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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 40 |
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When I came across this unusual appetizer, I just knew I had to try it. Although I prepare these squares every Christmas, no one tires of them. - Jo Baden, Independence, Kansas. Ingredients:
1 pound ground beef |
1-1/2 cups finely chopped fresh mushrooms |
1 medium onion, finely chopped |
1 can (10-3/4 ounces) condensed cream of celery or mushroom soup, undiluted |
1 tablespoon prepared horseradish |
1 teaspoon salt |
1/2 teaspoon pepper |
crust: |
3 cups king arthur unbleached all-purpose flour |
2 tablespoons poppy seeds |
3/4 teaspoon baking powder |
3/4 teaspoon salt |
1 cup shortening |
1/2 cup cold water |
Directions:
1. In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add the soup, horseradish, salt and pepper. Remove from the heat; set aside.
2. In a large bowl, combine the flour, poppy seeds, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out one portion into a 15-in. x 10-in. rectangle; transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
3. Spoon meat mixture over dough. Roll out the remaining dough into 15-in. x 10-in. rectangle; place over filling. Bake at 425° for 25 minutes or until golden brown. Cut into small squares. Yield: about 10 dozen.
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