| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Main, Dishes |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Ground beef |
| 1 |
cn |
Cream of mushroom soup |
| 1 1/2 |
c |
Mashed potato flakes |
| 2 |
tb |
Instant minced onion |
| 1 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Worcestershire sauce |
| 3 |
|
Eggs |
| 1 |
pk |
Refrigerated crescent rolls |
| 1 |
|
Egg yolk; beaten |
| 1 |
tb |
Milk |
INSTRUCTIONS
Combine ground beef, soup, potato flakes, instant minced onion, salt,
pepper, Worcestershire sauce and eggs in large bowl. Mix well. Press into
Pam sparyed 9x5x3" loaf pan. Bake at 350 ° for 1 1/2 hours. Remove from
oven. Let stand in pan for 5 minutes. Drain off fat. Invert on ovenproof
platter or pan. Put 4 crescent rolls on each side, tips on top. Seal seams.
Brush with egg yolk mixed with milk. Return to voen for 10-12 minutes until
golden. Serve hot. MC formatting by bobbi744@sojourn.com
Recipe by: Old Magazine article
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart
<bobbi744@sojourn.com> on Nov 25, 1997
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