Colonel Sanders Puffy Meat Patties

• 3 egg yolks
• 1 teaspoon Worcestershire sauce
• 12 lb ground beef
• 1 12 teaspoons salt
• 14 teaspoon baking powder
• 1 teaspoon black pepper
• 1 tablespoon minced fresh parsley
• 1 small onion, finely chopped
• 1 minced garlic clove
• 3 egg whites, beaten stiff

1. Beat egg yolks in a medium bowl until they are lemon colored.
2. Add the Worcestershire sauce to the beaten yolks and mix.
3. To the egg yolks, add the beef, salt, baking powder, pepper, parsley, onion and garlic.
4. Mix thoroughly.
5. Beat the egg whites until stiff.
6. Fold the beaten egg whites.
7. Blend gently.
8. Dip with large spoon into 1/8 inch of very hot shortening or oil.
9. Let cook about 2 minute on each side and serve.
10. To make meatloaf: Double the recipe (you can add bulk sausage for 1/2 of the meat mixture).
11. Smooth mixture into a lightly greased meatloaf baking dish or bread pan.
12. Bake at 350 F degrees for 40 minutes.
13. Remove from oven and drain fat.
14. Brush top with 1/4" ketchup or with my Barbecue Sauce.
15. Return to oven and continue baking for 20 minutes and serve.

egg yolks, worcestershire sauce, ground beef, salt, baking powder, black pepper, parsley, onion, garlic, egg whites

Taken from www.food.com/recipe/colonel-sanders-rsquo-puffy-meat-patties-453101 (may not work)