| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Dehydrated onion flakes |
| 1 |
cn |
(15-oz) tomato sauce |
| 2 |
tb |
Vermouth |
| 1 |
|
Egg; lightly beaten |
| 1/2 |
c |
Packaged bread crumbs |
| 1 |
cn |
(4-oz) mushroom pieces |
| 1 1/2 |
c |
Mozzarella cheese; shredded |
INSTRUCTIONS
Combine beef, egg, onion, salt, pepper & bread crumbs in a large bowl.
Drain mushroom liquid to make 1/2 cup. Add to meat. Mix lightly until well
combined. Press in to 14x10-inch rectangle on waxed paper. Sprinkle with
Mozzarella to within 1/2 inch of edge. Roll up short side. Place seam side
down in a 13x9x2-inch baking dish. Combine tomato sauce with vermouth.
Spread half over roll. Bake at 375 for 45 minutes. Combine remaining sauce
with the reserved mushrooms, spread on roll. Bake 12 minutes longer. Lift
to heated platter.
MRS W.J. (ANGELA) WELCH
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”