Beef "Nancy Pants" Recipe
Yield: 4 Servings
1 1/4 lb chuck (or sirloin),Ground
1/4 t salt
1/4 t pepper
1 T onion,chopped or may use
1/2 tsp onion salt
1/2 lb cheddar cheese,cubed
8 oz tomato sauce
4 1/2 oz mushroom
Divide ground chuck into 8 sections. Press into 8 patties. Season
with salt, pepper & onion. Place cubed cheese on 4 of the patties.
Place 4 remaining patties on top of the cheese. Press together w/fork
sealing edges tightly.
Place in hot skillet, brown 1 side then turn over to other side. Pour
tomato sauce over patties. Cook over low heat turnng once. Add
mushrooms. Simmer 1/2 hour or until done.
Beef Pot Pie
CRUST
2/3 c shortening plus 2 TBSP
1 c flour
1 c whole wheat flour
1 t salt
4 T cold water,up to 5 TBSP
FILLING
1 pt beef chunks and juice,home
-canned
preffered
2 pt water
5 md potatoes,cut into small
chunks
1 T salt,or to taste
1 lb mixed vegetables,Frozen
1/4 T pepper
1 md onion,chopped
Crust: Cut shortening into flour & salt mixture until it resembles
fine crumbs. Sprinkle with water, 1 TBSP at a time, tossing with fork
until all flour is moistened & pastry cleans from side of bowl. Gather
pastry into ball, split in half. Roll one half out for bottom crust &
line pie plate. Fill with meat filling. Roll out remaining dough for
top crust & place over filling. Flute edges to seal, pick top with
fork to allow steam to escape. Bake 350 degrees for approximately 1
hour 30 minutes or until crust is golden brown.
FILLING Place all ingredients in stew pot and cook on fast boil until
potatoes are tender. Add mixture of 3 TBSP cornstarch in 1 cup warm
water to stew, stirring constantly while adding. Cook additional 10
minutes, or until tick. Additional cornstarch may be needed. Pour
into prepared pastry lined pie plate, top with 2nd crust. Follow
baking directions. Yields 2 large pot pies.
1st place Illinois State Fair
|