| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Swiss | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Gournd beef |
| 1 | Egg | |
| 1 | sm | Onion chopped |
| 1 | Carrot; grated | |
| 1 | Stalk celery; finely chopped | |
| 1/4 | c | Catsup |
| 1/2 | c | Seasoned bread crumbs |
| 1/2 | ts | Thyme |
| 1/4 | ts | Garlic powder |
| 1/8 | ts | Pepper |
| 1/4 | lb | Boiled ham; sliced |
| 1/2 | lb | Swiss cheese; sliced |
INSTRUCTIONS
Thoroughly combine all iongredients except ham and cheese. On a sheet of wax paper, press mixture into a 9 X 12-inch retangle. Layer sliced ham on meat, then cheese. Roll up, starting at narrow end. Seal ends to form loaf. Place seam side down in loaf pan, 9 X 5 inches. Roast 30 to 35 minutes on HIGH MIX or until inter- nal temperature reaches 155 F. Cover and allow to stand 5 to 10 minutes. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@sound.net> on Jul 16, 1997
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