1960s Recipe for Sweet and Sour Meatballs

[Ellen]

Happy Thanksgiving, everyone. I just cooked this up to serve as an
appetizer for Thanksgiving dinner tonight. It's from an old Temple
cookbox, produced by the Sisterhood of Temple Menorah, Chicago, IL,
copyright 1960. I treasure this book as it includes recipes from my
mother and grandmother.

Sweet and Sour Meatballs

Recipe By: Florence Korr (one of my mother's close friends);
Sisterhood of Temple Menorah, Chicago, IL, copyright 1960

Sauce:

1 12-oz. bottle chili sauce
1 10-oz. jar grape jelly
3/4 C. water (rinse the chili sauce bottle)
1 T. lemon juice

Meatballs:

2 lb. ground beef
1 large onion, grated
4 slices stale bread, soaked in water and squeezed nearly dry
salt to taste
garlic powder to taste
pepper to taste

Combine the sauce ingredients and simmer for 45 minutes.

Combine the meatball ingredients thoroughly and shape into small
balls. Drop into the simmering sauce, and cook for at least 1 hour.

Best served on a bed of rice or as an hor d'oeuvres.

____________________________________________________

rec.food.cuisine.jewish recipe archives
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____________________________________________________

[Zeppo]

"Ellen" <angeli...@yahoo.com> wrote in message
news:cbeb2379-b1a2-4942...@g21g2000hsh.googlegroups.com...

> Happy Thanksgiving, everyone. I just cooked this up to serve as an
> appetizer for Thanksgiving dinner tonight. It's from an old Temple
> cookbox, produced by the Sisterhood of Temple Menorah, Chicago, IL,
> copyright 1960. I treasure this book as it includes recipes from my
> mother and grandmother.
>
> Sweet and Sour Meatballs
>
> Recipe By: Florence Korr (one of my mother's close friends);
> Sisterhood of Temple Menorah, Chicago, IL, copyright 1960
>
> Sauce:
>
> 1 12-oz. bottle chili sauce
> 1 10-oz. jar grape jelly
> 3/4 C. water (rinse the chili sauce bottle)
> 1 T. lemon juice

Interesting. My Bubby made the same recipe but with jellied cranberry sauce
instead of grape jelly.

Jon

[Brian Mailman]

Zeppo wrote:
> "Ellen" <angeli...@yahoo.com> wrote in message
> news:cbeb2379-b1a2-4942...@g21g2000hsh.googlegroups.com...
>
>> Happy Thanksgiving, everyone. I just cooked this up to serve as an
>> appetizer for Thanksgiving dinner tonight. It's from an old Temple
>> cookbox, produced by the Sisterhood of Temple Menorah, Chicago, IL,
>> copyright 1960. I treasure this book as it includes recipes from
>> my mother and grandmother.
>>
>> Sweet and Sour Meatballs
>>
>> Recipe By: Florence Korr (one of my mother's close friends);
>> Sisterhood of Temple Menorah, Chicago, IL, copyright 1960
>>
>> Sauce:
>>
>> 1 12-oz. bottle chili sauce
>> 1 10-oz. jar grape jelly
>> 3/4 C. water (rinse the chili sauce bottle)
>> 1 T. lemon juice
>
> Interesting. My Bubby made the same recipe but with jellied cranberry
> sauce instead of grape jelly.

Yar, I just made something similar (with the jellied cranberry sauce)
for my secular New Year's Eve's Day open house.... All I'd wanted to do
was use up the can of cranberry sauce; I had never imagined how popular
this was and how many asked for the recipe.

B/, moderator hat off

[W. Baker]

Brian Mailman <bmai...@sfo.invalid> wrote:

: Zeppo wrote:
: > "Ellen" <angeli...@yahoo.com> wrote in message
: > news:cbeb2379-b1a2-4942...@g21g2000hsh.googlegroups.com...
: >
: >> Happy Thanksgiving, everyone. I just cooked this up to serve as an
: >> appetizer for Thanksgiving dinner tonight. It's from an old Temple
: >> cookbox, produced by the Sisterhood of Temple Menorah, Chicago, IL,
: >> copyright 1960. I treasure this book as it includes recipes from
: >> my mother and grandmother.
: >>
: >> Sweet and Sour Meatballs
: >>
: >> Recipe By: Florence Korr (one of my mother's close friends);
: >> Sisterhood of Temple Menorah, Chicago, IL, copyright 1960
: >>
: >> Sauce:
: >>
: >> 1 12-oz. bottle chili sauce
: >> 1 10-oz. jar grape jelly
: >> 3/4 C. water (rinse the chili sauce bottle)
: >> 1 T. lemon juice
: >
: > Interesting. My Bubby made the same recipe but with jellied cranberry
: > sauce instead of grape jelly.

: Yar, I just made something similar (with the jellied cranberry sauce)
: for my secular New Year's Eve's Day open house.... All I'd wanted to do
: was use up the can of cranberry sauce; I had never imagined how popular
: this was and how many asked for the recipe.

: B/, moderator hat off

Some 37 years ago I maade tht same recipe for my daughter's "very
grown-up" 15th birthday party. Served in a chafing dish with rice and the
kids were all wowed! I also made her a birthday ckaks with a cocoanut
frosting and little cinnamon red hers in a circle around the edge. She
had me make the smae ckae for her son's 3rd birthday whin I ws visitin her
in Israel man yers ago.

That recipe was all the rage in the 60s and in my current shul cookbook of
some 15 years ago I think there wee about 15 variations on this reipe. It
was the kid of cookbook tht printed everyon's recipe even if duplicative.

It is very eaasy and doesn't taste easy.

Wendy Baker

[Debbi in SO CA]

I make something very similar to this. I use a can of bing cherries in
place of the jelly. Pour the juice into the bowl, add the chili sauce
and lipton's onion soup. Pour over my boiled chicken from my chicken
soup and bake. Pour some sherry over the cherries and let soak for a
bit. Pour sherry and cherries on chicken during the last 15 minutes to
heat through. My family has yet to figure out that they are eating
boiled chicken.

Debbi in SO CA