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Name: Bran-Crammed Swiss Chard Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 lg Bunch Swiss chard; about 10; 1 c Bran Flakes cereal; ground; 1 c Fresh bread crumbs; 1/8 ts Freshly grated nutmeg; 1/2 ts Salt; 1 tb Unsalted butter; 1 c Ground ham; 1/8 ts Ground mace; 1 pn Sugar; 1 lg Tomato; seeded and chopped; Chopped fresh parsley; for; 2 tb Chopped fresh parsley; 1 Egg lightly beaten; 2 Garlic; 1/4 ts Black Pepper freshly ground; 1/2 c Milk; scalded and cooled; 1 c Grated Monterey Jack cheese; 1 c Chicken stock; warmed

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INGREDIENTS

1 lg Bunch Swiss chard; about 10
1 c Bran Flakes cereal; ground
1 c Fresh bread crumbs
1/8 ts Freshly grated nutmeg
1/2 ts Salt
1 tb Unsalted butter
1 c Ground ham
1/8 ts Ground mace
1 pn Sugar
1 lg Tomato; seeded and chopped
Chopped fresh parsley; for
2 tb Chopped fresh parsley
1 Egg ; lightly beaten
2 Garlic
1/4 ts Black Pepper ; freshly ground
1/2 c Milk; scalded and cooled
1 c Grated Monterey Jack cheese
1 c Chicken stock; warmed

Servings

INSTRUCTIONS

Rinse the chard and trim off most of the heavy white ribs. Cook in boiling salted water to cover until just wilted, 2 to 3 minutes. Drain. Place the ham in a large bowl and add all the ingredients through the black pepper. Mix thoroughly. Place about 1 1/2 tbsp ham mixture on the rib side of each leaf. Roll it up, folding in the ends like an envelope. Place the chard envelopes seam side down in a lightly buttered baking dish. Place the garlic cloves on the bottom of the dish. Pour the chicken stock over the chard, and bake, covered for 25 minutes at 350 F. Remove the baking dish from the oven, and carefully drain off all liquid into a bowl, reserving the garlic. Keep the chard rolls warm , uncovered, in a 225 F oven. Melt the butter in a medium pan over medium heat. Add the cooked garlic and mash it with a fork. Stir in the tomato, sprinkle with the sugar, and then stir in the reserved cooking juices. Heat to boiling and boil rapidly until thickened, about 10 minutes. Spoon the sauce over the chard, and sprinkle with parsley. Serves 4. Formatted for MasterCook by Mardi amdesjar@mb.sympatico.ca November 24, 1997 Recipe by: unknown cookbook Posted to MC-Recipe Digest V1 #922 by Mardi on Nov 25, 1997

NOTES

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Bran-Crammed Swiss Chard Rolls

1 lg Bunch Swiss chard; about 10
1 c Bran Flakes cereal; ground
1 c Fresh bread crumbs
1/8 ts Freshly grated nutmeg
1/2 ts Salt
1 tb Unsalted butter
1 c Ground ham
1/8 ts Ground mace
1 pn Sugar
1 lg Tomato; seeded and chopped
 Chopped fresh parsley; for
2 tb Chopped fresh parsley
1 Egg lightly beaten
2 Garlic
1/4 ts Black Pepper freshly ground
1/2 c Milk; scalded and cooled
1 c Grated Monterey Jack cheese
1 c Chicken stock; warmed

Rinse the chard and trim off most of the heavy white ribs. Cook in boiling  salted water to cover until just wilted, 2 to 3 minutes. Drain.    Place the ham in a large bowl and add all the ingredients through the black  pepper. Mix thoroughly. Place about 1 1/2 tbsp ham mixture on the rib side  of each leaf. Roll it up, folding in the ends like an envelope.    Place the chard envelopes seam side down in a lightly buttered baking dish.  Place the garlic cloves on the bottom of the dish. Pour the chicken stock  over the chard, and bake, covered for 25 minutes at 350 F.    Remove the baking dish from the oven, and carefully drain off all liquid  into a bowl, reserving the garlic. Keep the chard rolls warm , uncovered,  in a 225 F oven.    Melt the butter in a medium pan over medium heat. Add the cooked garlic and  mash it with a fork. Stir in the tomato, sprinkle with the sugar, and then  stir in the reserved cooking juices. Heat to boiling and boil rapidly until  thickened, about 10 minutes. Spoon the sauce over the chard, and sprinkle  with parsley. Serves 4.    Formatted for MasterCook by Mardi amdesjar@mb.sympatico.ca November 24,  1997    Recipe by: unknown cookbook    Posted to MC-Recipe Digest V1 #922 by Mardi <amdesjar@mb.sympatico.ca> on  Nov 25, 1997

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Nutrition

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Serving Size: 1 Serving (186g)
Recipe Makes: 4 Servings

Calories: 677
Calories from Fat: 391 (58%)

Amt Per Serving		% DV

	Total Fat 43.5g	58 %
	Saturated Fat 22.8g	114 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 3.3g
Cholesterol 168.9mg		52 %
Sodium 625.6mg		22 %
Potassium 347mg		9 %
Total Carbohydrate 44.3g		13 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 41.5g
Protein 26.9g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 677

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