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  • Sicilian meat roll Prep time: 25 minutes Cook time: 1 hour, 20 minutes Serves 8 Mary Ann Long of Fair Oaks had an old recipe for Italian stuffed meatloaf. She remembers the ingredients but not the amounts or instructions. It contained bread crumbs, tomato juice, parsley, oregano, garlic, 2 pounds ground beef, slices of ham, shredded mozzarella and cheese slices placed on top. We heard from Shery Hoellwarth of Elk Grove with this recipe that sounds like an exact match. INGREDIENTS 2 beaten eggs 3/4 cup soft bread crumbs 1/2 cup tomato juice 2 tablespoons chopped parsley 1/2 teaspoon oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1 small clove garlic, minced 2 pounds ground beef 8 thin slices ham 6 ounces shredded mozzarella 4 slices mozzarella or provolone cheese INSTRUCTIONS

    In a large bowl, combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef. On a large piece of foil, pat meat mixture into a 12-by-10-inch rectangle. Arrange ham slices atop meat. Sprinkle with shredded mozzarella. Carefully roll up meat starting with short end. Place seam side down in baking pan.

    Bake at 350 degrees for 1 hour and 15 minutes. Place cheese slices (mozzarella or provolone) over top and bake another 5 minutes.

    Per serving: 351 cal.; 38 g pro.; 5 g carb.; 20 g fat (10 sat., 6 monounsat., 1 polyunsat., 3 other); 147 mg chol.; 702 mg sod.; 0 g fiber; 51 percent calories from fat.

    If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 556-5625. Please include your full name, your city and phone number.

  • U.S. Senate navy bean soup (1942) Prep time: 30 minutes Soak time for beans: overnight Cook time: 2 hours Serves 10 to 12 Viola Sears of Modesto used to enjoy the navy bean soup served at the now-closed Ye Olde Hoosier Inn in Stockton. She also loved their pea soup. She was hoping for recipes. Although we haven’t received Ye Olde Hoosier’s recipe, Diane Callahan of Auburn shares her recipe that she says she’s made a zillion times to rave reviews. This healthy soup is low in fat, high in fiber and would be great with salad and bread on a cool autumn evening. This recipe may be a match for Sears. INGREDIENTS 2 cups dry navy beans 3 quarts water 1 meaty ham bone 1/2 cup cooked mashed potatoes 3 onions, chopped 4 to 5 stalks celery, minced 1 clove garlic, minced 1/2 cup minced parsley (or more to taste) 1 carrot, chopped Salt and pepper, to taste Lemon slices, optional, but strongly recommended INSTRUCTIONS

    Soak beans overnight in water. Place water and beans in a pot and add ham bone. Simmer for 1 hour or until the beans start to get tender. Add mashed potatoes and mix until smooth.

    Add onions, celery, garlic, parsley and carrot and simmer 1 hour or longer or until beans are soft. Remove ham bone then dice the meat from the bone and return meat to soup. Thin with hot water if necessary. Soup should be thick. Season to taste with salt and pepper. Garnish with lemon slices, if desired.

    Per serving based on 10 servings: 171 cal.; 12 g pro.; 27 g carb.; 3 g fat (1 sat., 1 monounsat., 1 polyunsat.); 15 mg chol.; 314 mg sod.; 9 g fiber; 11 percent calories from fat.

The Mailbox: Reader recipe requests

Published: Wednesday, Oct. 2, 2013 - 12:00 am

Oh, that healthy bread

We have enjoyed the grain edge bread from BackerBack Bakery and were disappointed when they closed suddenly with no indication of reopening. The grain edge bread is a dense rye bread (might be as high as 95 percent rye flour) containing sunflower kernels, linseed, sesame and rye flakes. It was the healthiest bread I’ve ever tasted. Does anyone have this recipe or something that sounds close? Thank you.

Diane McGuire, Sacramento

A cake with peaches

Quite some time ago, there was a recipe in The Bee that called for a yellow cake mix and canned peaches.

It was not a dump cake, just a regular cake – round or 9-inch by 13-inch sheet cake. It sounded very good, so I saved the recipe but now have somehow lost it.

Does anyone have this recipe? Thank you.

Jeanne Wanderer, Sacramento

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