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: This is also easily prepared in a food processor
1: In large mixer bowl, combine 1 1/2 cups flour, yeast, 1/3 cup sugar, and salt; mix well
2: Heat milk, water, and butter (or margarine) until warm (120 ~ 130 degrees; butter does not need to melt)
3: Add to flour mixture
4: Add egg
5: Blend at low speed until moistened; beat 3 minutes at medium speed
6: By hand, gradually stir in remaining 1 1/2 cups flour to make a stiff batter
7: Spread in well greased 13x9 inch cake pan
8: Cover; let rise in warm oven (Turn oven to lowest setting for 1 minute, turn off
9: ) for 25 minutes
10: Prepare topping: Combine 1/2 cup sugar, 1/2 cup flour, nuts, and cinnamon
11: Cut in butter with pastry blender until particles are the size of small peas
12: Sprinkle topping over batter
13: With back of spoon, make random indentations in batter
14: Bake at 375 degrees for 20 - 25 minutes
15: Serve warm or cold
16: NOTES : The original recipe called for only 1 tsp cinnamon
17: Recipe by: Red Star Yeast Centennial Bread Sampler Cookbook Posted to MC-Recipe Digest V1 #389 by Mark Scheffler <mds@simba
18: moneng
19: mei
20: com> on Jan 26, 1997
21: