Text 8945, 72 rader
Skriven 2011-03-31 04:29:00 av Dave Drum (1:124/311)
Ärende: DP 107
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hawaiian Meatballs
 Categories: Appetizer, Meat
      Yield: 4 Servings
 
      1 md Pineapple
      1 lb Lean ground beef
    1/2 lb Ground pork
    1/2 lb Ground veal
  1 1/2 c  Fresh bread crumbs
      2    Eggs, wisked until frohy
    1/2 ts Marjoram
      1 ts Dry mustard
           -salt, to taste
           -black pepper, freshly
           -ground, to taste
           -oil, for frying
      1 lg Yellow onion, cut into
           -quarters
      1 lg Green bell pepper, cored,
           -seeded, and
           -cut into squares
      1 lg Red bell pepper, cored,
           -seeded, and cut
           -into squares
 
  Cut the pineapple in half lengthwise.  Remove the core and
  discard it.  Scope out half of the flesh and measure it.  There
  should be about a cup.
  
  In a food processor using the steel cutting blade, pulse the
  scooped out pineapple until it is a rough puree.  Reserve.
  
  Cut the other half of the pineapple into bite-size chunks and
  reserve.  Also, save the scooped out pineapple halves for serving
  boats.
  
  In a mixing bowl, crumble the ground beef, pork, veal, and add
  to meat the bread crumbs, eggs, and processed pineapple.  Add the
  marjoram, dry mustard, salt, and pepper.  Using your hands, mix
  thoroughly and shape into 36 equal-sized meatballs.
  
  In a large skillet, add just enough oil to barely coat the pan.
  Add and brown the meatballs.  Remove the meatballs from the
  skillet and reserve.  Add the quartered onions and chunked pepper
  to the pan drippings and brown.  Stir-fry the vegetables over
  medium heat until they are cooked through.
  
  TO SERVE:  Toss the browned meatballs with pineapple bites,
  onions, and peppers.  Scoop the meatballs into the 2 pineapple
  boats.  Serve with toothpicks for spearing.  Offer hot sweet
  mustard on the side for dipping.  Or, serve as an entree served
  over rice.
  
  Makes 16 buffet servings or 8 dinner servings.
  
  PER SERVING:  458 calories, 23 g fat, 151 mg cholesterol, 1,059
  sodium
  
  Recipe:  "AMERICA LOVES HAMBURGERS -- 101 All-Time Best Recipes",
  by Linda West Eckhardt.  Published by Wings Books.
  1994
  
  From: David Pileggi                   Date: 06-07-99
  Cooking
 
MMMMM

... Confusion is always the most honest response - Marty Indik
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