Makes 36 "meatballs" 1 cup (28)
saltine crackers, crushed
1 cup corn
flakes, crushed
1 cup
cheddar cheese, shredded
3/4 cup
walnuts, chopped
1/2 cup
onion, chopped
4 large eggs
2
tablespoons grated Parmesan cheese
1 teaspoon
beef style seasoning
1 teaspoon
dried basil
1/2 teaspoon
garlic powder
In large bowl combine all ingredients.
Coat large frying pan with cooking spray; heat over
medium heat. Use tablespoon to drop "meatball"
mixture into heated pan. Fry on both sides, use
additional cooking spray as needed.
1 jar (28
oz.) marinara sauce
Arrange meatballs in greased 8x8 inch
baking dish. Cover with marinara sauce. Bake at 350º F
for 15 minutes.
Garnish with snipped parsley.
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Makes 8 (3/4) cup servings 4 1/2 cups
leaf lettuce,
torn in bite-size pieces
1/2 cup
tomatoes, diced
1/2 cup
jicama, peeled and julienned
1/2 cup
avocado, peeled and diced
3
tablespoons red onion, chopped
3
tablespoons green pepper, chopped
In large bowl combine all salad
ingredients. Keep chilled.
Chili
Croutons
2
tablespoons margarine
1 cup bread
cubes
1/2 teaspoon
chili powder
Melt margarine in large frying pan over
medium heat. Add bread cubes and chili powder. Sauté for
5 minutes, stirring occasionally.
2
tablespoons olive oil
2 teaspoons
lemon juice
1 teaspoon
sugar
1/4 teaspoon
salt
In small bowl combine dressing
ingredients. Pour dressing over salad just before
serving. Add croutons, toss gently just to coat.
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