Wednesday, September 3, 2008


Ruth Andrewson – Quick Cooking Collector’s Edition

1 T. cornstarch
1/2 c. brown sugar
1 13.25 oz can pineapple tidbits
1 T. soy sauce
1/3 c. vinegar
1/2 c. bell pepper, chopped
30-40 meatballs

Mix cornstarch and sugar in skillet. Stir in pineapple with juice, soy sauce, and vinegar. Cook, stirring constantly, until mixture thickens and boils. Add cooked meatballs. Cover and simmer 10 minutes, stirring occasionally. Stir in bell pepper. Cover and simmer until crisp-tender, about 5 minutes. Serve over rice or pasta.

Notes: If you're like my crew and enjoy having lots of sauce to mix with your rice, then simply double all the ingredients except the meatballs and use a bigger pot.

Linked up at: Eat at Home Ingredient Spotlight - pineapple, soy sauce

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