"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for PIQUANT COCKTAIL MEATBALLS, by , is from Mixing Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dale Hooper
Added: Friday, September 21, 2007


2 lb. hamburger
1 c. cornflake crumbs
2 eggs
1/3 c. dried parsley flakes
2 Tbsp. soy sauce
tsp. pepper
2 Tbsp. minced onion
1/2 tsp. garlic powder
1/3 c. catsup
1 (1 lb.) can jellied cranberry sauce
1 (12 oz.) bottle chili sauce
2 Tbsp. brown sugar
1 Tbsp. bottled lemon juice

Heat oven to 350.
Combine in large bowl: beef, cornflake crumbs, eggs, parsley flakes, soy sauce, pepper, minced onion, garlic powder, catsup, and blend well. Form into small balls and arrange in a 15 x 10 x 1-inch pan. In saucepan, combine cranberry sauce, chili sauce, brown sugar, and lemon juice. Cook over medium heat, stirring occasionally until mixture is smooth and cranberry sauce has melted. Pour over meatballs. Bake uncovered for 30 minutes. Serve in chafing dish. Yields 60 meatballs.




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