[nw_arizona_granny]

http://earthnotes.tripod.com/appsnack.htm

Chinese Meatballs #1
Serves 6 Tools: Deep-fry pan and wire basket

NOTE: Fritter batter must be made the day before.
Main Ingredients
Fritter Batter
1½ tsp salt
¼ tsp powdered mustard 1½ lb ground lean beef
2 tsp soy sauce
1 tbsp fresh parsley finely chopped
Batter Ingredients
2 eggs
1 tsp salt
1 tbsp sweet butter, melted 1-1/3 cups flour or rice flour
¼ tsp white pepper
¾ cup flat beer
FRITTER BATTER:

1. Separate eggs; place yolks in cup and whites in a large bowl; cover and reserve whites. Beat yolks with a fork
2. In mixing bowl combine flour, salt, pepper, butter and egg yolks; mix well
3. Gradually add beer to flour mixture
4. Allow batter to rest, covered and refrigerated overnight (at least 3 hours); just before using, beat egg whites until stiff (but not dry) and fold them into the batter.

MEATBALLS:

1. In mixing bowl combine all ingredients except batter. Mix well
2. Shape seasoned meat mixture into 18 balls
3. Coat balls with fritter batter; let dry on rack for 30 minutes
4. Fill deep, heavy kettle ½ full of peanut or vegetable oil; heat oil til it reaches 375ºF or, when you think the oil is hot enough, drop a 1-inch cube of bread into the oil and count slowly to 60; if the cube browns in this time then the oil will be around 365ºF
5. When oil is ready place batter-covered meatballs in a wire basket; deep-fry meatballs til they are golden brown
6. Serve immediately with Chinese mustard or sweet-and-sour sauce

Chinese Meatballs #2
Serves 4 to 6
Ingredients
½ lb ground beef
1 tsp soy sauce
white of 1 small egg
1 slice ginger ½ tsp salt
½ tsp sesame oil
2¼ cups brown stock
3 scallions finely chopped ½ tsp sugar
2 tsp cornstarch
2¼ cup water

1. Combine beef, salt, sugar, soy sauce, sesame oil, cornstarch, and egg white in a small mixing bowl; mix, stirring clockwise until soft; form mixture into bite sized meatballs
2. Place stock and water in a small kettle and heat to near boiling
3. Add the slice of ginger and meatballs
4. When meatballs float to the top of the broth they are done; add scallions and serve immediately

[TenthAmendmentChampion]

http://www.marthastewart.com/recipe/coconut-balls

Coconut Balls
6 Ratings (See All) | 1 Comments
Store in an airtight container at room temperature up to 1 week.
Prep: 10 minutes
Total: 30 minutes
Makes 36

2 sticks unsalted butter, softened
1/4 cup confectioner's sugar, plus more for dusting
2 cups all-purpose flour
1/4 teaspoon salt
2 cups sweetened flaked coconut

Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners’ sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.

Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners’ sugar; let cool completely.