Delectble Fried Chicken Nuggets

The inspiration for this dish, believe it or not, came from eating various chicken dishes at P.F. Chang’s.  The chicken in Chang’s  Spicy Chicken and Kung Pao Chicken is in the form of perfect, juicy, lightly fried nuggets.  So I decided that my grandchildren and my kids would love it if I made homemade chicken nuggets.  I have made them about 4 times in the last 2 weeks for picnic lunches and for dinner.  I have made dipping sauces for them including a Greek yogurt, chive, dill, and lemon sauce, and a mustard and yogurt sauce.  These nuggets are scrumptious!

  • 1 to 2 lbs. of organic boneless chicken breasts (not thin sliced) You can find these at Wegmans or at Costco.
  • Italian bread crumbs (I like Colonna)
  • kosher salt
  • freshly ground pepper
  • 1-2 eggs mixed with a little water
  • light olive oil for frying

Directions:

Cut chicken up into nice size chunks- about 1 1/2 inches by about the same.  The sizes don’t have to be exactly the same.

Crack 1 or 2 eggs into a bowl or baking pan and add a little water, mix with fork.  Put cut pieces of chicken in egg mixture and toss to cover well.

Pour enough bread crumbs into a baking pan, add some kosher salt and pepper to taste.  Transfer egg coated chicken to pan with bread crumbs and toss well to cover really well.

In large saute pan (about 10 in. in diameter) pour oil about 1/2 inch deep.  Heat up till nice and hot- about 350 degrees. Oil will start to shimmer when ready.  Drop chicken in carefully.  Fry on one side till nicely browned, turn and fry on other side till browned nicely.  Check to insure chicken is cooked through.  Drain on paper towels.

That’s it.

Sauces:

Greekish Yogurt Sauce

Mix about 1 1/2 cups Fage total fat or 2% fat Greek yogurt with zest of 1 lemon, juice of 1 lemon, fresh or freeze dried chive, and some freeze dried dill, kosher salt, and freshly ground pepper.  Refrigerate till you use.

Or …  Mustard and Yogurt-Mayo  Sauce (inspired by Ina Garten)

In bowl, whisk together 3/4 cup mayo and 3/4 cup Greek yogurt, 2 tablespoons Guldens spicy mustard, 2 tablespoons country style grainy mustard.  Refrigerate till you use. Next time, I may use all yogurt as a healthier option.

Cornbread in a Cast Iron Skillet

I’m always thinking about what I can make to bring over to my daughter’s house.  She likes me to make things that taste great but aren’t too unhealthy.  I had all the organic ingredients in the house for this, so I threw it together in no time and it was delicious.  The only problem I had was that the piece of it I brought over to my daughter’s house wasn’t big enough.  So, I’ll make it for her again next week but I’ll bring over the whole thing.

  • 2 cups organic yellow cornmeal (I used 1 1/2 cups of Arrowhead Mills and 1/2 cup of Hodgson Mills
  • 1/4 cup Whole Food organic cane sugar (lately I’ve been reducing this to a  1/4 cup)
  • 2 teaspoons baking powder-  Rumsford aluminum free
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk  or- (I didn’t have it on hand, so I used 1 cup whole milk to which I added 1 tablespoon of white vinegar- which sat for about 30 min.)
  • 1/2 cup whole organic milk
  • 1 jumbo large egg
  • 1/2 stick salted organic butter – melted in microwave
  • 2 tablespoons butter for greasing the pan

Preheat oven to 450 degrees.

In measuring cup, pour 1 cup whole milk as a substitute for buttermilk and add the 1 tablespoon vinegar.  Let sit out on counter for 30 min. to thicken.

Put cornmeal, flour, sugar, baking powder, baking soda, salt in mixing bowl.  Melt 1/2 stick of butter (1/4 cup) in microwave.  In another measuring cup, pour 1/2 cup whole milk.  Pour into another mixing bowl.  Add the remaining 1 cup milk or buttermilk, the egg, and mix with fork. Add the melted butter and mix with fork.   Pour wet ingredients into dry ingredients with rubber spatula just until everything is moistened and some of the lumps are gone.

