| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Meat | 1 | Servings | |
INGREDIENTS
| 4 | c | Ground beef |
| 1/2 | lb | Bulk pork sausage |
| 2 | c | Bread crumbs |
| 2 | Eggs; slightly beaten | |
| 1 | cn | (4 oz) chopped mushrooms |
| 1/4 | c | Chopped parsley |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | ts | Worchestershire sauce |
| 1 | cn | Cream of mushroom soup |
INSTRUCTIONS
Mix all ingredients. Makes 3 pints. Pack into freezer containers, seal, label and freeze. Recommended storage time 2 to 3 months. To use: partially thaw and use to stuff cabbage leaves, green peppers or squash, or as a filling for biscuit rolls or pastry turnovers, which can be prepared and frozen. Use in individual meat loaves. Individual Meat Loaves: Shape the meat mixture into 1.2 cup measures. Makes 12. Freeze on baking sheet, wrap individually in foil and date and freeze. To serve: remove wrapping, place frozen in baking pan. Bake in moderate oven 375°. 45 minutes. Recipe by: Farm Journal-1963-For the class-1998 Posted to TNT Recipes Digest by [email protected] (MRS IRA M DENNIS) on Feb 14, 1998
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