ROSE CAPOCCIA (DRND29A
1 lb Ground beef
1 Egg
1/2 cup Fresh whole wheat bread crumbs
4 oz Sharp Cheddar Cheese, shred
1/4 cup Onion, finely chopped
1 tbsp Worcestershire sauce
1 tbsp Fresh parsley, chopped
1/2 tsp Dried basil
1/4 tsp Pepper
1 tbsp Oil
1 cup Mushrooms, sliced
1 tbsp Flour
1/2 cup Beef broth
1/2 cup Dry white wine
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Mix meat, egg, bread crumbs, cheese, onion, Worcestershire sauce, parsley, basil and pepper. Shape mixture into 12 meatballs. Brown on all sides in oil in large skillet about 5 minutes. Remove meatballs from skillet. Cook and stir mushrooms in same skillet 2 to 3 minutes or until tender. Mix flour, broth and wine until well blended. Gradually add flour mixture to mushrooms in skillet; cook, stirring constantly, until mixture boils and thickens. Simmer 1 minute, stirring constantly. Return meatballs to skillet. Cook until thoroughly heated. Serve over hot cooked noodles, if desired. From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a Posted to MC-Recipe Digest V1 #345
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Mon, 16 Dec 1996 09:01:20 -0500
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