Shanghai Party Pleasers
|Canned crushed pineapple in juice||20 Ounce, undrained (1 Can)|
|Water||1 Cup (16 tbs)|
|Egg white||1 , slightly beaten|
|Cooked skinless turkey/Chicken||1 Pound, finely chopped|
|Finely chopped water chestnuts||1⁄3 Cup (5.33 tbs), finely chopped|
|Low fat plain yogurt||1⁄3 Cup (5.33 tbs)|
|Sliced green onions||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Light soy sauce||2 Tablespoon|
|Oat bran hot cereal||3⁄4 Cup (12 tbs), uncooked (Quaker)|
|Ground ginger||1 Dash|
|Bell pepper pieces||8 (Red And Green Colored)|
|Pineapple wedges||8 (Fresh)|
|Whole water chestnuts||8|
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.
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