| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
American |
Entreé–, Beef /, Veal |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground Beef |
| 1 |
c |
Milk |
| 2/3 |
c |
Bread Crumbs; Dry |
| 2 |
|
Eggs |
| 1 |
ts |
Salt |
| 2 |
ts |
Worcestershire Sauce |
| 1/2 |
ts |
Garlic Salt |
| 1/2 |
ts |
Mustard; Dry |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Bisquick |
| 1/4 |
c |
Water |
| 4 |
sl |
American Cheese; Process |
|
|
Tomato Bouillon Sauce; (Below) |
INSTRUCTIONS
Heat oven to 375F. Mix beef, milk, crumbs, onion, eggs, salt,
Worcestershire sauce, garlic salt, mustard and pepper. Shape firmly into a
loaf, 8 X 5 inches; place in shallow baking dish. Bake 1 hour; spoon off
fat. Mix baking mix and water until soft dough forms; beat vigorously 20
strokes. Gently smooth dough into ball on floured cloth-covered board.
Knead 5 times. Roll into 12 inch circle; cut into 4 equal parts. Alternate
cheese slices and dough quarters on loaf, overlapping rounded edges of
dough over points of cheese. Prick dough with fork. Bake until golden
drown, about 15 minutes. Serve with sauce.
TOMATO-BOUILLON SAUCE: Heat 1 cup catsup and 1 Tsp. instant beef bouillon
to boiling over low heat, stirring frequently; reduce heat. Simmer
uncovered, stirring frequently, until bouillon in dissolved.
Recipe by: Bisquick
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on Apr 17, 1998
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