Stuffed Olives

2 9-oz jars large Spanish olives
1 lb. ground beef
1 med. onion cut fine
1 TBS chopped parsley
3 or 4 dashes of nutmeg
salt and pepper to taste
2 TBS grated Italian cheese
3 eggs
juice of 1 lemon
bread crumbs

Peel olives and place in cold water for an hour.
Meanwhile, brown ground beef and stir until crumbly.
Add onion, parsley, nutmeg, salt and pepper and cook until onion is done and juice is absorbed.
Cool.
Mix in grated cheese, lemon juice and 1 egg, and let set for 1/2 hour.
Carefully open olives and fill each with 1 heaping teaspoon of the mixture.
Beat 2 eggs and dip olives in eggs and then in bread crumbs.
Set aside to dry 15 to 20 minutes.
Fill frying pan with about 1/2 inch cooking oil.
Fry olives until brown on one side.
Turn and continue frying until brown on the other.
Drain on paper towels. ED: You might want to drain this on a wire rack of you have one.
Serve warm or cold. (If olives fall apart while stuffing, piece them together; they will look fine once they have been fried.)

Serves many