1 tablespoon salt
2 cloves garlic, minced
1 egg, beaten
If using fresh mushrooms, wash, slice and cook in salted water until tender. Place crumbled CLUB CRACKERS in bowl and pour milk over them; let stand. Blend together meat, suet, green pepper, onion, mushrooms, tomato paste, corn and seasoning. Add egg to moistened CLUB CRACKERS. Combine cracker and meat mixtures, mixing well. Divide into six 1½″ thick patties, shaping into the form of a steak. Broil 20 minutes at 350° F. on one side, keeping far enough away from heat to cook through without burning. Turn and broil on other side until done. To prepare “well done” steaks, broil farther from the heat and for a longer time on each side.
SAUSAGE POUCHES
(Yield: 6 Servings)
1 pound ground sausage meat
1 cup CLUB CRACKERS (crushed slightly)
6 tablespoons canned milk
3 slices pineapple (cut in half)
Blend together sausage meat, CLUB CRACKERS and milk. Divide into 6 equal parts; roll oval-shaped pouches. With side of hand, press into top of each oval a slight indentation to form the pouch. Place half slice of pineapple (rounded side up) lengthwise into indentation and secure with toothpicks. Place pouches in shallow baking pan. Bake 35 minutes at 325° F.