MOCK FILET MIGNON

1 1/2 lbs. lean ground beef
2 c. cooked rice (day old - leftover is better)
1 c. minced onions
1/2 tsp. garlic powder
2 tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/4 tsp. pepper
8 slices bacon
1 can cream of mushroom soup
1/4 c. milk
1 tbsp. hot sauce
(Toothpicks)



Combine all ingredients except bacon, soup, and milk and mix well.
Divide into 8 equal parts and shape into round patties about 3/4 inch thick.
Wrap bacon around edge and serve with toothpicks.
Place on ungreased cookie pan or baking dish.
Bake at 450 degrees for 15 minutes or until done.
Mix soup and milk in a saucepan and heat, stirring.
Pour soup over meat patties and bake 10 minutes.
Best served with green and yellow vegetables.

Party Pizza

1 lb. ground beef
1 lb. pork sausage
1 lb. Velveeta cheese
2 tbsp. ketchup
1/2 tsp. oregano
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
2 loaves sliced rye bread


Brown sausage in skillet and drain.
Add Velveeta in chunks, stirring until melted.
Spread mixture over rye bread slices place on cookie sheet.
Bake at 350 degrees for 8-10 minutes.

Banana Split Pie

1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant
vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped


Mix pudding with milk and beat until thick, pour into crust.
Put bananas over pudding. Squeeze pineapple to remove all juice.
Sprinkle on top of bananas.
Cover with Cool Whip, sprinkle pecans on top.
Chill well.