Ground Meat Bars
|85% lean ground beef||2 Pound|
|Whole berry cranberry sauce||16 Ounce (1 can)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Coarsely chopped walnuts||3⁄4 Cup (12 tbs)|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Grated orange peel||2 Tablespoon (fresh)|
|Salt||3 Teaspoon, divided|
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Tablespoon|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
Place ground beef, cranberry sauce, brown sugar, raisins, walnuts, orange marmalade, orange juice, orange peel and 1 tsp.salt in Dutch oven.
Cook over medium heat until mixture boils; continue cooking 20 minutes, stirring constantly.
Meanwhile, combine flour, baking powder and remaining 2 tsps.salt; add milk and oil, ail at once, stirring until flour is moistened.
Place dough on waxed paper and knead about 10 times; divide in half.
Roll half the dough between two sheets of waxed paper to fit 17 x 10 inch jelly roll pan.
Peel off top sheet of waxed paper and invert dough onto jelly roll pan.
Carefully peel off other piece of waxed paper; press dough to fit over bottom and up sides of 17 x 10 inch rectangle.
Remove top sheet of waxed paper and invert dough over beef mixture.
Remove second sheet of waxed paper.
Press edges of dough together to seal.
Make 4 slashes in top crust.
Bake in 425 degrees F oven 25-30 minutes or until crust is golden brown.
Cool slightly and drizzle with Glaze.
Cut into 24 bars.Glaze: Combine sugar, milk and rum; mix until smooth.