Recipe - Braciole

2 Round steaks; one inch
thick, ( 1 One half pound each)
1 pound Italian sausage
1 md Onion; cut or sliced up
1 cup Herb stuffing mix
1 Egg
One fourth cup Water
4 ounce Pimientos; halved
8 ounce Sliced mozzarella cheese

Recipe By : Family Circle, Sept. 1971,Freeze with Ease

Split the steaks, butterfly fashion, (split, but not all the way; open to
one large piece).

Pound steak with mallet or edge of heavy plate. Cook the sausage in a large
skillet; drain well. In the same skillet, saute the onion; lift out with a
slotted spoon; place onion on steaks. Add stuffing mix, egg and water to
skillet; mix well; spread over steaks. Remove 1 slice cheese from package;
slice lengthwise. Place half of cheese strips and half of the pimeintos
along one edges of the steak. Place sausage on pimientos. Starting at the
end, roll up each steak, jellroll fashion. Repeat with second steak. Tie
rolls every two inches. Place in a shallow baking pan; pour Three fourths cup water
over rills. Bake in 350 F. oven for 40 minutes, basting occasionally.
Sprinkle reserved chopped cheese over rolls. Bake 10 minutes longer or
until cheese melts. Remove strings; slice.

To Freeze: Wrap uncooked rolls in foil; label with finishing instructions
and freeze. To bake frozen rolls; unwrap; place in baking pan. Pour Three fourths cup
water over. Bake in 350 F. oven for 1 hour and 40 minutes, basting
occasionally. Sprinke cheese on top; bake for 10 minutes longer.

Posted to MCRecipe Digest V1 #1013 by Roberta Banghart
bobbi744@sojourn.com on Jan 15, 1998