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.

I hope you have a wonderful time baking tomorrow rhome! Double ovens.. swooonn.. lol. Boy am I a slacker compared to ya'll. For the New Orleans boxes I made regular chocolate chip, peanut butter with colored sugar [as per tradition] and fudge. The kids only like certain stuff and the fudge is Christys family tradition so she has to send her sister and mother some. I sent them a pecan pie too. I've also made meltaways, world peace, milk choc choc chip, shortbread, more fudge and caramels for Christys fellow employees. The caramels sure did turn out great this year. I forgot to put in the vanilla. lol. I think I like them better. You can really taste the butter. The execs got pecan pies. I have dough in the fridge for the rest of the milk choc chips and I took some of that dough and instead of chips I added bunch of old fashioned oats to it for me. I am weird in that I don't like cookies to sit around very long. I'd rather have them fresh, so I tend to make doughs and just bake off a pan or two at a time. So, as it gets closer to Christmas I'll be still making our ricotta cookies, some rugeleah, sand tarts, and for the Christmas dessert I'll make a pecan pie and chocolate pie. For Christy's stocking I'm making Ann's crisp truffles and some chocolate covered raisins. So, let me make a list.. hmm.. Standard chocolate chip Peanut butter World Peace Meltaways Rugeleah Milk chocolate chocolate chip Oatmeal Shortbread Sand tarts Ricotta cookies Sugar Cookie cutouts [maybe, I like to make the shortbread into cutouts, so that might do for this year] Fudge Caramels Crisp truffles Chocolate covered raisins [she doesn't like nuts] Pecan Pie Chocolate Pie Yup, I'm a slacker ;(

I think it's a good idea to have and USE some of the "fancier" dishes. I don't have parfait glasses, but my mother in law long wanted some and one day bought them with her "egg money". she used them often for simple family dinners with desserts...sometimes they contained red jello layered with bananas and sometime, Jell-o vanilla pudding with canned peaches, and sometimes strawberrys, ice cream and a dollop of whipped cream on top. But even old bananas and red jello was special out of a parfait glass. II have several....more than 3....well actually more than 5 LOL! footed cake stands. any time I make a cake or tart or a flan, I put it on a footed dish. And I often use one as a centerpiece full of grapes and apples and stuff. I have a very small footed cake plate that is perfect for a cheese ball and a couple of small footed jelly dishes that I use to serve jelly or apple sauce, or chutney. When my husband was alive, we set a table every night. On good days in the summer, we sat on the deck but in the winter or hot days we used the diningroom, with candles and placemats and silver and china and footed glasses. We often lingered over coffee or another glass of wine long after the kids had gone off to their activities....as the candles sputtered and went out. I have friends who never set a table for a family nightly meal.....it's grab a plate, fill it in the kitchen, grab a fork and find a spot to eat. I feel very grateful that both of my kids set a table and have a family meal almost every evening. Of course it's not possible with 3 or 4 teen aged kids....but4 or 5 nights a week is a good thing!

I made the one called "Our Easiest Stollen", because I didn't have marzipan, I didn't have almond paste, I didn't have dates, and I don't like the fruitcake mix kind of candied fruit. That one seemed to be the one that I could most easily adapt to the ingredients I had and that we like. Hmm. So FOAS is familiar with stollen where the raisins are soaked in rum, and Peppi had one with rum, so maybe that IS traditional, like the brandied fruit cake. The bakery doesn't bake the rum IN the bread, they mix butter and rum and use it to baste the already baked bread, it makes kind of a glue for the powdered sugar, and they make a thick coat of it. I do like almond flavoring, though, I just sniff the bottles of almond extract at Penzey's and I LOVE almond paste in those Italian neopolitan cookies. Almond paste isn't something that's readily available here, though, usually the cans of "Solo" brand are available around the holidays and occasionally I'll see a block of it in the refrigerated case with the rolls of cookies and stuff, but again, only at the holidays. Annie