Title: Bran-crammed swiss chard rolls
 Categories: From the ga, Main dish
      Yield: 4 Servings
 
      1 lg Bunch Swiss chard; about 10
           -leaves
      1 c  Ground ham
      1    Egg; lightly beaten
    1/2 c  Milk; scalded and cooled
      1 c  Fresh bread crumbs
      1 c  Bran Flakes cereal; ground
           -fine
      1 c  Grated Monterey Jack cheese
           -with jalapenos
      2 tb Chopped fresh parsley
    1/8 ts Ground mace
    1/8 ts Freshly grated nutmeg
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
      2    Cloves garlic
      1 c  Chicken stock; warmed
      1 tb Unsalted butter
      1 lg Tomato; seeded and chopped
      1 pn Sugar
           Chopped fresh parsley; for
           -garnish
 
  Rinse the chard and trim off most of the heavy white ribs. Cook in
  boiling salted water to cover until just wilted, 2 to 3 minutes.
  Drain.
  
  Place the ham in a large bowl and add all the ingredients through the
  black pepper. Mix thoroughly. Place about 1 1/2 tbsp ham mixture on
  the rib side of each leaf. Roll it up, folding in the ends like an
  envelope.
  
  Place the chard envelopes seam side down in a lightly buttered baking
  dish. Place the garlic cloves on the bottom of the dish. Pour the
  chicken stock over the chard, and bake, covered for 25 minutes at 350
  F.
  
  Remove the baking dish from the oven, and carefully drain off all
  liquid into a bowl, reserving the garlic. Keep the chard rolls warm ,
  uncovered, in a 225 F oven.
  
  Melt the butter in a medium pan over medium heat. Add the cooked
  garlic and mash it with a fork. Stir in the tomato, sprinkle with the
  sugar, and then stir in the reserved cooking juices. Heat to boiling
  and boil rapidly until thickened, about 10 minutes. Spoon the sauce
  over the chard, and sprinkle with parsley. Serves 4.
  
  Formatted for MasterCook by Mardi amdesjar@mb.sympatico.ca November
  24, 1997
  
  Recipe