------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Taco Patties Categories: Patties Ground beef Main dish Meats Vegetables Servings: 6 1 1/2 lb Ground Beef 1/4 c Onion; Chopped 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper 3/4 c Water 1 1/4 oz Taco Seasoning Mix; 1 Env. 1 ea Avocado; Ripe, Small 4 oz Cheddar Cheese; Shredded, 1C Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into 6 patties, each about 3/4-inch thick. Brown patties in a large skillet over medium-high heat, turning once. Remove patties and set aside. Pour fat from the skillet. Mix water and seasoning mix in the same skillet and heat to boiling. Reduce the heat and return the patties to the skillet. Turn each one to coat with the sauce. Peel avocado and cut into 6 rings. Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes. Serve sauce over the patties. NOTE: You can substitute 1 medium tomato, sliced for the avocado rings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Devilish Potato Stacks Categories: Ground beef Main dish Meats Patties Cheese Servings: 4 1 lb Ground Beef 2 1/2 oz Deviled Ham; 1 can 1 t Worcestershire Sauce 1 x Instant Mashed Potatoes; * 1/2 c Creamed Cottage Cheese 3 1/2 oz French Fried Onions; 1 can * Use enough instant mashed potato flakes for 4 servings. -------------------------------------------------------------------------- Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire sauce. Shape the mixture into 4 patties. Place the patties in an ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as directed on the package except -- decrease the water to 1 cup. Stir in the cottage cheese and half the onions into the potatoes. Top each patty with 1/4 of the potato mixture. Sprinkle with the remaining onions. Bake uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a serving plate with a slotted spoon and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hamburgers Au Poivre Categories: Ground beef Main dish Meats Patties Servings: 4 1 lb Ground Beef 1/2 t Salt 1/2 T Freshly CrackedBlackPepper;* 1 T Brandy Or Cognac; Optional 3 T Red Wine; Dry, Optional * Or To Taste. -------------------------------------------------------------------------- Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch thick. Press pepper into both sides of the patties. Cook the patties in a large skillet over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Patties Parmigiana Categories: Ground beef Main dish Meats Patties Cheese Servings: 6 1 1/2 lb Ground Beef; * 1/4 c Onion; Finely Chopped, 1 Sm. 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper 1/2 c Parmesan Cheese; Grated 1/4 c Cornflake Crumbs 1 ea Egg; Large, Slightly Beaten 8 oz Tomato Sauce; 1 can 1 t Italian Seasoning 6 ea Mozzarella Cheese; Slices,** * If the ground beef is lean, it may be necessary to add a small amount of shortening or salad oil to the skillet when browning the patties. ** Cheese slices should be 3 inches square. -------------------------------------------------------------------------- Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties into the egg, then coat them with the cornflake mixture. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet. Cover and simmer for 15 minutes. Top each patty with a slice of cheese and cover. Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce over the patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hamburgers Diane Categories: Ground beef Main dish Meats Patties Vegetables Servings: 4 2 T Margarine Or Butter 1 t Worcestershire Sauce 1/4 t Lemon Juice 1 ea Clove Garlic; Minced 1 ea Onion; Sliced, Small 1 c Fresh Mushrooms; * 1 lb Lean Ground Chuck 1/2 t Salt 1/4 t Pepper * Mushrooms should be washed, trimmed and sliced. -------------------------------------------------------------------------- Melt the margarine in a large skillet. Add the Worcestershire sauce, lemon juice, garlic, onion, and mushrooms. Cook and stir over medium heat for 2 minutes. Remove from the heat. Mix the meat, salt and pepper together. Shape the mixture into 4 patties, each about 3/4-inch thick. Push mushroom-onion mixture to the side of the skillet. Cook the patties in the same skillet over medium-high heat, turning once, to the desired doneness, about 10 minutes. Serve with the mushroom-onion mixture spooned over the patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Barbecue Hamburger Patties Categories: Ground beef Main dish Meats Patties Servings: 6 1 1/2 lb Ground Beef 1/2 c Onion; Chopped, 1 medium 1 t Salt 1/3 c Catsup 1/2 c Chili Sauce 2 T Brown Sugar 1 T Lemon Juice mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Bavarian Patties With Sauerkraut Categories: Ground beef Main dish Meats Patties Vegetables Servings: 6 1 1/2 lb Ground Beef 1/2 c Applesauce 1/3 c Bread Crumbs; Dry 1/4 c Onion; Finely Chopped, 1 sm. 1 ea Egg; Large 1 t Salt 1/2 t Allspice 16 oz Sauerkraut; Drained, 1 can Mix all the ingredients together except the sauerkraut. