I have never heard anyone say, “The really deep lessons of life have come through times of ease and comfort.” But I have heard strong saints say, “Every significant advance I have ever made in grasping the depths of God's love and growing deep with him, has come through suffering.” Samuel Rutherford said that when he was cast into the cellars of affliction, he remembered that the great King always kept his wine there. Charles Spurgeon said that those who dive in the sea of affliction bring up rare pearls.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Beef/veal, Mexico, Ham/pork, Submitted, Archived	1	Servings

INGREDIENTS

1	lb	Beef, lean, ground
1/3	lb	Pork sausage
1/2	c	Cornmeal
1/4	c	Milk, whole
1	lg	Eggs
1	sm	Onion; minced
1		Garlic clove; minced
1/2	ts	Basil leaves, dried; crumbl ed

INSTRUCTIONS

Mix together until well blended lean beef, pork sausage, cornmeal, milk,
egg, onion, garlic and basil.
Shape the mixture into about 3/4-inch balls.  If making ahead, return the
meatballs to bowl, cover, and chill up to 4 hours.
Adapted from Sunset Best of the West, Spring/Summer 1993. Downloaded from
Food & Wine Round Table of GEnie. CompuChef conversion by Rick Weissgerber,
MM/reposted by DonW1948@aol.com
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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