the background research for an article on Japan (see: P.S.
below), my favorite recipe called 'Non-Swedish Meatballs'
suddenly popped into my mind. I thought... Why not? This could
be an opportune time to share a terrific little dish with
other women on Twitter,
Mummy Club and the Journeywoman
Network. So, here it is -- complete with it’s secret
ingredient-- grape jelly.
2 lbs. ground meat
1 tsp. salt
1 clove garlic, minced
1/4 tsp pepper
1 grated onion
1 large raw potato, grated
1 bottle (smallest size) chili sauce
1 bottle water (equal to the amount of chili sauce)
1 small jar grape jelly.
Mix meat, onion,
potato, egg, salt, pepper and garlic together. Shape into
approximately 60 bite-sized meat balls. Mix chili sauce, water
and grape jelly, bring the mixture to a boil, reduce the heat
to simmer and put the meatballs in the sauce. Cover and cook
for one hour. Chill and remove layer of fat from the top.
Reheat and serve hot, in the sauce, in a chafing dish or freeze
for future use.
(Source: Gourmet on the Go, Ideals Publishing Corp., USA)
P.S. When travelling
around the world with Semester
at Sea I cooked this recipe for a potluck dinner I was
asked to attend in Japan. I couldn't find grape jelly in their
grocery stores so I used blueberry jam instead. From my Canadian
point of view the result was really strange but it was a hit
with my Japanese guests. Read
P.P.S. If you
pass this recipe along to anybody else, please pass along
internet address as well. We’d love to have your friends
and relatives as part of the Journeywoman Network.
Evelyn Hannon, Editor