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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.
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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
Date:Jun 1, 1984
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