| 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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