COOK WITH ELIZABETH

Press, Volume CII, Issue 30054, 12 February 1963, Page 2

COOK WITH ELIZABETH

Cheese, Onion Surprises

When providing substantial family lunches, either to take to a picnic or to serve at home, a new idea is always welcome. These cheese and onion rolls are easy to pack and carry and they had a surprise centre—a whole chippolata sausage. Quick to make, the rolls look as delectable as they taste. Ingredients: 1 cup flour 1 teaspoon baking powder i teaspoon salt 1 cup Coarsely-grated cheese 2oz butter 1 medium sized onion 1 rasher bacon 2 tablespoons cold water 6 chippolata sausages Method: Sift 1 cup of flour into a bowl. Roll chippolata sausage in it, shake out. prick well and fry in a little fat until well browned. Melt 2oz butter in a saucepan, add chopped onion and cook with, out browning until the onion is clear. To the flour in the bowl add baking powder and salt, one cup looselymeasured, coarsely-grated cheese and the chopped rasher of cooked bacon. Turn in the butter and onion mixture and two tablespoons of cold water and mix to a dough Turn on to a floured board and divide into six equal portions. Roll each one to a long oval, lay a sausage on it and enclose completely in the dough. Form into neat rolls and lay on a baking sheet. Bake 25 minutes at 450 degrees. Lift on to a wire rack to cool, or serve hot with a gravy if desired.