| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef, Sandwiches | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground chuck |
| 1/2 | c | Chopped onions |
| 1/2 | c | Chopped celery |
| 1/4 | c | Chopped pecans |
| 1 | Clove garlic, minced | |
| 1 | Frozen spinach, 10 oz. | |
| thawed and squeezed dry | ||
| 1 | t | Lemon juice |
| 1/2 | t | Grated lemon rind |
| 1 | Cream cheese, 3oz softened | |
| Salt and pepper | ||
| 1 | Refrigerated flaky biscuits | |
| 10 count |
INSTRUCTIONS
1997 Saute chuck, onions, celery, pecans and garlic in skillet over medium heat until beef is lightly brown. Drain well. Stir in spinach, lemon juice, and rind and cream cheese. Salt and pepper to taste. Set aside to cool for a few minutes. To make pies, flatten each biscuit with palm of hand; place a heaping tablespoon of filling in center of each biscuit, fold over and seal edges with a fork. Place on greased baking sheet and bake at 400 degrees for 12 to 15 minutes or until golden brown. Serve immediately. These can be made ahead, refrigerated, and taken on a picnic - they are as good as when hot. NOTES : From Creative Cooking With Pecans Posted to recipelu-digest Volume 01 Number 374 by "lbrandau" <lbrandau@intrnet.net> on Dec 16,
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Nutrition (calculated from recipe ingredients)
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Calories: 2128
Calories From Fat: 1564
Total Fat: 174.6g
Cholesterol: 467.2mg
Sodium: 337.6mg
Potassium: 1415.9mg
Carbohydrates: 14.5g
Fiber: 5g
Sugar: 5.8g
Protein: 119.6g