Path: swen.emba.uvm.edu!banzai!newsfeed.internetmci.com!news.idt.net!feed1.news.erols.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!uunet!in2.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Ruth@aol.com Newsgroups: rec.food.recipes Subject: Dad's Meat Pies Followup-To: rec.food.cooking Date: 18 Apr 1997 08:07:28 -0600 Organization: AOL http://www.aol.com Lines: 75 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <19970417051800.BAA09452@ladder01.news.aol.com> Reply-To: Ruth@aol.com NNTP-Posting-Host: mack.rt66.com Dad's Meat Pies and Daughter Ruth's variations DAD'S MEAT PIES 1 recipe of pie pastry for a 9" two crust pie (Betty Crocker's is my favorite) 1 onion 1 lb of lean ground beef 1 can Tomato Soup 1 can French cut green beans or (Dad's fav) Veg-All (note: substitute your favorite frozen, canned, or fresh vegetables in approximately the same amounts) Salt and pepper to taste. Saute onion and ground beef. Drain off any excess liquid and/or fat when meat has browned and onions are translucent. Add Tomato Soup (just what's in the can, no additional liquid), green beans (or other veggies) and season to taste. When the mixture has heated through, remove from heat and set aside. Prepare pie pastry and lay the bottom crust in a Pyrex pie pan. Pierce with a fork. Add filling (you'll probably have a little left) and put top crust on. Cover edges of top crust with foil to prevent over baking. Bake at 350 degrees F until top of pie is light golden brown. Remove foil from the edges and continue baking until the edges have the same nice color. Remove and let the pie set for a few minutes before serving. DAUGHTER RUTH'S VARIATIONS Not that Dad isn't a true artist in the kitchen... we just have different taste! I often substitute one large recipe of plain French bread, mixed up in the bread machine, for pie pastry. Instead of making a traditional pie shape, the bread lends itself to a "hand pie" or calzone type shape. These are a fabulous winter or fall evening meal! Filling... 3/4 lb leanest ground sirloin available 1 onion 1 -2 cloves garlic, pulverized 1 can stewed tomatoes, with liquid or (if I'm feelin' frisky) Ro-Tel (a mixture of chilis and tomatoes) NOTE: in summertime, I'll substitute fresh tomatoes and Anaheim chilis. 1 can French cut green beans, drained or whatever fresh veggies are in season. Fresh corn is also a favorite (though frozen works pretty well) Either 1 recipe for two crust 9" inch pie or 1 large recipe plain French bread, done to "dough" stage in a bread maker. If using pie crust, prepare like Dad's pies. If using bread dough, let rise a second time outside the bread maker, then divide into six equal pieces. Roll one piece into a rough circle, spoon filling into middle, and crimp closed. Repeat five more times. Bake as directed for regular pies, but skip the foil crust guards and keep a close eye on the pies. They take less time. Serve right out of the oven, with plenty of disclaimers about blowing on hot food before we eat it! These are sublime! NOTE: with extra pie crust or bread dough, I roll out thinly, dot with butter, sprinkle with cinnamon, fresh grated nutmeg, and sugar; roll up, slice, and bake for dessert. These are a huge hit and I've been told it's a terrible risk to skip this step. These are often done before the entree is, but that doesn't stop my family from digging in anyway... Appe"teaser" ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.