God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
It’s a radical transformation. It’s not an improved inner man, but a total replacement of the old with the new. A new heart that now has the capabilities and desires to function on an entirely different spiritual plane. So when this new soul seeks its ultimate pleasures in the passing and trivial things that the old soul chased after, it only sets itself up for failure. It’s like trying to drive a new $300,000 yacht down the parkway. You’ll be disappointed.
Randy Smith
Deep Dish Meat Pie
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CATEGORY
CUISINE
TAG
YIELD
Meats
Casseroles, Main course
4
Servings
INGREDIENTS
Pastry for single crust pie
1
c
Potato, chopped
1/2
c
Onion, chopped
3
tb
Butter or margarine
1/3
c
All-purpose flour
1/2
ts
Dried thyme, savory or sage, crushed
1 1/4
c
Beef broth
1 1/2
c
Loose-pack frozen peas & carrots
2
c
Cooked beef, pork, lamb or veal, cubed
INSTRUCTIONS
Prepare pastry. Roll pastry into a 12" circle. Cover and set aside. In a
medium saucepan cook potato and onion in butter over medium heat, stirring
constantly, for 5-6 minutes or till onion is tender but not brown. Stir in
flour, herb and 1/8 teaspoon pepper. Add broth all at once. Stir in peas
and carrots. Cook and stir till bubbly.
Stir in meat. Transfer mixture to a 1 1/2 quart casserole. Top with pastry;
trim pastry to 1/2" beyond rim. Turn under and flute edges of pastry. Cut
slits for steam. Place on a baking sheet. Bake in a 425F degree oven for
25-30 minutes or till golden. Let stand 10 minutes.
Recipe by: BH&G Posted to MC-Recipe Digest V1 #663 by Creedenite@aol.com on
Jul 9, 1997
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