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.

Hawaiian Sweet Bread

INGREDIENTS

• 7 cups all-purpose flour
• 3/4 cup instant mashed potato flakes
• 2/3 cup sugar
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 cup milk
• 1/2 cup water
• 1/2 cup butter, softened
• 1 cup pineapple juice
• 3 eggs
• 2 teaspoons vanilla extract

1. In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, water, butter and pineapple juice to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in three greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.

Deceptive Creamy Butternut squash soup

* Nonstick cooking spray
* 1 small onion, chopped
* 1 clove garlic, cut in half
* 3.5 low-sodium vegetable broth
* 2 lbs potatoes, peeled and chopped
* 1/2 cup cauliflower puree
* 1 1/2 cups butternut squash puree
* 1 cup skim milk
* 1/2 tsp salt
* 1/4 cup shredded fat free cheddar cheese

Directions

* Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the onion and the garlic and cook, stirring occasionally, until the onion is soft but not brown, 5-6 minutes. (Be careful not to burn the garlic!)
* Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20-25 minutes.
* Carefully spoon the mixture into a blender or food processor and add the vegetable purees, milk, and salt; puree until smooth. Ladle into bowls and sprinkle with cheese.

April Fools Pie

RECIPE INGREDIENTS:
	"Chocolate" Meat Loaf Filling
	1/3 cup barbecue sauce
	1/4 cup milk
	1 tablespoon dark, unsulfured molasses
	1 teaspoon unsweetened cocoa
	1/2 teaspoon chili powder
	1 small onion, finely chopped
	1 tablespoon canola oil
	1/2 teaspoon salt
	1/2 teaspoon celery salt
	1/4 teaspoon pepper
	2/3 cup bread crumbs
	1 1/4 pounds lean ground beef
	1 egg, lightly beaten
	"Strawberry" Potato Topping
	2 pounds baking potatoes, peeled and cubed
	Salt
	1/2 cup canned sliced beets (not pickled)
	1/4 cup (or more) warm milk
	4 tablespoons unsalted butter, cut into pieces
	Piecrust
	Frozen pie shell (use your favorite brand)

1. Heat the oven to 350°. In a small saucepan, combine the barbecue sauce, milk, molasses, cocoa, and chili powder. Set the pan over medium heat and whisk the mixture until it is lukewarm and the cocoa is completely dissolved. Set it aside to cool.

2. Sauté the onions in the tablespoon of canola oil until they are transparent, about 7 minutes.

3. In a large bowl, whisk together the salt, celery salt, pepper, and bread crumbs. Then add the beef, egg, sauce mixture, and onion. Thoroughly mix the ingredients using your hands or a wooden spoon.

4. Remove the pie shell from the freezer. (We placed ours in a Pyrex dish to help ensure that the pie would bake evenly.) Transfer the meat to the shell, spreading it evenly with a spoon. Bake it until the meat is cooked through, about 60 minutes.

5. While the pie is baking, prepare the mashed potato topping. Place the potatoes in a large saucepan and add enough water to completely submerge them. Salt the water lightly, cover the pot, and bring it to a boil. Reduce the heat slightly and cook the potatoes at a low boil until they are tender, about 12 minutes.

6. While the potatoes cook, puree the beets and 1/4 cup warm milk in a blender until only small bits of beet are left in the mixture. Set aside.

7. Drain the potatoes and transfer them to a large mixing bowl. Add the butter and pureed beets and, using an electric mixer, whip the mixture until it's smooth and fluffy. Add more milk if needed and salt to taste.

8. Spread the whipped potatoes over the top of the cooked meat pie with a spatula, as you would whipped cream, mounding it slightly in the center. Slice and serve the pie while the potatoes are still hot. Makes 8 servings.

Manicotti

• 1 (8 ounce) package manicotti shells
• 4 cups shredded mozzarella cheese, divided
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 tablespoon minced garlic
• 1 egg
• 2 tablespoons dried basil
• 2 (26 ounce) jars pasta sauce

1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.