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1/2 lb Fresh spinach 1 Scallion 1 Clove garlic 4 c Water 1/2 lb Ground beef 1 ts Soy sauce 1 tb Salt Dash pepper 1. scallion. Skim off the froth. |
| Ingredients | |||
| 20 | oz | pineapple, chunks in syrup | |
| 3 | tablespoon | brown sugar, packed | |
| 5 | tablespoon | teriyaki sauce, divided | |
| 1 | tablespoon | vinegar | |
| 1 | tablespoon | catsup | |
| 1 | pound | ground beef | |
| 2 | tablespoon | minced onion | |
| 2 | tablespoon | cornstarch | |
| 1/4 | cup | water | |
| Directions: | |||
| Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat. Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through. |
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1 lg Eggplant in small cubes 2 tb Olive oil 3 Cloves minced garlic 4 Sliced onion 3/4 c Chopped celery Mushrooms (or broccoli) 3 tb Capers 12 Black olives (real ones) 6 Green olives 3 tb Wine vinegar 1 tb Sugar Salt & pepper 3 oz Tomato sauce Saute eggplant in 2T olive oil until soft - reserve Saute onion, |