December 2000
1 lb. ground chuck
1 envelope onion soup mix, 1 cup size
1/4 t. leaf oregano
1 can sliced pineapple, drained but reserve juice
1 medium green pepper, diced
1 can jellied cranberry sauce
1/2 c. sugar
2 T. cornstarch
6 T. water
3 T. white vinegar
1 T. soy sauce
cooking bags 10" x 16"
Combine meat with soup mix and oregano. Shape into 1" balls and lightly brown in a frying pan. Place equal meatballs in each baking bag, top each with 2 pineapple slices, and half of green pepper. Combine cranberry sauce, reserved juice, sugar, water, vinegar and soy sauce. Pour half in each bag. Secure with the tie provided. Make 6 tiny slits on top of each bag. Place in a pan and bake 20 minutes or until bubbly. serve over brown rice. Freeze a whole bag if desired for later. T serve the frozen bag, heat at 350* for 40 minutes.
Each bag serves 2.
Purchase those aluminum foil trays for freezing dishes and eat later for any season.
no tv, just listening to Johnny Mathis
1 lb. ground chuck
1 envelope onion soup mix, 1 cup size
1/4 t. leaf oregano
1 can sliced pineapple, drained but reserve juice
1 medium green pepper, diced
1 can jellied cranberry sauce
1/2 c. sugar
2 T. cornstarch
6 T. water
3 T. white vinegar
1 T. soy sauce
cooking bags 10" x 16"
Combine meat with soup mix and oregano. Shape into 1" balls and lightly brown in a frying pan. Place equal meatballs in each baking bag, top each with 2 pineapple slices, and half of green pepper. Combine cranberry sauce, reserved juice, sugar, water, vinegar and soy sauce. Pour half in each bag. Secure with the tie provided. Make 6 tiny slits on top of each bag. Place in a pan and bake 20 minutes or until bubbly. serve over brown rice. Freeze a whole bag if desired for later. T serve the frozen bag, heat at 350* for 40 minutes.
Each bag serves 2.
no tv, just listening to Johnny Mathis
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