2 lbs. ground beef
2/3 c. instant rice
1 can (2 oz.) mushroom stems & pieces
1/4 c. onion, finely chopped
2 tbsp. green pepper, finely chopped
2 tbsp. shortening
1 tsp. salt
1/8 tsp. garlic powder
1/2 c. chili sauce OR tomato sauce
1 tsp. Worcestershire sauce

Cook instant rice according to package directions. Drain mushroom stems and pieces, reserving liquid. Cook onion and green pepper in shortening until tender. Combine ground beef, 1/3 cup cooked rice, mushroom liquid, salt, savory and chili sauce. Combine remaining cooked rice, mushroom stems and pieces, onion mixture and Worcestershire sauce to make rice stuffing. Roll or pat ground beef mixture out on waxed paper into a 12 x 12 inch square. Spread rice stuffing over meat. Roll as a jelly roll. Place seam side down on rack in open roasting pan. Bake in moderate oven (350 degrees). 1 hour and 5 minutes. Eight servings.