| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Ground chuck |
| 2 |
|
Eggs, lightly beaten |
| 1 |
tb |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Non-dairy creamer |
| 1/3 |
c |
Ketchup |
| 1 1/2 |
ts |
Dry mustard |
|
|
Currant jelly, melted |
| 1/4 |
c |
Maragine,pareve |
| 1 |
lb |
Mushrooms, sliced |
| 1 |
ts |
Lemon juice |
| 1 |
md |
Oniion, minced |
| 4 |
c |
Soft bread crumbs |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Thyme |
INSTRUCTIONS
Combine meat with eggs, T salt, pepper, creamer, ketchup and mustard. Mix
well and place half of mixture on bottom of ungreased 10 x 5 x 3 inch pan.
Mix the remaining ingredients together (except for jelly) and place on top
of meat. Cover with remaining meat. Brush top of meat with jelly. Bake in
preheated 375 degree oven, 60-70 minutes. Serves 8.
Posted to JEWISH-FOOD digest V97 #036 by "Judy Sherman" <jsherman@ici.net>
on Jan 30, 1997.
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