Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Ground Beef |
½ pounds | Ground Pork |
2 \N | Eggs, Lightly Beaten |
½ cup | Very Fine Bread Crumbs |
¼ pounds | + 3 T Unsalted Butter |
¾ cup | Finely Chopped Onions |
2 teaspoons | Cayenne Pepper |
1½ teaspoon | Salt |
1½ teaspoon | Black Pepper |
1¼ teaspoon | White Pepper |
¾ teaspoon | Ground Cumin |
¾ teaspoon | Dried Thyme Leaves |
½ teaspoon | Salt |
¼ teaspoon | White Pepper |
¼ teaspoon | Onion Powder |
1½ cup | Julienned Zucchini(See Note) |
1 cup | Julienned Squash (See Note) |
¾ cup | Finely Chopped Celery |
½ cup | Green Bell Peppers, Chopped |
1 tablespoon | + 1 t Minced Garlic |
1 tablespoon | Worcestershire Sauce |
½ teaspoon | Tabasco Sauce |
¾ cup | Evaporated Milk |
2 pounds | Potatoes, Peeled & Quartered |
1 teaspoon | Salt |
1 teaspoon | White Pepper |
1½ cup | Julienned Carrots (See Note) |
1 cup | Julienned Onions (See Note) |
¼ teaspoon | Garlic Powder |
¼ teaspoon | Cayenne Pepper |
\N \N | Very Hot Cajun Sauce/Beef |
MEAT SEASONING MIX
VEGETABLE SEASONING MIX
VEGETABLES
NOTE: To julienne squashes, cut peelings ⅛ inch thick and cut these into strips ⅛ inch wide and 2 inches long; use only strips that have skin on one surface. Cut carrots and onions into similar strips.