| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Main dish, Hamburger, Beef |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Biscuit baking mix |
| 1/4 |
c |
Milk; or light cream |
| 3 1/2 |
c |
Browned/Seasoned Freezer Mix |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Biscuit baking mix |
| 1 |
tb |
Worcestershire sauce |
| 2 |
|
Tomatoes;sliced,medium |
| 2 |
|
Eggs |
| 1 |
c |
Cheddar cheese; shreaded |
INSTRUCTIONS
CRUST
MEAT FILLING
TOPPING
Heat oven to 375'. Mix 1 cup baking mix and the milk until a soft dough
forms. Gently smooth dough into a ball on floured cloth-covered surface;
knead 5 times. Roll dough 2 inches larger than inverted 9-inch pie pan.
Ease into pan and flute edge of dough. Cook freezer mix in large skillet
until meat is brown. Drain off fat. Stir in salt, pepper, 2 tablespoons
baking mix and the Worcestershire sauce. Turn Meat Filling into
pastry-lined pan. Arrange tomato slices on filling. Beat eggs slightly;
stir in cheese. Spoon onto tomatoes, spreading to cover completely. Bake
about 30 minutes. Cut into wedges. Serve with chili sauce if you like.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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