Meat and biscuit roll-ups
Saute until tender: ¼ cup chopped onion, 2 tablespoons green pepper and 1 tablespoon parsley in 2 tablespoons butter.
Add and brown lightly: 1 pound ground meat, seasoned with salt and pepper
Sprinkle over meat mixture: 2 tablespoons flour
Add and cook until thickened: 2 bouillon cubes dissolved in ½ cup hot water
Cool and spread on biscuit or yeast dough rolled about ¼ inch thickness.
Roll up like a jelly roll and slice 1 inch thick.
Bake on cookie sheet at 400 degrees for about 20 minutes.
*Catsup, mustard or any meat sauce or an assortment of spices can be added to the meat mixture. Sharon suggests doubling recipe and freezing half for future use.