| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef |
| 16 |
oz |
Peach slices, canned |
| 1 1/2 |
c |
Soft bread crumbs |
| 2 |
|
Eggs |
| 1 |
|
Onion, chopped fine |
| 2 |
t |
Fresh dill weed |
| 1 1/2 |
t |
Salt |
| 1/4 |
t |
Black pepper |
| 1 |
c |
Rice |
| 1 |
T |
Fresh parsley, chopped |
| 1/4 |
t |
Ground nutmeg |
INSTRUCTIONS
Drain the peaches, reserving syrup, and cut slices in half. 2. Combine
beef, bread crumbs, beaten eggs, onion, dill weed, salt, pepper and
1/3 cup of the peach syrup. Mix well. 3. Combine the cooked rice,
parsley and 1 tablespoon of peach syrup. 4. Pat the meat on waxed
paper into a 14 x 10 rectangle about 3/4-inch thick. 5. Spread the
rice mixture evenly over meat. Stir nutmeg into peaches and distribute
evenly over the meat. 6. Roll up meat, jelly-roll fashion, from short
side of rectangle to enclose peaches and form a pinwheel loaf. Press
meat over filling at both ends of loaf. Place, seam-side down, on rack
in roasting pan. 7. Bake in preheated 350-degree oven for 1 hour.
Brush with peach syrup and continue baking 15 minutes more. Let stand
10-15 minutes before slicing. Recipe By : Jo Anne Merrill Date
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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