Recipes (Cont.)

MEATBALLS

1 pound tenderized stew meat

1 slice bread, tear in 1-inch pieces

1 small onion, cut in 1-inch pieces

1 clove garlic

1 egg

1/2 teaspoon dried thyme Salt and pepper to taste 1/2 cup all-purpose flour

Place all of the ingredients, except flour, into the Food Processor with the Chopping Blade. Chop on Speed 2 until meat is ground and ingredients are mixed together. DO NOT over process.

Shape into 2-inch meatballs and coat with flour. Heat oil in skillet and cook meatballs until done.

Yield: 12 meatballs

MACARONI SALAD

3 cups uncooked elbow macaroni

1 tablespoon vegetable oil 1/2 onion, cut in 1-inch cubes

2 stalks celery, cut in 1-inch pieces

1 carrot, cut in 1-inch pieces

1/2 green pepper, cut in 1-inch pieces 3 hard-boiled eggs, cut in half

DRESSING:

1 1/3 cups sugar 1/2 cup vinegar 2 eggs

1 1/2 teaspoons salt

1 cup salad dressing

1 1/2 teaspoons prepared mustard

1 (5 1/3-ounce) can evaporated milk

Cook macaroni, drain and stir in oil. Place the onion, celery, carrot, green pepper and hard-boiled eggs into the Food Processor with the Chopping Blade. Pulse the food until coarsely chopped, stir into the cooked maca- roni.

To make dressing, combine sugar, vinegar, eggs and salt. Bring to a boil over medium heat, stirring frequently. Cool and stir in rest of dressing ingredients. Pour over macaroni mixture, refrigerate several hours.

Yield: 12 servings

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