| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Beans, Beef, Casseroles |
6 |
Servings |
INGREDIENTS
| 2 |
c |
All Purpose Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Molasses |
| 1 |
lb |
Ground beef; to 2 lbs. |
| 3 1/2 |
c |
Pork and beans; (two 1-lb. cans) |
| 3 |
tb |
Instant minced onion OR |
| 3/4 |
c |
Finely chopped onion |
| 1/2 |
c |
Molasses |
| 1/4 |
c |
Catsup |
INSTRUCTIONS
MEAT MIXTURE
Preheat oven to 400 degrees. Prepare Meat Mixture: In large fry pan, brown
ground beef; drain. Add beans, onion, molasses and catsup; mix well. Bring
mixture to a boil; remove from heat and cover to keep warm. (No need to
sift flour; measure by lightly spooning into cup and leveling off.) In
large mixing bowl, combine flour with baking powder and salt. Cut in butter
until crumbly. Add milk and molasses; stir just until dough clings
together. On lightly floured surface, knead dough 5 or 6 times. Roll out to
12x9-inch rectangle. Spread 3/4 cup warm Meat Mixture over dough. Starting
with longer side, roll up; cut into twelve 1-inch slices. Pour remaining
hot Meat Mixture into 12x8 or 13x9-inch (shallow 2 or 3 qt.) baking dish.
Place biscuit slices on hot mixture in baking dish forming 3 rows of 4
biscuits each. (To assure doneness, place biscuits on hot Meat Mixture.)
Bake at 400 degrees for 20 to 25 minutes until biscuits are browned and
bean mixture is bubbly. Serve hot. Makes 6 to 8 servings. Tip: Reheat,
covered with foil, at 375 degrees for 15 to 20 minutes until bubbly. HIGH
ALTITUDE ADJUSTMENT-5,200 feet. Bake at 400 degrees for 20 to 25 minutes.
Recipe by David Weirich, Jr. of Williamstown, NJ. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: Pillsbury's Bake Off Cookbook 1970. Lynn's
notes: Made this 10-24-97; added 3 cloves chopped garlic to the cooking
meat and assembled it early in the day--baked it at dinnertime. Great
recipe; delicious!
Recipe by: Pillsbury's Bake Off Cookbook 1970
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 25, 1997
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