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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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|Serving Size: 1 Serving (589g)|
|Recipe Makes: 4|
|Calories from Fat: 345 (49%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 864.9mg||266 %|
|Sodium 1161.3mg||40 %|
|Potassium 767.4mg||20 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 31.5g|
|Protein 55.8g||80 %|
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Calories per serving: 705
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