It takes several hours to prepare all of the ingredients, put everything together and roll them up. Then we let them cook slowly for 1 hour and 30 minutes before they were ready to serve. We always served them with hot corn bread and a green salad, and today wasn't going to be any different.
Diane and I decided to make two types of rolls, the traditional roll that we both grew up eating and loved and one that I remembered Mrs. Maud Landry making when I was in high school. She used corn meal instead of rice, and the last time that I tried her style out, I put too much corn meal in the meat which made them too dry. This time I set out using a ratio of 1- cup cornmeal to 3-1/2 pounds of meat. The consistency was what I was looking for but I have never been able to make them taste as good as hers. There was something missing in these rolls, but until I feel like making another large pot full, which might be several months from now, I will enjoy the ones that I put in the freezer.