Place pan in oven with remaining 2 tablespoons of butter.  When butter is melted in pan, take pan out of oven and pour batter in.  Place on center rack of oven and bake for 20-30 minutes until slightly browned on top, bread has come off sides of pan, and toothpick comes out clean.

Serve plain or with butter.

Jewish Apple Cake

My daughter Randi had eaten some homemade apple cake at a friend’s house, and she claimed it was the best apple cake she’d ever eaten.  It turned out the recipe had come from Smitten Kitchen and is called Mom’s Apple Cake.  I basically followed the recipe to a t.  It turned out to be absolutely delicious.

( adapted from Smitten Kitchen)

Ingredients:

  • 6 apples (I used a combination of apples)
  • 1 tablespoon cinnamon
  • 5 tablespoons sugar
  • 1/4 cup orange juice (squeeze fresh if you have it)
  • 2 3/4 cup flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 1/2 teaspoons vanilla
  • 4 eggs (extra large)


Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Let cool and sprinkle with confectioners sugar.

Judy’s Newest Cheesecake

I tried a new cheesecake and it came out beautifully.  The water bath worked amazingly.

Beating the egg whites separately insures a very light texture.  The next time I make

this, I want to add a thin layer of whipped cream on top and then top that with sliced

strawberries.  If I do that I may substitute chocolate wafer crumbs in my crust.

for the crust:

  • 2 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons melted butter (I used salted)
  • 1/2 teaspoon cinnamon (optional)

Chocolate cookie crumb crust

  • 3 cups Oreo cookie crumbs (don’t use the crème filling) (use food processor to make crumbs
  • 7 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

I did not pre-bake this crust; I put it in the freezer for about 20 min. prior to putting the filling in.

    for the filling:

    3 8 oz. blocks of Philadelphia brand cream cheese, at room temperature. (for a 10 in. springform,

    I used 4 blocks of cream cheese (1 was neuf.)

    1 pint whole fat sour cream (I like Daisy brand as it has nothing artificial in it)

    5 extra large eggs (separated)

    1 1/3 cups sugar

    pinch of kosher salt

    1 tablespoos fresh lemon juice (I use either fresh or Minute Maid frozen concentrate)

    1/4 teaspoon pure vanilla extract

    make the crust:  Preheat the oven to 325 degrees.

    Put graham cracker crumbs in a mixing bowl.    Melt butter in bowl in microwave.  Add it to bowl with

    crumbs,  add the sugar and cinnamon, and mix.  Grease a 9 inch springform and

    then press the crumbs mostly on the bottom and a little up the sides of the pan.  Bake

    at 325 degrees for about 8 minutes.  Let cool on counter.

    make the filling:

    Separate eggs and set aside. In large bowl of mixer using the paddle attachment, mix the

    cream cheese till smooth and a little fluffy. Add the sugar and mix well.  Add the yolks and

    mix just till smooth.  Add lemon juice and vanilla, blend a few seconds.  Add pinch of salt.

     Add the sour cream,and mix on very low speed or even by hand till blended.  In a second

    bowl, whip the egg whites with whisk attachment till stiff

    peaks form.  Fold egg whites into batter gently. Pour batter into crust lined pan and smooth top

    gently.

     

    Change:  instead of wrapping pan in foil and baking in water bath, I did something

    much easier that had equally good result.  Place roasting pan filled 2/3 to the top

    with water.  Place this pan on a rack just below the rack you’ll be baking

    cheesecake on.  The steam has same effect as water bath.

     

     

    Bake in middle of oven at 325 degrees for 1 hour and 10 min.  Turn oven off and open door

     slightly, keeping it open with a wooden spoon.  Let sit in oven for a few hours until the cake

    is almost totally cool.  Let sit out on the counter for another hour or so.  Then cover with plastic

    wrap and refrigerate until ready to serve.

    I recommend making this at least 1 day in advance.

    Note: I’d like to try whipping up about a half pint of whipped cream with some sugar and

    spreading it on top, then topping with some thinly sliced strawberries the next time.

    Or just slice up some fresh strawberries or a mixture of berries and serve on the side.

