Baked Ground Beef Sandwich: circa 1969*
Recipe by Helen Dollaghan for the Denver Post, Sept. 28, 1969. Serves 6-8.
Ingredients
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup grated parmesan cheese
1/2 cup grated Swiss cheese
1 large egg, beaten
1/4 teaspoon liquid red pepper
1 1/2 teaspoons salt
2 tablespoons minced parsley
2 cups biscuit mix
2/3 cup milk
1/4 cup mayonnaise
1 egg yolk, beaten
Celery sauce (see note, below)
Directions
Cook meat until it loses red color. During last few minutes of cooking, blend in onion. Drain off grease and let mixture cool slightly. Blend in cheeses, egg, liquid red pepper, salt and parsley. Combine biscuit mix, milk and mayonnaise, mixing thoroughly. Spread half of dough in greased, 8- or 9-inch square pan. Spoon meat mixture evenly on dough. Top with remaining dough. Brush dough with egg yolk. Bake in oven preheated to 400 degrees 25 to 30 minutes or until brown.
Note: Serve with celery sauce, made from canned cream of celery soup or a basic white sauce to which chopped celery has been added.
*Each week, we’ll share a favorite from the Denver Post vault. This week, legendary food editor Helen Dollaghan’s 1969 recipe for Baked Ground Beef Sandwich. Perfect for casual dinner parties. Update with ground lamb or sausage if you like.
