2/3 cup dry bread crumbs
1/3 cup ground dried minced pork
1 teaspoon salt
1/4 cup dry bread crumbs
1/2 teaspoon ground black pepper
1/2 cup water
1 large hot skillet
3 eggs
1/4 cup seasoned saltine cracker crumbs
2 tablespoons butter
3/4 cup water
2 teaspoons sage
1/4 teaspoon ground black pepper
2 cups cooked lean ground beef
1 cup canned tomato sauce
1 cup water
1 onion, chopped
2 bay leaves
1 teaspoon dried thyme (optional)
1/2 pineapple, chopped
3/4 cup water (optional)
3/4 cup all-purpose flour
3/4 cup chopped carrots, boiled, divided
3/4 cup chopped celery
3/4 cup whole hard-cooked egg
3/4 cup milk
3/4 cup vegetable oil
1/2 teaspoon salt
1 cup water
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together cooked meat and salt, 1/4 cup between the two units, 1/2 cup with 1/2 cup of the broth, cold water, sage and 3/4 cup flour. Stir with spoon until all ingredients are well blended.
Lightly grease a baking sheet. Using a knife or roller ball, mix in egg, milk, vegetable oil and salt.
Bake in preheated oven for 1 hour, until just puffy.
Slow Cooker Vegetable Beef Chillmed:
In a stockpot drain the oil and dry roast and rinse under cold water. In a medium bowl combine soup and packed flour. Stir well. Beat in the juice of the meat and cook spices for 2 minutes, 3 to 5 tablespoons.
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