| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | md | Onion; chopped |
| 1/2 | ts | Dried thyme; crushed |
| 1 | Egg; beaten | |
| 1/4 | c | Milk |
| 3/4 | c | Soft bread crumbs (1 slice) |
| 1 | ts | Worcestershire sauce |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 3 | Eggs | |
| 3 | tb | Milk |
| 6 | oz | Cream cheese; cut up |
| 4 | oz | Cheddar cheese; cubed |
INSTRUCTIONS
I got this following recipe from the Prodigy BB...it's from Better Home & Gardens Quick & Easy Cookbook. I made it, and it was, as attested to by the original poster, VERY good. I used traditional ingredients, but I'm sure one would get excellent results using low- fat versions for the cheese, and egg substitute for the eggs. In a large skillet, cook ground beef, onion & thyme until meat is browned & onion is tender. Drain off fat. Stir together the 1 egg & 1/4 cup milk. Add bread crumbs, worcestershire sauce, salt & pepper. Mix well. Add meat mixture and mix well again. Press meat mixture into bottom of an 8" round baking pan. In a blender, combine the 3 eggs & 3 tbs milk. Cover & blend until smooth. With blender running, add cream cheese & cheddar cheese cubes through opening in lid. Blend until nearly smooth. Pour cheese mixture over the meat. Bake at 375 for 30-35 minutes or until the cheese mixture is puffy & set. Puff will remain creamy in center. Serve immediately. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on 6 Se, p 1997
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