May The Stars Light Your Way
                      -= Exported from BigOven =-                           Hummingbird Cake A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings… it’s easy, freezes well, serves many, and it doesn’t actually contain any hummingbirds! Recipe By: Serving Size: 14 Cuisine: American…
From this site comes this week’s “10 on Tuesday” question… “What are 10 interesting websites you’d like to share?”. Here are mine, in alphabetical order: AbeBooks — amazing prices on hard-to-find books. I get lots of vintage cookbooks through AbeBooks. Audible — I love audiobooks, and…
                     -= Exported from BigOven =-
                         Teriyaki Meatballs
My mother made these in the 1960’s and my wife got the recipe from her. We have them at least a couple times a year.
Recipe By:
Serving Size: 6
Cuisine: Asian
Main Ingredient: Ground Beef
Categories: Bake, Main Dish, Hors dOeuvres, Appetizers
-= Ingredients =-
~~ — Meatballs — ~~
1/4 cup Soy sauce
3 tablespoons Sugar
1/2 teaspoon Garlic salt
1/4 cup Water
1 teaspoon Minced onion
1/2 teaspoon Ginger
1 pound Ground beef
2 cups Bread crumbs
~~ — Sauce — ~~
1 cup Brown sugar
1 1/2 cups Water
1/4 teaspoon Ginger
16 ounces Catsup
1/3 cup Vinegar
Salt & pepper ; to taste
2 tablespoons Soy sauce
-= Instructions =-
Preheat the oven to 300.
SAUCE:
Mix ingredients for sauce and set aside.
MEATBALLS:
Mix all ingredients except beef and crumbs. Let sit for 10 minutes.
Place the beef in a large bowl and make a well in the center.  Put the crumbs in the well and pour Soya mixture over crumbs. Blend beef and crumb mixture. Â
Shape into balls and brown in oil.
Place the browned meatballs in an oven safe baking dish pour the sauce over them and bake at 300 for one hour
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                     -= Exported from BigOven =-                      Two Ingredient Beer Bread This is the simplest bread you can imagine. The loaves look rather rustic, but they’re delicious, especially hot and with a smear of butter. Only two ingredients — and no kneading! You can try…
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