| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Beef, Italian, Pies |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sm. curd creamed cot. cheese |
| 1/2 |
c |
Parmesan cheese; grated |
| 1 |
lb |
Gr. beef; cooked; drained |
| 2 |
c |
Mozzarella; shredded |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Basil |
| 6 |
oz |
Tomatoe paste |
| 1 |
c |
Milk |
| 2/3 |
c |
Bisquick |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Fresh parsley; chopped |
INSTRUCTIONS
Preheat oven to 400. Grease pie plate, 10x1 1/2", or sq. baking dish-8x8".
Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1
c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over
the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on
high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to
pie plate.
Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle
with remaining cheese. Return to oven 1-2 min. or til cheese is melted.
Cool 5 min.
Sprinkle with parsley. 1/2 recipe: Use 1 qt. square or round casserole.
Divide ingred. amts in half.
Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or
hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary.
For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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