1950 Baked meat loaf dumplings

Baked meat loaf dumplings

Baked meat loaf dumplings

 

Crisco pastry

  • 2 1/4 cups sifted flour
  • 1 tsp salt
  • 3/4 cup Crisco
  • 1/4 cup water

 

All measurements level: Sift flour with salt into bowl. Remove 1/3 cup of this flour. Cut Crisco into remaining flour with 2 knives or a blender until pieces are the size of small peas. Mix the 1/3 cup of flour with 1/4 cup of water to make a paste and add to Crisco-flour mixture. Mix and shape into a ball. Divide. Lightly roll half of dough 1/8″ thick. Cut into 3 squares 6″x6″. Repeat with remaining dough.

 

Filling

  • 1 lb raw ground beef
  • 1/3 cup fine crumbs
  • 2 tbsp chopped onion
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup ketchup
  • 1 egg

Combine all ingredients. Place about 1/2 cup of filling in center of each square. Moisten edges with milk and bring together. Place in shallow pan. Bake in hot oven (400 F) about one hour or until pastry is well baked. Serve with a flavorful tomato or creole sauce.

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