Helen Thompson's


Prep: 5 min Cook: 14 min Bake: 30 min
Cost per Serving: $1.47

 1 pound lean ground beef
 1 cup chopped onion
 1 can (15 ounces) tomato sauce
 1 packet (1 3/8 ounces) spaghetti-sauce mix
 1/2 cup water
 1 1/2 cups shredded mozzarella cheese (6 ounces) 
 1 large egg
 Whites of 2 large eggs
 1 cup milk
 1 tablespoon vegetable oil
 1 cup all-purpose flour
 1/4 teaspoon salt

1. Have ready an 11x7-inch baking dish or other shallow 
2-quart baking dish.
2. Cook ground beef and onion in a large skillet over 
medium-high heat, breaking up
chunks with a wooden spoon, 4 minutes or until meat 
is no longer pink. Drain off any
fat. Stir in tomato sauce, spaghetti-sauce mix and the 
water. Simmer uncovered 10
minutes until sauce thickens.
3. Heat oven to 400 F. Scrape meat mixture into ungreased 
baking dish. Sprinkle evenly
with shredded cheese. 
4. In a large bowl, beat or whisk the egg and egg whites 
until foamy. Beat in milk and oil,
then stir in flour and salt until well blended. Pour 
over cheese layer. 
5. Bake 30 minutes until puffed and golden brown. 

* Serves 4. Per serving: 650 cal, 39 g pro, 44 g car, 
35 g fat, 167 mg chol, 2,040 mg sod.
Exchanges: 2 starch/bread, 2 vegetable, 4 meat, 3 fat

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