1 : lb Hamburger
1 : Onion, chopped
4 : 1/2 oz Can chopped chilies
1 : cn Mild enchilada sauce
10 : 1/2 oz Golden mushroom soup
10 : 1/2 oz Cheddar cheese soup
10 : 1/2 oz Cream of mushroom soup
10 : 1/2 oz Cream of celery soup
1 : pk Dorito chips
2 : Beaten eggs
3/4 : c Milk
2/3 : c Fine dry bread crumbs
2 : tb Grated onion
1 : ts Salt
1/2 : ts Ground sage
1 : /2 lb Ground beef
0: COMBINE MILK, first amount of butter, sugar and salt in a small pot and bring to a boil over high heat
1: Immediately remove from the heat and let stand to room temperature
2: In the meantime, dissolve the yeast in the water and add it to the milk
3: Place the liquid in a mixer and add the flour
4: Using the dough hook, mix until the dough is elastic
5: It will be sticky
6: Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours
7: Place in refrigerator and chill for 30 minutes
8: Meanwhile, soften the remaining cold butter by pounding with a rolling pin
9: Roll the dough on a floured board to form a 1/4-inch thick rectangle
10: Spread the butter over 2/3 of the rectangle closest to you
11: Fold the unbuttered third over the center third
12: Then fold the bottom 1/3 over the doubled portion
13: Swing the dough around a quarter turn, that is, bring east to south
14: Roll it again into a 1/4-inch thick oblong
15: Fold again in thirds
16: Cover the dough and place in the refrigerator for 2 hours
17: When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more
18: Then roll the dough to 1/4-inch thickness again
19: Cut the dough into 3-inch squares and cut the squares on the bias to form two triangles
20: Roll each triangle beginning with the wide side, then shape the rolls into crescents
21: Chill for 30 minutes in the refrigerator before baking
22: Preheat oven to 400F
23: Bake for 10 minutes
24: Reduce heat to 350F and continue to bake another 15 minutes
25: From Gemini's MASSIVE MealMaster collection at www
26: synapse
27: com/~gemini