Chuck Wagon Loaf
|All purpose flour||2 Cup (32 tbs) (Pillsbury Best)|
|Baking powder||1 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Lean ground beef||1 Pound|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Condensed cheddar cheese soup||10 3⁄4 Ounce (1 Can)|
|Instant minced onion||2 Tablespoon|
|Seasoned salt||1 Teaspoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Combine flour, baking powder, salt and curry powder in mixing bowl.
Combine water, oil and catsup.
Add to dry ingredients all at once, stirring until dough clings together.
Knead lightly on floured surface 8 times.
Roll out to a 12x9-inch rectangle.
Place Filling in row down center of rectangle.
Bring each edge over and seal.
Place seam-side down on ungreased cookie sheet.
With knife make diagonal slashes 1 1/2-inches apart through crust just to Filling.
Brush with milk; sprinkle with sesame seed.
Bake at 375° for 40 to 45 minutes.Blend milk and catsup with remainder of cheese soup.
Heat to boiling