| CREAMY BEEF AND CARROT TOPPED BAKED POTATOES |
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Serves 61 tablespoon CRISCO Oil 1 cup shredded carrot 1/2 cup chopped onion 1 pound ground beef round 1 teaspoon salt Dash pepper 1/4 cup all-purpose flour 2 cups beef broth 1 teaspoon Worcestershire sauce 6 medium hot baked potatoes Heat oil in large skillet on medium heat. Add carrot and onion. Cook and stir until tender. Add meat, salt and pepper. Cook until meat is browned, stirring occaisonally. Drain. Sprinkle flour over meat mixture. Stir until blended. Add broth and Worcestershire sauce to skillet. Cook and stir until thickened. Place baked potatoes on serving plate. Split. Push ends toward center to open. Spoon about 1/2 cup meat mixture into each potato. Garnish if desired. |
