GRAY, Maine (NEWS CENTER) -- Captain Mike Barter of the Gray fire department shares his wife's nana's recipe for braciolini, plus a surprise desert.
Ingredients:
3lbs top of the round (or bottom) sliced 1/8in thick -- should be about 20 slices that can also be halved.
1 packet of Good Seasons Italian dressing, made up with oil and vinegar.
1 1/2 cups plain bread crumbs
3/4-1 cup grated romano or parmesan cheese
pepper
toothpicks (round & wooden work best)
Marinate the sliced beef in the dressing (you may not need the entire amount of dressing, but don't skimp! You can also make your own vinaigrette with 1 part vinegar and 2 parts oil, and any seasonings you like - garlic, parsely, basil, etc. The beef should be in any dish that is not metal and covered tightly with plastic wrap. Keep overnight in fridge or for several hours before cooking.
Make the stuffing with bread crumbs, cheese, and pepper -- mix well. Trim the meat and cut to the size you prefer. Put a good amount of stuffing on top of each slice of meat and roll. Secure with toothpicks - no more than two per roll. You may now cook them or put them back in the fridge to marinate (take them out of the fridge about 20-30 minutes earlier than you plan to cook them.)
Broil or grill a few minutes on each side - cooking time depends on thickness of meat and rolls. Enjoy! Serves 6-8.
Ingredients:
3 Twinkies
assorted dried fruits
assorted fruity decorative candies (i.e. Swedish Fish)
2 green or red fruit rollups
dried mango
To make:
Slice the Twinkies into pieces about an inch tall, slice fruit rollups into strips long enough and wide enough to wrap around the Twinkie pieces. Place dried fruits on top, and garnish with dried mango to resemble pickled ginger. Serve with chopsticks.
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