Waikiki Meatballs

1 1/2 Pound ground beef
2/3 Cup cracker crumbs
1/3 Cup minced onion
1 egg1
1/2 tsp salt
1/4 tsp ginger
1/4 Cup milk
1 Tb shortening
2 Tb cornstarch
1/2 Cup brown sugar
1 can (13 1/2 ounces) pineapple tidbits, drained, reserve syrup
1/3 cup vinegar
1 Tb soy sauce
1/3 Cup chopped green pepper
Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm.Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through.

Lynn Dougherty's Chicken Piccata

3-4 chicken breasts
flour- for coating
seasoning salt- sprinkle on chicken
1/4 cup dry white wine
1 tsp minced garlic
1/2 cup chicken broth
2 tbsp lemon juice
1 tbsp capers
2 tbsp butter
olive oil & butter in pan

Add the wine, garlic, chicken broth, lemon juice, capers in a measuring cup and set aside. Slice the chicken breasts into medallion size 1-2 inches wide then sprinkle with McCormick’s season salt. Cover with flour and shake off excess. In a large frying pan melt 2 Tbsp of butter and a couple of Tbsp on olive oil-just enough to brown the chicken. On medium-high heat, brown the chicken on both sides. The chicken is so thin that it will be cooked through in a short amount of time-do not over cook you only need 2 minutes on each side. Add the items previously mixed in the measuring cup. Just pour over the chicken. Keep on med-high heat and let the liquid boil until half is gone. Place chicken on a serving platter and cover. Continue to boil liquid and then add two Tbsp of butter. The butter will help thicken the liquid. After a couple of minutes of cooking pour liquid over chicken and serve.

BBQ Beef/Sloppy Joes

Brown 1lb Ground Beef;

Add 1/4 tsp. Onion powder, 1 cup Ketchup, 1 tsp yellow mustard, and 1/4 cup of water.

Simmer and serve over hamburger rolls

Festive Hot Dogs

2 (1 lb.) pkgs. hot dogs
4 c. bottled B.B.Q. sauce
1/4 c. Worcestershire sauce
1/8 tsp. white pepper

Cut hot dogs into 1 inch pieces. Mix in bowl BBQ sauce,Worcestershire sauce and white pepper. Pour over cut hotdogs in casserole dish. Make sure hot dogs are covered with sauce mixture. If not, add more B.B.Q. sauce until covered. In preheated oven bake for 1 hour on 300 degrees F. Then keep warm until ready to serve.