Poppy Seed Squares
Prep: 35 min. Bake: 25 min.
about 8 dozen
1 pound ground beef
1-1/2 cups finely chopped fresh mushrooms
1 medium onion, finely chopped
1 can (10-3/4 ounces) condensed cream of celery or mushroom soup, undiluted
1 tablespoon prepared horseradish
1 teaspoon salt
1/2 teaspoon pepper
3 cups all-purpose flour
2 tablespoons unwashed poppy seeds
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup shortening
1/2 cup cold water
- In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; break into crumbles. Add the soup, horseradish, salt and pepper. Remove from the heat; set aside.
- In a large bowl, combine the flour, unwashed poppy seeds, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out 1 portion into a 15x10-in. rectangle; transfer to an ungreased 15x10x1-in. baking pan.
- Spoon meat mixture over crust. Roll out the remaining dough into 15x10-in. rectangle; place over filling. Bake at 425° until golden brown, about 25 minutes. Cut into 96 squares.
recipe credit: Taste of home