3 egg yolks

8 ounces ground beef

1 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon black pepper

1 Tablespoon (more or less) minced parsley

1 small onion grated or finely chopped

3 egg whites, beaten until soft peaks form

vegetable shortening or oil

Beat yolks until they are lemon-colored. Add the ground beef,

salt, baking powder, pepper, parsley and onion. Mix thoroughly.

Last, fold in the stiffly beaten egg whites and blend gently.

In a 10-inch skillet heat about 1/8 inch of shortening until hot.

Spoon heaping teaspoons of the meat mixture into medium heat

skillet. Let cook about 2 minutes on each side– do not turn

meat until browned on first side (cook to 165?F

internal temperature). Serve as soon as done with potatoes,

vegetables, or as desired. Serves 4 to 6.