1 beaten egg
1/4 cup milk
1/3 cup coarsely crushed saltine crackers (9 crackers)
1/2 of a 1 1/2-ounce envelope (2 tablespoons) sloppy joe seasoning mix
1 pound ground beef
■ ■ ■
2 medium carrots, thinly sliced (1 cup)
1 cup fresh or frozen peas
3/4 cup water
1/4 cup chopped onion
1/2 teaspoon instant beef bouillon granules
Dash pepper
1/4 cup cold water
1 tablespoon all-purpose flour
1/2 cup shredded American cheese (2 ounces)
In a bowl mix egg, milk, cracker crumbs and seasoning mix. Add beef; mix well. On 4 squares of waxed paper pat meat into four 5-inch rounds. Shape each over an inverted 6-ounce custard cup; discard paper. Place inverted cups in a 12×71/2×2-inch non-metal baking dish. Cover; set aside. In a 1 quart non-metal casserole combine carrots, peas, the 3/4 cup water, onion, bouillon granules, and pepper. Cook, covered with waxed paper, in countertop microwave oven on high power about 10 minutes or till vegetables are tender; stir once. Stir the 1/4 cup cold water into flour; stir into vegetables. Micro-cook, uncovered about 1 minute or till thickened and bubbly. Stir in cheese till melted. Cover; set aside.
Micro-cook meat cups, covered, 3 minutes; give dish a half turn. Micro-cook, covered about 2 minutes more or till meat is almost done. Lift meat cups from custard cups; place on serving platter. Fill with vegetable sauce. Micro-cook uncovered, 1 to 2 minutes more or till sauce is hot. If desired, garnish with raw onion rings and parsley sprigs. Makes 4 servings.
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Matthew Davidson
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