| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Main dishes, Meats |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Potatoes |
| 2 |
tb |
Water |
| 1 |
lb |
Lean ground beef |
| 2 |
|
Eggs |
| 3/4 |
c |
Onion; finely chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt; to taste |
| 1/4 |
ts |
Pepper; to taste |
| 1/4 |
lb |
Cream cheese |
| 1/2 |
c |
Sour cream |
| 1 |
c |
Cheddar cheese; shredded |
INSTRUCTIONS
Peel and quarter potatoes then place in shallow baking dish. Add water and
cover. Miicrowave on High for 10 to 12 minutes. Be sure to vent plastic
while cooking. Stir potatoes twice while cooking. Potatoes should be tender
when done. Let stand 5 mintues. In a large bowl, combine beef, 1 of the
eggs, onion, garlic, Worcestershire sauce, mustard, salt and pepper; mix
well. Press into 9-inch pie plate to form a shell. Cover with wax paper and
microwave on High for 3 to 5 minutes or until brown around edge and still
slightly pink in center, rotating dish once. Drain and pat with paper
towels to remove excess fat. Set aside. Drain potatoes and mash. In large
bowl beat cream cheese until smooth. Gradually beat in potatoes, remaining
egg and sour cream. Stir in Cheddar; season with salt and pepper to taste.
Spoon into meat shell, mounding in center, microwave on High for 6 to 8
minutes or until heated through. Rotate dish twice during cooking. Makes
about 4 servings.
Recipe by: Random House Microwave Cookbook
Posted to MC-Recipe Digest by Mary <smile@ridgecrest.ca.us> on Apr 18, 1998
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