MAIN COURSE DISHES

OWEET AND SOUR MEAT BALLS

4 tbsp. milk 1/4 cup brown sugar

1 lb. ground beef 2 tbsp. cornstarch

1/4 cup bread crumbs 1/3 cup vinegar

4 tbsp. chopped onion 1 tbsp. soy sauce
Lif? tép. salt 3/4 cup juice from
few grains pepper pineapple

2 tbsp. cooking oil 1 tin pineapple chunks

1/2 green pepper

Mix beef, bread crumbs, milk, onion and seasonings. Form
into balls and brown in oil in skillet. Drain off excess
fat.

Drain pineapple, reserving liquid; add water to make 3/4
cup. Mix cornstarch and brown sugar in saucepan. Add
vinegar, soy sauce and pineapple juice. Cook until sauce
is thickened and clear. Add pineapple chunks and pour
over meat balls in skillet. Sprinkle with green pepper
chunks, simmer 15 - 20 minutes. Serve with rice.

CHICKEN IN PAPRIKA SAUCE

1/3 cup cooking oil 1/2 cup chopped tomato

1 medium onion, chopped 1/2 pint sour cream

1 tsp. paprika 1 tbsp. flour

Zz tsp. salt 1/4 cup cold water

1/4 cup boiling water 1 tbsp. light cream

3 1/2 1bs.. chicken, : cut -up Green pepper rings, optional
1/2 cup slivered green pepper Tomato wedges, optional

Heat oil in large heavy Dutch oven. Add onion and cook until
yellow. Stir in paprika, salt and 1/4 cup water. Simmer 5
minutes. Add chicken pieces, green peppers and tomatoes.
Cover and simmer until chicken is nearly done, about 45 min-
utes. Stir occasionally and add a little more water, if nec-
essary, to keep from burning.

Combine sour cream, flour and cold water, blending until smo-
oth. Gradually blend into simmering mixture and continue
simmering, covered, until chicken is tender. Stir in cream
and serve immediately, garnished with green pepper rings and

tomato wedges. _
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