Turkish Meatballs

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            FOOD FUNNY
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Thanks to frequent contributor Alan Withee for today's food funny.

Some Wal-Mart customers soon will be able to sample a new discount
item -- Wal-Mart's own brand of wine. The world's largest retail
chain is teaming up with E&J Gallo Winery of Modesto, Calif., to
produce the spirits at an affordable price; in the $6-8 range.

While wine connoisseurs may not be inclined to throw a bottle of
Wal-Mart brand wine into their shopping carts, there is a market for
inexpensive wine, said Kathy Micken, professor of marketing at Roger
Williams University in Bristol, R.I. She said: "The right name is
important."

So, with that in mind, here are the top 12 suggested names for
Wal-Mart Wine:

12. Chateau Traileur Doublewide
11. White Trashfindel
10. Big Red Gulp
9. Grape Expectations
8. Domaine Wal-Mart "Merde du Pays"
7. NASCARbernet
6. Chef Boyardeaux
5. Peanut Noir
4. Chateau des Moines
3. I Can't Believe It's Not Vinegar!
2. World Championship Wriesling

And the number 1 name for Wal-Mart Wine...

1. Nasti Spumante

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            TODAY'S RECIPE
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Today's recipe is just one of more than 80 dips, canapes, hors
d'oeuvres, and finger foods in edition #40 of World Wide Recipes
EXTRA! available at http://www.worldwiderecipes.com/extra.htm or by
sending a blank message to mailto:Check@wwrecipes.com

Almost every culture on the planet has its own version of meatballs,
and the twice-cooked procedure used in Turkey gives their version a
unique taste and texture.

Turkish Meatballs

1 lb (450 g) lean ground lamb or beef
1 medium onion, finely chopped
1/4 cup (60 ml) uncooked rice
Salt and freshly ground black pepper to taste
3 cups (750 ml) water
1 cup (250 ml) olive or vegetable oil
2 eggs, beaten

Combine the meat, onion, rice, and salt and pepper and mix thoroughly.
Form into meatballs about 1 inch (2.5 cm) in diameter. Bring the
water to a boil in a saucepan and add the meatballs. Reduce the heat
and simmer uncovered for 30 minutes, adding more water if necessary.
Remove the meatballs to a plate and discard the water. Heat the oil
to a temperature of 350F (180C), or until the surface shimmers. Dip
the meatballs into the beaten egg and deep fry for about 5 minutes,
turning as necessary, until browned on all sides. Drain on paper
towels and keep warm until served. These may be served on wooden
skewers. Makes about 16 meatballs.
Received on Thu Apr 29 09:33:26 2004