MG wrote:
> "Teri" > wrote in message
> ...
>
>>Today is miserable and grey and slushy so I am preparing my sauce and
>>meat for christmas day. This includes meatballs, sausage and braciole. The
>>way my mom (and dad's mom) always prepared it was beef braciole pounded
>>thin, parsley, romano cheese, raisins, toasted pignoli - tie the braciole
>>up, brown in oo and garlic and cook in sauce. Any tips on tying the
>>braciole up? Should I just roll it like a jelly roll and tie from there?
>>It's the first time I'm making it w/o coaching :-) Thanks
>>Teri
>>
>
>
> sometimes, if mum didn't have any kitchen string on hand, she would just use
> several toothpicks to hold it together
>
> btw, have to add that she never added raisins or other fruit to her version
> :-)

Raisins are the favorite part in my meatballs and braciole. Every once
in a while I come across someone whose family also used them. Takes me
back to childhood, it does!
Goomba