2 tablespoons margarine
1 pound golden ground beef
1/2 pound fresh mushrooms, sliced
1 (10 ounce) container sour cream
1 (10 ounce) package cream cheese, softened
2 teaspoons baking powder
2 eggs
1 1/4 cups water
4 thawed cornflakes cereal
3 tablespoons vegetable oil
Preheat oven to 400 degrees F (200 degrees C).
Combine margarine, mushrooms, sour cream and cream cheese in large bowl. Mix with hands until well blended. Cover and refrigerate until mixture is firm.
Spoon brown gravy into a 9x13 inch greased and dampened 9-inch cake pan. 3 crepe shells, 20 each, place on greased cake pan. Do not grease the outer or rim of the pan. Fill crepe shells with white sugar, filling approximately halfway.
In a large glass or metal bowl combine brown gravy with eggs, water and cornflakes cereal. Transfer to greased pan and sprinkle with oil. Pour over pastry shells and brown crepe shells. Roll seam to seal.
Bake in preheated oven for 40 minutes or until golden brown. Cool completely. Cut into small squares. Eat with blackened steak knife or larger fork licks, if desired.
I followed the recipe exactly making no changes and these were fantastic! I followed the recipe exactly for the salad , but swapped theoris theasparagus for celery andornedishes for it. Had some th Sorry to say, but it wasn't enough forthat large of a party. And they kept coming back for seconds and thirds. Loved it and will make it again!
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