The First United Presbyterian Church of Fairfield, Iowa Cookbook- Spiralbound Cookbook #41

This cookbook was created to celebrate the "135th year of service to the community" in 1976.  Here's the cookbook:

The chapter dividers all feature a Chef-Boy-Ardee type character carrying something that would be found in that chapter...like flowers (candy?)...

...and fruit...

...and eating utensils...

The recipe I've chosen to feature for this post is for CANTON-TEASE BALLS, attributed to Mrs. Robert Baird:

Canton-Tease Balls

1 lb. ground beef
1 egg
1 T. corn starch
1/2 c. onion (chopped)
salt, pepper and MSG (to your taste)
1 T. cooking oil
1 c. pineapple juice
3 T. corn starch
1 T. soy sauce
3 T. vinegar
6 T. water
1/2 c. sugar
1 can pineapple bits or chunks (drained)
2 large green peppers (cut in strips)

Combine beef, egg, corn starch, chopped onion and seasonings.  Form into 1 1/2 inch balls.  Fry in small amount of oil and drain.  In another pan, heat oil and pineapple juice.  Mix together corn starch, soy sauce, vinegar, water and sugar.  Add to oil and juice.  Cook until sauce thickens, stir constantly.  Add meat balls, pineapple and peppers.  Do not cook or the color and crispness of peeper and pineapple will be lost.  May serve on rice.  Serves 4 to 6.

Enjoy!