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| QUICK BEEF SHORTCAKE

Bake at 425 degrees for 30 minutes. Makes 6 servings.
1% lbs. ground beef

ese

can or envelope onion soup mix
cup soft bread crumbs (2 slices)
cup milk (for meat mixture)

cups biscuit mix

tbsp. chopped parsley

2/3 cup milk (for biscuit topping)
3 tbsp. salad oil

vegetable sauce (recipe follows)

NO Me Fe RK

Mix ground beef with egg, soup mix, bread crumbs and
| milk; pack into a 9 inch cake pan. Unmold into a jelly
i, roll pan 15x10xl.
; Bake in hot oven of 425 degrees for 30 minutes or until
| richly browned.
| While loaf bakes, combine biscuit mix and parsley. Stir
in the 2/3 cup milk and salad oil, stirring lightly with
fork until blended. Pat mixture on the back of a greased
9 inch layer cake pan.
Bake in same oven with meat for 15 minutes or until
golden brown.
Lift meat out on to a heated serving plate and top with
biscuit; cut into wedges. Serve with vegetable sauce.
Vegetable Sauce:
1 can condensed cream of vegetable soup with % cup milk
and a few drops red pepper seasoning just until bubbly.
! Makes about 1% cups.
| -Helen Maher, Member, Pion-Era Ladies Auxiliary.

KEK

Seasoning is the keynote to the success of delicious
eravy.