Zucchini Squares - Oriental Meatballs - Sausage Balls

 Zucchini Squares

Such a pretty light green. Freeze and cut when partially thawed.

Large eggs 4 

Parsley flakes 1 tsp. 5 mL

Whole oregano 1/2 tsp. 2 mL

Seasoned salt 1/2 tsp. 2 mL

Garlic powder 1/2 tsp. 2 mL

Salt 1/4 tsp. 1 mL

Cooking oil 1/2 cup 125 mL

Biscuit mix 1 cup 250 mL

Grated zucchini, with peel 3 cups 750 mL

Finely chopped onion 1/2 cup 125 mL

Grated medium Cheddar cheese 1/2 cup 125 mL

Grated Parmesan cheese 1/4 cup 60 mL

Beat eggs in mixing bowl until smooth.

Add next 7 ingredients. Mix well.

Add remaining ingredients. Stir until mixed. Pour into greased 9 x 13 inch (22 x 33 cm) pan. Bake in 350°F (175°C) oven for 40 to 45 minutes until set and golden brown.

Serve warm or cool. Cuts into 54 squares.

Oriental Meatballs

The tangy flavor of the sauce will agree with everyone.

Make the meatballs ahead and freeze.

Meatballs:

Lean ground beef 1 lb. 454 g

Large egg 1

Worcestershire sauce 1 tsp. 5 mL

Finely chopped onion 1/4 cup 60 mL

Sour cream 1/2 cup 125 mL

Fine bread crumbs 1/3 cup 75 mL

Salt 3/4 tsp. 4 mL

Pepper 1/4 tsp. 1 mL

Sweet And Sour Sauce:

Brown sugar, packed 2/3 cup 150 mL

Cornstarch 3 tbsp. 50 mL

Dry mustard powder 2 tsp. 10 mL

Pineapple juice 1 cup 250 mL

White vinegar 1/2 cup 125 mL

Ketchup 1/2 cup 125 mL

Water 1/2 cup 125 mL

Soy sauce 1/2 tsp. 2 mL

Meatballs: Measure all ingredients into bowl. Mix well.

Shape into 1 inch (2.5 cm) balls. Arrange on baking sheet.

Bake in 350°F (175°C) oven for 15 minutes.

Sweet And Sour Sauce: Stir brown sugar, cornstarch and mustard powder together in saucepan.

Stir in pineapple juice. Add vinegar, ketchup, water and soy sauce. Heat and stir until it boils and thickens. Sauce can be served separately for dipping or can be poured over meatballs to serve from chafing dish. Makes 64 meatballs and 2 1/3 cups (575 mL) sauce.

Sausage Balls

Serve with cocktail picks and a dipping sauce.

Try Sweet And Sour-Sauce

Sausage meat 1/2 lb. 225 g

Cayenne pepper 1/8 tsp. 0.5 mL

Grated sharp Cheddar cheese 2 cups 500 mL

Biscuit mix 1 1/2 cups 375 mL

Scramble-fry sausage meat and cayenne pepper in frying

pan. Drain off fat.

Add cheese. Stir until it melts.

Stir in biscuit mix. Remove from heat. Shape into 1 inch (2.5 cm) balls. Place about 1 inch (2.5 cm) apart on ungreased baking sheet. Bake in 400°F (205°C) oven for 10 to 12 minutes. To reheat frozen balls, heat in 325°F (160°C) oven for 10 minutes until hot. Makes 32 appetizers.