| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Meats | 8 | Servings |
INGREDIENTS
| 3 1/2 | c | Browned/Seasoned Freezer Mix |
| 1 | cn | Carrot; (8oz), diced |
| 1 | Potato;pared/shredded, mediu | |
| 1/2 | c | American cheese; shredded |
| 1/2 | c | Cheddar cheese; shredded |
| 1/4 | c | Catsup |
| 1/2 | ts | Garlic salt |
| 1/4 | ts | Pepper |
| 1 | tb | Prepared mustard |
| 1 | pk | Pie crust mix/sticks(11oz) |
INSTRUCTIONS
Heat oven to 375'. Cook freezer mix in large skillet until meat is brown. Drain off fat. Remove from heat; stir in remaining ingredients except pie crust mix and set aside. Prepare pastry for Two-crust Pie as directed on package. Divide dough into 8 equal parts. Roll each part on floured surface into a 7-inch circle. On half of each circle, spread about 1/2 cup meat mixture (packed) to within 1/2 inch of edge. Moisten edge of pastry with water. Fold pastry over filling, sealing edges with a fork. Place on ungreased baking sheet; prick tops with a fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on plates and top with a favorite gravy or sauce. NOTE: You can substitute 1 cup of a favorite cooked vegetable for the canned carrots. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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