*  Exported from  MasterCook II  *

                            Pancakes Polpetti

Recipe By     : Roberta Young
Serving Size  : 1    Preparation Time :2:00
Categories    : Main Dishes                      Ethnic - Italian
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 450      Grams         Ground Beef -- (1 pound)
 225      Grams         Ground Sausage -- (8 ounces)
   1                    Onion,Medium,Chopped Fine
   2      Cloves        Garlic,Mashed
   2      Packages      Chopped Spinach,Frozen,Cooked -- (Drain well)
                        Salt to taste
   3                    Eggs
     1/4  Teaspoon      Salt
   1 1/2  Cups          Milk
   1      Cup           Flour
                        Butter
   3      Cans          Hunt's Tomato Sauce (8 oz. size)
   1      Cup           Cheddar Cheese,Shredded

1)  Brown the meats with the onion and garlic until crumbly. Add spinach, then salt to taste and mix well.  Remove from heat.

2)  In a mixing bowl, beat the eggs with the salt and stir in the milk.  Sift flour, measure and beat into eggs until smooth. Put about 1 Tablespoon of batter into a buttered 7-inch frying pan.  Tilt the pan so batter covers the entire surface.  When golden brown underneath, remove from pan and lay flat on a clean tea towel.  Continue until all batter is used, adding more butter to the pan each time. (18 pancakes).

3)  Spoon filling onto center of each pancake, roll up, place in shallow baking dish.  Pour tomato sauce over rolled pancakes and sprinkle with cheddar cheese.

4)  Bake at 180° C (350° F) for 30 minutes.  Dish may be refrigerated before baking, in which case bake 40 to 50 minutes.

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