Socks this is the recipe my SIL uses. It close to what you describe in that the meat is cut in strips and wrapped around individual eggs. Sorry I don't know what the original source is. Calabrian Style Braciole (Rhonda) 1 1/2 pounds flank or top round sliced 1/4 " thick, pounded thin and cut in 8" long strips. hard boiled eggs - 1 per strip 1/2 cup bread crumbs 6 TBSP fresh ground Parmesan or pecorino 4 TBSP fresh Italian parsley chopped 3 cloves of garlic minced 1 TBSP olive oil 1/2 tsp salt 1/4 tsp pepper chopped onion minced garlic Homemade tomato sauce Mix bread crumbs, cheese,parsley,garlic, olive oil ,salt and pepper ingredients together . Spread mixture evenly amongst slices. Place an egg at one end and roll up. Tie the rolls securely with string. Saute the onions in some olive oil until tender but not browned add garlic and saute another minute or two. Remove onion and garlic. Add beef rolls and brown on all sides. Lower heat and add tomato sauce. Simmer gently for about an hour until meat is tender. Do not overcook or meat will fall apart. Serve with pasta and the sauce. NOTE: She often makes meatballs or adds sausages and cooks it all together.

Some of the recipes below are a lot older than 50! Just updated to Metric by Yours Truly. Acid Drops 500g sugar 150ml water 1 teaspoon tartaric acid icing sugar to coat (optional) Put the sugar and water into saucepan, stir over a moderate heat until the sugar dissolves then boil the mixture until it reaches the 'brittle' stage at 156C. Remove any scum that floats to the top of the mixture during boiling. Allow the mixture to cool slightly in the saucepan, then, while it is still a pouring consistency, carefully blend in the tartaric acid. Mix thoroughly. Pour into tiny moulds and allow the mixture to set, or pour into a tray and leave until sufficiently cool to handle, then form into long rounded bars. When cold, cut into small pieces. Roll in a little sifted icing sugar if desired. Basic Honey Toffee 1 cup honey Cook honey to hard crack stage, stirring constantly. Pour onto a buttered marble slab. As soon as outside edges are cool enough to touch, fold to centre and make a long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop. Cut into short pieces. Place in paper lined metal containers for two days to soften. Creamy Peanut Toffee 60g butter 1/2 cup sugar 1 tablespoon golden syrup 3/4 cup condensed milk 1/2 teaspoon vanilla 1/2 cup unsalted peanuts Stir butter, sugar and golden syrup over low heat until sugar is dissolved. Stir in milk, bring to the boil. Reduce heat and stir for 8 minutes or until the colour of straw. Add vanilla and peanuts, mix well. Pour onto a greased oven tray and leave until set. Break into pieces. French Toffee 5 cups sugar 2/3 cup hot water 1 cup sweet cream any flavouring desired Combine sugar and hot water. Stir until sugar is dissolved. Boil. Add cream slowly. Stir constantly. Do not allow syrup to stop boiling. Boil to hard ball stage. Add flavouring. Pour into a well-buttered pan. When cool, pull until it will hold its shape. Form into long bars about 3cm wide. Cut with a sharp, hot knife in 2cm lengths. French Rocks 500g sugar a little cream of tartar 1 large cup water essences and colours as desired Stir sugar, cream of tartar and water together over heat until the mixture boils, then allow to boil for another 5 minutes. Turn onto a large greased baking dish, sprinkle with a few drops of essence, fold over and over with a wooden spoon. When cool enough to handle, keep pulling it out until it is white and firm. Form into a long roll and cut into pieces with scissors. Many varieties can be made by varying the flavourings and adding colourings. Honey Almond Brittle 1 cup sugar 1 cup toasted, chopped almonds 2 tablespoons honey Place the honey and sugar in a saucepan and heat together over gentle heat until the sugar is dissolved, stirring once. Bring to the boil and boil for 2 minutes. Stir in the almonds. Pour mixture into a greased 18cm square dish. Cut into 12 pieces while still warm, then leave to cool. Potato Candy 1 cup warm mashed potatoes, unseasoned 1/2 teaspoon salt 2 teaspoons vanilla 1kg icing sugar 500g chocolate, melted for dipping 2/3 cup crushed peanuts OR 1 cup coconut Combine the potato, salt and vanilla in a four-quart mixing bowl. Sift the icing sugar over the potato, stirring and adding about one cup at a time. The mixture will liquefy when the first sugar is added, then gradually begin to thicken. When it becomes the consistency of stiff dough, knead it even though all the sugar has not been added (likewise add more sugar if needed). After kneading, cover the mixture with a damp cloth; chill until a small spoonful can be rolled into a ball. Shape into 1cm balls. Dip the balls into melted chocolate, then roll in peanuts or coconut. Makes about 8 dozen 1cm balls. The amount of water in the potato affects the quantity of icing sugar you need to add. The trick is to add enough sugar to produce a candy mixture with the consistency of a stiff dough so that you can knead it. The result is a type of fondant that you can dip in melted chocolate and roll in chopped nuts or coconut. Or you can omit the dipping and decorate the candy pieces with nuts. Best when eaten fresh. Russian Caramels 2 1/2 cups sugar 2 tablespoons condensed milk 1 tablespoon butter 1/2 cup milk 1/2 teaspoon vanilla essence Combine all ingredients except vanilla in a saucepan and bring to the boil over low heat, stirring frequently as it will burn easily. Boil for 15 minutes, or until it forms a soft ball when dropped into cold water. Remove from heat, add the vanilla. Beat until creamy and just beginning to thicken, pour into a greased slab tin. Cut into squares while still warm. Scottish Tablet 400ml condensed milk 1kg sugar 1 cup milk 1 teaspoon butter vanilla essence 2 teaspoons golden syrup (optional) 100g chopped walnuts (optional) Combine the condensed milk, sugar, milk, golden syrup (if adding walnuts) and butter in a large saucepan and bring to the boil very slowly, then simmer for 20-30 minutes or until a rich creamy brown colour and a small amount dropped in a little cold water firms nicely. Add vanilla and beat until thick (the beating is important - it is easier with an electric mixer). Quickly stir in the walnuts if using, and pour into a greased slab tin. Leave until cool, then mark into squares. Remove when cold. Toffees 3 cups sugar 1/4 cup brown malt vinegar 1 cup water Place sugar, water and vinegar into a saucepan, stir over low heat until sugar is dissolved. Increase heat, boil rapidly, uncovered, for about 15 minutes or until a small amount, when poured into cold water, will crack. Remove from heat, stand saucepan in cold water for 1 minute. Remove from water, allow bubbles to subside. Pour into paper patty cases. Leave 2 minutes before decorating with coconut, hundreds and thousands etc. Butterscotch 2 cups sugar 2/3 cup liquid glucose 1 teaspoon lemon essence 1/3 cup water 125g butter 1/2 teaspoon salt Combine sugar, water and glucose in a heavy saucepan, stir over low heat until sugar is dissolved. Bring to the boil, reduce heat until very low, boil 8-10 minutes or to 150C on a sweets thermometer; mixture should be light golden brown. Remove from heat, add remaining ingredients, stir until well blended. Pour into lightly greased lamington tin. Mark into squares while still hot. [A lamington tin is your Jelly Roll tin.] Old Fashioned Barley Sugar 1/2 cup pearl barley thinly peeled rind of 1/2 lemon juice of 1 lemon 5 cups cold water 4 cups sugar Put the barley, lemon peel and water into a saucepan, bring to the boil and simmer, covered, for two hours. Remove from heat, and let the barley water stand for about 30 minutes so that the solids settle to the bottom of the pan. Ladle off enough clear liquid from the top of the barley water to make 2 1/2 cups of liquid. Pour the barley water into a saucepan and add the sugar. Set the pan over low heat and stir until the sugar has dissolved, then let the syrup boil without stirring. Add the lemon juice, and boil the syrup again until it begins to crack (140-145C on a sweets thermometer). Pour the syrup onto a buttered platter or buttered marble slab. When cool enough to handle, cut it into short strips with oiled scissors, then hold each strip by its ends and twist the ends in opposite directions. You will need to work quickly, before the mixture cools. Makes about 1kg.

