Cooking ’67 GREEN ROLLS

Press, Volume CVII, Issue 31379, 26 May 1967, Page 2

Cooking ’67 GREEN ROLLS

(By CKUA TIMMS) If it is difficult to persuade the family to eat silver beet or spinach, this recipe, Stuffed Green Rolls, could prove successfully tempting. You Will NeediSilver beet or spinach leaves jib minced steak jib minced bacon 1 onion, minced 1 onion, sliced 3 ozs fresh breadcrumbs j teaspoon thyme Pepper Salt 1 egg Beef stock or bouillon Oil or fat for frying. Methods—Wash leaves and remove any thick stem. Mix steak and bacon together with the minced onion, breadcrumbs, pepper and salt and thyme, and bind with the beaten egg. Shape into croquettes and wrap each In a leaf of silver beet or two spinach leaves, tie with thread or secure with cocktail stick. Heat oil and fry sliced onion until lightly coloured, drain and place in the bottom of ovenproof dish. Place rolls on top and add sufficient stock to just cover the bottom of the caserole. Cover and cook for about three-quarters of an hour in a moderate oven (350), reducing heat if necessary for latter part of cooking.