| 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 LVFG53A@prodigy.com (MRS IRA M DENNIS) on
Feb 14, 1998
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