Recipe - Bran-Crammed Swiss Chard Rolls

1 lg Bunch Swiss chard; about 10
leaves
1 cup Ground ham
1 Egg; lightly beaten
One half cup Milk; scalded and cooled
1 cup Fresh bread crumbs
1 cup Bran Flakes cereal; ground
fine
1 cup Grated Monterey Jack cheese
with jalapenos
2 tablespoon Chopped fresh parsley
1/8 teaspoon Ground mace
1/8 teaspoon Freshly grated nutmeg
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
2 Cloves garlic
1 cup Chicken stock; warmed
1 tablespoon Unsalted butter
1 lg Tomato; seeded and chopped
1 pn Sugar
Chopped fresh parsley; for
garnish

Rinse the chard and trim off most of the heavy white ribs. Cook in boiling
salted water to cover until just wilted, 2 to 3 minutes. Drain.

Place the ham in a large bowl and add all the ingredients through the black
pepper. Mix thoroughly. Place about 1 One half tbsp ham mixture on the rib side
of each leaf. Roll it up, folding in the ends like an envelope.

Place the chard envelopes seam side down in a lightly buttered baking dish.
Place the garlic cloves on the bottom of the dish. Pour the chicken stock
over the chard, and bake, covered for 25 minutes at 350 F.

Remove the baking dish from the oven, and carefully drain off all liquid
into a bowl, reserving the garlic. Keep the chard rolls warm , uncovered,
in a 225 F oven.

Melt the butter in a medium pan over medium heat. Add the cooked garlic and
mash it with a fork. Stir in the tomato, sprinkle with the sugar, and then
stir in the reserved cooking juices. Heat to boiling and boil rapidly until
thickened, about 10 minutes. Spoon the sauce over the chard, and sprinkle
with parsley. Serves 4.

Formatted for MasterCook by Mardi amdesjar@mb.sympatico.ca November 24,
1997

Recipe by: unknown cookbook

Posted to MCRecipe Digest V1 #922 by Mardi amdesjar@mb.sympatico.ca on
Nov 25, 1997