Lunch meat substitute?

[Guest guest]

I'm doing a new recipe...ham roll-ups...for my non-veggie friends this

Christmas Eve and have stuffing left over (I do the foods for this party

50/50 vegetarian and non-vegetarian). Since there's more stuffing, what

could I roll it into that would hold up well for the evening? Is there a

veggie lunch meat substitute anyone can recommend, or perhaps, something else?

 

Thanks!

Jo

[Guest guest]

Thanks for all your ideas! Jamie had a good idea about adding some egg and

rice and just frying the stuffing up. Pat mentioned wrapping them in Napa or

Savoy cabbage. Robin and someone else mentioned the Yves Brand if I want to

go with a meat substitute.

 

Thanks for helping me out with suggestions---and so quickly, too! Atleast

now I have a few alternative ideas.

 

Jo

[Guest guest]

Don't forget veggie slices. Like zucchini -- sliced thin the long way. grill or

sear to soften. Messy but good! Napa cabbage leaves are mild and yummy. What's

in the filling?

 

pat

(i'm not wild about the meat substitutes)

 

 

 

 

At 12/20/2001, JoOhio1 wrote:

>I'm doing a new recipe...ham roll-ups...for my non-veggie friends this

>Christmas Eve and have stuffing left over (I do the foods for this party

>50/50 vegetarian and non-vegetarian). Since there's more stuffing, what

>could I roll it into that would hold up well for the evening? Is there a

>veggie lunch meat substitute anyone can recommend, or perhaps, something else?

[Guest guest]

At 12:05 PM 12/20/2001 -0500, JoOhio1 wrote:

 

>I'm doing a new recipe...ham roll-ups...for my non-veggie friends this

>Christmas Eve and have stuffing left over (I do the foods for this party

>50/50 vegetarian and non-vegetarian). Since there's more stuffing, what

>could I roll it into that would hold up well for the evening? Is there a

>veggie lunch meat substitute anyone can recommend, or perhaps, something else?

 

Not a substitute per se, but can you get tortillas where you are? Flour

tortillas would probably taste better than corn tortillas with the

broccoli-cheddar filling you describe. You could roll the filling in these,

lightly spray with oil, and bake at ~350F for 15-20 minutes. If you can get the

large tortillas, spread the filling about 3/4 across, and roll up. Slice in

1/2-inch thick slices to make a neat looking dish of 'spirals'. This version

will hold up well without baking.

 

Nancy