Chop the meat very fine, combine with bread and season. Cook minced onion in butter until light golden-brown and add to meat mixture. If meat is lean, add a little meat stock so that stuffing will not be too dry. Make dough, mixing flour, eggs and water together well. Work until firm. Roll into a very thin sheet. Cut into 3-inch squares. Fill each pocket with a little of the stuffing, taking care to pinch edge s securely together. Cook in boiling salted water until pockets swim to the surface. Drain, arrange in dish for serving, add the melted butter and sprinkle generously with Parmesan cheese. Excellent as luncheon dish or with clear soups. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : >From: PMCiesla@aol.com
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 7.6mg||2 %|
|Sodium 60.7mg||2 %|
|Potassium 81.1mg||2 %|
|Total Carbohydrate 57.2g||17 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 55.2g|
|Protein 7.8g||11 %|
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Calories per serving: 298
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