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Salmagundi
Yield: 19 Servings

1 1/2 lb ground beef
1/4 c chopped onions
1/2 c bread crumbs
2 eggs
1 tb chili powder
1 ts Worcestershire sauce
salt to taste
pepper to taste
18 ounce jar spaghetti sauce

4 onions, sliced in rings
3 tb butter or vegetable oil
1/2 c dark brown sugar
1/4 c molasses
1 tb dry hot mustard
28 oz can beans with pork
28 oz can kidney beans,drained
18 oz can lima beans, drained

Preheat broiler. Combine the first eight ingredients; form into
meatballs. Place on a cookie sheet; broil to brown. Remove from
oven. Reduce heat to 350F. Pour spaghetti sauce into a saucepan.
Using a slotted spoon, transfer meat balls to the spaghetti sauce;
simmer for 15 minutes. Meanwhile, in a large fry pan, saute sliced
onions in butter until translucent. Add brown sugar, molasses and
mustard; heat until sugar is dissolved. In a large shallow casserole
dish, combine beans and onion mixture. Place meatball mixture on
top. Cover and bake for 1 hour or until bubbling all over. Serves
10 - 12

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