Supper on a Bread Slice

Faced with feeding three growing teenage boys and a husband, my mom had to be creative.  She had to find ways to stretch a tight budget and still see us walk away with full stomachs.  I don't know where this recipe came from originally, but appeared regularly on the our table.  After I married, I forgot about it until the day when we were tight financially and still needed to feed three children of our own.  It's a good way to make 1 1/2 lbs of ground meat stretch.  The only other thing that's needed is a salad.   Today there are only three of us at home, but it's still a favorite.  It freezes well and can easily make two meals.  Just don't reheat in the microwave.  The bread gets chewy.


INGREDIENTS:

2/3 cup (small can) undiluted evaporated milk

1 1/2 lbs ground meat (beef, veal or turkey)

1/2 cup cracker meal

1 egg

1/2 cup chopped onions

1 tbsp mustard

1/8 tsp pepper

1 1/2 tsp salt

2 cups (16 oz) grated American cheese Optional - substitute 1/2 cup mild cheddar for 1/2 cup American

1 loaf of French Bread - unsliced

Heavy Aluminum Foil

Preheat oven to 350 degrees

Combine ingredients.

Cut loaf of French bread in half lengthwise

Spread meat mixture evenly over top surface of bread.

Wrap foil around crust side of each half of bread - leaving top uncovered.

Place on cookie sheet and bake for 30 - 35 minutes

Granish with strips of cheese and bake an additional 5 minutes or until cheese is melted.