Recipe Fennel Food created with Tabil Recipe Stuffed Fennel Bulbs

6 fennel bulbs, well washed
1 1/4 pounds minced beef or lamb
3 tablespoons parsley, chopped finely
1 1/2 teaspoon Spice 'N Easy™ Tabil spice
1 teaspoon black pepper
salt to taste
6 tablespoon olive oil
3 eggs, lightly beaten
2 tablespoon dried bread crumbs
~13-14 oz. spicy tomato sauce

Cut off the hard bases of the fennel bulbs and cook in lightly salted water just
until tender (about 15 minutes).
Drain and cut in half lengthwise.
In a mixing bowl combine the meat, parsley, tabil spice, pepper and salt to taste.
Blend thoroughly.
In a skillet heat the oil and in this fry the mixture until well browned.
Let cool and then mix in the eggs and bread crumbs.
Place 6 of the fennel halves cut side up on a greased baking dish and onto these
pile the filling. Top with the remaining fennel halves, spoon over the tomato
sauce and place in a hot oven to bake for 20 minutes.
Serve hot.

Chumley & Stella's Co. - 1006 State Route 94 - Blairstown, NJ - 07825

Recipe

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