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Potato Roll Dinner
4 medium sized
potatoes (1 1/4 lbs)
6 T butter or margerine
1 T chopped fresh
chives
salt and pepper to taste
2 medium sized onions, chopped
1 pound lean ground round
1/2 pound lean ground pork 2 T freshly
grated ground Parmesan cheese
2 T minced golden raisins
1/2 t
dried oregano
1/2 C bread crumbs
2 eggs lightly beaten
1 T
olive oil
flour (optional)
beef broth (optional)
Cook the
potatoes in their skins in boiling water over medium heat until tender.
Drain. Dry them over low heat in the sauce pan. Peel and mash.
Add 2
tablespoons butter or margerine, chives, and salt and pepper to taste to
the mashed potatoes. Blend well and set aside.
In a saucepan,
melt 2 tablespoons butter or margerine and cook the onions for 5 minutes,
or until soft. Do not brown. In a large bowl, combine the onions and all
the remaining, except the potatoes, the remaining butter or margerine, and
olive oil, mixing well.
Spread out and
oil a large piece of wax paper. Reserve 1/2 cup of the meat mixture.
Spread the remaining meat mixture on the wax paper, making a
10-by-7-by-1/2-inch rectangle. Mold the meat into a solid cake. Spread the
mashed potatoes on top, smoothing tem evenly with the flat of a knife.
Lifting up the
wax paper, roll the mixture jelly-roll fashion as tightly as possible, to
completely encase the potatoes. If there are any holes, patch with the
reserved meat. If not, pat the reserved meat onto the ends of the roll.
Carefully slide
the roll off the paper onto a shallow, lightly buttered baking pan. Bake,
uncovered, in a preheated 350° F oven for 1 hour.
Heat the
remaining 2 tablespoons butter or margerine with the olive oil and baste
the meat-potato roll with it.
Remove roll
from oven and let sit for 5 minutes. Use a sharp serrated knife to slice
the roll for serving. You can make a brown sauce or gravy bay adding a
little flour and some beef broth to the pan, if desired.
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These recipes and more are available in The Potato Expo book section.
For more information call: 1-800-785-2517.
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