Right out of the oven and-below- on a plate with an iceberg lettuce salad.
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4 slices white bread, crusts removed
2-3 Tbs. milk
2 tblsp. olive oil
1 large yellow onion, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced (3 or 4 cloves)
1/2 large red bell pepper, finely chopped
1 lb. ground sirlion
2 1/2 hot bratwurst, skinned
2 large eggs
1/4 c. roughly chopped parsley
2 tblsp. Dijon mustard ( honey dijon_
1 tblsp. coarse salt & more to taste
1/2 tblsp. freshly ground pepper & more to taste
optional: add up to 1/4 C. dry bread crumbs as needed to make mixture dry enough to hold it's shape.
1/2 lb. thinly sliced smoked bacon
1 lb. of potatoes cut in 2-inch pieces, oiled, salted and peppered
1/2 c. brown sugar, packed
1 tblsp. Coleman's yellow ground mustard
1 tsp. tomato paste Or catsup, honey dijon mustard and brown sugar)
Heat the oven to 375F. Cut the bread into 1 inch cubes and place in a large
bowl. Pour milk over it & set aside for 5 minutes.
Heat oil in large skillet over medium heat. Add onion, celery & garlic; cook until
soft and translucent, 3 to 5 minutes. remove from heat; let cool 5 minutes.
To bread mixture, add meat, eggs, parsley, Dijon, salt, & pepper,onion mixture. Combine well.
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