Recipe - Cheese Hideaways

Three fourths pound Extra lean ground beef
One fourth pound Lean ground pork
2 tablespoon Light brown sugar
2 tablespoon Marmalade; any large bits
minced
2 tablespoon Finely chopped onion
2 tablespoon Chopped parsley
1 teaspoon Dry mustard
One half teaspoon Savory
Three fourths teaspoon Salt
One fourth teaspoon Pepper
1 cup Cracker crumbs
2 Eggs; slightly beaten
One half pound Processed cheese spread
2 tablespoon Margarine
1 cup Sour cream
One fourth teaspoon Tarragon

Combine beef, pork, 1 tbsp sugar, marmalade, onion, parsley, mustard,
savory, salt, pepper, crumbs and eggs; mix lightly until well blended. Cut
half of the cheese into 24 cubes. Insert a cube of cheese into the center
of a tablespoonful of meat mixture. Form into a ball, enclosing cheese
completely. Repeat until all cubes and meat mixture are used. Heat
margarine in a large skillet; cook meatballs slowly until well browned.
Melt remaining half of cheese in the top of a double boiler; gradually
blend in sour cream and remaining tbsp of brown sugar. Stir in tarragon.
Pour over drained meatballs; cover and cook over low heat just until
heated. Makes 8 servings.

Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972.

Formatted by Mardi Desjardins, March 17, 1998

Recipe by: Loyta Wooding

Posted to MCRecipe Digest by Mardi Desjardins amdesjar@mb.sympatico.ca
on Mar 26, 1998