"Stuffed Rolls"

This was the main dish I served for my in-laws just this last Sunday. I was a little worried about how it would turn out, but it actually was a fantastic dish! Everyone loved it, although it took us a while to figure out how to eat it. At first we were cutting it with a knife, but that was difficult so we just started eating it with our hands. It was a little messier, but a whole lot easier!

Ingredients:

• 12 Hard Rolls
• 1 1/2 lb. ground beef
• 1/2 c. onion, chopped
• 3 stalks celery, chopped
• salt + pepper to taste
• 1 can cream of mushroom soup
• 1/2 c. ketchup
• 1 clove garlic, chopped
• 1 Tbsp. mustard
• Dash of Worchestershire Sauce
• 1/4 rounded tsp. parsley flakes

Cut off tops of rolls and remove some of the inside so it makes a bowl (you can save the insides for dipping if you like). Brown together the beef, onion, celery and salt and pepper in large pan. Drain and put back in pan. Add soup, ketchup, garlic, mustard, worchestershire sauce, and parsley. Simmer until the celery is about half cooked. If the mixture becomes dry, you can add 1/4 cup of water.

Fill rolls with mixture. Put tops back on rolls and wrap in aluminum foil. Bake at 350 for 15-20 minutes.