Sauce: Melt butter over low heat. stir in flour, salt to make smooth paste. Remove from heat. Stir in milk gradually until smooth. Add cheese. Stir over low heat to melt. Cool.
Roulades: Pour tomato sauce into 10x6x2 inch baking pan. Roll about 2 spoonsful of cheese sauce into each ham slice and roll ham slice, Place folded side down on tomato sauce. Blend evaporated milk into rest of cheese sauce. Pour over ham. Sprinkle with the 1/2 cup grated swiss cheese. Dot with butter. Bake at 350 degrees about 15 minutes or until hot and bubbly.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
shallow bowl and coat roulades evenly in mixture
In
il and Butter.
Brown roulades, a few at a time
utch oven and sear the roulades until brown all over then
ith string.
Arrange the roulades in a greased baking sheet
ver medium high heat. Brown roulades on all sides, about 5
edium-high heat. Add the roulades and cook for 3-4
Allow one roulades or roll per person. Have
ooth pick.
Dip the roulades in the egg again, and
edium-high heat. Add the roulades and cook for 6 mins
eanut butter. Add the steak roulades, cover and simmer for 2
Prepare mushroom stuffing.
Pound round steak very thin with a meat mallet.
Sprinkle with salt and pepper.
Place 2 tablespoons stuffing on each piece.
Roll as for jelly roll; tie with butcher's string.
Coat with flour.
Brown several at a time on all sides in margarine in a Dutch oven for 5 to 7 minutes.
Soften cream cheese and blend with horseradish, Tabasco sauce and parsley.
Blanch asparagus spears, then cool.
Spread cream cheese on ham.
Lay asparagus on ham and roll up.
Slice each roll into 4 pieces. Spear with toothpick and serve chilled.
Yields 20 roulades.
Cook asparagus for roulade and for side dish separately.
For roulades, steam asparagus for 1 minute over boiling water, then plunge into cold water.
Drain thoroughly.
Repeat for asparagus as side dish, about 10 minutes, until crisp-tender.
spread roulade with mustard, salt and pepper.
put couple slices dill pickle, onion, and bacon on one end
roll up and either tie or use toothpicks.
fry in small amount of oil untill browned.
I use presure cooker for 15 minutes.
but can be cooked on top of stove for hour make sure doesn't boil dry.