Categories: Ground beef, Vegetables, Beef 
      Yield: 4 servings 
  
      1 lb Lean Ground Beef                  1/2 c  Cracker Crumbs 
 10 3/4 oz Cream Of Mushroom Soup; 1 cn      1/4 c  Milk 
      1 ea Egg; Lg                           1/4 c  Onion; Chopped, 1 Sm 
    3/4 ts Salt                              1/8 ts Nutmeg 
    1/8 ts Pepper                            1/2 c  Cucumber; Chopped, Unpared 
    1/3 c  Tomato; Chopped                   1/2 c  Dairy Sour Cream 
      3 tb Milk                            
  
  Heat the oven to 350 degrees F.  Mix the meat, cracker crumbs, 1.2 cup of 
  the soup 1/4 cup of the milk, the egg, onion, and seasonings together. 
  Press the mixture into 12 ungreased muffin cups.  Bake for about 30 to 35 
  minutes.  In the meantime, in a small saucepan, heat the remaining soup the 
  cucumber and 3 tb of milk to boiling, stirring frequently.  Reduce the heat 
  and stir in the tomato and sour cream.  Heat just to boiling, stirring 
  constantly then remove from the heat and spoon over the unmolded 
  mini-loaves.  NOTE:  If you use regular hamburger put the muffin tin on a 
  cookie/jelly-roll pan to catch any of the juices that run over.