Recipe Talk

I have the entire card collection, except for one card. I'm looking for card 54 which is the chili and meatball casserole. If anyone has this recipe I'd very much appreciate a copy. Let me know if I can help with the balance of the collection.
Moonray

Chili and Meatball Casserole

Serves 6 to 8

Meatballs

1 lb ground chuck

1 lb ground pork

1/4 cup packaged dry bread crumbs

1 clove garlic, crushed

1/4 teaspoon pepper

2 eggs, slightly beaten

1/2 cup milk

1 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/4 cup chopped parsley

2 tablespoons grated

Parmesan cheese

2 teaspoons salt

2 tablespoons salad oil

Chili

1 cup finely chopped onion

2 cloves garlic, crushed

1 can (1 lb) tomatoes, undrained

1 can (8 oz) tomato sauce

2 tablespoons chili powder

2 tablespoons salt

2 teaspoons dried oregano leaves

1 teaspoon dried basil leaves

1 1/2 tablespoons flour

1 cup red wine

2 cans (15 1/2-oz size) kidney beans, drained

Make Meatballs: Make Meatballs: In bowl, combine meats, bread crumbs, 1 clove garlic, pepper, eggs, milk, 1 teaspoon oregano, 1/2 teaspoon basil, parsley, Parmesan, and salt. Mix well. With moistened hands shape into 24 (1 1/2-inch) meatballs.

Preheat oven to 350F. In hot oil in large skillet, brown meatballs well. Remove as browned to 3-quart casserole.

Make Chili: Discard all but 2 tablespoons drippings. In hot drippings, saute onions and garlic - about 5 minutes

Add tomatoes, tomato sauce, chili powder, salt, oregano, basil, 1/4 cup water. Bring to boiling. Pour over meatballs.

Bake, covered, 1 hour. Combine flour with wine and stir into casserole along with beans. Bake, covered, 20 minutes longer.

Serves 6 to 8