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Cheddar-Filled Beef Rolls

Cheddar-Filled Beef Rolls

Ingredients

1 1/2 lb Lean Ground Beef 1/4 cup Bread Crumbs, Dry 2 tbl Barbecue Sauce 1 x Egg, Lg 1/2 tsp Salt FILLING 1 cup Cheddar, Sharp, Shredded 1/4 cup Bread Crumbs, Dry 1/4 cup Green Pepper, Chopped 2 tbl Water	Advertisements

Preparation
  Combine the meat, bread crumbs, barbecue sauce, egg and salt, blending well. Pat the meat mixture into a 14 X 8-inch rectangle on foil or waxed paper. Combine the cheddar cheese, bread crumbs, green pepper and water and pat the cheese mixture over the meat mixture. Roll up roll fashion, starting at the narrow end. Chill for several hours or overnight. Slice into 6 servings and bake in a shallow casserole in a preheated 350 degree F. oven for 25 to 30 minutes. Serve hot.

Cheddar Mashed Potatoes
# 1. Bring potatoes, garlic, 1/2 teaspoon salt and water to boil in medium saucepan. Reduce heat and cook 8 to 10 minutes until fork-tender. # 2. Drain potatoes and garlic and return to pan; reduce heat to medium and add milk, remaining 1/2 teaspoon salt and pepper. Mash with potato masher (Upload by user)

Baked Tuna Stuffed Potatoes
Wash potatoes and rub skins all over with oleo. Prick with fork. Bake on oven rack in preheated 400 F. oven for 1 1/2 hrs. or until tender. Combine tuna onion, parsley, soup, paprika, Tabasco sauce and salt. Toss with fork to break up tuna and blend well. Remove 1" slice fro (Upload by user)

Cheddar Mushroom Open-Face Sandwich
* Saute the mushrooms in the butter until tender. * Remove from the heat and stir in the egg and oregano. * Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for (Upload by user)

Zucchetti Gratin
Saute onions in butter, ad zucchetti on high heat, ad garlic salt & pepper. pour in buttered baking pan ad raw tomatoe dices on top, ad breadcrumbs pour tomatosauce over it, cheese on top and bake in 375F preheated oven for 5 min. until cheese is melted. (Upload by user)

Cheese and Carrot Corps
* Blend the cream cheese and peanut butter together and mix well. Add the shredded carrot, mixing well. Serve on toasted raisin bread or toasted bagels. (Upload by user)

Cheese-and-Corn Stuffed
# 1. Preheat oven to 375 oF. # 2. Wrap potatoes in foil; bake at 375 oF for 1 hour or until tender. # 3. Heat oil in a medium nonstick skillet over medium-high heat. Add leek, onion, and garlic; saute 4 minutes or until tender. Set aside. # 4. Unwrap potatoes. Split open each pota (Upload by user)

Creamed spinach
Wash spinach and discard stems. Chop the leaves. Melt 2 tablespoons butter in large saucepan, add spinach. Cover pot until spinach becomes limp. In a small saucepan melt 3 tablespoons butter and blend in the flour. Stir and cook for 2 minutes without colloring the flour. Whisk in 1 cup of hot mi (Upload by user)

Chile Corn and Peppers
* In a large, non-stick skillet, heat oil and cook onion until transluent. Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just long enough to warm through. (Upload by user)

Chili Non Carne
# 1. In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin. # 2. Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally. # 3. Stir in chopped tomatoes, undrained kidney beans (Upload by user)

Almost Pasta Primavera
Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender. Drain squash and cool. Using a fork remove spaghetti-like strands. Measure (Upload by user)
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Baked Steak And Lima Beans
Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown b (Upload by user)
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BEAN TORTILLA CASSEROLE
Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat. Sim (Upload by user)
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BLACK BEAN BURRITOS
Rinse and drain the cooked or canned beans and set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans) (Upload by user)
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Braised Red Cabbage
Cook the first 8 ingredients in olive oil in a large skillet over medium -high heat, stirring constantly until the onion is tender. Combine the water, 1 cup vinegar and 1/4 cup salt in a large Dutch oven and bring to a boil. Add the cabbage and cook, stirring constantly, 10 second (Upload by user)
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BROWN RICE AND LENTIL STEW
Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. (Upload by user)

Cabbage Stew
Put all in large dutch oven, cover and bring to a boil, lower heat and simmer for about 30 minutes, till all is tender. Optional, add mushrooms, zuchinni or whatever you like. (Upload by user)