Title: Western Neat Balls and Franks Categories: Main dish, Meats Yield: 6 servings 1 lb Ground beef 1 ea Egg, slightly beaten 1/4 c Bread crumbs, dry 1 md Onion, grated 1 tb Salt 3/4 c Chili sauce 1/4 c Grape jelly 2 tb Lemon juice 1 c Frankfurters *1 *1 cut diagonally in 1/2 inch slices Combine beef, egg, crumbs, onion and salt. Shape into small balls. Combine in chili sauce, grape jelly, lemon juice and water in a large skillet. Heat; add meat balls and simmer until meat cooks through. Just before serving add franks and heat through. MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Meat Ball Stew Categories: Soups, Main dish, Meats Yield: 6 servings 1 1/2 lb Ground beef 1 1/2 ts Salt 1/8 ts Pepper 1 Egg 1 tb Onion, minced 1/2 c Bread crumbs, soft 1 tb Salad oil 3 tb Flour 1 lb Tomatoes, canned 1 c Water 1 ts Salt 2 ts Sugar 1 ts Basil leaves, crushed 3 md Potatoes, peeled & diced 4 sm Carrots, peeled & diced 1 Onion, coarsely chopped 1 Celery branch, sliced mix ground beef with salt, pepper, egg, onion and bread crumbs. Form into balls the size of walnuts. Brown in hot oil. Remove meat balls from skillet and pour off all fat except 3 Tbs. Blend in flour and stir in remaining ingredients. Bring mixture to a boil, simmering over low heat for 10 minutes, adding more water if necessary. Add meat balls in a 2 quart casserole. Bake in covered 350 F. oven for 1 hour or until vegetables are tender. Creamy Vegetable Soup 3 16 oz cans low sodium chicken broth 4 carrots, chopped 2 med unpeeled potatoes, chopped 2 med onions, chopped 1/2 cup uncooked brown rice 8 cups coarsely chopped fresh broccoli 8 cups coarsely chopped fresh cauliflower 4 cups skim milk 1/4 tsp pepper In a large kettle, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil. Reduce heat and simmer for 20 minutes. Add broccoli and cauliflower; simmer for 20 minutes or until the vegetables are tender. Cool slightly. Puree half of the mixture in a blender or food processor; return to kettle. Add milk and pepper; mix well. Heat through (do no boil). Yield 16 servings (4 1/2 quarts) Diabetic Exchange: One serving equals 1 vegetable, 1/2 starch, 1/2 skim milk; also 105 calories, 83 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 6 gm protein, 1 gm fat Taste of Home Dec/Jan '95