- 5 slices bacon
- 1 lb. ground beef
- Lemon pepper
- 1/4 cup grated Parmesan cheese
- 1 2 oz. can mushroom stems and pieces, drained
- 3 tablespoons finely chopped pimento stuffed olives
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped green pepper
In a skillet, partially cook bacon. Drain on paper toweling. Pat ground beef on waxed paper to a 12×7 ½ x ¼ inch rectangle. Sprinkle lightly with salt and lemon pepper. Top with Parmesan cheese. Combine mushrooms, olives, onion and green pepper; sprinkle evenly over meat. Roll up jelly-roll fashion, starting from the short end. Cut into 1 ½ inch slices. Wrap edge of each slice with a strip of partially cooked bacon, securing with wooden picks. Grill over medium coals 8 minutes. Turn and grill 8 minutes more. Serve on a platter with cherry tomatoes and parsley sprigs, if desired.
Mary Cox, Columbiana, OH
The following is from my friend Mary who collects recipes and cookbooks. She found this recipe clipped and stashed in a cookbook she picked up at a yard sale.
Serves 5. Can easily be doubled.
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