Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAppetizers - Beef - Beef Pastries
Famous Authors (View All Authors)
Appetizers - Beef -  Beef Pastries Post by :billsmi Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3920

Click below to download : Appetizers - Beef - Beef Pastries (Format : PDF)

Appetizers - Beef - Beef Pastries

Dough:
8 oz cream cheese
1/2 lb butter
2 c flour

Filling:
1 lb ground beef (lean)
2 tbsp flour
1 (10 1/2 oz) can onion soup

Dough:
Mix first 3 ingredients together then chill for 2 hours or longer.

Filling:
Brown ground beef, drain.

Mix in 2 tbsp flour. Add onion soup. Cook until thick. Chill for at least 2 hours.

Preheat to 400.

Roll dough about 1/8 inch thick onto a well floured board. Do this in small portions and keep rest chilled.

Cut into rounds size of a juice glass.

Put one teaspoon of filling each round, off center and towards side, then fold over into a crescent shape.

Crimp edges with a fork. Continue until all rounds are filled and rolled.

Bake for 15 minutes at 400.

This will make about 70 appetizers.

Can be made and frozen ahead of time.


If you like this book please share to your friends :
NEXT BOOKS

Appetizers - Beef -  Beef Tenderloin Party Sandwiches Appetizers - Beef - Beef Tenderloin Party Sandwiches

Appetizers - Beef -  Beef Tenderloin Party Sandwiches
4 lbs. beef tenderloin salt and pepper, or to taste 2 Tbs. olive oil 24 mini buns 1/2 cup butter, softened 2 Tbs. horseradish Rub well trimmed beef tenderloin with olive oil, salt and freshly ground course black pepper. Preheat oven to 425 degrees, roast tenderloin for about 35 minutes or until meat thermometer registers 130-135 degrees. Remove from oven and let cool. Wrap and refrigerate. Bring to room tempeture when ready to serve. Make horseradish butter by combining butter and horseradish. Serve tenderloin thinly sliced on mini buns with horseradish butter.
PREVIOUS BOOKS

Appetizers - Beef -  Batter-dipped Fondue Meatballs Appetizers - Beef - Batter-dipped Fondue Meatballs

Appetizers - Beef -  Batter-dipped Fondue Meatballs
1 1/2 Pounds Ground Chuck 1 Egg, Large 1/4 Cup Bread Crumbs, Dry 2 Tablespoons Beer Or Apple Juice 1 Teaspoon Garlic Salt 2 Cups Salad Oil 1/2 Cup Butter;Do Not Use Margarine Frothy Batter 1 cup Biscuit Baking Mix 1/2 cup Beer Or Apple Juice 1 Egg, Lg Mustard Sauce 1/2 cup Mayonnaise Or Salad Dressing 2 tablespoons Mustard, Prepared 1 tablespoon Onion, Finely Chopped Horseradish Sauce 1/2 cup Dairy Sour Cream 1 tablespoon Horseradish 1/8 teaspoon Worcestershire Sauce Note: You can omit butter and increase salad oil to 2 1/2 Mix meat, egg, bread crumbs,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT