"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ruth’s Italian Meat Roll, by Ruth May, is from The Ridgecrest First Ward's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Lb. Hamburger 1 Lb. Sausage 2 Eggs 3/4 Cup Bread Crumbs or Cracker Crumbs 1/2 Cup Tomato Juice 2 Tbsp. Parsley 1 Tsp. Oregano 1/4 Tsp. Salt 1/4 Tsp. Pepper 1 Clove Garlic, minced Dash Cayenne Pepper 1/2 Tsp. Sage 1 Tbsp. Dried Onion 3 Tbsp. Geen Pepper, minced (or 1 Tbsp. dried) 1/2 Tsp. Thyme 6 Oz. Mozzarella Cheese, grated 1 Pkg. Thin Sliced Pressed Ham
Mix all together well, except the ham and cheese. Pat to 12”X10” on foil or waxed paper. Top with ham slices and grated cheese leaving 1/2 inch margin all the way around. Roll from the short end. Seal edges. Place in bread pan and bake 1 hour at 350º.
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