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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3544365" data-attributes="member: 5412"><p>It's not meat loaf or Salisbury but we haven't bought beef burger in 30 years. Venison from elk and deer are our only supply of ground meat. </p><p>One of my favorite recipes is to finely dice onion, bell pepper, salt, pepper, minute rice and garlic. </p><p>Mix in a bowl, make patty's roll in flour and fry until there is color to the flour coating. Don't worry about the meat temp. </p><p>Transfer the patty's into a greased baking dish, cover with Cambels Golden mushroom soup undiluted and a can of Cambels French onion soup mix.</p><p>Coarsely dice yellow onion and bell pepper to sprinkle over the top along with a generous amount of mushrooms covered in the soup. </p><p>Bake at 350 covered in foil for 45 minutes and serve.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3544365, member: 5412"] It's not meat loaf or Salisbury but we haven't bought beef burger in 30 years. Venison from elk and deer are our only supply of ground meat. One of my favorite recipes is to finely dice onion, bell pepper, salt, pepper, minute rice and garlic. Mix in a bowl, make patty's roll in flour and fry until there is color to the flour coating. Don't worry about the meat temp. Transfer the patty's into a greased baking dish, cover with Cambels Golden mushroom soup undiluted and a can of Cambels French onion soup mix. Coarsely dice yellow onion and bell pepper to sprinkle over the top along with a generous amount of mushrooms covered in the soup. Bake at 350 covered in foil for 45 minutes and serve. [/QUOTE]
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