| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
American |
Casserole |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 3/4 |
c |
Uncooked oats |
| 1/2 |
c |
Tomato juice |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Chili powder |
| 2 |
ts |
Instant minced onion |
| 3 |
tb |
Margarine |
| 3 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Milk |
| 8 |
cn |
American cheese |
| 1 |
cn |
(12-oz) Mexican style corn |
| 2 |
sm |
Green peppers; cut in eight rings |
INSTRUCTIONS
Combine first eight ingredients. Pack on bottom of a 9-inch square pan.
Bake at 350 for 20 minutes. Drain off excess juices. Meanwhile, melt butter
in saucepan & blend in flour & salt until smooth. Add milk, bring to a
boil, cook 1 minute. Add cheese (which has been cut into pieces) and stir
until melted; add drained corn. Pour topping over partially cooked meat
loaf. Top with green pepper rings. Return to oven, bake an additional 20
minutes. Cool 10 minutes before cutting. Makes 8 servings.
MRS R.B. (ALICE) MC BEE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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