Island Sweet-Sour Meatballs

The bottom of the front of the card reads as follows:
Give meatballs special flavor by saucing them with a mixture of pineapple cranberry sauce and barbeque sauce. Be sure to add the green pepper near the end of cooking so that the pieces cook only till barely tender. Then , serve the flavorful mixture over fluffy hot cooked rice.

Now the recipe:

1 beaten egg
1 cup soft bread crumbs
2 Tablespoons chopped onion
2 Tablespoons milk
3/4 teaspoon salt
1 pound ground beef
2 Tablespoons shortening
1 8 1/2 -oz can pineapple slices
1 8-oz can whole cranberry sauce
1/2 cup bottled barbeque sauce
1/4 teaspoon salt
dash pepper
1/4 cup cold water
1 Tablespoon cornstarch
1/2 cup green pepper rings
hot cooked rice

In bowl, combine egg, bread crumbs, onion, milk and the 3/4 teaspoon salt. add meat ;mix well. Shape mixture into 24 one-inch meatballs( 1 Tablespoon each). In large skillet brown the meatballs in hot shortening. Drain off fat. Drain pineapple, reserving syrup; cut pineapple into small wedges and set aside. Add water to reserved syrup to make 3/4 cup. Combine syrup mixture, cranberry sauce, barbecue sauce , the 1/4 teaspoon salt and dash pepper. Pour over meatballs in skillet. Bring to boiling. Reduce heat; cover and simmer 15 to 20 minutes. Slowly blend the 1/4 cup cold water into the cornstarch. Stir into skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Simmer , covered, till pepper is barely tender. Serve mixture over hot cooked rice. Makes 6 servings.

Meatballs and Chicken Patio Style

I know meatballs and chicken, but hey try it you might like it.....

Meatballs and Chicken Patio Style
Mrs. Edwin D. Shutt

1 pound ground beef
1/2 cup oatmeal, quick or regular
1 1/2 cups catsup
1/4 cup onion, finely chopped
1 egg
2 1/2 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon parsley flakes
1 teaspoon Worcestershire sauce
1/4 cup cooking oil or shortening
1  2 1/2 to 3 pound frying chicken , cut into serving pieces
1 cup water
1/2 cup sliced green onions
1/4 cup liquid smoke

Combine beef, oatmeal, 1/2 cup catsup, onion, egg, 1 1/2 teaspoon salt, pepper, parsley flakes and Worcestershire sauce and mix well. Shape into 18 balls. Brown in 2 Tablespoons hot oil or shortening, turning to brown evenly on all sides.
Place chicken pieces on rack of charcoal grill over glowing coals or on broiler rack 4 -5 inches from heat...Brush with remaining 2 Tablespoons oil or shortening. turn once to brown both sides, allowing about 7-8 minutes per side. Place in pan with meatballs
Combine remaining 1 cup catsup, water, sliced onion and liquid smoke if desired. Pour over chicken and meat balls; cover and cook until chicken is tender, about 30 minutes. Serves 6 to 8.

Cocktail Meatballs

Here is a recipe for those up and coming holiday parties.....

Cocktail Meatballs
Mrs. Logan C. Croskey

1 large bottle catsup
1 ( 10 oz) jar grape jelly
juice of 1/2 lemon

Blend all ingredients and simmer for 1 hour.

Meatballs

2 pounds ground chuck
1 teaspoon salt
1/4 teaspoon pepper

Combine ingredient and mold into small meatballs. Do not fry. Add meatballs to hot sauce and simmer gently for 1 hour.