Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Cheese birds with veal or chicken

Yield: 2 Servings

Ingredients:

• 2 tb Unbleached Flour
• 1 x Salt & Pepper; To Taste
• 1/2 lb Veal Steak; OR
• 1 ea Chicken Breast; *
• 2 ea Cheddar; Sharp Sticks **
• 1 tb Butter Or Regular Margarine
• 2 tb Onion; Finely Chopped
• 1/4 c Catsup
• 2 tb Water
• 1 ds 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.

Instructions:

+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ 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.

Web Standards & Support: