| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Jewish | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ground beef or turkey |
| 1/2 | c | Celery |
| 1/4 | c | Flour |
| 1 | c | Water |
| 1 | pk | (9 oz) frozen vegetables |
| 1 | pk | Onion soup mix |
| 1/4 | ts | Oregano |
| 1 | Double pie crust |
INSTRUCTIONS
Saute meat and celery. Drain. Sprinkle flour over meat and mix. Cook vegetables in 1/4 c. water until just defrosted. Add vegetables and liquid, soup mix, water, and oregano to meat. Bring to a boil. Pour into pie crust and cover with the other pie crust. Slash top. Bake 400 degrees 30 minutes or until brown. NOTE: I always use ground turkey for this and it is great! Also, I use 1 lb. of turkey and increase the vegetables a little bit. Posted to JEWISH-FOOD digest V96 #86 Date: Tue, 26 Nov 1996 09:22:45 -0600 From: mlefko@dct.com (Marsha Lefko)
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