| Meatballs... how good they are... especially when | | | | sour cream-chili mixture and 1/2 cheese strips. |
| they are from Italy and Mexico... | | | | Repeat layers and top with remaining cup of rice. |
| Miam miam... | | | | Bake in moderate oven (350 degrees F.) for 25 |
| Mexican Meatball and Rice | | | | minutes. Sprinkle with Parmesan cheese and top |
| Yield: 6 servings | | | | with meatballs and sauce. Continue baking for 5 |
| Mexican Rice: | | | | minutes or until cheese melts. |
| ~4 oz (1 can) Chopped Green | | | | Italian Meatballs in a Basket |
| ~3 cups Cooked Seasoned Rice | | | | Yield: 8 servings |
| ~1/2 lb Monterey Jack Cheese cut into stripes | | | | Italian Bread Basket: |
| ~1 pint Dairy Sour Cream | | | | ~1/4 cup Parmesan Cheese, Grated |
| For the Meatballs: | | | | ~1/4 cup Margarine, Melted |
| ~4 oz (1 can) Green Chilies, (drained) | | | | ~1 Loaf (16 oz) Italian Bread |
| ~2-1/2 tbsp Unbleached Flour | | | | For the Meatballs: |
| ~2 tsp Salt | | | | ~2 tbsp Unbleached Flour |
| ~2 tbsp Butter or Margarine | | | | ~2 tbsp Margarine |
| ~2 lb Ground Beef | | | | ~2 lb Ground Beef Chuck |
| ~2 c Sliced Onion | | | | ~16 oz (1 can) Stewed Tomatoes |
| ~19 oz (1 can) Tomatoes (un-drained) | | | | ~1/4 tsp Thyme |
| ~1/4 tsp Powdered Cumin | | | | ~1/2 tsp Basil |
| ~1/2 cup Sliced Ripe Olives | | | | ~1 x Italian. Bread Basket |
| ~1/2 cup Milk | | | | ~1 x Green pepper rings |
| ~1 x Mexican Rice | | | | ~1 x Cherry Tomatoes |
| ~1 tsp Chili Powder | | | | ~1 ea Medium Onion, Chopped |
| ~1 ea Large Egg, Slightly Beaten | | | | ~1 ea Medium Green Pepper, Chopped |
| ~1 ea Clove Garlic, Crushed | | | | Instructions for Meatballs: |
| ~1 cup Crushed Corn Chips | | | | Lightly shape ground beef into 1 1/2-inch balls. |
| Instructions for the Meatballs: | | | | Lightly brown balls in margarine in large frying-pan, |
| In large bowl, lightly combine ground beef with | | | | about 5 minutes. Add the green pepper and onion |
| corn chips, milk, egg and 1 tsp of salt. Cover and | | | | to meatballs; cook 5 minutes, stirring occasionally. |
| refrigerate 1 hour. Shape into 15 meatballs, using 2 | | | | Drain tomatoes, reserving liquid. Add tomatoes, all |
| rounded tbsp meat mixture for each. Lightly roll | | | | but 1/4 c tomato liquid, basil and thyme to meat |
| meatballs in 2 tbsp flour, coating completely. In | | | | balls. Cover tightly and cook slowly 5 minutes. |
| large frying-pan, cook meatballs in hot butter, half | | | | Mix reserved tomato liquid with flour, stirring until |
| at a time, stirring until evenly browned. | | | | smooth. Stir into meatballs, cover tightly and cook |
| Remove meatballs from frying-pan as they are | | | | 5 minutes or until slightly thick. Meanwhile prepare |
| browned. In same frying-pan, cook onion and | | | | Italian Bread Basket and place on platter. Spoon |
| garlic about 5 minutes, stirring occasionally. In small | | | | meatball mixture into and around bread. Garnish |
| bowl, combine remaining 1/2 tbsp flour and 1 t | | | | with green pepper rings and cherry tomatoes, if |
| salt, chili powder and cumin. Stir into onions. Add | | | | desired. |
| tomatoes, green chilies and olives. | | | | Instructions for the Italian Bread Basket: |
| Bring to a boil, stirring constantly; reduce heat, | | | | Cut a 3/4 slice from top of bread. With fork, |
| cover tightly and cook slowly for 30 minutes. Add | | | | scoop out inside of bread to form basket, leaving |
| meatballs to tomato mixture, cover tightly and | | | | 1-inch bread on all sides and bottom of loaf. Place |
| cook slowly for 20 minutes. Uncover and continue | | | | loaf on foil in shallow baking pan. Brush top, sides |
| cooking slowly 10 minutes. Serve meatballs and | | | | and inside of bread with melted margarine. |
| sauce over hot Mexican Rice. | | | | Sprinkle loaf with Parmesan cheese, coating sides |
| Now instructions for the Mexican Rice: | | | | evenly. Bake in hot oven (400 Degrees F.) for 10 |
| Combine sour cream, chilies and salt. In 13 x | | | | minutes. |
| 9-inch baking pan, layer 1 cup cooked rice, 1/2 | | | | |