Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Bulk sausage; rolled into 1 1/2\" balls |
40 ounces | Canned pineapple chunks; drained, reserving 1 cup liquid |
1 cup | Realemon reconstituted lemon juice |
⅓ cup | Firmly packed light brown sugar |
2 tablespoons | Soy sauce |
1 teaspoon | Ground ginger |
2 tablespoons | Cornstarch |
2 mediums | Green peppers; cut in pieces |
In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen appetizers.
Busted by Barb at Possum Kingdom Lake Texas Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest V1 #955 by "abprice@..." <abprice@...> on Dec 12, 1997