Meat mix for busy days
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Ground beef |
| ½ | pounds | Bulk pork sausage |
| 2 | cups | Bread crumbs |
| 2 | Eggs; slightly beaten | |
| 1 | can | (4 oz) chopped mushrooms |
| ¼ | cup | Chopped parsley |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | teaspoons | Worchestershire sauce |
| 1 | can | Cream of mushroom soup |
Directions
Mix all ingredients. Makes 3 pints. Pack into freezer containers, seal, label and freeze. Recommended storage time 2 to 3 months.
To use: partially thaw and use to stuff cabbage leaves, green peppers or squash, or as a filling for biscuit rolls or pastry turnovers, which can be prepared and frozen. Use in individual meat loaves.
Individual Meat Loaves: Shape the meat mixture into 1⅕ cup measures. Makes 12. Freeze on baking sheet, wrap individually in foil and date and freeze.
To serve: remove wrapping, place frozen in baking pan. Bake in moderate oven 375°. 45 minutes.
Recipe by: Farm Journal-1963-For the class-1998 Posted to TNT Recipes Digest by LVFG53A@... (MRS IRA M DENNIS) on Feb 14, 1998
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