[CH] - yup, I'm back
Jim Weller (Jim.Weller@salata.com)
03 Aug 02 07:48:05 -0800
-=> Quoting "Gary Bellinger" to All <=-
> quite a difference. Somehow the Pacific seems to have a better
> atmosphere than the St.Clair river!
"B> Yeah and here's betting its a whole lot healthier drinking the water
"B> straight out of the Pacific as opposed to out of the St. Clair river
"B> too! Gary in dry southern Ontario
My Dad grew up in Windsor and was *very* happy to relocate to the
country when he got out of the Air Force in '45. My Grandfather used to
swam in the St. Clair but Dad swore that by the '40s you could walk
across it, it was so thick.
Getting back on subject....
---------- Recipe via Meal-Master (tm) v8.05
Title: Mini Balls of Fire
Categories: Tnt, Lamb, Groundmeat, Chilies, Beef
Yield: 4 Servings
1 lg Egg; beaten
1/4 c Fine dry bread crumbs
1/4 c Milk
2 tb Fresh cilantro; snipped or
Mint
1 1/2 ts Habanero chili pepper;
Finely chopped
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1/4 ts Ground black pepper
1/8 ts Ground cloves
1 lb Ground lamb (or beef)
1 c Chutney
Stir together egg, crumbs, milk, cilantro, and spices. Add lamb; mix
well. Shape mixture into 1" balls. Place in a 15x10x1" baking pan.
Bake at 350F 15-20 minutes or till no longer pink. Drain on paper
towels. Serve warm with chutney. Makes 48.
From: Peg Baldassari
Mastercook Recipes (Mailing List) D
-----
Cheers,
YK Jim
.. Adding Chile powder is reserved for us "special people".