Wakiki Meatballs From Kathy Wessel

• Meat Balls
• 1 1/2 Lb. ground beef *
• 2/3 cup cracker crumbs **
• 1/3 cup minced onion
• 1 egg
• 1 1/2 tsp salt
• 1/4 tsp ground ginger
• 1/4 cup milk
• 1 Tbs shortening ***
• Sauce
• 2 Tbs cornstarch
• 1 can (13 1/2 oz ) Pineapple tidbits (or crushed) drained, reserve syrup
• 1/2 cup packed brown sugar
• 1/3 cup vinegar
• 1 Tbs soy sauce
• 1/3 cup chopped green pepper

1. Mix thoroughly the meat, crumbs, onion, egg, salt, ginger and mild. Shape mixture by full tablespoons rounded into balls. Melt shortening*** in a large skillet, brown, and cook meatballs, then remove from skillet and keep warm. Pour fat from skillet.
2. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet and cook over medium heat until mixture thickens and boils, stir constantly. Boil and stir one minute. add meatballs, pineapple and green pepper. Heat through. ** For added flavor, use Italian seasoned bread crumbs. Menu suggestion. Serve over noodles, with a salad. For desert, a lemon meringue pie.
3. *Or ground turkey
4. * * * Or hot oil (hot as in seasoned) shortening.
5. We will increase both the onion and green pepper.

Sweet-Sour Spareribs From Heidi Weatherston

• 3 lb. country style ribs
• 1/3 cup soy sauce
• 1/4 cup vinegar
• 1/2 cup maple syrup
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 1 cup chopped onion
• Juice from can pineapple chunks
• salt and pepper to taste
• 3 tbsp. flour
• Roast port for 1/2 hour at 400 degrees. Make sauce from remaining ingredients. Remove port from pan. Add 3 tbsp. flour to grease in pan. Add sauce and mix. Return pork to pan. Cook 1-1/2 hours. Add pineapple chunks 1/2 hour before completion. Baste with sauce from pan every 20 minutes. Can use beef ribs, also.