ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs,
Mix rissole ingredients together, using 1 1/2 T soup mix.
Form patties and cook rissoles in pan.
Remove from pan and set aside.
Put water and remaining soup mix in pan to remove sediment from pan.
Add sherry.
Simmer until thick.
Add sour cream.
To Freeze: Form and flash freeze uncooked patties. Label and put in a ziploc bag.
To cook: Thaw and continue on with the recipe as written.
ery hot.
Place the Rissoles in the hot oil.
To make the rissoles, mix the chicken with the
I have successfully tried this recipe in a crockpot. Simply throw
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
repare the dipping: dip the rissoles into beaten egg then coat
mix well. Shape into 8 rissoles (or more depending on size
orm the mixture into 8 rissoles and flour each one and
lace flour in bowl, toss rissoles in flour, shake off excess
ell. Shape mixture into eight rissoles (small patties.).
Heat oil
6 balls. Flatten slightly. Place rissoles on a plate. Cover and
Combine breadcrumbs and milk in a medium bowl. Add ground pork, onions, lemon juice, chili and garlic. Season. Shape into 8 rissoles. Transfer to a plate, cover with plastic wrap and chill for 15 mins.
Heat a large frying pan over medium-high heat. Lightly coat pan with oil. Cook rissoles for 3-4 mins per side, or until browned and cooked through.
Meanwhile, to make the lentil salad, combine all ingredients in a medium bowl. Season.
Serve rissoles with lentil salad and lemon wedges.
4 pieces and shape into rissoles.
Heat the remaining oil
roccoli mixture. Form into 8 rissoles (patties). Heat 2 tbsp oil
ith aluminum foil and arrange rissoles 1/2 inch apart in