| 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 |
pk |
Frozen spinach; (10 oz.) thawed and squeezed dry |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Grated lemon rind |
| 1 |
pk |
Cream cheese; (3oz) softened |
|
|
Salt and pepper |
| 1 |
cn |
Refrigerated flaky biscuits; (10 count) |
INSTRUCTIONS
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, 1997
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