Meatless Sweet and Sour Meatballs

INGREDIENTS:

Meatballs:

4 eggs
1 cup shredded Cheddar cheese
½ cup cottage cheese
½ cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1 ½ teaspoons salt
¼ teaspoon dried sage
2 cups Italian seasoned bread crumbs

Sweet and Sour Sauce:

¼ cup vegetable oil
¼ cup white vinegar
¾ cup apricot jam
1 cup ketchup
¼ cup minced onion
1 teaspoon dried oregano
1 dash hot pepper sauce

DIRECTIONS:

Preheat the oven to 350 degrees F (175 degrees C).      

In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in ½ cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.    

In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, ¼ cup onion, oregano and hot pepper sauce. Pour over meatballs.        

Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Speedy Orange Rolls

Prep Time: about 55 mins Including rising time
Cook Time: 16-18 Minutes
Ready In: 1 hour 10 Minutes
Yields: 12 rolls

INGREDIENTS:

Rolls:

1 Package dry Yeast
½ C Warm Water (105 to 110 degrees F)
2 to 2 ¼ C All Purpose Flour
2 Tablespoons Butter or Margarine, softened
1 Tablespoon Sugar
1 teaspoon Salt
1 egg, beaten

Orange filling:

1 ½ C Sifted Powdered Sugar (Icing Sugar)
½ Tablespoon grated Orange Rind
3 Tablespoons butter or Margarine, softened
2 Tablespoons Orange Juice

DIRECTIONS:

Dissolve yeast in warm water in large mixing bowl; let stand 5 minutes.

Add 1 C flour and next 4 ingredients.

Beat at medium speed on electric mixer until smooth.  Stir in remaining flour to make a soft dough.

Turn dough out onto lightly floured surface; knead until smooth (about 2 minutes).  Cover and let stand 10 minutes.

Meanwhile, make the filling: combine all ingredients, stirring well.  Yields about ½ Cup.

Roll dough out to 14 x 7 inch rectangle. 

Spread with half of the filling mixture, leaving a 1 inch margin on all sides.

Roll dough like a jelly (Swiss) roll, starting at the long side, pinching seam shut when done.

Cut into 12 equal slices, and place each slice, cut side down, in greased muffin pans.

Cover and let rise in a warm place for 30 minutes. 

Bake at 400 degrees F for 16-18 minutes. 

Spread remaining filling over the tops of the rolls while still hot.