McKenzie’s Patty Shell Filling – Meat Patties

DmentD
  • 3 OZ butter
  • 1 LB lean ground beef
  • 2 MED onions (chopped)
  • 2 green onions (chopped)
  • 2 TBS flour
  • 1 C canned tomatoes (drained and chopped)
  • ¼ C sherry
  • 4 TBS chopped parsley
  • 1 TSP dill
  • 1½ TSP salt
  • ½ TSP paprika
  • ¼ TSP cayenne pepper

Oven: 375° F

  1. In 2 OZ butter, saute meat until brown, breaking up into small bits.
  2. Saute onions and green onions in remaining butter until light brown.
  3. Stir in flour and tomatoes and sherry, cook until thickened.
  4. Stir in parsley, dill and seasonings.
  5. Spoon into patty shells and bake for five to eight minutes.

NOTE: Hors D’Oeuvres

  • To Freeze:
    • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
  • To Thaw Or Serve:
    • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851