| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meat |
24 |
Servings |
INGREDIENTS
| 7 |
lb |
Ground lamb |
| 2 |
c |
Fine dry breadcrumbs |
| 6 |
lg |
Eggs; beaten |
| 2 |
tb |
Salt |
| 3/4 |
ts |
Thyme |
| 1 |
tb |
Dry mustard |
| 2 |
tb |
Worcestershire sauce |
| 3/4 |
ts |
Pepper |
| 1 |
ds |
Garlic powder |
INSTRUCTIONS
Date: Sun, 04 Feb 1996 22:33:39 -0600
From: "R. Winters" <rosie@iadfw.net>
Mix ingredients throughly. Divide mixture into 24 portions, about 1/2 cup
each. Shape into patties.
TO SERVE WITHOUT FREEZING: Preheat oven to 350°F. (moderate). Place
patties in a shallow baking pan. Bake 30 minutes or until done.
TO FREEZE: Place six patties at a time in single layer on freezer wrap.
Allow enough extra wrap to fold over top. Complete wrapping by pulling
paper up over.
TO HEAT FROZEN PATTIES: Preheat oven to 350F. (moderate). Remove freezer
wrap. Place patties in a shallow baking pan. Bake 45 minutes or until
done.
TO FREEZE COOKED PATTIES: These patties may be frozen after baking. Bake
according to directions for serving without freezing. Cool for 30 minutes
at room temperature.
TO SERVE: Heat in a 350°F. (moderate) oven 35 minutes, or until patties
are hot.
NOTES : This recipe is for 24 servings (1 patty each). Directions are
given for dividing the prepared food into four parts of six servings each.
One part may
"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton
(Consumer and Food Economics Institute, Agriculture Research Service) USDA
Home and G Nutr. Assoc.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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