| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Cyberealm, Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground Beef |
| 2 |
tb |
Minced Onion |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Milk |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
(The Scotch recipe featured is from a series of radio talks on "Menus of
Allied Nations" in World War II.)
Brown ground beef and minced onion in hot oil. Then mix, stirring very
little, with milk, salt and pepper. Cover; simmer until meat is done (15
min.). Serve hot on platter... in border of fluffy mashed potatoes.
Allied tip: All you have to do to make ground meat go further: mix it with
Wheaties, bread or cracker crumbs, cooked rice, oatmeal, crushed zweiback
crackers, and moisten with a little milk.
From: Betty Crocker's Picture Cookbook, first edition (1950).
Typed for you by: George Fassett, Cyberealm BBS 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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