"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ham Balls, by Shelley Bush/Vickie Marshall, is from Nauvoo Nibbles,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Shelley Bush/Vickie Marshall Added: Monday, March 2, 2009
2 cans tomato soup 2 cups brown sugar 2 cups white vinegar
Mix all meats together, add milk, eggs and graham crackers. Make into balls. Place meatballs into pan. Pour sauce over them. Bake at 350º for one hour. Baste with sauce while baking. Can also be frozen after baking.
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