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Ingredientes
- 4 x Large eggs, separated
- 2 Tbsp. sugar
- 1/2 c. flour
- 1 Tbsp. minced fresh parsley
- 1 x (12-ounce) can corned beef
- 1/2 c. mayonnaise
- 1/2 c. diced celery
- 1/4 c. sweet pickle relish
- 2 Tbsp. prepared horseradish
- 1 Tbsp. prepared mustard
- 16 x to 18 pimiento-stuffed olives
- 1 x (5-ounce) jar pimiento cheese spread Minced pecans (optional) minced parsley (optional) Grease an 18 X 12 X 1 inch jellyroll pan with vegetable oil. Line with waxed paper. Grease waxed paper.
Direcciones
- Beat egg yolks at high speed of an electric mixer till thick and lemon colored, set aside. Beat egg whites (at room temperature) till foamy. Gradually add in sugar, beating till stiff peaks form. Fold egg yolks, flour and 1 Tbsp. parsley into egg whites. Spread better proportionately into prepared pan. Bake at 400* F for 8 min.
- Place waxed paper (longer than jellyroll pan) over bread. Holding both ends of waxed paper and pan, quickly invert pan. Remove pan, and carefully peel paper from brad. Starting at long side, carefully roll up bread jellyroll fashion.
- Place roll on a wire rack, seam side down for 10 min.
- Combine corned beef, mayonnaise, celery, pickle relish, horseradish and mustard, mixing well. Unroll bread onto waxed paper, spread corned beef mix proportionately over surface. Arrange olives in a single row along edge of long side.
- Starting at the long side, carefully roll up bread jellyroll fashion.
- Slide roll onto a serving place, seam side down. Refrigerate1 hour. Spread pimiento cheese on sides and top of roll. Garnish with minced pecans and minced parsley, if you like. Chill.
- Makes 14 to 16 (1 inch) slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 198 | |
| Calories from Fat 122 | 62% |
| Total Fat 13.71g | 17% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 420mg | 18% |
| Potassium 88mg | 3% |
| Total Carbs 8.5g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.04g | 3% |
| Protein 10.33g | 17% |
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