| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs |
|
Hamburger, Main dish, Meat loaf, Meats, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean Ground Beef |
| 1/2 |
c |
Cracker Crumbs |
| 10 3/4 |
oz |
Cream Of Mushroom Soup; 1 cn |
| 1/4 |
c |
Milk |
| 1 |
|
Egg; Lg |
| 1/4 |
c |
Onion; Chopped, 1 Sm |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Nutmeg |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Cucumber; Chopped, Unpared |
| 3 |
tb |
Milk |
| 1/3 |
c |
Tomato; Chopped |
| 1/2 |
c |
Dairy Sour Cream |
INSTRUCTIONS
Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1.2 cup of
the soup 1/4 cup of the milk, the egg, onion, and seasonings together.
Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35
minutes. In the meantime, in a small saucepan, heat the remaining soup
the cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the
heat and stir in the tomato and sour cream. Heat just to boiling,
stirring constantly then remove from the heat and spoon over the unmolded
mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a
cookie/jelly-roll pan to catch any of the juices that run over.
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