"Goomba38" > wrote in message
...
> 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

I'm finding that very few people use them in braciole :-)
Teri