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Recipe Name: Fire Balls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 4

12 Ounce(s) Jalapeno peppers, canned
1 Cup(s) Buttermilk baking mix
6 Ounce(s) Mozzarella cheese, shredded
1 Pound(s) Sausage
6 Ounce(s) Seasoned Bread Crumbs, see
Date: Tue, 19 Mar 1996 16:30:35 GMTFrom:
(Rain)Recipe By: Jo Anne Merrill This tasty-looking (cheese-stuffed
jalapenosinside small sausage-cheese rolls). pleasantly warm appetizer
was postedon Fidonet's main recipe echo by the redoubtable Marjorie
Scofield. Iwould personally substitute much hotter peppers, of course.
<g>NOTE: Use a spicy breading mix made for pork or for less spicy dish
useunseasoned fine dry bread crumbs. A mixture of pork breading crumbs
andplain crumbs is good to use. Cut off stem ends from the peppers.
Stuff peppers lightly with cheese, then set aside. Thoroughly mix
sausage, biscuit mix, and remaining cheese. Make smallpatties from the
mixture. Place a pepper in the center of each patty,then wrap and seal
the dough around the pepper. Coat one or two balls ata time by shaking
them in a plastic bag with the pork breading mix orseasoning of your
choice. In a lightly greased skillet, brown sausage balls until the
sausageis thoroughly cooked, turning several times. Let cool a bit on a
papertowel and serve.CHILE-HEADS DIGEST V2 #271From the Chile-Heads
recipe list. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 701
Calories From Fat: 319
Total Fat: 36.1g
Cholesterol: 118.4mg
Sodium: 1724.9mg
Potassium: 378.9mg
Carbohydrates: 58.3g
Fiber: 4.9g
Sugar: 10.1g
Protein: 36.3g

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