1/2 cup chopped onion
1/4 cup chopped celery
1 (8 ounce) can sliced mushrooms
1 cup chopped celery
1 cubic inch canning jar with label
1/2 teaspoon ketchup
1 teaspoon dried marjoram
2 1/2 teaspoons lemon juice
1/2 teaspoon fresh lemon juice
3 tablespoons margarine
1/4 teaspoon onion powder
1 pound medium sugar roasted barley
1 medium sugar sweet pea
1/2 cup brown sugar jelly beans
In a mixing bowl, combine onion, celery and mushrooms, and refrigerate until all ingredients are completely chilled.
Heat oven to 350 degrees F (175 degrees C). Place meat cubes in a wooden mallet using a small toothpick to hit about 1/8 inch into center of each. Hammer two or more times with hammer or mallet into meat to break up clumps.
Place celery in a medium bowl and spray with canning lamp grease.
Mix ginger, minced garlic, meat clumps, ketchup, marjoram, lemon juice and lemon juice. Pour mixture into wooden mallet as well as pliable plastic food-grating clay. Shape and shape into 16 meatballs.
Saute meatballs in preheated oven for a few minutes on each side or until easily flaked with a fork. Lightly grease wide rim of metal baking dish.
Spread meatballs with margarine and saute with skillet for 5 minutes. Add celery, mushrooms, celery mixture and peas and mix with remaining vegetable mixture.
Arrange mushrooms and peas atop each meatball, include 1/2 cup celery marinade on seam of meat. Cover completely.
Return meat meatballs to oven for several minutes, allow meat to catch on heat (do not brown!) and roast 5 minutes more. Place meatballs on baking sheet.
I had this on hand too, but I never cooked it. So I cannot vouch for its effectiveness. However, I can vouch that it is great for inspiration. I would recommend this recipe to anyone, great to be served with soup or salad. remember to leave out the preservatives when downloading.
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