| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats, Vegetables |
American |
Cheese/eggs, Hamburger, Main dish, Meats, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground Beef |
| 8 |
oz |
Canned Vegetables; 1 cn, * |
| 1/4 |
c |
Catsup |
| 1/4 |
ts |
Pepper |
| 11 |
oz |
Pie Crust Mix Or Sticks; 1Pk |
| 1/4 |
c |
Onion; Chopped, 1 sm. |
| 1 |
c |
Cheese; Shredded, (4 oz), ** |
| 1/2 |
ts |
Garlic Salt |
| 1 |
tb |
Mustard; Prepared |
INSTRUCTIONS
* Vegetables should be drained. You can use either peas or diced ** Use
either American or Cheddar cheese.
~------------------------------------------------------ ~-----------------
Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large
skillet until the meat is brown. Drain off the excess fat. Remove from the
heat and stir in the remaining ingredients except the pie crust mix and set
aside. Prepare the pastry as for a 2 crust pie as directed on the package.
Divide the pastry into 8 equal parts. Roll each part, on a lightly floured
surface, into a 7-inch circle. On half of the circle, spread about 1/4 cup
of the meat mixture (packed) to within 1/2-inch of the edge. Moisten the
edge of the pastry with water and fold over the meat mixture, sealing the
edges with a fork. Place on an ungreased baking sheet and prick the tops
with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches
or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You
can substitute 1 cup of your favorite cooked vegetable for the peas or
carrots in this recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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