Bubbling Jade Punch
|Lime flavored gelatin||3 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||2 Cup (32 tbs)|
|Frozen lemonade concentrate||6 Ounce, thawed and undiluted (1 Can)|
|Pineapple juice||1 Cup (16 tbs), chilled|
|Ginger ale||33 3⁄4 Ounce, chilled (1 Bottle)|
1.Follow the instructions on the package and prepare spinach.
2.Once done strain the excess water and keep in bowl.
3.Take a saucepan, heat butter and saute garlic in it.
4.Once the garlic is brown, remove it and add spinach to th epan and stir on medium flame for 1-2 minutes.
5.Once done, turn off the heat and add whipping cream in spinach and mix.
6.In a separate bowl, mix ham, breadcrumbs, egg and pepper.
7.Remove the fat from steak and season it with salt, pepper and thyme.
8.Top the steak with spinach mixture by allowing the free space at 1 inch border.
9.Top the free space with ham mixture.
10.Roll the steak as jelly roll, beginning with the lengthy side and secure by tying the strings at every 11/2 inch space.
11.Put the steak in a shallow roasting pan with thin side below.
12.Add wine and cover the pan.
13.Bake for 1 hour.
14.Once done, remove the cover and bake for 30 more minutes.
15.Cut the strings and make bearnaise sauce by following the instructions on package.
16.Top with bearnaise sauce and serve.