Cathy : How did I miss your Message ??? Sherry :This started when I asked my butcher to slice some Sirloin thin for Sandwich Steaks. He sliced them a little too thick for Philly cheese Steaks. Sooooooooo !!!! I used my imagination and came up with this.Not hard to do. Just found the recipe: From Luigis Kitchen Stuffed, Large Roasted Braciole , Surf and Turf. I dont think this has been done before but Im not sure. Here are the Stuffing Ingredients: Seasoned Bread Crumbs, 2 cups, with Garlic powder, 1/3 teaspoon Onion Powder, 1/3 teaspoon Salt and a Pinch of Old Bay Seasoning Parsley Crushed , 1 teaspoon Parmesan Cheese I tablespoon 1 Tablespn. of Pwd. egg, or 1 egg mixed with the 1/2cup water, below 1/3 cup of Onions chopped small and cooked 3 min. in Micro Wave ¼ teaspoon of Black Pepper Mix all these ingredients together well. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Other Ingredients for the stuffing are; 2 Hardboiled Eggs, sliced. ½ cup of Olives and Capers chopped Mushrooms ( optional ) Cooked Shrimp Pepperoni pieces Also, add whatever you like . Maybe some Provolone Cheese? - - - - - - - - - - - - - - - - - - - - - - - - - - - - - If using regular egg ,mix in here, when cool. In a ½ cup of hot water, mix 1 heaping teaspoon of, Chicken Soup Base and add this to the Bread Crumb mix. Dont mix too much ! And just blend to dampen, Not too wet. Lay one piece of Steak in a large Platter or whatever you choose. The piece in the Photo is about 6 in. X 12 in. Spread all the Bread Crumb stuffing mix on this evenly. Place all the Other Ingredients on the stuffing evenly. I put smaller pieces of the steak under the side and let them hang out for wrapping the Braciole as it is rolled. Lay another large piece ( the same size, as the bottom piece of the sirloin. Start rolling the steak, folding in the side pieces as you go. Hog tie the whole mess very good !!! I Browned this well and put it into the Waterless Roasting Cooker With 1/2 cup of water Now it is Ready, to go in the Oven with the Potatoes It baked 1 ¾ Hours,at 350 deg. The internal temperature went to 160 degrees.

Here is one of the two I use, this one is from the Jane Fonda Cookbook: Vegetable Lasagna lasagna noodles, about 1/2 lb. 1 onion, chopped 1 16oz can chopped tomatoes or 4 large fresh ones, chopped 1/4 cup fresh basil 2 Tbs. chopped fresh thyme 2 Tbs. chopped fresh oregano 4 cloves garlic, peeled and chopped 10oz frozen chopped spinach, thawed (fresh may also be used) 1 1/2 cups ricotta cheese or cottage cheese (I usually use lowfat cottage, it has less moisture content than regular) 2 cups grated mozzarella cheese 2 egg whites (opt - I never use) 1/2 tsp. ground nutmeg (opt) 1/4 tsp. ground black pepper 1 med. zucchini, sliced 8 oz. fresh mushrooms, sliced Romano cheese, grated (opt) Preheat oven to 350 degrees. Coat a 13x9" pan lightly with cooking spray (I usually omit the oil and coat the bottom of the pan with sauce before laying the first noodle layer down). In a medium saucepan over med. heat, cook the tomatoes, basil, thyme, and oregano. Bring to a boil, reduce the heat to low and simmer, uncovered until the sauce has thickened, about 10 minutes. Remove from heat. In a food processor or large bowl, combine the spinach, the ricotta or cottage cheese, garlic, half the mozzarella, the eggs, nutmeg and pepper. Process until blended. If you prefer to cook the noodles, bring a large pot of water to boil. Add the noodles and cook according to pkg. directions until al dente, about 10 minutes. Drain. In the prepared pan, layer cooked or dried noodles, some spinach mixture, zucchini and mushroom slices and some tomato sauce. Repeat layers until all ingredients used, finishing with noodles. Add the remaining sauce and mozzarella. Sprinkle with Romano cheese if desired. Bake, uncovered, until bubbly and golden on top, about 45 minutes. Cool ten minutes before slicing. *If using uncooked noodles, it is often necessary to add more water during the cooking time. I usually add it in 1/4 cup increments. I also cover my lasagna when using uncooked noodles, it helps to retain the moisture in the pan and cook the noodles to perfection. If doing it that way, omit the cheese topping until the lasagna is done, then remove foil, add cheese and cook until melted and bubbly, about ten minutes longer.

