.
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