Triple Treat Appetizers

Sydney Mike's Note:

Yet another recipe from Better Homes and Gardens 'so good with FRUIT' cookbook. Not a lot of people like chicken livers, but for those who do, here you go! Preparation & cooking time does not include the cooked meatballs, shrimp or chicken livers.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 20

• 4 tablespoons cornstarch
• 4 tablespoons granulated sugar
• 2 chicken bouillon cubes
• 1 cup water
• 2⁄3; cup vinegar
• 2 cups pineapple juice
• 4 tablespoons light soy sauce
• 2 tablespoons unsalted butter
• 1 lb meatball , tiny, cooked
• 1 lb shrimp , cooked
• 1 lb chicken liver , cooked

Directions:

1. In a large saucepan, combine cornstarch, sugar & bouillon cubes, then add the water, vinegar, pineapple juice, soy sauce & butter.
2. Cook & stir until the mixture boils, then cover, lower the heat & simmer 5 minutes.
3. There should be about 3 cups of sauce that you can pour into a chafing dish big enough to group the meatballs, shrimp & livers in the sauce.
4. Heat through & serve hot.

Reviews

[Chef #476288]

yum yum!

[Engrossed]

I'm glad to have tried this but found out it isn't to my taste. I do love chicken livers but didn't feel they went well with this. I found the sauce and mixture of meats strange together. I used frozen cooked Italian meatballs, frozen defrosted shrimp and fresh cooked chicken livers. I think the meatballs went the best with the sauce. The sauce was kinda like a sweet and sour with the strongest flavor being pineapple.

[Wineaux]

How good this is! After a brief tete-a-tete with Sydney, I decided to substitute Little Smokies for the chicken livers and it turned out great! To save time, I bought the meatballs already made and had our seafood department steam the shrimp for me. All I had to do was make the sauce, arrange the morsels and enjoy! A real keeper, Syd! Thanks for posting!