Here's a recipe I wrote down about 10 years ago, but I still make it similarly: Lasagna Pasta: 1/2 cup semolina flour 1-1/2 cup unbleached white flour, to start 3 eggs 1/4 tsp salt Filling: 1 pound fresh spinach, not frozen 1/2 pound Mozzarella cheese 1/2 pound Provolone cheese 1/2 pound Asiago cheese 1/4 pound Parmesan cheese 2 cups ricotta cheese 1-2 eggs 1/2 pound Prosciutto 1/2 cup fresh basil 2 tbsp fresh oregano 1/2 tsp freshly ground black pepper 1/8 tsp Cayenne 1/2 tsp salt 3 cups (24 oz.) prepared tomato pasta sauce (separate recipe) First make the pasta by combining all ingredients in a large food processor. Process until the dough forms a ball and rolls around without sticking to the sides. You may have to add small increments of flour to get to this point. If you have too much flour, you can add a few drops of water, but you will not want the dough too dry at this point. Remove the dough from the processor and knead with more flour until the dough is elastic and not sticky at all. Knead the dough by folding it over in half after it has been very lightly dusted with flour. Then flatten the dough and repeat folding over and flattening until it is the correct consistency. It is better to be slightly too wet than too dry, as flour can be added when you are putting it through the pasta machine. Allow the dough to rest for one hour, covered. This time is required for the moisture to be absorbed fully into the flour. Next, cut the dough into pieces make approximately 2" diameter balls and roll one piece out with a rolling pin so that it will be in a flat shape for the machine. Try to keep the edges from tearing if possible. Keep the rest of the dough covered until you are ready for it. When the dough piece is flat enough, put it through the machine at the first setting (#1) and then fold it into thirds and roll it through again at the same setting. This makes the dough into a more rectangular shape and gives it straight sides. Folding it over also allows you to get a tiny bit more flour into the dough. As you continue rolling the dough, sprinkle it with flour (I use a flour shaker, which looks like a huge salt shaker) to prevent it from sticking to the rollers. Excess flour can be dusted off but does not really hurt, since you will not be folding the dough again. Stop at position #4 or #5, which is thicker than you would use for fettuccine. When you have rolled out all the dough, place the strips on a broom handle (or similar object) to dry. This will take about an hour. You will not need to boil the pasta. While you are waiting for the pasta to dry, you can make the filling. Begin by washing the spinach and drying it through a centrifuge or salad spinner. If necessary, dry with paper towels as well—you want as little water as possible left on the spinach. Remove the tough stems from the spinach, and place the leaves into a glass or Pyrex bowl. Cover the bowl with plastic wrap and microwave at high for one minute, stir, and the microwave one minute more. Allow the bowl to rest for about 5 minutes covered, and then place the spinach in a colander to drain. You may want to save the liquid from this for another recipe or vegetable broth. After the spinach has drained, remove it to a chopping board and form it into a flat shape for cutting. Using a chef’s knife, cut the flat shape into 1/2" squares. This is as much as the spinach needs to be chopped. Set the spinach aside and allow it to cool further or store it in the refrigerator. In a large mixing bowl, combine the ricotta cheese with a beaten egg. Grate Mozzarella, Provolone, and Asiago with a coarse grater and the Parmesan with a fine grater or Microplane. Add to the ricotta and egg. Sauté the Prosciutto in an iron skillet for about 2-3 minutes, and then chop coarsely. You can substitute pancetta or bacon if you prefer, or it can be left out altogether for a vegetarian version. Cut the basil leaves into a chiffonade. Mince the oregano, and add the basil, oregano, salt, pepper, and cayene to the cheese mixture. Add the chopped Prosciutto and stir to combine. Layer a baking dish with sauce, pasta, and filling, repeating these layers, and then ending with pasta and a small amount of sauce on top. Store or freeze what you do not want to consume immediately. Bake at 350° covered for about half an hour, or until it is completely hot throughout. It is better not to bake portions that you want to save for later--the fresh herbs lose some of their fresh flavor when reheated.

Squircle!! I laughed because I still use my old Corning Ware with the blue cornflowers on the sides! My daughter keeps saying that I should get rid of them because they are so old. I tell her, "I am old too. Do you want to get rid of me?" I should give all my kitchen stuff to charity when I die, because she will get rid of it anyway. I will roll over in my grave when she throws my Ankarsrum mixer or my Breville Peel and Dice out. Maybe, I should be buried with them.... I love my stainless steel rolling pin that my father-in-law made for his mother-in-law. (My husband's grandmother) But, my husband loaded the dishwasher one night, and he put the rolling pin in the dishwasher. No more shiny! He did the same thing to my meat mallet. Biscuit and doughnut cutters are still shiny though. Used a Corning Ware dish tonight to make 4 rolls. Lars, your lasagna looks better than the one I made the other day. Mine was really flat and green. Not pretty at all, but it is probably one of the best recipes I have ever made.