Guest guest Posted March 31, 2002 Report Share Posted March 31, 2002 At 11:10 AM 3/25/2002 -0500, Sandra wrote: >>what makes these 'jewish'? >> >>sandra, a jew who doesnt know about stuff like that and wouldn't >>eat it anyway Sweet & sour meatballs are not uncommon in Jewish cuisine. Check out http://www.jewishfood-list.com/recipes/beef_veal/meatballssweetsour02.html and http://www.jewish-food.org/recipes/swsobalz.htm for examples. The second site has lots of sweet-sour recipes. At 7:56 PM 3/25/2002 -0800, Sherry Rose wrote: >I have absolutely no idea! That was the name on the original recipe >when I started making them nearly 30 years ago. .... >Actually, the meatless version is quite delicious. Agreed -- these are very good. I now remember where I'd seen them before -- the recipe below was posted to the Fatfree mailing list some time ago. At the time, Michelle noted that where she grew up, these were a 'down home' kind of thing which were frequently served at family gatherings, potlucks, etc. The following recipe came from the back of the Knox Farm box. ************************** Wed, 08 Dec 93 00:26:55 PST Michelle Dick <artemis> Indiana Wheat Balls 1 box Knox Mountain Farm Wheat Balls 2/3 cup red currant jelly (or grape jelly) 2/3 cup plain tomato sauce Make wheat balls according to directions (including baking). Place wheat balls, jelly, and sauce into large skillet. Cook over medium heat for about 5-10 minutes. Sauce should be thick and syrupy, wheat balls well coated. Remove wheat balls from skillet and place on a platter (use extra sauce for dipping). Serve as appetizer with toothpicks. This recipe is a classic. I betcha this is the first time anyone has ever made a vegetarian version of this recipe. It is sometimes made with those little canned wieners instead of meat balls. It is also sometimes made with cocktail sauce or chili-ketchup instead of tomato sauce. **************** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2002 Report Share Posted April 1, 2002 Would these " meatballs " also be good made from gluten? I have made gluten meatballs and my family loved them. Lisa Fereday Family Grain Mill. FREE hand turned base with the purchase of any motorized package. LIFE TIME WARRANTY! FREE SHIPPING! Email me for details. water barrels, pumps, bung wrenches, and Century Pure Aerobic Oxygen water treatment. ewsinfo Essential Water Storage- http://www.essential-water-storage.com Sun, 31 Mar 2002 08:50:58 -0700 " N. Braswell " <meritra Re: Meatless Meatballs (again!) Indiana Wheat Balls 1 box Knox Mountain Farm Wheat Balls 2/3 cup red currant jelly (or grape jelly) 2/3 cup plain tomato sauce Make wheat balls according to directions (including baking). Place wheat balls, jelly, and sauce into large skillet. Cook over medium heat for about 5-10 minutes. Sauce should be thick and syrupy, wheat balls well coated. Remove wheat balls from skillet and place on a platter (use extra sauce for dipping). Serve as appetizer with toothpicks. This recipe is a classic. I betcha this is the first time anyone has ever made a vegetarian version of this recipe. It is sometimes made with those little canned wieners instead of meat balls. It is also sometimes made with cocktail sauce or chili-ketchup instead of tomato sauce. **************** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2002 Report Share Posted April 1, 2002 Do you have a recipe for the gluten meatballs ? Thanks Tammy : ) !) > > Would these " meatballs " also be good made from gluten? I have made gluten > meatballs and my family loved them. > > Lisa Fereday > Family Grain Mill. FREE hand turned base with the purchase of any > motorized > package. LIFE TIME WARRANTY! FREE SHIPPING! Email me for details. > water barrels, pumps, bung wrenches, and Century Pure Aerobic Oxygen water > treatment. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2002 Report Share Posted April 2, 2002 At 08:50 AM 3/31/2002 -0700, N. Braswell wrote: >At 11:10 AM 3/25/2002 -0500, Sandra wrote: > > >>what makes these 'jewish'? > >> > >>sandra, a jew who doesnt know about stuff like that and wouldn't > >>eat it anyway > >Sweet & sour meatballs are not uncommon in Jewish cuisine. >Check out http://www.jewishfood-list.com/recipes/beef_veal/meatballssweetsour02.html and http://www.jewish-food.org/recipes/swsobalz.htm for examples. The second site has lots of sweet-sour recipes. > >At 7:56 PM 3/25/2002 -0800, Sherry Rose wrote: > > >I have absolutely no idea! That was the name on the original recipe > >when I started making them nearly 30 years ago. >... > >Actually, the meatless version is quite delicious. > >Agreed -- these are very good. > >I now remember where I'd seen them before -- the recipe below was posted to the Fatfree mailing list some time ago. At the time, Michelle noted that where she grew up, these were a 'down home' kind of thing which were frequently served at family gatherings, potlucks, etc. The following recipe came from the back of the Knox Farm box. > >************************** > Wed, 08 Dec 93 00:26:55 PST > Michelle Dick <artemis> > >Indiana Wheat Balls > >1 box Knox Mountain Farm Wheat Balls >2/3 cup red currant jelly (or grape jelly) >2/3 cup plain tomato sauce > >Make wheat balls according to directions (including baking). Place wheat balls, jelly, and sauce into large skillet. Cook over medium heat for about 5-10 minutes. Sauce should be thick and syrupy, wheat balls well coated. > >Remove wheat balls from skillet and place on a platter (use extra sauce for dipping). Serve as appetizer with toothpicks. > >This recipe is a classic. I betcha this is the first time anyone has ever made a vegetarian version of this recipe. It is sometimes made with those little canned wieners instead of meat balls. It is also sometimes made with cocktail sauce or chili-ketchup instead of tomato sauce. > >**************** How delightful to read your reply as to authenticity and your inclusion of Michelle's classic recipe! Thanks for your valued contribution. Sherry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 x-posted to Herbivore -- At 07:52 PM 3/31/2002 -0500, Lisa Marie Fereday wrote: >Would these " meatballs " also be good made from gluten? I have made gluten >meatballs and my family loved them. Hi Lisa, I don't see any reason why not. This thread has gotten me craving these things again, so I looked up a couple of sauce recipes on the Jewish food list. Here they are for anyone interested. Sauce I 2-8 ounce cans tomato sauce 1/2 cup ketchup 1 small can jellied cranberry sauce 1 1/4 cups brown sugar Sauce V 1 Tbs. shortening 1 Tbs. flour 1 Cup hot water 1/4 Cup light raisins 1/2 cup brown sugar few slices lemon 1/4 cup vinegar (yes, vinegar) 6 gingersnaps crumbled (the stronger the better) Salt to taste Sauce IX 1 large can tomato sauce 2/3 cup water 3/4 cup brown sugar 2 teaspoon lemon juice 1/2 cup ketchup Spicy Sauce 2 tbsp soy sauce 2 cloves crushed garlic Dash hot pepper sauce or crushed red hot pepper 2 tbsp brown sugar This last doesn't make much, so you might want to adjust quantities. Use the sweetener of your choice. Quote Link to comment Share on other sites More sharing options...
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