Recipe - Luncheon Stuffed Rolls

1 pound Lean pork sausage
2 tablespoon Margarine
1 Clove garlic; crushed
One half cup Chopped onion
12 Brown 'N Serve French rolls
One half teaspoon Salt
1 Egg; slightly beaten
1/3 cup Water
2 tablespoon Grey Poupon Dijon mustard
1 ds Pepper
1 ds Oregano
2 teaspoon Chopped parsley
Garlic butter

Cook sausage, margarine, garlic and onion in a large pan until brown. Cut a
little slice off end of French Rolls and scoop out insides. Chop inside
bread into crumbs and add to meat mixture. Add all other ingredients except
garlic butter. Stir until mixed well. Stuff French Roll shells with
mixture. Replace end slice and secure with a toothpick. Brush tops with
garlic butter. Bake on cookie sheet at 400ø for 15 to 20 minutes. Yield: 12
servings.

JEAN DIXON

BLYTHEVILLE, AR

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.