Shanghai Party Pleasers Recipe
Ingredients
| Crushed pineapple | 1 Can (10oz), undrained | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Dash of ground ginger | ||
| Water | 1 Cup (16 tbs) | |
| Margarine | 2 Tablespoon | |
| 1 pound finely chopped, cooked, skinned turkey or chicken | ||
| 3/4 cup QUAKER® Oat Bran hot cereal, uncooked | ||
| Low fat plain yogurt | 1/3 Cup (16 tbs) | |
| Water chestnuts | 1/3 Cup (16 tbs), finely chopped | |
| Green onions | 1/3 Cup (16 tbs), sliced | |
| 2 tablespoons lite soy sauce | ||
| 1 egg white, slightly beaten | ||
| Ground ginger | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Bell pepper pieces | 1 To taste | |
Directions
Drain crushed pineapple, reserving juice.
In medium saucepan, combine brown sugar, cornstarch and dash of ginger; mix well.
Add combined pineapple juice, water, 1/4 cup crushed pineapple and margarine; mix well.
Bring to a boil over medium high heat; reduce heat to low.
Simmer about 1 minute, stirring frequently or until sauce is thickened and clear.
Set aside.
Heat oven to 400°F.
Lightly spray 13 x 9 inch baking pan with nonstick cooking spray, or oil lightly.
Combine turkey, oat bran, yogurt, water chestnuts, onions, soy sauce, egg white, 1 teaspoon ginger, salt and remaining crushed pineapple; mix well.
Shape into 1 inch balls.
Place in prepared pan.
Bake 20 to 25 minutes or until light golden brown.
If desired, alternately thread meatballs, pepper pieces, pineapple wedges and water chestnuts onto skewers
In medium saucepan, combine brown sugar, cornstarch and dash of ginger; mix well.
Add combined pineapple juice, water, 1/4 cup crushed pineapple and margarine; mix well.
Bring to a boil over medium high heat; reduce heat to low.
Simmer about 1 minute, stirring frequently or until sauce is thickened and clear.
Set aside.
Heat oven to 400°F.
Lightly spray 13 x 9 inch baking pan with nonstick cooking spray, or oil lightly.
Combine turkey, oat bran, yogurt, water chestnuts, onions, soy sauce, egg white, 1 teaspoon ginger, salt and remaining crushed pineapple; mix well.
Shape into 1 inch balls.
Place in prepared pan.
Bake 20 to 25 minutes or until light golden brown.
If desired, alternately thread meatballs, pepper pieces, pineapple wedges and water chestnuts onto skewers
Chef
