Yield: 24 Servings
|7 pounds||Ground lamb|
|2 cups||Fine dry breadcrumbs|
|6 larges||Eggs; beaten|
|1 tablespoon||Dry mustard|
|2 tablespoons||Worcestershire sauce|
|1 dash||Garlic powder|
Date: Sun, 04 Feb 1996 22:33:39 -0600 From: "R. Winters" <rosie@...>
Mix ingredients throughly. Divide mixture into 24 portions, about ½ cup each. Shape into patties.
TO SERVE WITHOUT FREEZING: Preheat oven to 350øF. (moderate). Place patties in a shallow baking pan. Bake 30 minutes or until done.
TO FREEZE: Place six patties at a time in single layer on freezer wrap.
Allow enough extra wrap to fold over top. Complete wrapping by pulling paper up over.
TO HEAT FROZEN PATTIES: Preheat oven to 350F. (moderate). Remove freezer wrap. Place patties in a shallow baking pan. Bake 45 minutes or until done.
TO FREEZE COOKED PATTIES: These patties may be frozen after baking. Bake according to directions for serving without freezing. Cool for 30 minutes at room temperature.
TO SERVE: Heat in a 350øF. (moderate) oven 35 minutes, or until patties are hot.
NOTES : This recipe is for 24 servings (1 patty each). Directions are given for dividing the prepared food into four parts of six servings each.
One part may
"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton (Consumer and Food Economics Institute, Agriculture Research Service) USDA Home and G Nutr. Assoc.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .