On Mon, 02 Jan 2006 21:57:28 -0600, Melba's Jammin'
> wrote:

>In article >,
> Boron Elgar > wrote:
>(Bubba Vic snipped)
>> > For meat filling:
>> >
>> >3/4 lb beef, finely minced
>> >3/4 lb pork, finely minced
>>
>>
>> Cooked or raw meat?
>>
>> Boron
>
>I'm going to watch for Bubba's reply but am going to guess raw. When
>I've made meat-filled, I've used raw meat -- ground beef, onion,
>seasonings. Pork would be a really good addition, I'll bet. Almost
>sausage-y.


I will keep an eye out.

Boron