Name: Italian Meatballs with Peppers
Ingredients: 1 lb Ground turkey; 1/4 c Minced onion; 1 ts Italian seasoning; 1/4 ts Salt; 1 tb Olive oil; 1 c Cubed red pepper; 1 c Cubed yellow pepper; 1 c Thickly sliced fresh mushrooms; 1 Clove garlic; minced; 1 Chicken flavor bouillon cube; 1 cn Evaporated skim milk; 4 ts All purpose flour; 2 c Hot cooked rice mixed with 3 T. parsley; Italian parsley sprigs; optional

Since the Renaissance, and more particularly since the Enlightenment, the world-views have been developed which involve skepticism about basis Christian tenants. Such are the agnosticism which denies that God is knowable, the rationalism which denies that He is incomprehensible, the idealism which denies that He is transcendent, and the existentialism which denies rationality in His relationships with us. When these un- and anti-biblical principles seep into men’s theologies at presuppositional level, as today they frequently do, faithful interpretation of Holy Scripture becomes impossible.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	All newly t, Poultry	4	Servings

INGREDIENTS

1	lb	Ground turkey
1/4	c	Minced onion
1	ts	Italian seasoning
1/4	ts	Salt
1	tb	Olive oil
1	c	Cubed red pepper
1	c	Cubed yellow pepper
1	c	Thickly sliced fresh mushrooms
1		Clove garlic; minced
1		Chicken flavor bouillon cube
1	cn	Evaporated skim milk
4	ts	All purpose flour
2	c	Hot cooked rice mixed with 3 T. parsley
		Italian parsley sprigs; optional

INSTRUCTIONS

In large bowl, combine turkey, onion, Italian seasoning, and salt. Form
into 16 meatballs. In 10 inch non-stick skillet, heat oil. Over medium high
heat, brown meatballs; reduce heat and cook approximately 15 minutes or
until done. Remove meatballs and keep warm. Using drippings in skillet,
saute peppers, mushrooms and garlic with bouillon cube for 2 to 3 minutes.
In small bowl, gradually whisk evaporated skim milk into flour. Add to
skillet; cook over medium heat, stirring constantly, until sauce thickens
slightly. Reduce heat; cover and simmer 5 minutes or until peppers are
tender, stirring occasionally. Add meatballs; heat. Serve over cooked
parsley-rice. Garnish with Italian parsley, if desired.
Recipe by: Carnation Posted to MC-Recipe Digest V1 #752 by L979@aol.com on
Aug 21, 1997

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