Island Kitchen Party

Nanny’s Turkey Dressing 6 Slices semi-stale (fresh bread is too soft), cut the bread up into small cubes 2 Tablespoons of butter melted ½ Onion, chopped 1 Celery Stick, chopped fine Herbs are a matter of personal taste We use ½ an envelope of Summer Savory. Salt and Pepper to taste 2 beaten eggs to moisten. Directions Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Add the savory, and allow to cool until just warm. stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use. Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F for 30 to 40 minutes.

meatballs 1lb lean ground beef 1 small onion, minced 1 clove garlic minced 1 egg, lightly beaten 1/4 cup dry bread crumbs salt and pepper to taste Sauce 1/4 cup water 1/4 cup brown sugar 1/4 cup white vinegar 1/4 cup ketchup 1tbsp soy sauce 1 tbsp cornstarch directions Preheat the oven to 350°F In a medium bowl, combine the ground beef, minced onion.garlic, egg, bread crumbs salt and pepper. With a fork, mix together until thoroughly combined. Form into 1 in. meatballs and arrange them on a lightly greased baking sheet. Bake for 20 minutes, until browned, turning them over about halfway through. Drain off any fat. Set aside. In a medium saucepan, whisk together the water, brown sugar, vinegar, ketchup, soy sauce and cornstarch. Add the meatballs and bring to a boil over medium heat. Cook, stirring frequently to prevent sticking, for 15 minutes.