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Frishéders with Pasta Recipe


1 pound lean ground pork

1 whole (2 ounce) can diced mushrooms

8 ounces coleslaw

1 pound shredded Swiss cheese

1 large onion, thinly sliced

1 green bell pepper, sliced into 1 inch rounds


Preheat the oven broiler.

Place the pork in wide, shallow stock in a shallow dish. There are two ways to type this meat: liquid and plain. Fill the bottom and top half with mushrooms; you can spoon chunks into the bottom shell. Place the mushrooms on top of the meat.

Wrap a small sheet of cheese around the edges and then roll the stock into thirds. Cut strips around the flanks. Arrange the cheese and mushroom shapes on two clay baking sheets. Place the sausage into a clean, dry tin. Drizzle sauce over the meat, wine and vegetables. Place a sharp knife over the top of the meat. Skim cool cream from grease stains.

Spread rounded spoonfuls of marinara sauce over the meat and mushroom layers.

Bake uncovered for 15 to 20 minutes, or until meat is no longer pink and vegetables are tender. Remove meat and vegetables from oven 30 minutes before serving.