| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Finely-chopped round steak |
| 1 |
lg |
Onion, chopped |
| 2 |
|
Carrots, cleaned, chopped |
| 2 |
lg |
Potatoes, peeled, sliced |
| 1/3 |
c |
Chopped rutabega |
|
|
Salt and pepper to taste (enough pepper to 'show' in the mixture) |
|
|
Butter |
| 2 |
|
Recipes of pie crust (not sweet) |
INSTRUCTIONS
Mix meat and vegetables together in a large bowl. Prepare crust, and roll
into pie-sized circle. Place a sop (approximately 1 cup) of meat/vegetable
mix on one side of crust.
Place 1 large (heaping?) tsp. butter on top of mix. Fold over crust, trim,
and crimp or roll. This will look like a crescent-shaped meatpie now. Vent
top and bake at 375 F until crust is golden.
Serve with ketchup for authentic upper Michigan taste.
Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on 1995, .
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