Waikiki Meatballs

Meatballs

1  1/2   lbs. ground beef

2/3  C. cracker crumbs

1/2 C. minced onions

1/4 tsp. ginger

1 egg

1 1/2 tsp. salt

1/4 C. milk

Sauce

1/3 C. vinegar

1 Tbsp. soy sauce

2 Tbsp. cornstarch

1 can pineapple tidbits ( save the syrup)

1/2 C. brown sugar

1/3 C. diced green pepper

Directions

Form first 7 ingredients into meat balls and brown  in a small amount of shortening. ( or not)

Remove from skillet. Pour off fat. 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 thick.  Boil and stir one minute.  Add meatballs, pineapple and green pepper. Heat through. Serve over rice.

Fudge

Combine in a large bowl

  • 3 small packages  chocolate chips
  • 8 oz marshmallow creme
  • 1/2 pound butter/margarine
  • 3 cups nuts
  • 3 tsp vanilla

Boil the following in a large pan for 10 minutes, stirring continually

  • 4 1/2 cups sugar
  • 1 large can evaporated milk

Pour the boiling lava into the goodies in the large bowl.  Stir until all in melted and smooth.

Chocolate Peanut Butter Eggs

1 pound powdered sugar
3 cups Rice Krispies
1/2 cup melted margarine
2 cups chunky peanut butter

Combine and mix well.  Shape eggs.  Set aside on wax paper to cool.

1 8 oz milk chocolate bar
1 s6 oz. package of chocolate chips
1/3 bar of parafin

Melt in double boiler.  Dip eggs one at a time.  Let harden on wax paper.

Chocolate Easter Eggs

1/2 cup butter
1/2 cup milk
1 pound powdered sugar
6 oz chocolate, melted
1 large (not instant) chocolate pudding
1 tsp vanilla
1 cup chopped nuts

Melt butter, stir in milk and pudding mix.  Cook until thick and smooth.  Add nuts to sifted powdered sugar.  Pour first mixture and vanilla and mix well.  Cool about 30 minutes and shape into eggs–about 2 tbsp for each egg.  Put on wax paper to harden.  Melt chocolate, let it cool a bit, then dip eggs to cover.  Put back on wax paper to harden in fridge.

Coconut Easter Eggs

1 stick butter
1 box powdered sugar
1 tsp vanilla
7 oz bag of fine coconut
1 dash salt
4 oz cream cheese

Mix, chill in frig, then shape into eggs and dip in chocolate

Easter Eggs

1/2 cup butter
1/2 cup milk
1 package any flavor pudding

Cook above until a thick paste

1 box powdered sugar
1 tsp vanilla
nuts

Add with a mixer and beat until smooth

Let cool until firm.  Dip in melted baking chocolate

Cheese Ball

2 8 oz. Pkgs. Cream cheese
1 small bottle Old English Sharp
1 oz. Blue cheese
3 small green onions, chopped finely
2 shots Worcestershire sauce
parsley
pecans, chopped finely

Let cheese soften to room temperature.  Mix all together except for pecans.  Put in fridge & let set a little before molding into balls. Roll balls in pecans.