Ingredients:

- 1 beaten egg
- ¼ cup milk
- 1/3 cup coarsely crushed saltine crackers(9 crackers)
- ½ envelope sloppy joe seasoning mix (2 tablespoons)
- 1 pound ground beef
- 2 medium carrots, peeled and thinly, sliced (1 cup)
- 1 cup fresh or frozen peas
- ¼ cup chopped onion
- ½ teaspoon instant beef bouillon granules
- 1 tablespoon all-purpose flour
- ½ cup shredded American cheese

Preparation Method:

Mix first 4 ingredients. Add beef; mix well. On 4 squares waxed paper pat meat into four 5-inch rounds. Shape each over an inverted 6-ounce custard cup; discard paper. Place inverted cups in 12×7 ½ x 2-inch baking dish. Cover; set aside. In 1-quart casserole combine carrots, peas, onion, bouillon granules, ¾ cup water, and dash pepper. Micro-cook, covered, till vegetables are tender, about 10 minutes, stirring once. Stir ¼ cup cold water into flour; blend into vegetables. Cook, uncovered, till thickened and bubbly, about 1v minute. Stir in cheese till melted. Cover; set aside.

Micro-cook meat cups, covered, 3 minutes; give dish a half turn. Cook, covered, till almost done, about 2 minutes more. Lift meat cups from custard cups; place on serving platter. Fill with vegetables sauce. Cook, uncovered, till sauce is hot, 1 to 2 minutes. If desired, garnish with raw onion rings and parsley sprigs. Makes 4 servings.