1 c. herb-seasoned stuffing mix
1/4 c. boiling water
1/2 tsp. instant chicken bouillon
1/3 c. evaporated milk
1 lb. ground beef
2 tbsp. oil
1 (10 1/2 oz.) can condensed cream of mushroom soup
2 tsp. Worcestershire sauce

Measure stuffing into a bowl. Dissolve instant bouillon in water. Moisten stuffing mix with dissolved bouillon. Combine evaporated milk with meat. On waxed paper, pat meat into a rectangle about 6 x 6 inches. Spread moistened stuffing mix over roll and pat into meat. Roll meat into a firm roll. Seal edges with fingers. Cut roll into 5 equal patties. Press patties together if necessary to keep stuffing from falling out. Heat oil in a heavy pan. Brown patties in fat. Drain fat. Mix soup with Worcestershire sauce. Pour over patties and bake, uncovered, 45 minutes at 350 degrees. Serves 5.