2 cans (8oz each) water chestnuts drained
1 pound bulk pork sausage
1 pound hot bulk pork sausage
1/4 cup cornstarch
1 cup maple syrup
2/3 cup cider or red wine vinegar
1/4 cup soy sauce

Directions

In a blender or food processor, process water chestnuts until minced. Transfer to a bowl; add sausage. Mix well. Shape into 1 inch balls.

Place in ungreased 15 inch x 10 inch baking pans. Bake, uncovered at 350 degrees for 20 - 25 minutes or until meat is no longer pink. Meanwhile, in a saucepan, combine cornstarch, maple syrup, vinegar and soy sauce; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs; add to sauce and heat through. Yield 12-14 servings.

Ingredients

1 pkg frozen broccoli
3 cups cooked chicken, chopped
1 can cream of chicken soup (undiluted)
1/3 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon curry powder
1 1/2 cups shredded cheddar cheese
1/3 cup plain dry bread crumbs
2 tablespoons margarine
1/2 teaspoon paprika

Cook broccoli according to package directions. Drain. Place in bottom of 9 inch square casserole dish. Layer chicken on broccoli. Mix together soup, mayonnaise, lemon juice and curry powder. Spread over chicken. Top with cheese and crumbs. Dot with margarine; sprinkle with paprika. Bake uncovered at 350 degrees for 50 minutes to one hour.

Ingredients

2 cups sifted flour
2 cups yellow cornmeal
2 1/2 tablespoons baking powder
2 teaspoons salt
1/2 cup sugar
4 eggs
3/4 cup milk
1/3 cup salad oil
2 2/3 cups mashed cooked yams

Sift flour with cornmeal, baking powder, salt and sugar. Set aside. Combine eggs, milk and oil in large bowl; beat until smooth; add yams and stir until blended. Add flour misture, stirring only until moistened. Spoon into greased 8 inch pans. Bake at 400 degrees for 35 to 40 minutes or until bread tests done. Serve warm with butter.

Ingredients

1 can cherry pie filling
1 8 oz carton sour cream
1 8 oz carton Cool Whip
1 can Eagle Brand Milk
1 medium can crushed pineapple ( drained)
1 tablespoon lemon juice
1 cup chopped nuts

Mix well and serve chilled.

Ingredients

1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup milk
8 - 10 pieces of frying chicken
1 3/4 cup instant rice, uncooked
1 envelope Lipton's dry onion soup mix (shake well to mix)

Lightly grease a 2 1/2 quart casserole. Blend the soups and milk and mix directly in the casserole dish. Stir in rice. Sprinkle with dry soup mix. Arrange chicken pieces over mixture and bake, covered, for 2 hours or a little longer at 325 degrees. After 1 hour turn chicken to brown on both sides.