     

    Raspberry Swirl Variation :  Tried on Mother’s Day 2014 with excellent results

      For the raspberry sauce:

    • 2 1/2 teaspoons cornstarch
    • 3 tablespoons sugar
    • 1/3 cup water
    • 12 ounces frozen raspberries, thawed

    In a small saucepan, combine the cornstarch, sugar and water. Add the raspberries

    and cook over medium heat. Stir constantly until the mixture boils. Once boiling, cook

    and stir for one additional minute. Strain the sauce through a fine mesh sieve placed

    over a bowl to remove seeds. Cool to room temperature or chill in refrigerator.

    Pour half of batter in crust.  Put little baby spoons of the sauce all over the batter.

    Then take a wooden skewer and swirl the sauce through,being careful not to touch

    crust when you do this.

    Then pour rest of batter on top and repeat with raspberry sauce in baby spoons over

    top; then swirl through.

     

    Judy’s Newer Carrot Cake

    I made a carrot cake yesterday.  It is basically a cross between Ina Garten’s recipe and David Lebovitz’s recipe.  I brought it to school, and some of the teachers asked for the recipe, and anyone who ate it said it was amazing.

    ingredients for the cake (basically from Ina Garten)

     

    • 1 3/4 cups granulated sugar (Ina uses 2 cups)
    • scant 1 1/4  cups vegetable oil (Ina uses 1 1/3 cups but this cake is moist enough without the extra oil.  I used corn oil, but canola would be fine too)
    • 3 extra-large eggs, at room temperature (if cold from fridge, place in bowl of warm water for a few minutes)
    • 1 teaspoon pure vanilla extract
    • 2 1/2 cups unbleached flour (you do not need to sift it)
    • 2 teaspoons ground cinnamon
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder (not in Ina’s recipe)
    • 1 1/2 teaspoons kosher salt
    • 1 cup chopped walnuts (I use, but optional)
    • 1 cup raisins (I did not use)
    • 1 pound carrots, grated (I use organic, I peel them, and then grate them in the food processor using the grater attachment)
    • 1 8 oz. can Dole crushed pineapple in natural juice, which I lightly drain pretty well (Ina uses 1/2 cup diced fresh pineapple- which I would use, but the crushed in the can is perfectly fine)

    ingredients for cream cheese frosting (this is basically from David Lebovitz):

    2- 8 oz. packages of regular Philadelphia cream cheese at room temperature

    1 – 4 oz stick of salted butter (he uses unsalted)

    1/2 teaspoon pure vanilla extract (he says a few drops)

    about 3 3/4 cups of sifted confectioners sugar (sift first, then measure) (he says 2 to 3cups)

    ***updated icing (March 2016)- oh my gosh this is amazing and I like it better than my original above)  This has no nuts in the icing!

    • 1 stick salted butter (room temperature)
    • 1 8oz. package Philadelphia (full fat) cream cheese (room temperature)
    • about 2 1/2 – 3 cups confectioners sugar (I didn’t sift as it seemed very fresh and lump free.)
    • 1 teaspoon pure vanilla extract
    • 1/8 teaspoon kosher salt
    • 2 tablespoons heavy cream

    directions for the cake:

    Preheat oven to 350 degrees.  Grease a 9 by 13 pan with butter.  I use the rectangular pan because it’s so easy, but you could make this as a layer cake as well (which Ina does).

    Place dry ingredients- flour, baking soda, baking powder, salt, and cinnamon in a bowl and mix with rubber spatula- just to blend everything together.

    Beat sugar, oil, and eggs in large mixing bowl of electric mixer with paddle attachment till it becomes light and a little fluffy.  Then  add the dry ingredients and mix on low speed just till blended.  Add crushed pineapple and nuts and mix a few seconds till blended in.  Add carrots, and fold in by hand.  Pour all into greased pan.

    Bake about 50-60 min. till toothpick comes out clean and sides of cake are separated from the pan.  Cool on wire rack.

    Frost when totally cool.  I like to put the cake in the fridge after it’s cool and get it really cold before I frost it because if the cake is still slightly warm when you frost it, the frosting starts to  melt into the cake.

    directions for the frosting:

    When cream cheese and butter are totally at room temp (this will prevent lumps in the frosting), put them in large bowl of mixer with the wire whisk attachment if you have it- otherwise use the regular beaters or paddle attachment.  Mix on medium speed till light and fluffy. On very low speed add the sifted confectioners sugar and salt. Gradually raise the speed and blend until lump-free. Add the heavy cream and vanilla and mix till light and fluffy.

