1 lb. ground beef
1/4 c. fine dry bread crumbs
2 Tbsp. milk
1/8 tsp. nutmeg
1 tsp. salt
1/2 lb. chicken livers
2 Tbsp. butter
1/2 lb. cocktail franks
1 (14 oz.) can pineapple
1/4 c. packed brown sugar
2 Tbsp. cornstarch
1 tsp. granulated chicken
3 Tbsp. cider vinegar
1 Tbsp. soy sauce
Combine the beef, egg, bread crumbs, milk, nutmeg and
salt and shape into 3/4-inch balls. Saute chicken livers in 2
tablespoons butter for 5 minutes. Mound into a 12 cup baking
dish. Brown the franks in drippings from chicken liver and put
into baking dish. Saute the meatballs, part at a time, until
well browned. Drain pineapple and add water to juice to make
3/4 cup. Put chunks into baking dish; mix the water, brown
sugar, cornstarch, bouillon, vinegar and soy sauce into sauce-
pan and stir constantly. Boil for 3 minutes until thick. Pour
over goodies in baking dish and cover. Bake at 325 degrees for 30
minutes. Put into chafing dish to keep hot.
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