Gardenlad, glad I can offer some good dishes as I've sure collected my share on this site. Moniqueb, I like seeing people's reaction when they open up the foil and expected the same ole baked potato! I've always received many good reviews and often asked what I did.

Khandi, here's my family recipe. This make a pile of cookies! Because the cookies are handled so much -- baked, cooled a bit, dipped in syrup, topped with ground walnuts -- there's always the possibility of a few crumbling. However, I don't consider that a problem since the cook and her helper(s) have the solemn duty of eating all the mistakes. My daughter & I have made these together several times, especially for church youth group fundraisers. I hope you have good luck with them. Sue Melomacarona (Greek Honey/Walnut Cookies) Traditional Greek Christmas cookies soaked in honey syrup and topped with crushed walnuts. This is one of the sweets associated with the holiday season. This cookie is perfect for a large party. Because the flavor improves upon standing, it may be made days ahead. Cookies: 3 eggs 1¾ cups vegetable oil 2 tablespoons baking powder ½ cube melted butter 1 tablespoon honey ¼ cup orange juice 5½-6 cups flour ¼ teaspoon cinnamon ¼ teaspoon nutmeg Syrup: 1½ cups honey 2 cups sugar 1½ cups water Juice of ½ lemon Combine all syrup ingredients in large, wide-bodied saucepan. Bring to boil, reduce heat and simmer for 5 minutes. Remove from heat. Topping: 2 cups finely ground walnuts Melomacarona Preparation: In large bowl, combine melted butter and oil. Add eggs, honey, and orange juice. In another bowl, combine baking powder, cinnamon, nutmeg, and only 4 cups flour. Gradually add combined dry ingredients to liquid mixture. Add additional flour (up to two more cups) until a soft dough is formed. Knead dough until it feels soft and pliable and it no longer sticks to fingers or sides of the bowl. (Note: The dough will be oily.) Shape dough into rounded 2 inch ovals. (Note: The dough will not make smooth cookies; the ovals will be craggy with a rustic texture.) Place ovals 2 inches apart on ungreased cookie sheet and flatten slightly with palm of hand, fingers, or fork tines. Bake cookies at 350° for 25 minutes until lightly browned. Let cookies cool slightly. While cookies are still warm, dip several at a time in warm syrup using slotted spoon. Be certain that all surfaces of cookies are coated with syrup. Do not keep cookies in syrup more than two minutes. (Note: Don't use a quick dip; I usually keep them in the syrup about 15-20 seconds per side.) Remove cookies and place on cookie sheet lined with wax paper. Sprinkle immediately with finely ground walnuts. Press walnuts lightly onto cookies. Let stand at least 2 hours to overnight before serving. Store in airtight container lined with plastic wrap or aluminum foil. If keeping cookies longer than a few days, refrigerate and then bring to room temperature before serving. Neither taste nor texture will suffer from the refrigeration. (Note: Leftover syrup may be strained and stored in the refrigerator and used again.)