Sweet & Sour Meatballs

2 lb. lean ground beef
Salt & Pepper
Season All
Garlic Powder
1/2 chopped onion (medium sized)
1 egg
1 (16 oz.) can sauerkraut, drained
1 (8 oz.) can whole cranberry sauce
3/4 c. chili sauce
3/4 c. water
1/3 c. brown sugar

In large mixing bowl, combine ground beef, salt & pepper, Season All and garlic powder (to taste), egg and onion; mix well. Shape into meatballs. Brown in skillet.

Combine sauerkraut, cranberry sauce, chili sauce, 3/4 cup water and brown sugar. Pour half into 9 x 13 x 2 inch baking dish. Arrange meatballs on top. Pour remaining mixture over meatballs. Cover with foil. Bake for 20 minutes at 325 degrees; uncover and bake 15-20 minutes longer. Serves 8-10.

We make these in a Dutch Oven also. Follow same directions, use 10 briquettes on bottom, 12 on top. You can also cook in slow cooker 3-4 hours.

Cobbler

I cook these in a Dutch Oven. However, they can be made in the regular old oven as well.

If using an oven: 375 degrees
Dutch Oven: 12-15 charcoal under/ line edge of lid with charcoal (15-18)

Blueberry:
2 cans Blueberry Pie filling
1 pkg white cake mix
1 can ginger ale
1 teaspoon cinnamon

Peach:
2 cans Peach Pie filling
1 pkg yellow cake mix
1 can ginger ale
2 teaspoons cinnamon

Spray dutch oven (or 9x13x2 cake pan) with non-stick spray.

Pour in pie filling and smooth out. Sprinkle cake mix on top. Sprinkle on cinnamon. Pour over can of Ginger Ale and bake. DO NOT MIX!!!

Bake one hour (or until cake mix is done).

Serve warm. Especially good with ice cream!