I make something very similar to this. I use a can of bing cherries in
place of the jelly. Pour the juice into the bowl, add the chili sauce
and lipton's onion soup. Pour over my boiled chicken from my chicken
soup and bake. Pour some sherry over the cherries and let soak for a
bit. Pour sherry and cherries on chicken during the last 15 minutes to
heat through. My family has yet to figure out that they are eating
boiled chicken.
Debbi in SO CA
W. Baker wrote:
> Brian Mailman <bmailman@[EMAIL PROTECTED]
> wrote:
> : Zeppo wrote:
> : > "Ellen" <angelicabeads@[EMAIL PROTECTED]
> wrote in message
> : >
news:cbeb2379-b1a2-4942-9aa7-c03875f815b0@[EMAIL PROTECTED]
> : >
> : >> 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
> : >
> : > Interesting. My Bubby made the same recipe but with jellied
cranberry
> : > sauce instead of grape jelly.
>
> : Yar, I just made something similar (with the jellied cranberry sauce)
> : for my secular New Year's Eve's Day open house.... All I'd wanted to
do
> : was use up the can of cranberry sauce; I had never imagined how
popular
> : this was and how many asked for the recipe.
>
> : B/, moderator hat off
>
> Some 37 years ago I maade tht same recipe for my daughter's "very
> grown-up" 15th birthday party. Served in a chafing dish with rice and
the
> kids were all wowed! I also made her a birthday ckaks with a cocoanut
> frosting and little cinnamon red hers in a circle around the edge. She
> had me make the smae ckae for her son's 3rd birthday whin I ws visitin
her
> in Israel man yers ago.
>
> That recipe was all the rage in the 60s and in my current shul cookbook
of
> some 15 years ago I think there wee about 15 variations on this reipe.
It
> was the kid of cookbook tht printed everyon's recipe even if
duplicative.
>
> It is very eaasy and doesn't taste easy.
>
> Wendy Baker
>
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