| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Tasteofhome |
12 |
servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
md |
Onion; chopped |
| 2 |
cn |
Diced tomatoes; undrained |
| 3 |
c |
Frozen peas |
| 2/3 |
c |
Ketchup |
| 1/4 |
c |
Fresh parsley; chopped |
| 2 |
tb |
All-purpose flour |
| 2 |
ts |
Beef bouillon cubes |
| 2 |
ts |
Dried marjoram |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 6 |
c |
Hot mashed potatoes |
| 2 |
|
Eggs |
INSTRUCTIONS
In a saucepan over medium heat, brown the beef and onion, drain. Add the
next nine ingredientsl mix well. Bring to a boil; cook and stir for 2
minutes. Pour into an ungreaed shallow 3 quart baking dish. Combine
potatles and eggs; mix well. Drop by 1/2 cupfuls onto beef mixture. Bake,
uncovered, at 350 degrees for 35 -40 minutes or until bubbly and potatles
are lightly browned.
Recipe by: Betty Sitzman-Taste of Home-Oct/Nov 1997
Converted by MM_Buster v2.0l.
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