3 eggs
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 pound lean ground beef
3/4 pound ground pork
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 teaspoons dry milk powder
1/2 cup packed brown sugar
1 cup nonfat evaporated milk
1/4 cup butter
2 1/4 cups white sugar
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons dry milk powder
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 10 muffin cups.
In a large skillet over medium heat, brown ground beef and sautee ground pork in bacon grease. Drain. Add milk and 1/2 cup of salt and pepper. Mix.
In a large bowl, mix together stewed meat, ground pork and evaporated milk.
Pour in 6 cups of the flour, 1 teaspoon of dry milk powder and 1/2 teaspoon of salt, then mix with the fruit mixture. Stir in the remaining flour, 1 teaspoon of dry milk powder and 1/2 teaspoon of salt.
Turn dough out onto a lightly floured surface and divide into two long sheets. Form a semicircular pattern on one sheet of dough, then cut across the grain with a knife, like a Bible. (Note: Make sure not to cut the long way around the corner.)
Trim the edges of each dough sheet, leaving a 4 to 6 inch circle. Cut each circle into 1/2 inch slices.
Heat oven to 400 degrees F (200 degrees C). Spread each muffin about 2 tablespoons of the meat mixture on each, then arrange flattened muffin tins on the flat baking sheet.
Bake for 15 to 20 minutes or until the top is lightly browned. Cool for 10 minutes before removing to wire racks to cool completely.