Try These Recipes Quick Cooking Tips
When cutting marshmallows and dates, dip your scissors in water and cut them wet and they won't stick.
 
Joan has been compiling recipes for many years and "Old Reliable" is the fruit of her labour. A "Table of Contents" follows which will no doubt start your stomach grumbling!
Below are Joan's fond family favourites from her cookbook
Reggie's Freezer-Friendly Holiday Menus

Stuffing Balls

Total cooking time: 20 Minutes, Reheat time 20 minutes
2 TBSP. VEGETABLE OIL
1/4 CUP DICED BACON
1 ½ CUPS CHOPPED ONION
¾ CUP DICED CELERY
6 CUPS FRESH BROWN BREAD CRUMBS
1/3 CUP CHOPPED PARSLEY
1 EGG, BEATEN
3 TBSP. MELTED BUTTER
  1. Heat oil in frying pan over medium heat.
  2. Saute finely diced bacon until lightly browned.
  3. Add onion and celery to pan and sauté 3 to 5 minutes until softened.
  4. Combine bread crumbs, bacon, sautéed vegetables, parsley, seasonings and egg in a bowl. Adjust seasoning to taste.
  5. Divide into 30 equal portions and shape into balls…arrange on greased baking sheet.
  6. Using pastry brush, brush each with melted butter.
  7. Bake uncovered in preheated 350 oven about 20 minutes until golden. Cool. Wrap and freeze.
  8. The day before serving, thaw in refrigerator overnight.
  9. Reheat, covered, in preheated 350 oven about 20 minutes until heated through.
by Reggie Robbins
McGuigan Pepin Real Estate
Français
PHONE: 514-937-8383
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