MINCED BEEF ROLL adapted from Diary of a Stay at home Mom Yield 6 servings

1 and half pounds of beef mince (ground beef)
2 teaspoons of salt
1 bunch green onions, minced
2 cloves garlic, crushed
1/2 cup of Italian breadcrumbs
1 egg, lightly beaten
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon Worcestershire Sauce
2 tablespoons parsley
diced tomato
mozzarella cheese

  • Preheat oven 350 degrees.
  • Mix all ingredients well, except tomato and onion and mozzarella.
  • Press beef mixture out on a sheet of wax paper into a rectangle measuring 30 x 20 cm (about 12 by 6 inches).
  • Spread with some diced tomato and onion and sprinkle with shredded mozzarella cheese.
  • With the help of the paper, roll up from the long edge, like a Swiss roll.
  • Place, seam side down, on an oiled Swiss roll tin a little larger than the meat roll.  I use my new Lasagna trio pan.
  • Bake at 350 for 30 minutes.
  • Remove from oven and spread some more diced tomato and onion over the top, and then arrange thin slices of mozzarella, side by side, to cover the top completely.
  • Return to oven and bake for 30 minutes more.
  • Serve in thick slices.



Whenever I go antiquing or through a thrift store, I’m on the lookout for old recipe boxes.  Not just any old recipe box, but old recipe boxes full of old recipes.  Well, I hit the jackpot today!  I found this box stuffed full and it only cost me a quarter!
The recipes I love to find are the ones from WWII or before – you know the kind that called for 5 cents of hamburger, were all hand written and made from scratch. It’s really fun to find them chicken scratched onto old note pad pad that has an address so it gives you an idea where they originated.

While today’s appear old, they are probably more from the 50’s.  Some recipes that I will try soon are Swiss Steak, Forgotten Cookies, Jambalaya, Cherry Pie filling, Peanut Blossoms and Cherry Crunch Desserts.