    Use a rubber spatula to frost the cake.  Even though this makes a ton of icing, I use it all. You will have a nice thick layer of icing on the cake, but that’s what makes the cake.

    Note:

    I have eliminated the nuts in the cake and used them in the icing.  That’s really good, too.

    Shepherd’s Pie

    These days most of my desire to cook revolves around cooking for my daughter and her family, and for my sons Danny and Benji.  My daughter had gone to Whole Foods and she and her family had eaten the shepherd’s pie from the hot food bar.  She told me it was the best thing she’d ever eaten and that I had to make it for her family.  I found a recipe on the Food Network site which looked pretty good.  I made it last week, and everybody loved it, but my daughter said it still wasn’t quite as good as Whole Food’s.  So I made it again this week, and basically added a  little more seasoning.  This time, my daughter said it  was just as good as Whole Food’s version. And my son Danny went totally crazy for it.  Yesterday, watching my two grandsons eating this and loving it was so gratifying.  I was “kvelling” from their reaction!

    adapted from Food Network “Mummy Boome’s Traditional Shepherd Pie”

    meat filling:

    • 2 3/4 lb. 85% chopped meat (I used Nature’s Promise or Whole Food’s grass fed beef)
    • 5 organic carrots, small dice
    • 3 organic celery stalks, small dice
    • 1 large onion, small dice
    • 8 garlic cloves, chopped
    • kosher salt and freshly cracked pepper
    • almost all of a small can of organic tomato paste
    • 1/2 cup organic beef broth or stock
    • 3 tablespoons organic worcesteshire  sauce (Annie’s)
    • 2-3 cups organic frozen peas

    mashed potatoes topping:

    • 5 lbs. organic russet, idaho, or yukon gold potatoes
    • 1 1/2 to 2 sticks organic salted butter
    • about 1/2 cup  organic whole milk
    • kosher salt and freshly ground pepper to taste

    Pour a few tablespoons of  organic olive oil (you can find organic extra virgin olive oil at Costco) in large sauté pan.  Add salt and pepper.  Sauté  onion, carrot, celery till soft and just starting to brown.  Add garlic, and sauté a few minutes. Add the tomato paste and mix in.  Add the meat, salt and pepper, and break up with fork as you brown. Add the worcesteshire sauce and the beef broth.  Mix and add the peas.  Taste for seasoning. Transfer meat mixture to large baking dish- at least a 9 x 13 (I have one which is a little larger). Refrigerate.

    Make your mashed potatoes.  I peel 5 lbs. and cut them into medium pieces, cover with water and bring to a boil.  Boil over medium heat until soft.  Drain in colander and then put back in pot over low flame for a minute to get rid of excess water in potatoes.  Turn flame off.  Add butter, kosher salt, and a little fresh cracked pepper.  Mash, and start adding the whole milk until nice and fluffy.

    Spoon the potatoes over the top of the meat.  You should have a hefty amount of potatoes topping the meat.  Refrigerate until dinner time.  Then preheat oven to 350 degrees.  Bake for about 35-45 min. until hot.

    Note:  If you are not baking this right away, and you don’t have time to make the mashed potatoes right away, refrigerate the meat mixture  until you have your mashed potatoes.  I have refrigerated this for up to a day before I made the potatoes.  When I make the potatoes, I let them cool to warm and then I put them on top of the meat (which is cold from being in the fridge).  Then I put the dish back in the fridge till I’m ready to bake it. If you are baking it right away, then just it won’t matter if the potatoes are still hot when you put them on the meat.

    Croissant Bread Pudding With Chocolate Chips

    I recently watched an old episode of Easy Entertaining with Michael Chiarello, and he made a luscious looking bread pudding.  I made a few changes to his recipe, and I really loved the results.  What is remarkable about this recipe is that it is so easy to make. Below is my version of his recipe.

