• 2 tsp. instant beef bouillon, or 2 beef bouillon cubes
• 3/4 cup boiling water
• 1 lb. lean ground beef
• 3/4 cup buttermilk baking mix
• 1/2 cup saltine crackers, crushed
• 1/2 cup onion, chopped
• 1/2 cup green bell pepper, seeded and chopped
• 2 Tbs. ketchup
• 1/8 tsp. pepper
• 3 medium potatoes, cut into wedges
• 4 slices American cheese, cut crosswise into halves
• 1/4 lb. canned sliced mushrooms, drained

Dissolve bouillon in water. Combine 1/4 cup bouillon and remaining ingredients except potatoes, cheese and mushrooms, in a bowl. Pat mixture in a heavy 9 inch skillet to within 1 inch of edge. Pour remaining bouillon around edge. Place potato wedges on meat loaf in spoke fashion. Cover and cook 30-40 minutes over low heat until potatoes are tender. Arrange cheese on potatoes. Sprinkle with mushrooms. Cover and cook 2-3 minutes, until cheese is melted.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 317, fat 10.8g, 31% calories from fat, cholesterol 31mg, protein 17.9g, carbohydrates 36.9g, fiber 3.2g, sugar 3.5g, sodium 509mg, diet points 7.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 2.1, Lean meat: 2.0, Fat: 0.9, Sugar: 0.1, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Zinfandel.