"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

Ruth’s Ham Balls Recipe

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This recipe for Ruth’s Ham Balls, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth May
Added: Sunday, February 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 Lbs. Meatloaf Mix, from the butcher
3 Eggs
3 Cup Graham Cracker Crumbs
2 Cups Milk
Sauce:
4 Cans Tomato Soup
1-1/2 Cups Apple Cider Vinegar
4-1/2 Cups Brown Sugar
4 Tsp. Dry Mustard

Directions:
Directions:
*Note: I like Stater Bro’s Meatloaf Mix. Combine above ingredients and place 1/2 cup balls in 9X13 dish. Mix sauce ingredients together and pour over meat balls. May be frozen at this point, thaw before baking. Bake at 350º for one hour. Serve over rice. Makes about 24 balls.

 

 

 

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