Hawaiian Meatballs

1 pound ground beef

½ cup breadcrumbs, moistened with milk (I’ve never moistened them with milk)

1 beaten egg

1 clove garlic, pressed

2 tsp. dry mustard

1/3 tsp. ginger

½ tsp salt

1 TB soy sauce

Form 1 inch meatballs and sauté until brown in:  2 TB oil. 

Have a paste of the following ready:

                2 TB cornstarch

                ½ cup chicken broth

                2 TB soy sauce

Melt in a heavy pan:

                2 TB butter

                Add: 1 cup chicken broth

                         ¾ to 1 cup diced green peppers

                        6 slices pineapple, diced (I use pineapple chunks or tidbits)

Cover and let simmer 5 minutes)

                Add the cornstarch paste and the following ingredients to the peppers and pineapple:

                                ½ cup vinegar

                                ¾ cup pineapple juice

                                ½ cup sugar

                                ½ tsp salt

                                ¼ tsp ginger

                Simmer  stirring constantly, until the mixture thickens.  Serve with Rice.

 

English Muffin Bread

We LOVE this bread!  We use it for french toast and breakfast sandwiches and just about anything else you may need bread for.  We've tried several English Muffin Bread recipes and this one tops them all.  It freezes nicely...in case you like to make all your bread at once as I am prone to do.

Ingredients

• 5 cups all-purpose flour, divided
• 2 packages (1/4 ounce each) active dry yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 2 cups warm milk (120° to 130°)
• 1/2 cup warm water (120° to 130°)
• Cornmeal

Directions

• In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes.
• Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-in. x 4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast. Yield: 2 loaves.