Veal & Spinach Rolls
(makes 6 servings)

Ingredients
2 Veal round steaks, cut 1/2 inch thick. (About 2 pounds)
2 slices bacon, diced.
1/4 cup chopped onion
2 cups chopped spinach
3/4 cup cooked rice
1/2 teaspoon salt
1/4 teaspoon garlic salt
Dash black pepper
1/8 teaspoon marjoram
1/8 teaspoon ground nutmeg
1 tablespoon olive or vegetable oil
1- 8 ounce can tomato sauce
1/4 cup water

Directions
Cut veal into 6 serving-size pieces; pound to about 1/4 inch thickness. Sauté bacon and onion in a heavy frying pan until lightly browned. Add spinach, rice, salt, garlic salt, pepper, marjoram, and nutmeg. Stir over low heat until spinach is slightly wilted. Place approximately 2 tablespoons spinach stuffing on each piece of veal. Roll up jelly-roll fashion; fasten with toothpicks or tie them up with a string. (Remember to remove toothpicks or string before serving.) Heat oil in a heavy frying pan. Add veal; brown well. Drain fat. Combine tomato sauce and water; pour over veal. Cover tightly and cook slowly for 45 to 60 minutes or until meat is cooked and tender.

Submitted By: Perlann