>From the Betty Crocker website...


Asian Vegetable Meat Roll

Make your dinner decision in no time with this hearty ginger- and soy-flavored 

Prep Time:15 min 
Start to Finish:1 hr 40 min 
Makes:6 servings 

1       pound lean ground beef
1cup soft whole wheat bread crumbs (2 slices)
1/3cup coarsely chopped green onion
2tablespoons soy sauce
1teaspoon ground ginger
1/4teaspoon pepper
1can (8 ounces) water chestnuts, drained and chopped
1jar (2 1/2 ounces) sliced mushrooms, drained
1jar (2 ounces) diced pimientos, drained

Heat oven to 350°F. Spray broiler pan rack with cooking spray.

Mix all ingredients except water chestnuts, mushrooms and pimientos. Shape 
mixture into 12x10-inch rectangle on waxed paper. Mix remaining ingredients. 
Spread over beef mixture to within 1 inch of edges; press into beef mixture.. 

Roll up, beginning at narrow end, using waxed paper to help roll. Pinch edges 
and ends to seal. Place roll, seam side down, on rack in broiler pan.

Bake uncovered 1 hour to 1 hour 15 minutes or until no longer pink in center 
and juice of beef is clear (meat thermometer should reach at least 160°F). Let 
stand 10 minutes before slicing. 
~~~***Rhonda G in Missouri***~~~

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