Recipes

Rinse, pat dry and trim stems flush with caps of fresh

mushrooms, set aside. Lightly combine beef, onions, bread

crumbs, 1 1/2 teaspoon (or less) of the salt, pepper and eggs.

Around each mushroom, wrap some beef mixture, shape into balls.

Makes about 20 meatballs.

In large skillet heat oil until hot, add meatballs about

10 at a time, brown on all sides (drain off grease). Return

all meatballs to skillet. Add spaghetti sauce, Italian season-

ing and remaining, 1/2 teaspoon salt (if needed). Bring to

boiling. Reduce heat and simmer, covered until meatballs are

done, about 15 minutes. Serve on cooked spaghetti or noodles.

Yield: 6 servings.