Test Recipe
INGREDIENTS:
- 1 lb. ground beef
- Cooked rice
- 1 can (10½ ounces) beef broth
- 1 cup small bread cubes
- 1/3 cup sliced water chestnuts
- 1 egg slightly beaten
- 1/4 teaspoon ground ginger
- 1/4 cup finely chopped onion
- 2 tablespoons cornstarch
- 1½ teaspoon salt
- 1 small green pepper, cut in thin strips
- 1 can (12 ounces) pineapple chunks in unsweetened juice
INSTRUCTIONS:
- Mix thoroughly beef, bread cubes, egg, onion, salt, and 1/8 teaspoon allspice
- Drain pineapple, saving juice
- Shape beef firmly around 16 pineapple chunks to form 16 meatballs
- In skillet, brown meatballs, (use shortening if necessary);
- Pour off fat
- Stir in broth 1/4 cup pineapple juice, water chestnuts, ginger remaining allspice, and pineapple chunks
- Cover;
- Cook over low heat 20 minutes
- Combine reserved juice and cornstarch
- Slowly stir into sauce;
- Add green pepper
- Cook, stirring until sauce is thickened and green pepper is done
- Serve with rice
- Makes about 4½ cups.
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