Recipe - Meat Loaf Cordon Bleu Omelet

1 bn Green onions; chopped
1 teaspoon Olive oil
2 sl Sour dough French bread;
cubed or One fourth cup wheat germ
3 tablespoon Dry sherry
1/3 cup Chicken broth
2 Eggs
1 teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 teaspoon Dry mustard
2 teaspoon Fresh oregano or 1/2
teaspoon dried oregano
2 Garlic cloves; minced
6 tablespoon Chopped flatleaf parsley
1 One half pound Ground veal or turkey
One half pound Ground pork
1 cup (4 ounces) shredded
Jarlsberg or Gruyere cheese
or lowfat cheese
2 ounce Prosciutto; very thinly
cut or sliced up , (up to 3)

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

LowFat, HighFlavor Dining

A ContinentalStyle 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
13inch 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 10inch
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 recipeludigest by SuzyWert@aol.com on Feb 19, 1998