Recipes Included On This Page Tasty Beef Cheese Rollups Tomato-Lime Chutney Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tasty Beef Cheese Rollups Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground chuck -- (80 percent lean) 2 teaspoons dill weed 2 tablespoons cilantro leaves 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons spicy brown mustard 2 cups shredded mild cheddar cheese -- (2 to 2 1/2 cups) 14 1/2 ounces diced Italian herb tomatoes -- drained (1 can) Preheat oven to 475 degrees F. In a large mixing bowl, add ground chuck, dill weed, cilantro leaves, salt, pepper, and mustard. Mix by hand. Form mixture into an 81/2-by-11-inch rectangle. Sprinkle on shredded cheese. Roll up from 11-inch end. Slice into five pieces. Place in a casserole dish about 8-by-8-by-1 1/2 inches. Bake 15 minutes. Remove from oven and drain any grease. [While baking, drain tomatoes.] Spoon tomatoes over top and bake 5 to 6 minutes longer. Put meat on serving platter. You can spoon excess tomatoes around edges of platter. Note : For easy cleanup, you can line the casserole dish with foil. Recipe From Jeannine Policastro Syracuse Contributed to the FareShare Gazette by Kathy; 9 July 2002. pandk@gbso.net www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 241 Calories; 19g Fat (72.0% calories from fat); 16g Protein; trace Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 490mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Tomato-Lime Chutney Recipe By :The Best of Seasons; Judy Schultz; 1989 Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil -- (15 mL) 1 small dry chili pepper -- crumbled 1/2 teaspoon cumin seed -- (2 mL) 1/4 teaspoon nutmeg -- (1 mL) 1/4 teaspoon mustard seed -- (1 mL) 1 piece fresh ginger root -- grated about 1 inch/2 cm long 4 large tomatoes -- very thinly sliced 1 fresh lime -- rind and juice 1/3 cup raisins -- (75 mL) or currants 1/2 cup sugar -- (125 mL) Salt -- to taste Heat oil in a saucepan. Add crumbled chili pepper, cumin seed, nutmeg, mustard seed and ginger. When the seeds start to jump in the oil, add the tomatoes. Grate the lime rind, squeeze the juice and cut the skin in quarters and add to the ingredients in the pan. Simmer 15 minutes, stirring as needed to keep from sticking. Stir in the raisins and sugar. Cool and transfer to jars. Store in the refrigerator. Makes about 2 cups (500 mL). From The Best of Seasons by Judy Schultz; 1989; Red Deer College Press; ISBN 0-88995-049-0. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 27 July 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 2g Fat (17.6% calories from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

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