Mandarin Confetti Pasta

16 oz Bow Tie Pasta
10 oz baby spinach
6 oz craisens
3- 11 oz cans of mandarin oranges, drained
1- 8 oz can water chestnuts, drained
1 bunch sliced green onions
1/4 cup sesame seeds
6 oz honey roasted peanuts
2 cups cooked chicken, cubed

Dressing:
1 cup oil
2/3 cup teriyaki sauce
6 Tbs. sugar
1/2 tsp. salt
1/2 tsp. pepper

Cook pasta according to directions. Rinse well and drain. Mix dressing and pour over pasta in a large bowl. Marinate in the refrigerator for 5-8 hours (this is important), stirring often. Just before serving, stir in everything else.

Alfredo Meatballs

2 Tbs. butter
1 tsp flour
1cup cream or half and half
1/2 cup parmesan cheese
salt and pepper to taste

In a small heavy saucepan over medium heat melt butter. Mix in flour, cream and parmesan cheese. Cook until mixture thickens; stir constantly. Season with salt and pepper. Toss with hot pasta.

Hot Meatball Sandwich

Put your meatballs on a loaf of frenchbread. Cover with spaghetti sauce. Top with Mozzarella. Put in microwave or oven until mozzarella cheese melts.

Barbecue Meatballs

2 cans (8 oz) tomato sauce
1/2 cup catsup
1/4 cup vinegar
1/4 cup vinegar
1/4 cup brown sugar
2 tsp. Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp cumin
1/2 tsp salt
1/8 tsp pepper

Combine tomato sauce, catsup, vinegar, brown sugar, Worchestershire sauce and seasoning; pour over meatballs. Cover and simmer 15-20 minutes. Stir occasionally.

Polynesian Meatballs

1 onion, sliced
1 green pepper, sliced
1 can (15 oz) pineaaspple chunks, drained (reserve juice)
2 tsp. chicken bouillon granules
1 cup water
1/4 cup vinegar
1/2 cup brown sugar
2 Tbs. soy sauce
2 Tbs. cornstarch

In a medium saucepan saute the onion and green pepper in a small amount of oil until tender. Stir in 1/2 cup juice from pineapple, bouillon, water, vinegar and brown sugar. In a small bowl combine soy sauce and cornstarch; mix well. Add to vegetable mixture. Simmer until mixture thickens; stir constantly. Add pineapple and meatballs. Serve over rice.

Italian Meatballs

4 cans (8 oz) tomato sauce
1/2 cup water
1 Tbsp. brown sugar
1 tsp italian seasoning
1/2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp pepper

In a medium saucepan combine tomato sauce, water, brown sugar and seasonings. Cover and simmer 15-20 minutes; stir occasionally. Add meatballs and serve over spaghetti

Basic Meatball mix (Yield: 140)

4 lbs. ground beef (don't go any less than 80/20)
4 eggs, beaten
2 cups bread crumbs
1/2 cup onion, diced
1 Tbsp. salt
1/2 tsp pepper
2 tsp. Worcestershire sauce

In a large bowl combine all ingredients; blend well. Shape into 1-inch balls. Place meatballs on an ungreased baking sheet. Bake at 400 for 10-15 minutes. Drain on paper towels; cool. Select desired number of meatballs per serving and place in freezer container; label. Store in freezer. Use within 3 months.