|Ground beef||1 1⁄2 Pound|
|Soft bread crumbs||1 Cup (16 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Dill pickle||2 Large|
|Cooking oil||1 Tablespoon|
|Canned cream of celery soup||10 Ounce|
|Dill pickle juice||1⁄4 Cup (4 tbs)|
|Dried dill weed||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
Heat oven to 350 degrees.
Combine beef, egg, bread crumbs, tomato juice, mustard, salt and pepper, mixing lightly with a fork.
Divide into 12 equal parts (about 1/4 cup each).
Cut each dill pickle into 6 strips lengthwise.
Dry well on paper towelling.
Wrap each strip of pickle in one of the parts of the meat mixture shaping each into a small roll.
Heat oil and butter in heavy skillet.
Add meat rolls and brown well on all sides.
Put the meat rolls in a greased 13 X 9 1/2 x 2-inch baking dish as they brown.
Combine celery soup, dill pickle juice, dill weed and parsley and pour over meat rolls.
Cover (use aluminum foil if pan has no cover) and bake 25 minutes or until meat is cooked through and sauce is bubbling well.