Cheese Birds With Veal Or Chickencasseroles, cheese, main dish, meats, poultry 2 tablespoon unbleached flour 1 single salt & pepper; to taste 1/2 lb veal steak; or 1 each chicken breast; * 2 each cheddar; sharp, sticks, ** 1 tablespoon butter or regular margarine 2 tablespoon onion; finely chopped 1/4 cup catsup 2 tablespoon water 1 dash oregano * The Chicken Breast should be skinned, boned and split and weigh about 12 to 14 oz. ** The sticks of cheddar cheese should measure 5 X 1/2 X1/2-inches each. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine the flour, salt and pepper and pound the mixture into the meat until the meat becomes thin. Cut the meat into 2 serving pieces. Place a stick of the cheddar cheese lengthwise on each portion of the meat and the meat over the ends of the cheddar strip and roll up tightly. Secure with a wooden pick or skewer. Melt the butter in a skillet and brown the meat and onion. Add the catsup, water and oregano and cover. Simmer for 20 to 25 minutes or until tender. Serve hot. |
