Serving Size : 4 1/2 pound ground round 1/2 pound lean ground pork 1/4 cup dry breadcrumbs 1 1/2 tablespoons chopped fresh parsley 1/4 teaspoon salt 1 teaspoon prepared mustard 1/2 teaspoon Worcestershire sauce 1 egg white -- lightly beaten Vegetable cooking spray 2 cloves garlic -- minced 1 cup

* 1 lb. lean ground beef * 1/4 cup milk * 1/4 cup dry bread rumbs * 1/8 teas. ground cloves * 1/8 teas. ground allspice * 1/2 teas. salt * pepper to taste * 2 Tbsp vegetable oil * 1 cup + 2 Tbsp water * 1/2 cup cider vinegar * 3/4 tsp ground ginger * 1 bay leaf * 4 Tbsp brown sugar * 2 Tbsp flour *

Bring pineapple juice, water, and bouillon to a boil. Add gingersnap crumbs, brown sugar, raisins and lemon juice; cook and stir until gingersnaps dissolve. Add frozen meatballs. Cover and simmer for 15-20 minutes or until meatballs are thawed, stirring occasionally. Serve over hot rice.

Instructions In 4 qt. saucepan over medium-high heat, heat 2 tbsp. oil; add potatoes, cabbage and onion; cook about 5 minutes until crisp- tender, stirring frequently. Add 1/2 cup water; cook, covered, 10 minutes, stirring occasionally. Meanwhile, in large bowl, combine veal, pork, bread crumbs,

Directions Put the garlic into a water glass and pour 2 T boiling water over it. Mash the garlic well, then add 2 tablespoons more boiling water. Strain through a kitchen towel, saving the liquid only. Mix together all the ingredients, including garlic liquid then shape into balls about the size of

In a mixing bowl combine first 10 ingredients; shape into 18 meatballs, 2 inches each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer 15-20 minutes or until meatballs are done. Add water if