|
Comments: |
A recipe from my mom, Aline.
Onto a well garnished buffet table, have 1 or 2 rolls per person; 3 to 4 rolls for a light dinner or supper, along with a green salad.
Do not use extra-lean meat; if desired, use only beef or only pork.
Freezes well for 3 to 6 months; to reheat, bake into a preheated 350°F [180°C] oven for 15 to 20 minutes; or microwave rolls, which is better, onto paper toweling [no more than 6 rolls at a time], at 'DEFROST' for 1 minute and then at 'MAXIMUM' for 2 to 3 minutes.
|
- Oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 stalk celery, finely chopped
- 1 pound [454 g] ground beef [lean or regular]
- 1 pound [454 g] ground pork [lean or regular]
- Salt and pepper, to taste
- Basil, celery seeds and/or sage, to taste [optional]
- Water [if needed]
- 1/4 cup [60 mL] catsup
- 1/3 cup [80 mL] chili sauce
- 1 can chicken gumbo soup concentrate [do not add water]
- 2 to 3 tablespoons [30 to 45 mL] prepared mustard
- 2 to 3 tablespoons [30 to 45 mL] Worcestershire sauce
- 36 rolls
|
- Brown onion, garlic and celery into very little hot oil.
- Mix in ground beef and/or pork; salt and pepper.
- Mix in basil, celery seeds and/or sage.
- Simmer over low heat for 45 minutes.
- Stir often so that mixture does not stick to the pan [if needed, pour in a little water but not too much!].
- When meat is done, well mix in catsup, chili sauce, chicken gumbo soup concentrate, mustard and Worcestershire sauce.
- Thoroughly mix; cool for 15 to 20 minutes.
- To half each salad roll, cut each roll from top, being careful not to cut all the way through [rolls should be able to 'stand up' and stuffing should not run out].
- Fill each roll with approximately 1 tablespoon [15 mL] meat stuffing.
- Either serve warm or lukewarm, not cold.
|
