Fireballs Food

FIREBALLS

Steps:

• Combine all ingredients by hand in a large bowl.
• Set in refrigerator for 30 minutes to rest and allow flavors to blend.
• Preheat oven to 400°F.
• Coat the cooling rack of a ½ sheet pan with non-stick spray or olive oil
• Roll meat into balls 1½ - 2 inches in diameter (approx. 1 rounded tablespoon.) and place evenly on rack.
• Cook at 400° F for 30 minute
• Can be added to spaghetti, mac & cheese, salads, used for meatball sandwich, etc. The possibilities are limited only by your imagination.

FIRE BALLS

Steps:

• Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.
• To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.
• Combine water, pickling salt and vinegar.
• Boil.
• Fill jars to 1/2 inch head space from top.
• Process 10 minutes in boiling water bath.
• Makes 4 quarts.

FIREBALL MUSHROOMS

Steps:

• Heat 1/4 cup margarine in a large skillet, and cook and stir the celery, onion, and garlic over medium heat for about 5 minutes, until onion is translucent. Stir in the chopped clams and salad shrimp, and cook and stir about 3 more minutes, until the mixture is hot. Drain most of the liquid from the skillet, leaving about 1 tablespoon.
• Sprinkle in the chicken bouillon granules, cayenne pepper, and white pepper, and stir. Gently stir in the croutons, bread crumbs, and crab meat.
• Preheat an oven to 400 degrees F (200 degrees C).
• Melt 1/4 cup of margarine in the bottom of a 9x13 inch baking dish, and pour in the white wine. Mound about 1/3 cup of filling into each mushroom cap, and place them into the baking dish. Sprinkle the Italian blend cheese over the mushroom caps.
• Bake in the preheated oven for about 20 minutes, until the cheese is bubbling and starting to brown.

CAJUN FIREBALLS

Steps:

• Combine dry ingredients in a bowl.
• Add egg, juice and pepper.
• Stir in onions.
• Drop by teaspoonsful into hot (350F) oil.
• Fry approx.
• 5 minutes.
• Drain well on paper towels.