Varish Pizzelles II Recipe

Directions

In a large skillet heat olive oil over medium heat. Saute mushrooms and salt in oil until golden. Remove mushrooms and season with garlic salt.

Mix grind of Italian seasoning with minced onion.

Stir mushroom soup and the mushrooms and cheese over medium heat in a large skillet. Sprinkle with their seasoned salt and pepper. Drizzle over the meat heats.

Remove crust from roast and pound mushrooms and garlic salt, pressing into the flesh about 5 to 7mm from the core. Place mushrooms on the drippings of the pan and pat into meat while remaining warm. Combine cheese mixture with mushrooms and pepper. Tightly roll meat around tongue. Roll up and put seam side down on foil. Bake in preheated oven, in preheated oven for 15 minutes. Brush with remaining sauce.

Place baster in small saucepan which holds an encased mixture of flour, parsley and oregano. Fry over medium heat until lightly golden brown. Remove from heat; cover saucepan and let sit until cool. Discard any colored glaze,- definitely they won't be pink!

Remove foil from pit; peel and slice meat into 1 inch cubes. Rub poison skin off meat to allow apples to peel in acid. Dice mushrooms and saute each piece in salt, pepper and oregano. Brush with remaining saucepan juices. Bring to a slow boil; remove from heat. Just before onbake, sprinkle first layer with parsley.

Remove foil from seam side down; place onion cubes, followed by steaks using a sticky spatula.

Bake at 350 degrees for 1 hour. Baste with honey and pepper sauce and sprinkle generously with oregano. Form into 1 inch balls and serve. Drizzle with olive oil sauce.