| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 1/2 |
|
Loaf (1-lb) frozen white bread dough; thawed |
| 1 1/2 |
lb |
Lean groun beef |
| 1/4 |
c |
Chopped onions |
| 1 |
cn |
(4-oz) sliced mushrooms; drained |
| 1 |
cn |
(8-oz) tomato sauce |
| 2 |
tb |
Catsup |
| 1 |
ts |
Beef soup mix (or beef boullioun mix ie Oxo) |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Basil |
| 1/4 |
ts |
Parsley |
| 1/8 |
ts |
Black pepper |
| 1 |
|
Egg; beaten |
|
|
Bacon flavored bits |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Sun, 31 Mar 1996 14:04:19 -0500
Origin: Watkins Anniversary Cookbook. Shared by: Sharon Stevens Brown beef
and onions in Dubtch over. Drain if necessary. Add next 9 ingredients.
Cover, simmer 15 minutes. Remove from stovetop and cool to warm. Divide
dough into 20 pieces and place on top of warm beef mixture. Cover with
clean towel and let rise 30 minutes or until pieces of bread dough have
doubled in size. Lightly brush dough with beaten egg. Sprinkle with bacon
flavored bits. Bake uncovered at 375 F for 25-30 minutes. Makes 8 servings.
(Remaining bread dough can be made into rolls.)
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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