VOLUME 1 - Kilimanjaro Foods

minutes. Stir in parsley, chives, tomato paste, and bread crumbs.
Season with salt and pepper and paprika. Spread stuffing on mustard
side of the flank steak, roll up jelly-roll fashion and tie with thread or
string. To prepare gravy, cook bacon in a Dutch oven until partially
done. Add the meat roll and brown on all sides, approximately 10
minutes. Ad onions and saute for 5 minutes. Pour in the beef broth,
cover Dutch oven, and simmer for 1 hour. Remove meat to a
preheated platter. Season pan juices with mustard. Salt and pepper
to taste; stir in catsup. Serve the gravy separately.
Rote Rubensalat (Red-Beet Salad)
6 Servings
2 red beets,bunches
MARINADE =======================
2 T ,water
1/4 c vinegar
2 T caraway seeds
1 t sugar
2 T onion,minced
1 t horseradish
1/4 t cloves,ground
1/2 t salt
1/4 t pepper
5 T vegetable oil
Wash beets, trim off greens, place in medium saucepan, and cook,
without peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for several hours before
serving. Stir beets occasionally.