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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Donna Wenzel of Monroe, Michigan combines the flavors of juicy cheeseburgers and freshly baked buns in this dinner delight. Served with ketchup, a cheese sauce or cream of mushroom soup mixed with half-and-half, this is a hearty meal the whole family enjoys, she writes. Ingredients:
1 pound ground beef |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/4 cup chopped green pepper |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 teaspoon worcestershire sauce |
1/2 teaspoon celery seed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese |
2 cups king arthur unbleached all-purpose flour |
4 teaspoons baking powder |
1 egg |
1 cup milk |
Directions:
1. In a skillet, cook beef, onion, celery and green pepper until meat is no longer pink and vegetables are tender; drain. Stir in soup, Worcestershire sauce, celery seed, salt and pepper. Remove from the heat; cool slightly. Stir in cheese.
2. In a bowl, combine the flour and baking powder. Combine the egg and milk; stir into dry ingredients just until moistened. Add beef mixture; mix well.
3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook for 4-6 minutes on each side or until golden brown. Yield: about 2 dozen.
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