Ruth Petterson
Fingerlings
1 1/2 lbs ground beef
2 beaten eggs
1 medium onion, chopped very fine.
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. poultry seasoning or sage
1 c. soft bread crumbs
1 can chicken rice soup
Other ingredients:
2 cans mushroom soup
corn or bran flakes
Mix all ingredients together. Mold into 1x3 inch fingerlings. Roll in cornflakes (or bran flakes). Brown well on all sides. (If let stand few minutes before browning will hold together better.) Put in baking dish and pour cans of mushroom soup mixed with 2 cans water or milk over top. Bake for 1 hour at 300*.
