Today’s Recipe and Location: Boozey Bread Pudding
Found in: The Pioneer Woman Cooks: A Year of Holidays
Pages: 340 - 342 Copyright: 2013 Harper Collins
I really liked Ree’s bread pudding, but not being a big fan of rum changed my desire to make this dessert. I must say that if it is half as good as her regular bread pudding then it will be wonderful.
Fabulous “Family and Friends” Food
Mozzarella Beef Roll
1.5 lbs. ground beef
1 teasp. salt
¼ teasp. pepper
1 teasp. dehydrated onion flakes
½ c. packaged bread crumbs
1.5 c. shredded Mozzarella cheese
1 (15 oz.) can tomato sauce with bits
2 Tblsp. vermouth
Mix first 6 ingredients in large bowl. Shape meat mixture into 14 x 10 inch rectangle on a sheet of waxed paper. Sprinkle meat with mozzarella. Rollup like a jelly roll starting with a short side. Place (seam side down) in a 13 x 9 x 2 loaf pan. Combine tomato sauce and vermouth. Pour half over the meat roll. Bake at 375 degrees for 45 minutes. Now, pour the remaining tomato sauce and vermouth over the top of the meatloaf. Bake for another 10 minutes. Life onto a serving platter with 2 large spatulas.