| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Casseroles, Cheese, Main dish, Meats, Poultry |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Unbleached Flour |
|
|
Salt & Pepper; To Taste |
| 1/2 |
lb |
Veal Steak; OR |
| 1 |
|
Chicken Breast; * |
| 2 |
|
Cheddar; Sharp, Sticks, ** |
| 1 |
tb |
Butter Or Regular Margarine |
| 2 |
tb |
Onion; Finely Chopped |
| 1/4 |
c |
Catsup |
| 2 |
tb |
Water |
| 1 |
ds |
Oregano |
INSTRUCTIONS
* The Chicken Breast should be skinned, boned and split and weigh about
12 to 14 oz. ** The sticks of cheddar cheese should measure 5 X 1/2
X1/2-inches each. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++
Combine the flour, salt and pepper and pound the mixture into the meat
until the meat becomes thin. Cut the meat into 2 serving pieces. Place a
stick of the cheddar cheese lengthwise on each portion of the meat and the
meat over the ends of the cheddar strip and roll up tightly. Secure with a
wooden pick or skewer. Melt the butter in a skillet and brown the meat and
onion. Add the catsup, water and oregano and cover. Simmer for 20 to 25
minutes or until tender. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We simply prepare ourselves. God fills us.”