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Post by chief_cook2 on Apr 21, 2003 13:19:28 GMT -6
Serving Size : 48 Appetizers 1 Point Per Serving 1/2 pound lean ground beef 8 ounces water chestnuts, canned -- drained and chopped 1/3 cup dry bread crumbs 1 tablespoon beef bouillon granules 2 eggs -- beaten 16 ounces peach preserves 12 ounces chili sauce 1 envelope onion soup mix Combine the ground beef, water chestnuts, bread crumbs, bouillon granules and eggs in a medium mixing bowl and mix well. Shape into 1 1/4 balls. Brown the meatballs in a a12-inch skillet sprayed with nonstick cooking spray. Remove the meatballs with a slotted spoon to a medium bowl, discarding the pan drippings. Mix the peach preserves, chili sauce and soup mix in the skillet. Cook over low heat for 5 minutes, stirring constantly. Return the meatballs to the skillet and mix gently. Simmer for 10 minutes or until the meatballs are cooked through, stirring occasionally. Spoon into dish and serve with toothpicks
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Post by dawn58 on May 31, 2003 21:00:32 GMT -6
Is this recipe correct? 1/2 pound lean ground beef and 98 oz of water chestnuts? I sent it to a friend and they are questioning the ingredients. Me too now that I see it Dawn ;D
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Post by chief_cook2 on Jun 2, 2003 16:15:08 GMT -6
It should have been 8 oz. of water chestnuts. I went back and edited it. Thanks for finding the mistake. Sorry about that.
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