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Meatball Penguins Marianted Tomato Salald

16 onion strips, ˝ x 3 inches
1 carrot
1 (16-ounce) package frozen cooked meatballs, thawed
Pimento, diced  

Blanch onion strips in boiling water for 20 seconds; cool in ice water immediately.  Drain; set aside. Cut carrot in ice water immediately. Drain; set aside. Cut carrot into 16 diagonal slices. Cut a small triangle from each carrot slice for “beaks”; set aside. Place carrot pieces in microwaveable bowl ; cover and microwave on high for 30 seconds. 

In 16 “head” meatballs, make a small hole for carrot “beak” to go into. Press small pimento dots for eyes. Place small skewer through meatball “head” into carrot “beak” to secure.  Push skewer with “head” attached through onion strip “breast” on 16 “body” meatballs and into carrot “feet.” Have cutout in feet facing forward. Makes 16.  

Okay, here it is: head, beak, eyes, onion breast, body, feet all on a small skewer. Place penguins in ungreased shallow pan.  Bake 10-12 minutes until hot. Place on serving platter standing up. 



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