4 medium sized potatoes (1 1/4 lbs)
6 T butter or margerine
1 T chopped fresh chives
salt and pepper to taste
2 medium sized onions, chopped
1 pound lean ground round
1/2 pound lean ground pork 2 T freshly grated ground Parmesan cheese
2 T minced golden raisins
1/2 t dried oregano
1/2 C bread crumbs
2 eggs lightly beaten
1 T olive oil
beef broth (optional)
Cook the potatoes in their skins in boiling water over medium heat until tender. Drain. Dry them over low heat in the sauce pan. Peel and mash.
Add 2 tablespoons butter or margerine, chives, and salt and pepper to taste to the mashed potatoes. Blend well and set aside.
In a saucepan, melt 2 tablespoons butter or margerine and cook the onions for 5 minutes, or until soft. Do not brown. In a large bowl, combine the onions and all the remaining, except the potatoes, the remaining butter or margerine, and olive oil, mixing well.
Spread out and oil a large piece of wax paper. Reserve 1/2 cup of the meat mixture. Spread the remaining meat mixture on the wax paper, making a 10-by-7-by-1/2-inch rectangle. Mold the meat into a solid cake. Spread the mashed potatoes on top, smoothing tem evenly with the flat of a knife.
Lifting up the wax paper, roll the mixture jelly-roll fashion as tightly as possible, to completely encase the potatoes. If there are any holes, patch with the reserved meat. If not, pat the reserved meat onto the ends of the roll.
Carefully slide the roll off the paper onto a shallow, lightly buttered baking pan. Bake, uncovered, in a preheated 350° F oven for 1 hour.
Heat the remaining 2 tablespoons butter or margerine with the olive oil and baste the meat-potato roll with it.
Remove roll from oven and let sit for 5 minutes. Use a sharp serrated knife to slice the roll for serving. You can make a brown sauce or gravy bay adding a little flour and some beef broth to the pan, if desired.
These recipes and more are available in the book section.
For more information call: 1-800-785-2517.