Preheat oven to 350=F8F. In a large bowl, use a mixing spoon to combine egg and milk. Stir in bead cubes and let stand until bead absorbs milk. Use potato masher or fork to mash and stir mixture until bead is in very small particles. Stir in mustard, salt, pepper, basil, coriander, onion, celery and parsley. Add ground meat and mix well with spoon or hands. Using hands, press mixture into a 9 x 5" loaf pan. Bake for 55 minutes. Slice and serve. Source: Medford Mail Tribune, 31 January 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA Posted to MM-Recipes Digest V4 #6 by "Kendig - von Fehrn"
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 8|
|Calories from Fat: 236 (44%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 106.4mg||33 %|
|Sodium 708.2mg||24 %|
|Potassium 484.1mg||13 %|
|Total Carbohydrate 45.9g||14 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 42.7g|
|Protein 27.3g||39 %|
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Calories per serving: 535
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