| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground lean pork or lean ground beef (or 1/2 lb. ground pork and 1/2 lb.ground beef) |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Grated Swiss cheese |
| 1 |
lg |
Egg; beaten |
| 1/4 |
ts |
Tabasco sauce |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Minced parsley |
INSTRUCTIONS
I must confess I am a Bisquick junkie...and this is my favourite baked meat
sandwich. It came from a Bisquick cookbooklet c.1959 (from my dear mother's
recipe collection)
(Bisquick biscuit recipe: add 2/3 cup milk to 2 cups Bisquick; Stir with
fork into a soft dough.)
Heat oven to 400 degrees (mod.hot). Cook pork or beef and onion over low
heat until no longer pink. (Do not brown. Stir with fork to break up as it
cooks.) Cool. Mix in rest of ingredients. Add 1/4 cup mayonnaise to
Bisquick dough (see above). Mix well with fork. Spread half of dough in
well greased square pan, 8x8x2". Spread meat mixture over dough. Spread
rest of dough over mixture. (The top will even out during baking.) Brush
with beaten egg yolk to give crusty glaze. Bake 25 to 30 minutes. Cut in
slices about 1/2" thick and serve hot or cold.
I had to giggle when I typed this recipe up. Numerous times it said to use
a fork...and I lost count of the number of times my dad scolded me for
using a fork while cooking ....gee, if Betty Crocker used a fork while
cooking, it must be alright!! LOL
Posted to Bakery-Shoppe Digest V1 #399 by "Catherine M. Frazier"
<petlover@unforgettable.com> on Nov 18, 1997
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