    • 12 plain croissants (I bought mine at Costco) (let sit unwrapped for a few hours before you use them)
    • about 15 oz. of semi-sweet chocolate chips
    • 1 stick butter
    • 7 large eggs
    • 2 1/2 cups heavy cream
    • 1 1/2 teaspoons cinnamon
    • 1 teaspoon pure vanilla extract 
    • 1 cup sugar

    Directions:

    Generously grease a large 10 by 13 pan- sides and bottom- with butter.  Tear croissants into 1 inch pieces- maybe about 4 or 5 pieces for each croissant.  Put all pieces in prepared dish.  Then sprinkle the chips all over.  Toss lightly with your hands or move the some of the top pieces so that some of the chips slip through. 

    Prepare the custard by melted the stick of butter in the microwave in a mixing bowl large enough to eventually fit all the custard ingredients.  Let cool a few minutes or stick in the fridge to cool for about 5 minutes.  Then, add the sugar and mix.  Add the cream, and then the eggs, vanilla, and cinnamon.  Whisk till  blended well. 

    Ladle the custard mixture over the croissants and chocolate chips.  Push the croissants down lightly with your hands to submerge as best as possible in the custard.  Cover with aluminum foil.  Refrigerate until ready to bake. 

    Preheat oven to 350 degrees.  Bake (still covered in foil) in center of oven for about 1 hour to 1 hour and 15 minutes.   Uncover and let cool for a few minutes and serve with fresh whipped cream or vanilla ice cream. 

    ***If you are baking this at home and then bringing it with you, put it on a half sheet pan after it comes out of the oven, keep it covered with the foil until you serve it. 

    Eggs and Potatoes in One Pan

    I often make one of my specialties, called brenta, which is a recipe of my Grandma Hindes.  Brenta means burned in Yiddish, and these are basically fried potatoes- a Jewish version of hash browns-  but better (you can find this recipe on this site under potatoes). 

    To make this, I put about 1 tablespoon of butter in a small nonstick frying pan and melted it on a medium flame.  Then, I put some leftover brenta (about 1 to 1 1/2 cups) in the pan and flattened them to cover the bottom of the pan.  Then I cracked 2 extra large organic eggs on top of the brenta.  I broke the yolks a little, then I covered the pan, and cooked over a medium high flame until the eggs were cooked.  I served and ate immediately, sprinkling with a little kosher salt and some fresh black pepper.  This Is as yummy as can be. 

    The next time I do this, I may sprinkle some grated extra sharp cheddar on top of the eggs as they cook.  I’m also thinking about making this dish but in a larger quantity for my family or to bring to school for one of our teacher breakfasts.  I’d do it in an oval baking dish, and bake it in the oven on a high temperature – of course add more of everything- maybe about 4 cups of the brenta, 1 dozen eggs, and about 1/2 cup shredded cheddar over all.  I’ll keep you posted once I do this for more people than just myself.

    Chicken with a Chili Rub and a Honey-Lime Glaze

    I’m always looking for new chicken recipes, and I spotted a great looking recipe on a blog called “Week of Menus.” The picture of the chicken looked incredible. I decided to make dinner for lunch for my sons Benji and Danny since they won’t be home later. I adapted the recipe a little for my taste. I served this with my fresh sauteed corn and a bagged caesar salad. My kids really enjoyed the chicken. They said it was “full of flavor and juicy as hell.” I was surprised that it turned out not to be too hot or spicy. Ingredients:4-5 chicken breast halves on the bone, or 1 chicken cut up into eighths (I buy Bell & Evans)
    4 tablespoons extra virgin olive oil (that’s one more tablespoon than in the original recipe)
    2 tablespoons chili powder
    2 teaspoons dried oregano
    2 teaspoons garlic powder
    1/2 teaspoon cayenne pepper (that’s half the amount 0f the original recipe)
    1 teaspoon paprika
    1/2 teaspoon salt (I reduced the salt from 1 teaspoon as there are many other spices to make up for the reduction)
    Honey Lime Glaze
    1/2 cup honey (the original recipe calls for 1/3, but I felt the glaze was too thin, so I added some more honey.)
    1/3 cup freshly squeezed lime juice (or juice of 1 lime)
    Preheat oven to 500 degrees.  Mix olive oil, chili powder, oregano, garlic powder, cayenne pepper, paprika, and, salt together in a large bowl. Place chicken in a foil lined roasting pan. Rub and cover pieces all over with the spice mixture.  Roast for 30-35 minutes (basting once or twice during the cooking) depending on how meaty your pieces of chicken are. After 30-35 minutes, mix honey with lime juice. The skin of the chicken should be really brown. Spoon the honey mixture over the chicken. Put back in the oven for 5-7 minutes.  Take out from oven.  Allow to rest for 10 minutes. Serve.

