Donairs

Mix all ingredients together and press firmly into a glass casserole. Poke pencil size holes here and there in the top. Bake at 350 deg until well cooked, draining off fat every so often. Let cool some before slicing. SAUCE 1 cup sugar 1 cup evaporated milk 8 tbsp white vinegar 1/2 - 1 tsp garlic powder Mix sugar, garlic powder and milk until most of the sugar is dissolved. Put the vinegar in a cup and pour into the sugar mixture all at once. Use a large spoon give only a couple of stirs and STOP! The trick to the sauce is not to stir after the vinegar is added. The sauce will go runny if it is stirred too much. Put sauce in refrigerator for at least 30 mins before using. You may stir it when you take it out to use. I use this recipe buffet style. I chop up tomatoes, green peppers, onions, mushrooms, grate various types of cheese and lay it out so everyone can get what they want on their donair. These can be heated in the microwave to melt the cheese or under the broiler on a cookie sheet. Put sauce on last. These are definitely good donairs and easy to make, even my husband can make these up and often does several at a time, placing Saran wrap in the bottom of casserole dishes, freezing them, and then taking the meat out of the dish and wrapping it for the freezer. You just unwrap them and pop them back into the same casserole dish to cook them.