VandenBrink Sweet and Sour Ham Balls

Meatballs:

  • 1 pkg. VandenBrink Savory Pork Meat loaf (or any brand)
  • 1 cup crushed soda crackers
  • 2 eggs
  • 1/2 cup milk
  • 1/2 small can of crushed pineapple

Sauce:

  • 1/2 small can of crushed pineapple
  • 1/2 cup of water
  • 1/2 cup of vinegar
  • 1 1/2 cups brown sugar
  • 1 tsp. dry mustard

Mix the meatball mixture into balls. Place them in a greased 9×13 pan.

Mix the sauce & pour over the meatballs. Bake uncovered for 1 hour at 350* F. Turn the meatballs over after 45 minutes. Thicken sauce if desired.

*I have frozen the leftovers successfully. Just put them in an airtight container in the freezer. We throw them in the fridge the night before we want them again & reheat them in the micro or oven, depending on the amount leftover.

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Cheese Broccoli Soup

  • 2 potatoes, peeled and cubed
  • 3 carrots, peeled and shredded
  • 1 small onion, chopped
  • 1 head of broccoli, cut up
  • 1tsp. salt
  • 3 cups Chicken broth
  • 1/2 c. butter
  • 1/2 c. flour
  • 1/2 tsp. salt
  • 4 c. milk (I have been doing 2 cups milk, 2 cups half & half lately)
  • 16 oz Velveeta cheese

Cook the first 6 ingredients in Dutch oven (big pot) until the vegetables are tender. You may want to wait to add the broccoli until the end so it doesn’t get overcooked.  To make white sauce, melt butter slowly; stir flour into butter gradually over low heat. Add salt & milk, stirring in one cup at a time. Let thicken, this takes a bit, but if you don’t let it thicken enough it will make the soup really runny. Gradually add sauce to broccoli mixture. Heat through completely, but don’t let it boil. Add cheese and stir until melted. Do not boil.