Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 bunch | Green onions; chopped |
| 1 teaspoon | Olive oil |
| 2 slices | Sour dough French bread; cubed or 1/4 cup wheat germ |
| 3 tablespoons | Dry sherry |
| ⅓ cup | Chicken broth |
| 2 \N | Eggs |
| 1 teaspoon | Salt |
| ¼ teaspoon | Freshly ground pepper |
| 1 teaspoon | Dry mustard |
| 2 teaspoons | Fresh oregano or 1/2 teaspoon dried oregano |
| 2 \N | Garlic cloves; minced |
| 6 tablespoons | Chopped flat-leaf parsley |
| 1½ pounds | Ground veal or turkey |
| ½ pounds | Ground pork |
| 1 cup | (4 ounces) shredded Jarlsberg or Gruyere cheese or low-fat cheese |
| 2 ounces | Prosciutto; very thinly sliced, (up to 3) |
Here's one -- I don't know the name of where it came from, but here's the URL
Low-Fat, High-Flavor Dining
A Continental-Style Garden Buffet or a Country Picnic by Lou Seibert Pappas In a small skillet, sauté the green onions in oil over medium heat until soft; set aside. In a mixing bowl combine the bread or wheat germ, sherry, broth, eggs, salt, pepper, mustard, oregano, garlic and 3 tablespoons of the parsley. Add the ground meats and mix until blended. In a greased 9 by 13-inch baking pan, pat out half the meat mixture into a rectangle about 6 by 10 inches. Mix together the sauteed onions, cheese, prosciutto and the remaining 3 tablespoons parsley and pat this over the meat. Pat out remaining meat on a sheet of waxed paper, making another 6 by 10-inch rectangle. Lay this over the cheese and ham filling and press the edges of the meat layers together, forming a compact rounded loaf. Bake in a preheated 350 degree oven for 1 hour or until juices no longer run pink.
Serve hot or chilled. Makes 8 servings.
Posted to recipelu-digest by SuzyWert@... on Feb 19, 1998