Sweet and Sour Meatballs

1 (15 oz.) can crushed pineapple
1 (15 oz.) can tomato sauce
1/4 cup cider vinegar
2 tablespoons brown sugar
2 pounds lean ground beef
1/2 cup dry bread crumbs
2 eggs, lightly beaten
1-1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 teaspoon parsley flakes
Vegetable oil

Directions:
Combine pineapple (with juice), tomato sauce, vinegar, and sugar in a 3-quart saucepan. Bring to the boiling point, stirring as needed to prevent sticking. Remove from heat, cover, and set aside. Combine ground beef, bread crumbs, eggs, chili powder, cumin, salt and parsley in a zippered plastic bag. Squeeze out air and close bag securely; knead the bag to mix the ingredients. Shape small meatballs using 1 tablespoon of meat mixture for each one. Coat the bottom of a heavy skillet with vegetable oil. Over medium heat, brown the meatballs on all sides. Add meatballs to sauce. Reheat; simmer for 20 minutes (stir gently as needed to prevent sticking). Serve over hot rice.

Italian Meatballs and Sauce

Meatball ingredients:

1 pound ground beef
1/2 pound ground pork
2 eggs
1 cup moist bread crumbs
1/4 cup Parmesan cheese
1 teaspoon sweet basil
1 tablespoon parsley
1 teaspoon garlic powder
Salt and pepper, as desired
Vegetable oil

Directions:
Mix all ingredients thoroughly and form into 1-inch balls. Cover the bottom of a skillet with vegetable oil. Over medium heat, brown the meat balls on all sides. Add to sauce (recipe below) and simmer for two hours. Serve over hot spaghetti noodles.

Sauce Ingredients:
1/4 cup vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, pressed
3 (12 oz.) cans tomato paste
6 (12 oz.) cans water
1/4 teaspoon oregano
1 teaspoon sweet basil
1 small bay leaf
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper

Sauce Directions:
Heat oil in an 8-quart saucepan. Add pepper, garlic, and onion; cook quickly over medium-high heat, stirring constantly. When vegetables are tender, reduce heat and stir in tomato paste and water. Add remaining ingredients, stirring to combine. Over low heat, simmer uncovered for about 2 hours or until sauce is thickened. Remove bay leaf before serving.

Peanut Butter Syrup

1/3 cup peanut butter 2/3 cup corn syrup

Directions:
Combine peanut butter and corn syrup. Stir until blended. Serve with pancakes.

Whole Cranberry Sauce

1 lb. cranberries, frozen or fresh
1 cup sugar
1 cup cold water

Directions:
Place all ingredients in a medium saucepan. Boil rapidly about 5 minutes until the skins of the berries break. (Usually about 5 minutes.) Cool. Makes about 4 cups.

Notes:
A tangy condiment that's good with almost any meat.