| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | French | 1 | Servings | |
INGREDIENTS
| 1 | bn | Green onions; chopped |
| 1 | ts | Olive oil |
| 2 | sl | Sour dough French bread; cubed or 1/4 cup wheat germ |
| 3 | tb | Dry sherry |
| 1/3 | c | Chicken broth |
| 2 | Eggs | |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1 | ts | Dry mustard |
| 2 | ts | Fresh oregano or 1/2 teaspoon dried oregano |
| 2 | Garlic cloves; minced | |
| 6 | tb | Chopped flat-leaf parsley |
| 1 1/2 | lb | Ground veal or turkey |
| 1/2 | lb | Ground pork |
| 1 | c | (4 ounces) shredded Jarlsberg or Gruyere cheese or low-fat cheese |
| 2 | oz | Prosciutto; very thinly sliced, (up to 3) |
INSTRUCTIONS
Here's one -- I don't know the name of where it came from, but here's the URL http://bpe.com/food/recipes/ferrary/index.html Low-Fat, High-Flavor Dining A Continental-Style Garden Buffet or a Country Picnic by Lou Seibert Pappas In a small skillet, sauté the green onions in oil over medium heat until soft; set aside. In a mixing bowl combine the bread or wheat germ, sherry, broth, eggs, salt, pepper, mustard, oregano, garlic and 3 tablespoons of the parsley. Add the ground meats and mix until blended. In a greased 9 by 13-inch baking pan, pat out half the meat mixture into a rectangle about 6 by 10 inches. Mix together the sauteed onions, cheese, prosciutto and the remaining 3 tablespoons parsley and pat this over the meat. Pat out remaining meat on a sheet of waxed paper, making another 6 by 10-inch rectangle. Lay this over the cheese and ham filling and press the edges of the meat layers together, forming a compact rounded loaf. Bake in a preheated 350 degree oven for 1 hour or until juices no longer run pink. Serve hot or chilled. Makes 8 servings. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
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