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Spoon the sauerkraut onto the patties. Cover and simmer for about 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sausage-Centered Hamburger Rolls Categories: Ground beef Main dish Meats Fruits Servings: 6 1 1/2 lb Ground Beef 1 c Apple; Finely Chopped, * 1/3 c Green Onion/tops; Chopped 1 ea Egg; Large 1 t Salt 1/4 t Cinnamon 1 ds Cloves; Ground 8 oz Brown And Serve Sausage; ** 2 T Flour; Unbleached 1 t Instant Beef Bouillon 1 c Water * Apple should be cored but not peeled. ** Use 1 8-oz package of brown and serve sausage links. -------------------------------------------------------------------------- Mix the meat, apple, onion, egg and seasonings together. Divide the mixture into 10 equal parts. Mold each part around a sausage link, sealing the ends. Brown the meat rolls in a large skillet over medium heat. Remove the meat rolls. Pour all but 2 Tbls of the fat from the skillet. Stir the flour into the remaining fat. Cook over low heat, stirring constantly, until the mixture is thick and bubbly. Stir in the bouillon and water. Heat to boiling, stirring constantly and then reduce the heat. Return the meat rolls to the skillet; cover and simmer for about 15 minutes. NOTE: Buttered noodles are a good "go-with" for this zesty dish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Beef And Cabbage Joes Categories: Ground beef Main dish Meats Vegetables Servings: 8 1 lb Ground Beef 1/2 c Onion; Chopped, 1 Md. 1/2 c Celery; Thinly Sliced 2 c Cabbage; Shredded 1/3 c Green Pepper; Chopped 3/4 c Catsup 1/4 c Water 1/4 t Salt 1 T Mustard; Prepared 8 ea Hamburger Buns; * * Hamburger buns should be split and toasted. -------------------------------------------------------------------------- Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer until the vegetables are tender, about 25 minutes. Spoon the mixture onto the bottom halves of the buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the cabbage and salt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chow Mien On A Bun Categories: Ground beef Main dish Meats Vegetables Servings: 8 1 lb Ground Beef 1 ea Onion; Thinly Sliced, Medium 2/3 c Water 2 T Cornstarch 3 T Soy Sauce 1 T Molasses 1/4 t Ginger 16 oz Bean Sprouts; 1 cn, * 8 1/2 oz Water Chestnuts; 1 cn, ** 8 ea Hamburger Buns; *** * Bean Sprouts should be rinsed and drained. ** Water Chestnuts should be rinsed, drained and sliced. *** Hamburger buns should be split and toasted. -------------------------------------------------------------------------- Cook and stir the meat and onion in a large skillet until the onion is tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture. Add the bean sprouts and water chestnuts. Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes. Serve on the toasted buns and pass the soy sauce. NOTE: For Chow Mien omit the buns. Serve the chow mien mixture over hot cooked rice or chow mien noodles. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hamburger Pasties Categories: Cheese Ground beef Main dish Meats Vegetables Servings: 8 1 lb Ground Beef 1/4 c Onion; Chopped, 1 sm. 8 oz Canned Vegetables; 1 cn, * 1 c Cheese; Shredded, (4 oz), ** 1/4 c Catsup 1/2 t Garlic Salt 1/4 t Pepper 1 T Mustard; Prepared 11 oz Pie Crust Mix Or Sticks; 1Pk * Vegetables should be drained. You can use either peas or diced carrots or a mixture of both. ** Use either American or Cheddar cheese. -------------------------------------------------------------------------- Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Basic Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 6 1 lb Ground Beef 1 ea Egg; Large 1/4 c Onion; Chopped, 1 Sm. 1/3 c Bread Crumbs; Dry 1/4 c Milk 3/4 t Salt 1/8 t Pepper 1 t Worcestershire Sauce Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Saucy Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 x Recipe Of Basic Meatballs 10 3/4 oz Cream Of Chicken Soup; 1cn,* 1/3 c Milk 1/8 t Nutmeg 1/2 c Dairy Sour Cream ----------------------------------GARNISH---------------------------------- 1 x Parsley; Snipped * Use the condensed soup without diluting it. -------------------------------------------------------------------------- Prepare the Basic Meatball recipe (See recipe 12). Combine the cooked meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally. Reduce the heat; cover and simmer for 15 minutes. Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with the parsley and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sweet And Sour Meatballs Categories: Ground beef Main dish Meatballs Meats Vegetables Servings: 4 1 x Recipe Basic Meatballs 1 T Cornstarch 1/2 c Brown Sugar; Packed 13 1/2 oz Pineapple Tidbits; 1 Cn 1 T Soy Sauce 1/3 c Vinegar 1/2 c Green Bell Pepper; * * Coarsely chop the Green Bell Pepper after seeding it. -------------------------------------------------------------------------- Prepare the Basic Meatball recipe (Recipe 12) and set aside. Mix the cornstarch and sugar in a large skillet. Stir in the pineapple (with the syrup), soy sauce, and vinegar. Cook, stirring constantly, until the mixture thickens and boils. Add the cooked meatballs; cover and simmer for 10 minutes, stirring occasionally. Stir in the green pepper; cover and simmer until the pepper is crisp-tender, about 5 minutes. Serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pepper Beef Balls Categories: Ground beef Main dish Meatballs Meats Vegetables Servings: 4 1 x Recipe Of Basic Meatballs; * 1 T Margarine Or Butter 1 ea Onion; Sliced, Md 1 1/2 c Water 1 1/2 t Instant Beef Bouillon 1/2 t Garlic Salt 1/2 t Ginger; Ground 3 T Soy Sauce 2 ea Green Peppers; Md, ** 2 T Cornstarch 2 T Water 1 ea Tomato; Lg, *** * See Recipe 12 ** Seed the Medium Green Peppers and cut into strips. *** Cut the tomato into 8 wedges. -------------------------------------------------------------------------- Prepare the basic meatballs recipe and set aside. Melt the margarine in a large skillet. Add the onion and cook and stir until tender. Add the cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10 minutes, stirring occasionally. Add the green pepper. Mix the cornstarch with the 2 Tbls of water and add to the sauce mixture. Cook, stirring carefully, until mixture thickens and boils. Cover and simmer until the pepper is crisp tender, about 3 minutes. Add the tomato, cover, and heat for about 2 to 3 minutes longer. NOTE: Hot cooked rice makes an ideal accompaniment for this zesty dish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Harvest-Time Meatballs Categories: Ground beef Main dish Meatballs Meats Vegetables Servings: 4 1 x Recipe Basic Meatballs; * 2 T Margarine Or Butter 1/8 t Instant Minced Garlic; ** 1/2 t Thyme Leaves 1/2 lb Fresh Mushrooms; *** 3 ea Zucchini; Md, **** 1/2 t Salt 1/3 c Parmesan Cheese; Grated 2 ea Tomatoes; ***** * See Recipe 12. ** You can substitute 1 fresh clove of garlic, minced, or 1/8 t of garlic powder for the instant minced garlic. *** Wash and trim the mushrooms and then slice them. **** Thinly slice the zucchini. There should be about 4 cups of the slices. ***** Cut each tomato into 8 wedges. -------------------------------------------------------------------------- Prepare the basic meatballs and set aside. Melt the margarine in a large skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally. Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle with the salt and cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hungarian Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 x Recipe of Basic Meatballs; * 1 T Vegetable Oil 2 ea Onions; Md., Thinly Sliced 3/4 c Water 3/4 c Red Wine; Dry, ** 1 t Caraway Seed 2 t Paprika 1/2 t Marjoram Leaves 1/2 t Salt 1/4 c Water 2 T Flour; Unbleached * See Recipe 12. ** You can substitute a mixture of 3/4 cup of water, 1 tsp of instant beef bouillon and 1 Tbls vinegar for the red wine. -------------------------------------------------------------------------- Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender. Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water and the flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute. NOTE: Serve with either boiled potatoes or noodles for a great main dish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Meatball Stew Categories: Ground beef Main dish Meatballs Meats Vegetables Servings: 4 1 ea Recipe Of Basic Meatballs; * 4 ea Carrots; Md, ** 2 ea Celery Stalks; *** 3 ea Potatoes; Md, **** 16 oz Stewed Tomatoes; 1 Cn 1 t Salt 1 t Instant Beef Bouillon 1/8 t Pepper 1 ea Bay Leaf 3/4 c Water * See Recipe 12. ** Carrots should be scraped and cut into 1-inch pieces. *** Celery should be cut into 1-inch pieces with strings removed. **** Potatoes should be pared and cut into 1-inch dice. -------------------------------------------------------------------------- Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess fat. Add the remaining ingredients and heat to boiling. Reduce the heat, cover and simmer, stirring occasionally, until the vegetables are tender, about 40 minutes. Remove the bay leaf and serve. NOTE: You can substitute 1 24-oz package of frozen stew vegetables for stew for the carrots, celery and potatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Meatball Stew With Dumplings Categories: Ground beef Main dish Meats Meatballs Vegetables Servings: 4 1 x Recipe Of Basic Meatballs; * 10 1/2 oz Cream of Celery Soup; ** 1/4 c Dairy Sour Cream 16 oz Vegetables; *** 15 oz Potatoes;Drained&Sliced, 1Cn 1 x Egg Or Parsley Dumplings -------------------------------EGG DUMPLINGS------------------------------- 2 c Biscuit Baking Mix; Bisquick 2 ea Eggs; Lg. 2 T Milk -----------------------------PARSLEY DUMPLINGS----------------------------- 2 c Biscuit Baking Mix; Bisquick 2 T Parsley Flakes 2/3 c Milk * See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of peas, cut green beans, or sliced carrots. -------------------------------------------------------------------------- Prepare the basic meatball recipe -- except cook them in a Dutch oven. Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally. Prepare the dumplings. Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms. PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Porcupines Categories: Ground beef Main dish Meatballs Meats Vegetables Servings: 4 1 lb Ground Beef 1/2 c Rice; Regular, Uncooked 1/2 c Water 1/4 c Onion; Chopped, 1 Sm. 1 t Salt 1/2 t Celery Salt 1/8 t Garlic Powder 1/8 t Pepper 15 oz Tomato Sauce; 1 Cn. 1 c Water 2 t Worcestershire Sauce Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings. Shape the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A SKILLET: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes. TO COOK IN THE OVEN: Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sauerbraten Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 ea Recipe of Basic Meatballs; * 1 T Brown Sugar 1 t Instant Beef Bouillon 1/4 t Cloves; Ground 1/8 t Pepper 1 ea Bay Leaf 1/4 c Vinegar 1/3 c Raisins; Optional 6 ea Gingersnaps; ** * See Recipe 12. ** Break the gingersnaps into small pieces. -------------------------------------------------------------------------- Prepare the basic meatball recipe. Combine the cooked meatballs and the remaining ingredients in a large skillet. Heat to boiling, stirring occasionally, then reduce the heat. Cover and simmer about 20 minutes, stirring occasionally. Remove the bay leaf and serve over mashed potatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Wine Marinated Kabobs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 lb Ground Beef 1/2 lb Fresh Large Mushrooms; * 1/4 c Salad Oil 1/2 c Burgundy Or Other Red Wine 1 t Marjoram Leaves 1/2 t Salt 1/8 t Instant Minced Garlic 1 t Worstershire Sauce 2 T Catsup * Mushrooms should be washed and trimmed. -------------------------------------------------------------------------- Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sweet-Sour Kabobs Categories: Ground beef Main dish Meatballs Meats Vegetables Servings: 6 1 1/2 lb Ground Beef 1 T Soy Sauce 14 1/2 oz Pineapple; Sliced, 1 Cn 2 T Brown Sugar 2 T Vinegar 2 T Soy Sauce 2 T Cornstarch 4 ea Green Onions; * 1 ea Green Pepper; Sm., ** 12 ea Cherry Tomatoes * Cut the green onions into 2-inch pieces. ** Cut the green pepper into 1-inch pieces after seeding. -------------------------------------------------------------------------- Drain the pineapple slices and reserve the syrup for later use in the recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least 3 hours. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce from the heat and set aside. Cut the pineapple slices into quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables. Brush the kabobs with part of the sauce. Set the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the sauce and gently push with a fork to turn. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Batter-Dipped Fondue Meatballs Categories: Appetizers Ground beef Meatballs Meats Servings: 12 1 1/2 lb Ground Chuck 1 ea Egg; Large 1/4 c Bread Crumbs; Dry 2 T Beer Or Apple Juice 1 t Garlic Salt 2 c Salad Oil 1/2 c Butter;Do NOT UseMargarine,* -------------------------------FROTHY BATTER------------------------------- 1 c Biscuit Baking Mix; Bisquick 1/2 c Beer Or Apple Juice 1 ea Egg; Lg -------------------------------MUSTARD SAUCE------------------------------- 1/2 c Mayonnaise Or Salad Dressing 2 T Mustard; Prepared 1 T Onion; Finely Chopped -----------------------------HORSERADISH SAUCE----------------------------- 1/2 c Dairy Sour Cream 1 T Horseradish 1/8 t Worcestershire Sauce * NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups. -------------------------------------------------------------------------- Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Party Pleaser Meatballs Categories: Appetizers Ground beef Meatballs Meats Sauces Servings: 12 1 ea Recipe Of Basic Meatballs; * 1/2 c Coconut; Flaked 1/4 c Currant Or Grape Jelly 1/4 c Chutney Or Chutney Sauce; ** 1/4 c Dry Red Wine OR Orange Juice 2 t Mustard; Dry * See Recipe 12. ** Use a chopped chutney or chutney sauce. -------------------------------------------------------------------------- Prepare the basic meatballs except -- add coconut before mixing the ingredients. Shape the mixture into 3/4-inch meatballs and bake at 400 degrees F. for about 15 minutes. Drain off the excess fat. In a large skillet, heat the remaining ingredients to boiling. Add the meatballs, cover and simmer, stirring occasionally, until the sauce thickens and meatballs are glazed, about 20 minutes. Serve with wooden or plastic picks. -----------------------------------------------------------------------------