Cheese hideaways

Yield: 8 Servings

Measure Ingredient
¾ pounds Extra lean ground beef
¼ pounds Lean ground pork
2 tablespoons Light brown sugar
2 tablespoons Marmalade; any large bits minced
2 tablespoons Finely chopped onion
2 tablespoons Chopped parsley
1 teaspoon Dry mustard
½ teaspoon Savory
¾ teaspoon Salt
¼ teaspoon Pepper
1 cup Cracker crumbs
2 \N Eggs; slightly beaten
½ pounds Processed cheese spread
2 tablespoons Margarine
1 cup Sour cream
¼ 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 MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 26, 1998

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