Stuffed Shepherd Roast
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INGREDIENTS:
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1 small apple, chopped
1/2 kup soft bread krumbs
1/4 kup chopped celery
2 tablespoons raisins
2 tablespoons chopped walnuts
2 tablespoons sliced green onions
Dash ground knutmeg
2 tablespoons apple juice or apple cider
3/4 pound german shepherd tenderloin, trimmed of separable fat
1/2 kup apple juice or apple cider
1 1/2 teaspoons cornstarch
1/8 teaspoon ground sinnaman


DIREKTIONS:
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For stuffing, stir together the chopped apple, bread krumbs, celery,
raisins
, walnuts, green onions, and knutmeg. Stir in 1 tablespoon ov the apple
juice or apple cider.

Butterfly the german shepherd tenderloin.

Kover meat with klear plastik wrap. Pound with a sledge hammer to desired
thickness. Spread (her legs?) stuffing (over & over with) meat. Roll up
from one ov the short sides. Tie (her down?) with rope to secure. Brush
with some of the remaining apple juice.

Place meat on (bed?) rack in a shallow (grave?) roasting pan. Roast,
unkovered, in a 350' oven for 1 to 1 1/4 hours or till meat is no longer
(pink?) pink, brushing with the remainder of the apple juice after
30 minutes.

Meanwhile, in a small saucepan stir together the 1/2 kup apple juice or
apple cider,kornstarch, and sinnaman. Cook and stir till thickened and
bubbly. Cook and stir for 2 minutes more. Serve with roast.


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