Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 300 F. OVEN

1. RECONSTITUTE MILK.

2. POUR MILK OVER BREAD; LET STAND 5 MINUTES. SET ASIDE FOR USE IN STEP 4.

3. SAUTE GARLIC AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

4. COMBINE BREAD MIXTURE, SAUTEED ONIONS AND GARLIC WITH BEEF, EGGS, BLACK AND RED PEPPER, SALT, PARSLEY AND THYME.

5. SHAPE INTO BEFF BALLS WEIGHING ABOUT 2 OZ EACH (1-NO. 16 SCOOP); PLACE AN EQUAL NUMBER IN EACH PAN.

6. BAKE IN 400 F. OVEN 30 MINUTES OR UNTIL BROWNED ON ALL SIDES; DRAIN OR SKIM OFF EXCESS FAT FROM DRIPPINGS; USE IN STEP

7.

7. ADD FAT TO FLOUR, BROWN LIGHTLY AT LOW HEAT.

8. RECONSTITUTE SOUP AND GRAVY BASE WITH WATER; ADD GRADUALLY TO BROWNED FLOUR MIXTURE STIRRING CONSTANTLY. SIMMER TO 10 TO 15 MINUTES OR UNTIL THICKENED.

9. ADD MUSHROOMS AND SOUR CREAM TO GRAVY; MIX WELL.

10. POUR 1/2 GAL GRAVY OVER BEEF BALLS IN EACH PAN.

11. HEAT IN 300 F. OVEN FOR 30 MINUTES. DO NOT BOIL.

NOTE:

1. IN STEP 3, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB DRY CHOPPED ONIONS.

NOTE:

2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED.

NOTE:

3. IN STEP 3, 1 TBSP (3 CLOVES) DRY GARLIC MAY BE USED.

MINCE; FRY WITH ONIONS.

NOTE:

4. IN STEP 9, 6-8 Z CN CANNED MUSHROOMS MAY BE USED.

NOTE:

5. IN STEP 9, SOUR CREAM SAUCE MIX MAY BE USED. MIX ACCORDING TO DIRECTIONS ON CONTAINER.

NOTE:

6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 3 MEATBALL

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