| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Beef, Cheese/eggs, Harned 1994, Herb/spice, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Lean ground beef |
| 3 |
tb |
;Cold water |
| 1/2 |
ts |
Garlic salt |
| 1 |
ts |
Dried oregano leaves |
| 1 |
ds |
Each black pepper & paprika |
|
|
All-purpose flour |
| 1 |
|
Egg; slightly beaten |
| 1/4 |
c |
Fine seasoned bread crumbs |
| 2 |
tb |
Butter or margarine |
| 1 |
c |
Spaghetti sauce |
| 3/4 |
c |
Grated Cheddar cheese |
| 2 |
tb |
Parmesan cheese |
| 1 |
tb |
Chopped fresh herbs such as basil, sage, oregano or thyme |
INSTRUCTIONS
TOPPING
In a bowl, combine ground beef, cold water, garlic salt, oregano, pepper
and paprika. Mix to blend well. Divide meat into even pieces. Shape each
piece into a patty about 3/4" thick. Coat patties with flour. Let sit for a
few minutes. Then dip patties into beaten egg and into bread crumbs. Brown
patties on both sides in butter in a skillet.
Arrange patties in a shallow baking dish. Pour a little spaghetti sauce
over patties. Sprinkle with grated cheese. Pour the rest of the spaghetti
sauce over patties.
Bake at 400 F. for about 25 minutes or until patties are hot and cheese has
melted. Sprinkle with herbs and serve.
Posted by Angela on WWiVNet. Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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