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Chilies rellenos meatballs.

Serve with a crisp green salad.

1/3 cup fine dry bread crumbs

1/4 cup milk

1 tablespoon chopped parsley

1 egg, slightly beaten

1 pound ground lean beef

1 can (4 oz.) whole green chilies About 1/3 pound jack cheese Sauce (recipe follows)

Mix crumbs, milk, parsley, egg, beef; divide into 10 portions. Cut chilies lengthwise into 10 strips, each about 1 inch wide; use extra chilies in sauce. Cut cheese into 10 cubes, 3/4-inch size. Wrap each cheese cube with a chili strip, then mold a portion of meat around cube. Set meatballs in a rimmed 10- by 15-inch pan. Bake, uncovered, in a 450[deg.] oven until browned, about 20 minutes. &ut meat in a shallow 2-quart casserole; top with sauce. Bake, uncovered, in a 350[deg.h oven until hot, about 20 minutes. Serves 4.

Sauce. In a 2- to 3-quart pan, combine 1/2 cup chopped onion, 1 clove garlic (minced or pressed), 1 can (1 lb.) ready-cut tomatoes, 3/4 teaspoon dry oregon leaves, 1/8 teaspoon ground cumin, and the reserved green chilies (chopped). Simmer, uncovered, until reduced to 2 cups; stir often.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Jun 1, 1984
Words:193
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