In 1976 Dayle Haas created and assembled a cookbook for Olive School PTC in California. Dayle is in my Writers Guild, and loaned me her well-worn copy of this book. It is a veritable treasure of recipes of that era, many of them recipes I have lost and searched for for years.

With Dayle's permission, I am passing these gems on to you. The name of the contributor of the each recipe to the Olive School PTC cookbook is at the end of the recipe.

Waikiki Meat Balls

1 and 1/2 lbs ground beef
1/3 c minced onion
1/4 c milk
2/3 c cracker crumbs
1 egg
1/4 tsp ginger
1 T shortening
1 (14 oz) can pineapple tidbits (Drain and save juice.)
2 T cornstarch
1/3 c vinegar
1 T soy sauce
1/3 c chopped green pepper
1/2 c packed brown sugar

 

1. Mix all ingredients and shape into balls using about 1 T  for each.
2. Brown meatballs in shortening until cooked through.
3. Remove meatballs and drain fat from pan.
4. In pan, mix cornstarch, packed brown sugar, pineapple juice, vinegar, and soy sauce
5. Boil together, stirring constantly, until thick.
6. Add meatballs, pineapple tidbits, and green pepper.
7. Heat through.

 

Good with rice.

 

Joyce Ward

 

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