Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Sherry Little Meats




Source of Recipe


Aberdeen News


List of Ingredients




1 beaten egg

1 cup fresh bread crumbs

1 ½ lbs. lean ground beef

¼cup minced fresh onion

Salt and pepper to taste

1 cup tomato sauce

1 tablespoon cornstarch

2 tablespoons brown sugar

¾sherry wine

1 tablespoon cider vinegar

1 tablespoon mustard

1-2 beef bouillon cubes

¾cup water



Recipe



Combine in a bowl the egg, bread crumbs, ground beef, onion, salt and pepper and ½ cup of the tomato sauce. Shape into 4 small loaves and put into a small 8 x 8-inch pan and bake at 350 degrees for 40 minutes; pour off the juices. While the loaves are cooking, combine the cornstarch and brown sugar in a saucepan. Add the reserved ½ cup of tomato sauce, sherry, vinegar, mustard and bouillon cube that has been dissolved in the ¾ cup of water. Cook under medium heat on stove until thickened. After you have drained the loaves after 40 minutes, baste the loaves with this sauce and continue to cook in oven for an additional 30 minutes. Baste frequently. Serves 4 big appetites.

Bill Johnson, Wichita