Presents

Recipes by Gloria Gloria is a southern girl from the great state of Georgia who contributes fine recipes from her collection . If you have any questions that you would like to ask Gloria or if you need help locating a recipe send an email to: gloria@keepsmiling.com

ELEGANTE MEATBALLS

1 LB Ground Beef 1/3 Cup Dry Bread Crumbs 1 Egg (beaten) 2 Tblsp Onion (chopped) 1 Tsp Salt 1/2 Tsp Worcestershire Sauce Dash of Pepper 2 Tbsp Parsley (chopped) Oil 1 Tbsp Margarine 3/4 Cup Milk 1 Pkg Cream Cheese (8 oz) 1 Cup Mushrooms (fresh and sliced) 1/4 Cup Parmesan Cheese (grated) Rice, cooked

Combine meat, bread crumbs, egg, salt, Worcestershire sauce and pepper. Form into meatballs. Brown in oil for about 10 to 15 minutes or until done. Saute' onion in another pan. Add milk and cream cheese. Stir over low heat until cheese has melted. Stir in mushrooms, Parmesan cheese and parsley. Stir over low heat. Arrange meatballs over rice and top with sauce. Serves 6 NOTE: I cheated on this recipe and used ready made meatballs I purchased at the grocery store. They were just as good as the ones I made only it saved me a lot of time.

STUFFED MUSHROOMS

1 LB Mushrooms (med. size) 1 Onion (small and chopped) 1/2 Small Green Pepper (chopped) 3 Tbsp Margarine or Butter 1 1/2 Cups Soft Bread Crumbs 1/2 Tsp Salt 1/2 Tsp Dried Thyme leaves 1/4 Tsp Ground Tumeric 1/4 Tsp Pepper 1 Tbsp Margarine or Butter

Heat oven to 350 degrees. Cut stems from mushrooms; finely chop enough stems to measure 1/3 cup. Cook and stir chopped mushroom stems, onion and green pepper in 3 tablespoons margarine until tender, about 5 minutes; remove from heat. Stir in bread crumbs, salt, thyme, tumeric and pepper. Heat 1 Tbsp margarine in shallow baking dish until melted. Fill mushroom caps with stuffing mixture; place mushrooms filled sides up in baking dish. Bake 15 minutes. Set oven control to broil and/or 550 degrees. Broil 3 to 4 inches from heat for 2 minutes. Serve hot. About 3 dozen appetizers.