INGREDIENTS

INSTRUCTIONS

1. 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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