---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Swiss Beef Birds
  Categories: Main dish, Beef, Crockpot
       Yield: 6 Servings
 
       2 lb Round steak; 1/2-inch thick
       2 md Carrots
       1 lg Dill pickle
       2 tb Flour
       1 ts Salt
     1/4 ts Pepper
     1/8 ts Garlic salt
       2 tb Salad oil
       8 oz Can tomato sauce
       1 sm Onion; chopped
       2 tb Minced parsley
 
   With meat mallet, pound steak until 1/4-inch thick; cut into 6 serving
   pieces.  Cut each carrot into thin sticks and the pickle into 6 strips.
   Place several carrot sticks and one pickle stick on each piece of meat.
   Beginning at narrow end, roll up, securing with small skewers or
   toothpicks.  Mix flour with salt, pepper, and garlic salt; coat rolls,
   reserving remaining mixture.  In large skillet or slow-cooking pot with
   prowning unit, brown meat rolls in hot oil. Pour off excess fat. Place
   browned meat in slow-cooking pot.  Mix tomato sauce with reserved flour;
   stir in onion.  Pour over meat. Cover and simmer on low for 7 to 9 hours or
   until tender.  Sprinkle with parsley.
 
   from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN
   0-553-14870-2
 
   typed and posted by teri Chesser   5/97
 
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