Meatballs In Sweet Clove Sauce

Ingredients

• 4 slices dry bread, diced
• 1/4 cup lemon juice
• 1 egg
• 1 small onion, diced
• 1 teaspoon seasoned salt
• 1 1/2 pounds ground beef or turkey

Sauce:

• 1 cup tomato juice
• 1/2 cup chili sauce
• 1/2 cup packed brown sugar
• 1 teaspoon ground mustard
• 1/4 teaspoon ground cloves

Procedure

• In a bowl, soak bread in lemon juice for 2 minutes. Add egg, onion and salt; stir in beef or turkey. Shape into 1 1/2-inch balls; place in a greased 13 x 9-inch baking dish. Bake, uncovered, at 350 degrees F for 25 minutes; drain.
• Combine all ingredients; pour over meatballs. Bake 30 minutes longer or until hot and bubbly.

Yields 6 servings.

Mustard-Grilled Pork Chops with Two Tomato Salsa

Ingredients

• 4 (3/4-inch thick) boneless pork chops
• 1 1/2 cups diced plum tomatoes
• 8 sun-dried tomato halves packed in oil, drained and chopped
• 1/4 cup chopped fresh basil or 1 tablespoon dried basil
• 1/4 teaspoon cayenne
• 2 tablespoons Dijon-style mustard
• 1 tablespoon honey
• 1 teaspoon minced garlic
• Fresh basil sprigs (optional)

Procedure

• In a medium bowl combine plum tomatoes, sun-dried tomatoes, chopped basil and cayenne; set aside.
• In a small bowl combine mustard, honey and garlic. Rub mustard mixture over all surfaces of chops. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 3 to 4 minutes. Turn chops and grill for 3 to 4 minutes more or until chops are just done. Serve with Two-Tomato Salsa. If desired, garnish with basil sprigs.


• Servings: 4

Beer Margaritas

Ingredients

• 1 (12 fluid ounce) can frozen limeade concentrate


• 12 fluid ounces tequila


• 12 fluid ounces water


• 12 fluid ounces beer


• ice


• 1 lime, cut into wedges

Procedure

• Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

Raspberry Cappuccino

Ingredients

• 3/4 cup chocolate milk


• 1/3 cup espresso or 1 tablespoon instant coffee, dissolved in 1/3 cup water, room temperature or chilled


• 2 tablespoons chocolate syrup


• 1 1/2 cups coffee frozen yogurt


• 1 cup fresh raspberries, frozen


• 1/2 cup cold milk


• Unsweetened chocolate powder for garnish

Procedure

• Combine the chocolate milk, espresso and chocolate syrup in a blender. Add the frozen yogurt and raspberries. Blend until smooth. Pour into 2 glasses. Rinse out the blender container. Pour the milk into the blender and blend on high speed until frothy, about 15 seconds. Divide between the smoothies and sprinkle them with chocolate powder.


• Sort through berries and discard any that are moldy or spoiled. Place in a plastic bag and freeze until firm.



• Serves 2.