Lamb Rolls Recipe
Ingredients
| 2 c. packaged prepared biscuit mix | ||
| 3/4 c. top milk or evaporated milk | ||
| 1 c. ground leftover cooked lamb | ||
| 2 tablesp. minced onion | ||
| 1/4 c. catchup | ||
| 1 can condensed vegetable soup, undiluted | ||
| Worcestershire sauce | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| 2 c. well-seasoned gravy | ||
Directions
Thoroughly combine biscuit mix and milk, then roll out on a floured board into a rectangle 1/3" thick.
Combine rest of the ingredients except the gravy, and mix well.
Spread on dough, then roll up like a jelly roll.
Cut crosswise with floured scissors or a knife into i" wide slices and place cut side up in a greased baking pan.
Bake in a hot oven of 450°F for 20-25 min.
Serve with hot well-seasoned gravy that has been diluted with enough water to make of a sauce consistency.
Or if you have no gravy, serve with Tomato Sauce.
Combine rest of the ingredients except the gravy, and mix well.
Spread on dough, then roll up like a jelly roll.
Cut crosswise with floured scissors or a knife into i" wide slices and place cut side up in a greased baking pan.
Bake in a hot oven of 450°F for 20-25 min.
Serve with hot well-seasoned gravy that has been diluted with enough water to make of a sauce consistency.
Or if you have no gravy, serve with Tomato Sauce.
Chef
