Easy sweet and sour meatballs

Sweet and Sour Meatballs (or mini Sausages)

I got this recipe from one of my mission companions but have forgotten about it until I saw it on a blog so I made it last night for dinner and it was good. Also a very easy recipe for potlucks or other get togethers.

1 12 oz jar Chili Sauce (you can find this by the ketchup at the grocery store. I recommend using Hienz brand over the store brand)
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.

Put the ingredients in a crockpot and cook for 2-5 hours on low. Serve with toothpicks for an appetizer or serve meatballs over rice for a quick dinner.

Avocado egg rolls

Adam took me to the Cheesecake Factory for our 2nd anniversary. It was our first time eating there and we were impressed with the menu. It has such a wide variety unlike most restaurants. As an appetizer we ordered avocado egg rolls. They were delicious and nearly filled us up before our main dishes were brought out. They seemed simple enough and so I did some searching on the internet and this is what I found. I thought this would be a good way for Mom to use those avocados in Hawaii. It is good to eat with just chips. If Ashlyn could talk she would say it is good enough to eat by the spoon. She really likes it.

Avocado egg rolls

1 large avocado

2 tbsp. sun-dried tomatoes packed in oil

1 tbsp. diced (real small) red onions

1 tsp. fresh chopped cilantro

1 pinch salt

Egg roll wraps (found at grocery stores by the salad bags, tofu, or loose mushrooms. The brand is Nasoya.)

I have never measured the ingredients when I make these (just eyeball). I just gave you the measurements to give you an idea. Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with a beaten egg (water works also), roll up from side to side, fold top corner over all and press to seal. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. * these are served with tamarind-cashew dipping sauce. I have found a recipe for it but who has tamarind pulp?? What is it? I googled it and it is from India I guess? So we enjoy these without the dipping sauce but if I can get my hands on some tamarind pulp I might just make it.