Indeed, they did! Another of my favorites (and it's one my husband loves) came from the same place and around the same time. The original recipe was kind of a pain to make. It involves taking round steak and beating it thin with a mallet (you end up wearing little splatters of meat and flour), then rolling pieces up with a slice of pickle and a sausage link, fastening with toothpicks (I hate anything that involves toothpicks), and a whole bunch of other fussing. I turned it into a casserole.
It's a slightly odd combination of ingredients, but boy is it yummy! Here's the recipe, if anyone's interested:
KOSHER PIGS IN A BLANKET (Heh, NOT the original recipe name)
1/4 cup flour
1 1/2 tsp salt
1/8 tsp pepper
2 lb round steak, 1/2 inch thick
2 tbsp minced parsley
1 large dill pickle
6 pork sausage links
3 tbsp shortening
1 med onion, chopped
1/3 cup water
1/2 cup tomato juice
2 tbsp Worcestershire sauce
Combine flour, salt and pepper. Pound seasoned flour into meat until steak is about 1/4 inch thick. Cut into six pieces about 3 1/2 by 5 inches each. Sprinkle with parsley. Cut pickle into six strips. Place a strip of pickle and a sausage link on each piece of meat. Roll and fasten with wooden picks. Brown meat rolls in shortening. * Pour off fat. Add onion and water to meat, cover tightly and simmer 1 hour. Mix tomato juice and Worcestershire sauce. Add to meat, cover and simmer 30 minutes longer. Remove picks and place rolls on a warm platter. Thicken cooking liquid with flour, if desired. Makes 6 servings.
*Alternative cooking method:
Remove rolls from pan and place in glass baking dish just large enough to hold rolls easily. Pour off excess fat from browning pan. Add onions and water to pan; heat and stir just long enough to loosen browned bits from pan. Pour over rolls in baking dish and cover snugly with aluminum foil . Bake at 350 for 1 hour. Mix tomato juice and Worcestershire sauce. Add to baking dish and re-cover with foil. Continue baking 30 minutes longer. Remove picks from rolls, remove rolls from dish and keep warm. Optional: Pour cooking liquid from dish into glass measuring cup; allow to stand long enough for excess fat to rise to surface and skim off fat. Thicken remaining liquid to desired consistency with flour or constarch.
For casserole version:
Mix cubes of beef, sausage, pickles and onion in the following ratio:
2 parts diced sausage (i.e. 10 oz) - (I cut sausage links into 4 pieces)
4 parts cubed beef (i.e. 20 oz)
1 part diced pickle (i.e. 2 med to large or 5 to 6 oz),
onion to taste (at least half as much as pickle)
Sprinkle with salt, pepper and parsley. Add water and proceed as in alternative cooking method.
