sugar in a 6-quart pot and cook
on medium to boiling for a few
minutes and then reduce heat to
simmer until flavors are combined.
While the sauce is simmering, preheat
oven to 425 degrees F. Combine
panko, Parmesan, parsley, milk, egg
and 3 garlic cloves in a bowl; let stand
10 minutes. Add beef and sausage;
gently combine using your hands.
Shape into 36 (1 – 1 ½ inch) balls. Line
a rimmed baking sheet with foil and
lightly grease with canola oil. Place
meatballs on baking sheet and bake 15
minutes or until browned.
Gently stir in fresh basil and
meatballs into sauce and stir. Serve
over bow tie pasta.
Roast Beef Ranch Wraps
Presented by Texas Junior Limousin Association
INGREDIENTS:
1 lb. deli sliced roast beef
½ lb. deli sliced Colby Jack cheese
1 - (8 oz.) package cream
cheese, softened
1 - package dry Ranch dressing mix
1 - bundle leaf lettuce
1 - (10-count) package of tortillas
INSTRUCTIONS:
Combine softened cream cheese
with dry ranch dressing. Mix well.
Spread cream cheese mixture over
tortilla all the way to the edges.
Layer lettuce, roast beef
and cheese on tortilla.
Roll up tightly. Wrap in plastic wrap
and refrigerate for 30 minutes.
Outdoor Grilled Prime Rib Roast
with Garlic Herb Butter
and Wild Rice
Presented by Missouri Junior Limousin Association
Prime Rib:
1 cup butter, softened
7 cloves garlic, minc