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    3 Recipes

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    Great way to use ground beef (chuck, sirloin, etc). Very Tasty, and beautiful served over red tomato pasta. The meatballs can be frozen for later use or can also be used in meatball sandwiches topped with your favorite salsa or marinara sauce. This recipe was adapted from a recipe I received about 20 years ago, and I don't remember the source. As a time-saver, I use a food processor to chop the vegetables simultaneously, and also to make the breadcrumbs.

    Recipe #288258

    Easy to make, this side dish adds a colorful green vegetable to a meal and is a bit spicy and tangy. My DH loves it. If you choose to substitute fresh garlic and/or gingerroot, cook them in the hot oil before adding the cabbage. This side dish goes well with most Asian-spiced meats and poulty. Fried garlic (in jars) can be found at most Asian grocers, and imparts a bit of a roasted flavor to this dish.

    Recipe #236054

    This pimento cheese recipe has been my favorite for years for making finger sandwiches. The secret ingredient is hot water, which softens the cheese (but doesn't melt it totally) and allows the chef to use less mayonnaise (and fat!. The addition of chopped fresh chives adds flavor and color. If I want more "kick" I add more grated onion and tabasco, and rev up the cheese to Extra Sharp Cheddar. This recipe is adapted from the Gourmet Gallery Cookbook (St. Petersburg Museum of Fine Arts, Florida) published in 1975.

    Recipe #229323

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