Name: Calzone Alla Palermitana - Savory Roll Palermo-Style
Ingredients: 2 lb Leavened Bread Dough; 8 oz Minced; (ground) Beef; 8 oz Minced; (ground) Pork; 1 md Onion; 1 oz Semi-sweet Chocolate; grated; 1/4 c Almonds; chopped & toasted; 3 Egg Whites and 1 Yolk; 1/2 c White Wine

There are seasons in the lives of all when it is not easy, no not even for Christians, to believe that God is faithful. Our faith is sorely tried, our eyes bedimmed with tears, and we can no longer trace the outworkings of His love. Our ears are distracted with the noises of the world, harassed by the atheistic whisperings of Satan, and we can no longer hear the sweet accents of His still small voice. Cherished plans have been thwarted, friends on whom we relied have failed us, a profest brother or sister in Christ has betrayed us. We are staggered. We sought to be faithful to God, and now a dark cloud hides Him from us. We find it difficult, yea, impossible, for carnal reason to harmonize His frowning providence with His gracious promises.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Sicilian	Sicilian, Cookery	1	Servings

INGREDIENTS

2	lb	Leavened Bread Dough
8	oz	Minced; (ground) Beef
8	oz	Minced; (ground) Pork
1	md	Onion
1	oz	Semi-sweet Chocolate; grated
1/4	c	Almonds; chopped & toasted
3		Egg Whites and 1 Yolk
1/2	c	White Wine

INSTRUCTIONS

Chop the onion and fry gently in oil. Add the pork and beef, season with
salt and pepper and mix well. Pour on the wine and allow to evaporate. Add
the grated chocolate and the almonds. Cook over a low heat for 30 minutes,
stirring from time to time in order to prevent the mixture from sitcking to
the bottom of the pan. Before drawing off the heat, slowly fold in the
stiffly-beaten egg whites. Divide the dough into two parts. Roll out with a
rolling pin to form two discs. Oil a baking tin or a round baking pan and
line with one of the discs. Pour over the meat sauce and cover with the
other disc, peressing the edges together will. Prick the surface with a
fork to allow the steam to escape. Brush the pie with the beaten egg yolk
and bake in a hot oven for about 20 minutes
Per serving: 192 Calories; 8g Fat (55% calories from fat); 4g Protein; 10g
Carbohydrate; 0mg Cholesterol; 557mg Sodium
NOTES : This recipe is from an authentic Sicilian cookbook brought home all
the way from Sicily. This book is not printed in the U.S.
Recipe by: Sicilian Cookery
Posted to MC-Recipe Digest V1 #1044 by Lisa Minor <lisa@cybermill.com> on
Jan 26, 1998

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”