Sweet and Sour Meatballs
Sweet and Sour Meatballs
Ingredients| 1 can tomato soup 1 can whole cranberry sauce Meatballs (homemade or frozen) |
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Preparation
Put soup and cranberry sauce into a saucepan and heat to blend.
Make meatballs plain or from your favorite recipe and brown. Drain and put into cranberry-tomato soup mixture and simmer until meatballs are cooked.
Serve with rice or mashed potatoes.
Also see ...
Sweet and Sour Pot Roast
In Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - 3 1/2 hours, until meat is tender.
In Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - 3 1/2 hours, until meat is tender.
Swiss Bliss
Coat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slices and tomatoes. Sprinkle lightly with salt and pepper. Mix tomato juice, steak sauce
Coat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slices and tomatoes. Sprinkle lightly with salt and pepper. Mix tomato juice, steak sauce
Swiss Steak I
Mix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours.
Mix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours.
Swiss Steak II
Coat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slices, and tomatoes. Sprinkle lightly with salt and pepper. Mix tomato juice, steak sa
Coat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slices, and tomatoes. Sprinkle lightly with salt and pepper. Mix tomato juice, steak sa
Tangy Beef Strips
Cut steak across grain into 1/4 inch thick slices. In large skillet, quickly brown steak in 1 tablespoon oil; remove and set aside. Saut? onions and garlic in remaining tablespoon oil until onions are tender. Stir in chili sauce, water, beef bouillon granules, cumin and pepper. Heat t
Cut steak across grain into 1/4 inch thick slices. In large skillet, quickly brown steak in 1 tablespoon oil; remove and set aside. Saut? onions and garlic in remaining tablespoon oil until onions are tender. Stir in chili sauce, water, beef bouillon granules, cumin and pepper. Heat t
Chicken Maque Choux
Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over
Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over
Tender Braised Beef
1. Whisk together green onion with sherry, garlic, ginger, sugar, salt and pepper in small bowl; set aside. 2. Heat peanut oil in heavy skillet over medium-high heat; brown steak quickly on all sides. Add the sherry mixture and cook, stirring, for about 3 minutes. Add chicken broth an
1. Whisk together green onion with sherry, garlic, ginger, sugar, salt and pepper in small bowl; set aside. 2. Heat peanut oil in heavy skillet over medium-high heat; brown steak quickly on all sides. Add the sherry mixture and cook, stirring, for about 3 minutes. Add chicken broth an
Crispy Beef Bites
1.Cut beef roast into 1-inch pieces. 2.In a small bowl, combine milk and 1 tablespoon flour. Stir into beaten eggs. 3.In a shallow dish or plate, mix together 1-1/2 cups flour, salt and pepper. Dip beef pieces into egg mixture and then dredge in flour mixture. 4.Fry
1.Cut beef roast into 1-inch pieces. 2.In a small bowl, combine milk and 1 tablespoon flour. Stir into beaten eggs. 3.In a shallow dish or plate, mix together 1-1/2 cups flour, salt and pepper. Dip beef pieces into egg mixture and then dredge in flour mixture. 4.Fry
Saw Mill Beef
Put roast into a heavy skillet (with cover). Smother meat with onion and tomatoes. Sprinkle with salt and pepper. Add a little water. Cover, roast 4-5 hours. Check once in a while to see if it needs water.
Put roast into a heavy skillet (with cover). Smother meat with onion and tomatoes. Sprinkle with salt and pepper. Add a little water. Cover, roast 4-5 hours. Check once in a while to see if it needs water.
Creamed Dried Beef
Pick meat in small pieces, brown in butter. Sprinkle on flour and stir. Slowly add milk; Cook until slightly thickened. When it boils, pour it over a platter of toast and serve at once.
Pick meat in small pieces, brown in butter. Sprinkle on flour and stir. Slowly add milk; Cook until slightly thickened. When it boils, pour it over a platter of toast and serve at once.
Chicken Fricasse
Heat oil in iron pot, then add cut up seasoned chicken and brown on all sides slowly. Remove chicken. On a low flame, gradually add flour to make a roux, stirring constantly with wooden spoon. When mixture turns a dark mahogany color (in about 35 minutes) add 4 cups of water. Raise heat until mi
Heat oil in iron pot, then add cut up seasoned chicken and brown on all sides slowly. Remove chicken. On a low flame, gradually add flour to make a roux, stirring constantly with wooden spoon. When mixture turns a dark mahogany color (in about 35 minutes) add 4 cups of water. Raise heat until mi
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Greek Marinated Kabobs
Combine the olive oil, lemon juice, parsley, chopped onion, garlic, salt, thyme, marjoram, pepper and celery seeds in a bowl and mix well. Pour over the lamb in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally. Drain, reser
Combine the olive oil, lemon juice, parsley, chopped onion, garlic, salt, thyme, marjoram, pepper and celery seeds in a bowl and mix well. Pour over the lamb in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally. Drain, reser
Basil Beef Roast
Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve.
Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve.
Braised Pork Loin for a Feijoada
Have the butcher bone the loin & reserve the bone rack. Rub the meat with lemon juice, garlic, Tabasco sauce & salt. Brown the loin in the shortening, turning to brown on all sides. Replace meat in bone rack & stand in a Dutch oven. Add the bay leaf & a little water to the pot, cover & braise un
Have the butcher bone the loin & reserve the bone rack. Rub the meat with lemon juice, garlic, Tabasco sauce & salt. Brown the loin in the shortening, turning to brown on all sides. Replace meat in bone rack & stand in a Dutch oven. Add the bay leaf & a little water to the pot, cover & braise un
Browned and Seasoned Freezer Mix
Cook and stir meat, onions and garlic in Dutch oven until meat is brown. Drain off fat. Stir in seasonings. Spread meat mixture in 2 ungreased baking pans, 13x9x2 inches. Freeze 1 hour. (This partial freezing prevents the meat from freezing together solidly.) Crumble meat mixture into small
Cook and stir meat, onions and garlic in Dutch oven until meat is brown. Drain off fat. Stir in seasonings. Spread meat mixture in 2 ungreased baking pans, 13x9x2 inches. Freeze 1 hour. (This partial freezing prevents the meat from freezing together solidly.) Crumble meat mixture into small
CHALUPA
Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.
Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.
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