Name: Braciole
Ingredients: 2 Round steaks; one inch thick, ( 1 1/2 pound each); 1 lb Italian sausage; 1 md Onion; sliced; 1 c Herb stuffing mix; 1 Egg; 1/4 c Water; 4 oz Pimientos; halved; 8 oz Sliced mozzarella cheese

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Italian	Beef, Italian, Main dishes, Onions, Sausage	12	Servings

INGREDIENTS

2		Round steaks; one inch thick, ( 1 1/2 pound each)
1	lb	Italian sausage
1	md	Onion; sliced
1	c	Herb stuffing mix
1		Egg
1/4	c	Water
4	oz	Pimientos; halved
8	oz	Sliced mozzarella cheese

INSTRUCTIONS

Recipe By : Family Circle, Sept. 1971,Freeze with Ease
Split the steaks, butterfly fashion, (split, but not all the way; open to
one large piece).
Pound steak with mallet or edge of heavy plate. Cook the sausage in a large
skillet; drain well. In the same skillet, saute the onion; lift out with a
slotted spoon; place onion on steaks. Add stuffing mix, egg and water to
skillet; mix well; spread over steaks. Remove 1 slice cheese from package;
slice lengthwise. Place half of cheese strips and half of the pimeintos
along one edges of the steak. Place sausage on pimientos. Starting at the
end, roll up each steak, jell-roll fashion. Repeat with second steak. Tie
rolls every two inches. Place in a shallow baking pan; pour 3/4 cup water
over rills. Bake in 350 F. oven for 40 minutes, basting occasionally.
Sprinkle reserved chopped cheese over rolls. Bake 10 minutes longer or
until cheese melts. Remove strings; slice.
To Freeze: Wrap uncooked rolls in foil; label with finishing instructions
and freeze. To bake frozen rolls; unwrap; place in baking pan. Pour 3/4 cup
water over. Bake in 350 F. oven for 1 hour and 40 minutes, basting
occasionally. Sprinke cheese on top; bake for 10 minutes longer.
Posted to MC-Recipe Digest V1 #1013 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 15, 1998

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