| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | flour unbleached |
| 1 | salt |
| 1 | pepper |
| 1/2 x ca. 450 g | Veal Steak; Or |
| 1 | Chicken Breast; * |
| 2 | Cheddar; Sharp, Sticks, ** |
| 1 Esslöffel | Butter or regular margarine |
| 2 Esslöffel | onion finely chopped |
| 1/4 Tasse | catsup |
| 2 Esslöffel | water |
| 1 Prise | oregano |
|
* The Chicken Breast should be skinned, boned and split and weigh about
12 to 14 oz. ** The sticks of cheddar cheese should measure 5 X 1/2 X1/2-inches each. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
Combine the flour, salt and pepper and pound the mixture into the meat until the meat becomes thin. Cut the meat into 2 serving pieces.
Place a stick of the cheddar cheese lengthwise on each portion of the meat and the meat over the ends of the cheddar strip and roll up tightly. Secure with a wooden pick or skewer. Melt the butter in a skillet and brown the meat and onion. Add the catsup, water and oregano and cover. Simmer for 20 to 25 minutes or until tender. Serve hot.
|
|
Anmerkungen zum Rezept:
keine |
