by Divine Domesticity on March 2nd, 2009
I did end up making quite a few adjustments to suit my husbands tastes. This is a basic enough recipe you can use whatever on hand and I am betting it will all taste fine.
I think the surprising part of this was that they actually tasted pretty good. I made half with cheddar, half with out. I ate the puffs that had cheddar added and had a spot of ketchup on the side. I know, I know. They were sorta greasy, due to the raw meat added to the mix then the fat being absorbed into the puffs. If you were to cook the meat prior to adding that would probably nix that problem, but I don't know how well they would hold together.
Call me crazy, but I will be making these as a quick breakfast dish. If you have a husband who likes old fashioned retro cooking, you might want to give these a shot.
Retro Meat Puffs
Makes 9-12 puffs
2 Tbsp. butter
2 medium onions, thinly sliced (I used dried minced onion)
6 sliced bread (I used 9)
1 c. milk
2 eggs, unbeaten
1/2 c. finely chopped green pepper (I omitted)
1 tsp. seasoned salt (I used garlic powder instead)
1 lb ground beef
9 Thin onion slices (again, I used dried minced)
Optional - Shredded Cheddar Cheese
1. Melt butter in skillet. Add onions and saute until golden brown.
2. Crumble bread into mixing bowl. Add milk and let stand until bread is moist. Add eggs and mix well. Add onion, green pepper and salt; add meat; mix well.
3. Pile mixture lightly into greased muffin pans. Top each with a thin onion slice. Bake in hot oven, 425 F degrees until nicely browned, about 30 minutes.
Recipe From Farm Journal's Country Cookbook