Hawaiian Meatballs

1 lb lean ground beef
1 slice bread, soaked in milk
1 beaten egg
1 garlic clove, pressed
1/4 tsp fresh ginger
1/2 tsp salt
1 tbsp soy sauce
1/2 tsp dry mustard
1 small can pineapple pieces

Mix above well and roll into 1-inch meatballs.

Place meatballs around outside edge of dinner plate and cook in microwave for 2 1/2 minutes (I alternate between 2 plates, soaking up fat with a paper towel before adding more meatballs to plate).

Sauce

Place all of the following ingredients in a small pot:
1/2 cup pineapple juice
3 tbsp vegetable oil
2 tbsp brown sugar
1 tsp soy sauce
1/4 cup vinegar

Mix 1 tbsp cornstarch with 1 tbsp cold water – add to above sauce ingredients and cook over medium heat until sauce thickens.

You can double the sauce recipe or you can cheat like I do – buy the President Choice Red Sauce in a jar and add 1/3 of jar to thickened sauce.

Add meatballs and drained pineapple to sauce and serve over rice.

Kids and adults love this recipe! Enjoy!

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Chicken Cacciatore

2 deboned chicken breasts cut into bite-sized pieces
1 to 2 tbsp olive oil
2 tbsp finely cut up onion
2 garlic cloves, pressed
1 (28 oz) can plum tomatoes
1 (5 1/2 oz) can tomato paste
3/4 tsp salt
1/4 tsp white pepper
1/2 tsp basil
1/2 tsp marjoram
1 to 2 bay leaves

Fresh grated Parmesan cheese
1 cup of small button mushrooms or 1 cup of cut up large mushrooms.

Heat oil in frying pan. Add cut up chicken, onion and garlic to pan and for 5-10 minutes. Remove and set aside. Add mushrooms and saute 5 minutes.

Puree tomatoes and paste together and add to medium-sized pot. Add cooked chicken, spices and mushrooms. Mix well.

Simmer partially covered for 2 hours or cook in crockpot on medium for 3 hours.

Serve with penne and freshly grated Parmesan cheese.

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Baked Macaroni and Cheese Casserole

4 to 6 slices of bacon, cut into 1-inch slices (optional)
2 cups elbow macaroni (uncooked)
1 (250 gram) box Velveeta cheese (use half)
2 cups shredded cheddar cheese (should fill measuring cup loosely)
2 to 3 tablespoons Parmesan cheese
1/4 cup milk
Salt and pepper to taste
5 slices tomato or 1 tomato cut into chunks
5 thin slices green bell pepper (optional)

Boil macaroni until cooked. Fry bacon until cooked – don’t fry crispy. Use 1/2 of the package of Velveeta cheese and cut up into 1-inch cubes.

Drain macaroni, add to casserole dish (with lid) and add 1/4 cup of milk, cubed Velveeta cheese, cheddar cheese, bacon, salt and pepper to taste – mix well.

Place tomato slices on top and alternate with a green pepper slice. Or cut a fresh tomato into chunks and mix into casserole. Sprinkle with Parmesan cheese.

Place lid on top and bake 300F for 45 minutes.

This feeds 4 to 6 people.

*Cook Italian or Octoberfest or Honey/Garlic Sausage and serve on side with macaroni …. mmm