Entrees
| Amount | Measure | Ingredient |
|---|---|---|
| 3 large | green peppers | |
| 1 lb. | ground beef, seasoned with salt and pepper | |
| 1 | egg -- beaten | |
| 2 Tablespoons | flour | |
| 1 1/2 | tsp. | salt -- divided |
| few grains | pepper | |
| 1/4 cup | veg. oil | |
| 1 cup | chicken bouillon -- divided | |
| 4 slices | canned pineapple -- diced | |
| 12 | maraschino cherries | |
| 3 Tbsp. | cornstarch | |
| 2 tsp. | soy sauce | |
| 1/2 cup | vinegar | |
| 1/2 cup | light corn syrup |
Cut green peppers in sixths. Form seasoned beef into 16 small balls. Combine egg,flour, 1/2 tsp. salt and pepper. Dip meatballs in this batter. Heat vegetable oil;add remaining salt. Fry meat balls in hot oil, browning on all sides. Removemeatballs; drain off all but 1 Tbsp. oil. Add 1/3 cup bouillon, pineapple,cherries and green peppers. Simmer 10 minutes. Blend cornstarch, soy sauce,vinegar, corn syrup and remaining bouillon. Add to pineapple mixture. Cook slowly,stirring until thickened. Pour over meatballs.