Title: Cooked Meat Filling
Categories: Ethnic
Yield: 1 Servings

2		Onions; minced
2	tb	Butter OR Margarine
1	c	Ground Cook Meat
2		Slices stale white bread
		Milk OR Water
1/2	ts	Salt
1/4	ts	Pepper

1. Stir-fry onion in butter in a heavy skillet 5 minutes. Add ground meat. Remove from heat. 2. Soak bread in just enough milk to cover. When thoroughly soaked, about 10 minutes, squeeze out excess milk. 3. Stir bread, salt, and pepper into onion mixture until well combined. YIELD: 2 to 3 cups

Source: "Polish Cookbook" by The Culinary Arts Institute, c1976, by Consolidated Book Publishers ISBM #: 0-8326-0552-2

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