|EVERY FEW MINUTES|
|MEATBALL STUFFED POTATOES|
4 lg. baking potatoes
1/4 c. sauterne, chablis or white dinner wine
1/4 c. light cream
1 tsp. season salt
1/4 c. grated Parmesan cheese
Savory meat balls
Scrub potatoes, dry and oil lightly. Bake in a 450 degree oven until done, about 45 to 50 minutes. Remove from oven and split lengthwise. Carefully remove potato leaving the 1/4 inch shell so they will not break. Press potato through a sieve so there are no lumps. Beat smooth with wine, cream, salt and cheese. Spoon a little potato into bottom of each shell. Fill with savory meat balls.
Spoon remaining potato (or press through pastry tube) to fill shell and surround meat balls. Place under broiler a few minutes to lightly brown potato. Serves 4.
Add a crisp salad a favorite dessert, such as a wine flavored cake, and the star of the evening-a bottle of Burgundy or other red dinner wine-and the meal is complete.
SAVORY MEAT BALLS:
3/4 lb. ground lean beef
3/4 c. soft bread crumbs
1 tbsp. instant minced onion
1 tsp. seasoned salt
2/3 c. California sauterne or rose
1/3 c. ketchup
1 tbsp. chutney sauce (optional)
Combine beef, bread crumbs, onion, salt, 1/3 cup wine and 2 tablespoons ketchup. Shape into tiny meat balls. Arrange in a shallow pan. Bake in 450 degrees until done, about 15 minutes. Combine remaining wine, ketchup and chutney sauce. Stir into meat balls.
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