Triple Treat Appetizers
photo by Engrossed
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
20
ingredients
- 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 meatballs, tiny, cooked
- 1 lb shrimp, cooked
- 1 lb chicken liver, cooked
directions
- In a large saucepan, combine cornstarch, sugar & bouillon cubes, then add the water, vinegar, pineapple juice, soy sauce & butter.
- Cook & stir until the mixture boils, then cover, lower the heat & simmer 5 minutes.
- 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.
- Heat through & serve hot.
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Reviews
-
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.
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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!
Tweaks
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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!