Pinwheel Beef Roll
|Ground chuck||1 Pound|
|Vegetable oil||1⁄2 Teaspoon|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Dry breadcrumbs||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Cottage cheese||8 Ounce (Dry Curd)|
|Skim milk||2 Tablespoon|
|Spinach/1 cup mashed cooked carrots||10 Ounce (1 Package)|
Combine the first six ingredients lightly to make a moist mixture.
Add pepper, thyme, oregano.
Press cheese through a sieve and moisten with skim milk.
Cook the spinach, drain thoroughly; chop and season with salt and pepper.
Press meat mixture out into a 9-inch square on dampened waxed paper.
Spread with the cheese to within 1/2 inch of one end.
Form half the spinach into a roll along the opposite end; sprinkle remaining spinach over the cheese layer.
Roll up loosely and pinch meat edge against the roll.
Place 3 slices of stale bread (to prevent sticking) in a shallow bake pan; set meat roll on bread.
Brush meat lightly with 1/2 tea spoon vegetable oil.
Bake at 350F for 1 hour.