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   TID: MBSE-FIDO 1.0.8 (GNU/Linux-x86_64)   
        FGAZ 18-08                   Page 4                   28 Mar 2022   
      
      
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                                FOOD FOR THOUGHT   
        =================================================================   
      
      
        MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
              Title: Fried Mozzarella Italiano   
         Categories: Cyberealm, Italian   
              Yield: 4 Servings   
      
              1 lb Mozzarella cheese, cut into   
                   1 inch cubes   
              3    Eggs, well beaten   
            1/2 c  Flour   
            3/4 c  Italian season bread crumbs   
                   Vegetable oil   
                   Italian tomato sauce   
      
        MMMMM--------------------ITALIAN TOMATO SAUCE-------------------------   
              2 cl Garlic, minced   
              1 tb Olive oil   
              1 cn 28 oz italian plum tomatoes,   
                   -chopped and undrained   
              1 lg Pinch of sugar   
              1 pn Salt   
          1 1/2 ts Italian seasoning   
              1 ds Pepper   
      
          For the mozarella:   
      
          1. Dip the cheese cubes in egg, roll in flour, and dip in egg again.   
          Then dip into bread crumbs. Place on waxed paper and chill 1 hour.   
      
          2. In a large saucepot or deep fat fryer, heat oil to 375F. Fry   
          chilled cubes in hot oil; drain on paper towels.   
      
          3. Serve immediately with Italian Tomato sauce.   
      
          For the Sauce:   
      
          1. Saute garlic in oil in a heavy skillet; stir in remaining   
          ingredients. Bring to boil.   
      
          2. Reduce heat, simmer uncovered for 45 minutes or until mixture is   
          thickened, stirring occasionally.   
      
          Source: Stephanie Needham, Cyberealm BBS Watertown NY 9/92 Typed in   
          MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120   
      
        MMMMM   
      
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