European Stars And Stripes (Newspaper) - August 23, 1959, Darmstadt, Hesse                                Roll Cook a did whether they be called Salti Bocca in italian be file cabbage crepes or roulade in France or pigs in blankets As they Are often referred to in the states when speaking of cabbage meat or pan cake Rolls the same principle of preparing them applies to All. One other Factor these rolled dishes have in common is the excellent taste of the finished product. If you want to try something new for the family in the coming weeks you can t go wrong by preparing the recipes below. He combined veal Ham and cheese Are used for italian dish served with wild Rice. Italian Salti Bocca 2 thin slices Boneless leg of veal 2 slices Mozzarella cheese i cup fresh or canned Button mushrooms 2 or 4 thin slices prosciutto depending on Width or use slices of other Type Ham Mon sodium glutamate 2 tbsp Olive Oil % cup White wine season veal with Mono Sophira glutamate. On top of each slice of veal place prosciutto slices to cover. Next add slices of cheese. Roll and fasten with wooden picks. Heat Olive Oil in heavy Skillet. Brown meat Roll on All sides add mushrooms. Cover and Cook until almost done about 10 minutes. Spill wine quickly Over the meat. Cook Over hot flame uncovered about 8 minutes and Transfer to very hot Platter of wild Rice prepared As follows Cook until almost done. Toss in a Skillet with melted butter and finely chopped Green onions. Season with Salt Pepper and Monos Odlum glutamate. Cover and finish cooking but dont overcook. French crepe Jambon excellent tasty Way of using leftover Ham. Very filling and requires Only Agreen vegetable or tossed salad to make Complete meal. % cup flour 1 tip baking powder a tsp Salt 1 cup milk 2 eggs sift dry ingredients together. Combine with Well beaten eggs and milk. Mel enough butter or Oil in Large Skillet to prevent crepes or pancakes from sticking. When bubbling add enough Batter to cover Bottom of pan. When cooked place pieces of Ham inside each Pancake Roll. Place in shallow Casse role and cover with following sauce. Then place casserole under broiler until heated through and lightly browned on top. Sauce prepare i cup thick White sauce add 3 beaten egg Yolks % cup grated cheese and % cup White wine if desired. Heat Over hot water without boil ing until cheese melts four Over crepe Jamons. Double amount depending upon number of pancakes prepared 14 the stars and stripes sunday August 23, 1959