| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Garlic cloves; minced |
| 1 |
lb |
Ground chuck |
| 1 |
c |
Thawed frozen corn |
| 1 |
|
Green bell pepper; chopped |
| 2 |
|
Dill pickles; chopped |
| 1/4 |
c |
Chopped pimento-stuffed olives |
| 1/4 |
c |
Raisins |
| 1 |
c |
Tomato sauce |
| 1/2 |
c |
Ketchup |
| 1 |
tb |
Wine vinegar |
| 3/4 |
lb |
Thinly sliced munster cheese |
INSTRUCTIONS
In a large skillet cook the onion in oil over moderate heat, stirring,
until it is softened, add the garlic, and cook the mixture, stirring, for 1
minute. Add the chuck and cook, stirring and breaking up the lumps, until
the chuck is no longer pink. Add the corn, bell pepper, pickles, olives,
raisins, tomato sauce, ketchup, vinegar, and salt and pepper to taste and
simmer, stirring, for 10 minutes, or until it is thickened. Remove the
skillet from the heat and let cool.
Line the bottom and sides of deep dish 9-inch glass pie plate with some of
the Munster, top the Munster with the meat mixture, smoothing the top, and
cover with the remaining Munster. Set the plate in a baking pan, add enough
hot water to the pan to reach halfway up the sides of the plate, and bake
the pie in the middle of a preheated 350 degree oven for 35 minutes. Let
the pie cool on a rack for 20 minutes.
Yield: 6 servings
Recipe by: Cooking Live Show #CL8987
Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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