| 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)
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”