| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 1 | Baked pie crust | |
| 1 | lb | Ground beef |
| 1 | t | Salt |
| 1/2 | t | Oregano |
| 1/4 | t | Pepper |
| 1/2 | c | Dry bread crumbs |
| 1 | 8-oz tomato sauce | |
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped green pepper |
| 1 | Egg, beaten | |
| 1/4 | c | Milk |
| 1/2 | t | Each: salt, dry mustard |
| and Worcestershire | ||
| 2 | c | Shredded cheddar cheese |
INSTRUCTIONS
In 2-quart casserole, cook and stir meat until brown, 5-6 minutes. Drain. Stir in salt, oregano, pepper, crumbs, 1/2 cup tomato sauce, onion and green pepper. Turn into crust. Cook on medium for 10 minutes (or high for 7 minutes.) Add milk to egg; stir in seasonings and cheese. Place on meat mixture and cook on medium for 2 minutes or high for 1-1/2 minutes. Brown 3-4 minutes. MRS MALLOYD MOORE (EDNA) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 826
Calories From Fat: 511
Total Fat: 56.7g
Cholesterol: 202.1mg
Sodium: 1668.1mg
Potassium: 704.5mg
Carbohydrates: 34.1g
Fiber: 3g
Sugar: 6.7g
Protein: 43.4g