1 lb ground beef (round or chuck)
1/2 lb. ground pork
2 slices bread
3/4 cup hot milk
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. pepper
stuffed green olives, optional
1 10 1/2 oz. can beef broth
1/4 cup water
1 to 3 tsp. chili powder, if desired
Soak bread in hot milk, drain well, add with egg to meat. Season with cloves, cinnamon, salt and pepper. Mix thoroughly. Form into balls about the size of a large walnut. If desired, hid an olive in the center of each. Combine broth with water and chili powder, bring to boil, add meat balls and simmer 30 min., or bake at 350@deg; F, for 40 min. Serve with Salsa Fria. Makes 6 servings:
SALSA FRIA: Peel, finely chop 6 medium tomatoes, or 1 No. 2 solid pack tomatoes. Add 1/3 cup chopped onion, 1 can peeled green chiles, chopped (remove seeds and pith). Season with 1/2 tsp. crumbled oregano, 1/4 tsp. cumin (optional), 2 tbsp. wine vinegar, 1 tsp. oil, salt and pepper to taste. Chill.
SUGGESTGED MENU AND PREPARATION SCHEDULE
Meat Balls with Cold Sauce
Sour Cream Enchiladas (Card #95)
Early in the day or the day before make or buy Almond Torte.
**3:30 pm Prepare Salsa Fria
*4:00 Mix Meat Mixture. Shape Into Balls
*4:30 Prepare Sour Cream Enchiladas
*5:00 Prepare Spinach Casserole
5:20 Simmer or Bake Meat Balls
5:30 Bake Spinach Casserole
5:40 Bake Sour Cream Enchiladas
6:00 Bon Appetit! Enjoy Your Dinner!
After dinner serve Almond Torte.
*May be prepared earlier in the day and refrigerated.
**May be prepared a day or more ahead of time. Cover. Refrigerate.
To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!
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