Sweet and Sour Meatballs

From: Feeding the Flock p. 90-Louisa Joy
Makes: 4-6 servings. (I half the recipe)

Meatballs
1 lb hamburger (I would use ground turkey)
1 egg
1 T. cornstarch
1 tsp. salt
2 T. chopped onion
1/4 tsp. pepper
1 T. oil

Mix all ingredients except oil together and form into balls. Brown in oil in a hot frying pan.

Sauce
1 c. pineapple juice (whatever is left from a can of pineapple chunks)
Mix together:
2 T. cornstarch
1 T. soy sauce
3 T. vinegar
6 T. water
1/2 c. brown sugar
1 can pineapple chunks
1 green pepper, cut into strips

Add pineapple juice to the meatballs. Then mix together the cornstarch, soy sauce, vinegar, water, and brown sugar and add to the pineapple juice. Cook until it thickens. Add pineapple juice and green pepper. Heat thoroughly. Serve over hot rice.

*We like to cook the pineapple and peppers till they are soft. We also now just use frozen meatballs, as it is faster and easier. I don't really like meatballs or cooked pineapple or green peppers all that much, but I love this meal. Plus, it's quick.

Coconut Goddess Cake

From PaperCrafts Gourmet (p.78-Ana Cabrera)
makes one 13"x9" pan

1. Prepare yellow cake mix according to box directions.
2. While cake is baking, pour 1 can crushed pineapple into small saucepan. Add 1 c. sugar. Heat over medium heat until sugar dissolves completely. Bring to a boil, then immediately remove from heat. When cake is done, remove from oven. Using a fork, poke holes in cake about 1/2" apart. Slather cake with pineapple and juices. Let cool completely.
3. Make 2 pkg. (small box) instant french vanilla pudding. Let set up in fridge.
4. Spread 1 1/2 c. shredded coconut onto baking sheet and toast in oven at 325 degrees, stirring often.
5. Once cake is cool and pudding set up, spread pudding over pineapple layer. Then spread 1 tub whipped topping over the tip of the pudding and sprinkle with toasted coconut. Chill for one hour.

This was a pretty tasty cake. It was a crowd pleaser at my baby's birthday party (I made it for the adults). I didn't care for the coconut on top so much, but it was alright. Even my hubby liked this one, which kinda surprised me.

Sweet and Sour Chicken

From 52 Weeks of Proven Recipes for Picky Kids by Jill McKenzie p. 76
Serves 6

2 TBS olive oil
1 pound chicken, semi-frozen and cut into cubes
1/2 teas salt
4 TBS soy sauce, divided
1/3 cup sugar
1 14-ounce can chicken broth
4 TBS cornstarch
4 TBS red wine vinegar or cider vinegar
1/3 cup pineapple juice
1/2 cup ketchup
2/3 cup pineapple tidbits
1/2 cup grated carrots
4 to 6 cups cooked rice

1. Heat oil in a large skillet over medium heat. Add chicken cubes, salt, and 2 TBS soy sauce. Saute until chicken is tender and browned.
2. In a large saucepan, blend sugar, chicken broth, cornstarch, vinegar, pineapple juice, ketchup, and remaining soy sauce until smooth. Slowly stir in meat, including the juices that form at the bottom of the skillet. Add pineapple tidbits and grated carrot. Stir and simmer for 5 minutes.
3. Serve over hot rice.