Ingredients 3 pounds Ground Chuck (I always subsitute 1 pound ground pork) 3 medium onions, finely chopped 1 1/2 sups soft bread crumbs (I use Italian Style Bread Crumbs) 1 1/2 t salt 3/4 t pepper 1 1/2 t chili powder 1/4 cup plus 2 T milk Vegetable Sauce for Meatballs 3/4 cup Worcestershire sauce 3/4 cup sugar 1/4 cup plus 2 T wine vinegar 3 - 8oz. cans tomato sauce Freshly chopped parsley w Procedure Combine first seven ingredients mixing well. Shape into 1" balls. Cook meatballs in hot oil until lightly browned. Drain. Place meatballs in 13x9x2 baking dish. Combine remaining ingredients and bring to boil. Cook over low heat 1 minute stirring occasionally. Pour sauce over meatballs. Bake at 325 degrees for 30 minutes. (I just add ingredients right into baking dish and heat it at the same time with the meatballs)

Yummy Yummy Tuna! 1 can (12oz) chunk light tuna 1 cup shredded cheddar cheese 2 tablespoon Ranch-style dressing 12 can (8oz) refrigerated crescent roll dough Prep Time: 15 min Bake Time: 14-16 min Combine tuna, cheese and dressing. Separate crescent dough into four rectangles. On an ungrease baking sheet, press each rectangle to about 4" x 8". Cut each rectangle in half to form eitght squares. Mond tuna mixture on a diagonal half of each square, leaving a 1/2" border around the filling. Fold dough squares in half to form triangles; press edges with fork to seal, and cut a slit in top. Bake at 375F for 14-16 min until golden brown. Makes four serving. If desired, up to 1/4 cup chopped peppers, onion, celery or olives may be added to the filling.