Pimiento and Cheese Roast.
| 2 cupfuls of cooked Lima beans. | 3 canned pimientos chopped. |
| ¼ pound of cream cheese, commercial or homemade. | Bread crumbs. |
Put the first three ingredients through a meat chopper. Mix thoroughly and add bread crumbs until it is stiff enough to form into a roll. Brown in the oven, basting occasionally with butter and water.
Nut and Cheese Roast.
| 1 cupful of grated cheese. | 1 tablespoonful of butter. |
| 1 cupful of chopped English walnuts. | Juice of half a lemon. |
| 1 cupful of bread crumbs. | Salt and pepper. |
| 2 tablespoonfuls of chopped onion. |
Cook the onion in the butter and a little water until it is tender. Mix the other ingredients and moisten with water, using the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven.
Cheese and Spinach Roll.
| 2 quarts of spinach. | Salt. |
| 1 cupful of grated cheese. | Bread crumbs. |
| 1 tablespoonful of butter. |
Cook the spinach in water for 10 minutes. Drain off the water, add the butter, cook until tender, and chop. Add the grated cheese and then bread crumbs enough to make a mixture sufficiently stiff to form into a roll, or leave more moist and cook in a baking dish.