Salmagundi
19 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Meatballs: | ||
| 1½ | pounds | Ground beef |
| ¼ | cup | Chopped onions |
| ½ | cup | Bread crumbs |
| 2 | Eggs | |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Worcestershire sauce |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | can | 18 ounce spaghetti sauce |
| Casserole: | ||
| 4 | Onions, sliced in rings | |
| 3 | tablespoons | Butter or vegetable oil |
| ½ | cup | Dark brown sugar |
| ¼ | cup | Molasses |
| 1 | tablespoon | Dry hot mustard |
| 1 | can | 28 oz. beans with pork |
| 1 | can | 28 oz.kidney beans,drained |
| 1 | can | 18 oz. lima beans, drained |
Directions
Preheat broiler. Combine the first eight ingredients; form into meatballs.
Place on a cookie sheet; broil to brown. Remove from oven. Reduce heat to 350øF. Pour spaghetti sauce into a saucepan. Using a slotted spoon, transfer meat balls to the spaghetti sauce; simmer for 15 minutes.
Meanwhile, in a large fry pan, saute sliced onions in butter until translucent. Add brown sugar, molasses and mustard; heat until sugar is dissolved. In a large shallow casserole dish, combine beans and onion mixture. Place meatball mixture on top. Cover and bake for 1 hour or until bubbling all over. Serves 10 - 12 Typed in MMFormat by cjhartlin@...
Source: Good Friends Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Aug 10, 1998