| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Beef, Crockpot, Mc |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
|
Egg |
| 1/2 |
c |
Fresh whole wheat bread crumbs |
| 4 |
oz |
Sharp Cheddar Cheese, shred |
| 1/4 |
c |
Onion, finely chopped |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Fresh parsley, chopped |
| 1/2 |
ts |
Dried basil |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Oil |
| 1 |
c |
Mushrooms, sliced |
| 1 |
tb |
Flour |
| 1/2 |
c |
Beef broth |
| 1/2 |
c |
Dry white wine |
INSTRUCTIONS
ROSE CAPOCCIA (DRND29A
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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