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Thursday, March 5, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Eggs & Cheese
Contributed by: Vicki Blankenship
  • 8 ounces fresh goat cheese
  • 1 egg beaten
  • 11â�„2 cup bread crumbs
  • olive oil
Wet hands and form 2 inch round, 1�2 inch thick patties with the goats cheese. Dip in beaten egg and then roll in bread crumbs. Heat olive oil in a heavy non stick skillet (medium-high heat) and fry cheese patties until golden brown. Put a slice of tomato on the top of the fried polenta and top with the crusted goat cheese.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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