1 lb. ground beef
1.25 oz. pkt. dry French onion soup mix
1/2 cup chopped canned OR fresh mushrooms
1 Tbls. Worcestershire sauce
1 egg - beaten
1/2 cup dry bread crumbs
1/4 tsp. black pepper
10.75 oz. can cream of mushroom soup - low-fat okay
10.75 oz. soup can filled with beef broth
Combine beef, soup mix, 1/2 of the mushrooms, Worcestershire sauce, egg, bread crumbs, and pepper and shape mixture into loaf. -Lay loaf in a 2" deep oblong baking dish.-Combine remaining ingredients and pour over meat loaf.-Bake 400 degree oven for 1 hour, or until internal temperature reaches 160 degrees.
The gravy is wonderful so I am making mashed potatoes, and Corn on the cob....and of course....
Homemade Pan Rolls
3 3/4 cups bread flour, divided
1/4 cup white sugar
1/4 cup shortening
1 teaspoon salt
1 (.25 ounce) package rapid rise yeast
1/2 cup warm water (120 to 130 degrees F/50 degrees C)
1/2 cup warm milk
1 egg
2 tablespoons butter, melted
In a large bowl, stir together 2 cups flour, sugar, shortening, salt and yeast. Add water, milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add the remaining flour, 1/4 cup at a time, until the dough comes together.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Dough is ready if indention remains when touched.
Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces. Form the pieces into rounds. Place the rolls close together in two lightly greased 9 inch round cake pans. Brush with melted butter. Cover and let rise in warm place about 30 minutes or until doubled. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 12 to 18 minutes, until golden brown.
No comments:
Post a Comment