| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Beef, Casseroles |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boiling potatoes, peeled |
|
|
into 1 inch pieces |
| 2 |
T |
Butter |
| 1/4 |
c |
Milk |
| 1 |
|
Egg |
| 1 |
T |
Fresh chives, minced -=OR=- |
| 1 |
t |
Dry chives |
| 1/4 |
t |
Salt |
| 1 |
lb |
Ground round |
| 1/4 |
c |
Ketchup |
| 3/4 |
t |
Onion salt |
| 1/4 |
t |
Pepper |
| 1/4 |
c |
Parmesan cheese, grated |
| 1 |
t |
Paprika |
INSTRUCTIONS
Preheat oven to 375 degrees. In a large saucepan of boiling, salted
water, cook potatoes until tender, about 15 minutes. Drain well. Mash
potatoes with butter, milk, egg, chives and salt. In a medium bowl,
mix ground round, ketchup, onion salt and pepper. Divide meat mixture
among 8 muffin cups (about 2 3/4" in diameter and 1 1/4" deep). With
your fingers, press meat mixture evenly against bottoms and sides of
each cup to form shells. Fill shells with mashed potatoes. Sprinkle
parmesan cheese and paprika over tops of potatoes. Bake until tops are
golden brown and meat shells are cooked through, about 25 minutes.
Makes 4 servings. Posted to MC-Recipe Digest V1 #835 by Nancy Berry
<nlberry@prodigy.net> on Oct 10, 1997
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