Recipe Talk

Im looking for a recipe from the great american recipe book for a stuffed meat roll. It was stuffed with cream cheese and had some kind of gravy on it. I would appreciate any info you could give me....Thanks

Sorry, the recipe is for a stuffed beef roll. It was ground beef i do believe....Thank you

Creamy Sausage Braid Sausage-stuffed bread with cream cheese

Ingredients

1 pound pork sausage

1 cup chopped green onions

1/4 cup italian parsley, chopped fine

1 clove garlic, minced

1 package cream cheese, cubed

1 package refrigerated crescent rolls

1 medium egg white, lightly beaten

Directions

In a skillet, cook sausage until meat is no longer pink; drain. Add cream cheese, green onion, parsley, and garlic. Cook over low heat, stirring, until cheese is melted. Set aside.

Unroll crescent dough on a greased baking sheet; press perforations together. Roll into a 12-inch rectangle. Spoon sausage mixture to within 3 inches of long sides and 1 inch of ends. On each long side, cut 3/4-inch-wide strips 3 inches into center. Starting at one end, fold alternating strips at an angle, forming a braid. Brush dough with egg white. Bake at 350 F for

20-30 minutes or until golden brown.

Serves 8

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CHEESE STUFFED BEEF BALLS

-----------

1 can (10 3/4 oz.) tomato soup

or 8 oz. tomato sauce or

pizza sauce

2/3 c. Italian flavored fine

dry bread crumbs

1 1/2 lb. ground beef

2/3 c. chopped onion

1 egg

1/4 tsp. salt

4 oz. Mozzarella cheese , cut

in 6 cubes

Variation: Substitute Cheddar or Swiss cheese.
Mix thoroughly 1/2 cup soup, beef, bread crumbs, onion,
egg and salt. Divide into 6 parts. Shape firmly around each
cheese cube to form 6 balls. Arrange balls to form a circle in
10-inch glass pie plate. Cover with plastic wrap. Microwave
on High for 6 to 8 minutes, turning dish once. Drain; pour
remaining soup over balls. Recover. Microwave on High for 3
to 4 minutes until done. Let stand 2 minutes. Makes 6 serv-
ings.

------------------

STUFFED BEEF ROLL-UPS

----------------

1/4 c. margarine

1 c. beef broth (canned or
made from a bouillon cube)

2 c. pkg. herb stuffing mix

2 lb. lean round steak, cut

1/4-inch thick

1/4 c. onion, minced

1 tsp. salt

1/4 tsp. pepper

1 Tbsp. flour

1 can onion soup, undiluted

2 Tbsp. oil or margarine

Melt the margarine in the broth. Mix lightly with the
stuffing mix and onion. Cut the steak into 8 portions. Season
with salt and pepper. Place a spoonful of stuffing on each
steak piece; roll and secure with a string or toothpick. Coat
each roll in flour and brown in the remaining oil in a heavy
skillet. Pour the soup over all. Cover and simmer about 1 1/2
hours or until tender. Yields 8 servings; approximately 430
calories per serving.

----------------

STUFFED BEEF ROLL

--------

2 lb. ground beef

1 onion, chopped

1/2 c. catsup

1 egg

1 tsp. salt

1/8 tsp. pepper

Mix well and pat into a 10 x 16-inch rectangle on wax
paper. Make your favorite stuffing or prepared stuffing mix.
Spread over meat and roll, jelly roll fashion, from short side.
Place seam down in a shallow pan. Bake at 350 degrees for one hour or
until meat is done.

-------------------

STUFFED BEEF ROUNDS

---------

2 lb. round steak, 1/2-inch
thick

1 c. sharp Cheddar

1/2 c. chopped onion

1/2 c. celery

1/4 c. parsley

1/4 c. flour

1 tsp. salt

1/8 tsp. pepper

2 Tbsp. oil

10 1/2 oz. beef broth

1/2 tsp. dry mustard

2 Tbsp. flour

1/4 c. water

Cut steak into 6 serving sizes, 1/4-inch thickness.
Combine cheese, onion, celery and parsley. Place 1/4 cup of
mixture in each each steak. (Don't use all mixture in steak,
save for sauce.) Roll up steak and coat with flour, salt and
pepper. Brown in hot oil. Drain fat. Combine broth and
mustard. Add to steaks; simmer 45 minutes. Add reserved
cheese mixture, simmer another 15 minutes. Remove meat when
tender; thicken sauce with flour and water.

--------------------

STUFFED BEEF LOGS

---------------

1 1/2 lb. ground beef

3/4 c. bread crumbs

1/2 c. chopped onions

1 egg, lightly beaten

1 tsp. salt

1 c. Worcestershire sauce

6 strips cheese

6 slices bacon

Combine beef, bread crumbs, onions, egg, salt and 4
teaspoons Worcestershire sauce. Divide into 6 parts. Shape
each part around cheese strips to form a roll. Wrap a bacon
strip around each roll and brush with remainder of sauce. Bake
at 475 degrees for 15 minutes. Serve with baked beans.

----------------------

CHEESE STUFFED BURGER ROLL

-----------

1/2 c. onion, chopped

3 c. toasted bread cubes

1 1/2 lb. hamburger

1 egg

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. sage

1 1/2 c. grated cheese

Simmer onion in 1/3 cup boiling water. Simmer 5 min-
utes, then pour over bread cubes; toss to moisten evenly.
Combine meat, egg and seasonings. Pat in rectangle on waxed
paper. Spread bread mixture over meat. Sprinkle 1 cup of
cheese over bread. Carefully roll up and place in loaf pan.
Bake at 350 degrees for 70 minutes. Bake an additional 2 minutes
after placing remaining cheese on top.

-

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This is an extensive set of recipe cards, with each recipe printed on a colorful heavy stock and including conventional cooking method, and (on reverse side) microwave instructions and nutritional information. The recipe collection (estimated at 1500+ cards) are contained in three sturdy plastic containers. Both the individual cards and the containers are in excellent condition. The photographs show the card collections with and without the plastic covers and both sides of a sample recipe card. The weight of each container with cards is slightly less than 8 pounds for a total shipping weight of less than 24 pounds. The dimensions of each card are (in inches) 8 1/4 wide by 4 7/8 high.

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