1 beaten egg
1/4 c. milk
1/3 c. coarsely crushed saltines
1/2 pkg. Sloppy Joe seasoning
1 lb. ground beef
1 tbsp. flour
2 med. carrots, thinly sliced
1 c. peas (fresh or frozen)
1/2 c. chopped onions
1/2 tsp. beef bouillon granules
1/2 c. American cheese, shredded
1 c. water

Mix together first 5 ingredients. On 4 squares of wax paper, pat meat into four 5 inch rounds. Mold over inverted custard cups and discard paper. Place in 12x8 inch baking dish. Cover and set aside.

In 1 quart casserole, combine carrots, peas, onions, bouillon, 3/4 cup water and a dash of pepper. Cover and microwave until tender, about 10 minutes, stirring once.

Stir 1/4 cup cold water into flour. Blend into vegetables. Cook uncovered until thickened and bubbly - about 1 minute. Stir in cheese until melted. Cover and set aside.

Microwave meat for 3 minutes, turn 1/2 way, cook 2 more minutes. Lift meat off cups. Place on platter. Fill with vegetable sauce. Cook uncovered for 1 to 2 minutes. Garnish with parsley. Serves 4.