    Sweet And Sour Turkey Or Ground Beef Meatballs

    My son Danny asked me to make sweet and sour meatballs, so I looked at a few different recipes, and then came up with this.  Both my boys really loved the meatballs, but I still like the texture more of meatballs made with beef.  I’m planning to make them this year for the Jewish Holidays, but I think I’ll use organic chopped meat instead of the turkey.  The sauce was delicious! I served them with baked stuffed potatoes, but they’d go well with mashed potatoes too.

    Ingredients:

    for the meatballs:

    • two pounds ground beef, or ground turkey (I used Empire Kosher ground turkey)- (I’ll use 3 pounds of organic beef the next time I made them)
    • 2 large or extra large eggs (3 eggs for 3 lbs. of beef or turkey)
    • 1/3 cup ketchup (1/2 cup for 3 pounds of beef or turkey)
    • 1 teaspoon kosher salt (1 1/2 teaspoons for 3 lbs.)
    • 1 teaspoon black pepper (1 1/2 teaspoons for 3 lbs.)
    • 1/2 teaspoon garlic powder (opt.) (I didn’t use when I used 3 lbs. of beef or turkey)
    • about 3/4 cup plain bread crumbs (or matzoh meal for Passover) (one cup for 3 lbs. of beef or turkey)
    • 4 oz. unsweetened apple sauce (I used this to give the turkey some moistness) (I used this same amount when I used 3 lbs. of beef)
    • 1/2  onion, grated (didn’t use for beef)

    Mix all ingredients together gently.  Dampen your hands and make into meatballs about 1 1/2  in. in diameter.   Set aside while you make the sauce.

    for the sauce:

    • one (14 oz.) can jellied cranberry sauce (2 cans for 3 pounds of beef or turkey)
    • one (12 oz.) jar chili sauce (2 jars for 3 pounds of beef or turkey)
    • 1/3 cup dark brown sugar about 2/3 cup for 3 pounds of beef or turkey)
    • 1 – 2 tablespoons lemon juice (2 T. for 3 pounds of beef or turkey)
    • 1/2 small 3 oz. can tomato paste (the tomato paste cuts the sweetness and makes the sauce rich) (1 small can for 3 lbs. of beef or turkey)

    In largish pot, put all above ingredients.  Stir over low flame until everything is dissolved.  Place meatballs in carefully.  Place over lowest flame, cover, and simmer for about 30-40 minutes without touching the meatballs.  When the meatballs are firm enough, stir very gently.  Cover and cook for about another hour, mixing gently every so often. 

    You can serve immediately, refrigerate and heat up later, or freeze in freezer containers when it is cool enough. 

    Read on

    1. Pour the whole jar of chili sauce into a 4 quart saucepan. Fill the chili sauce jar with water and add the water to the pan.
    2. Add the can of cranberry sauce and cook over medium-low heat until the cranberry sauce melts.

    Directions for Making the Meatballs:

    1. While the sauce is cooking, mix the meat, egg, and onion together.
    2. Add the rest of the ingredients (bread crumbs through black pepper) to the meat mixture and combine well.
    3. After the cranberry sauce has melted, roll the meat mixture into walnut sized balls and gently drop into the sauce.
    4. Cover the pan and cook the meatballs on medium low for one hour.

    This recipe makes around twenty-four meatballs. Serve them with plenty of challah to soak up the delicious sauce.

    Sources

    Read more at Suite101: Sweet and Sour Cranberry Meatballs http://recipes.suite101.com/article.cfm/sweet-and-sour-cranberry-meatballs#ixzz0wvMfRISf