Text 19736, 87 rader
Skriven 2009-01-15 22:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Meat Pies 1
=======================
-=> Quoting Burton Ford to Jim Weller <=-

 jw-> Pasta is lower calorie than pie pastry...
 jw->       Title: Spaghetti Pie

 BF> You know, that sounds pretty nice.  I'd have a tough time figuring out
 BF> how much to eat, but I know I'd like it.    Saved.

Here's some more ideas along that line:

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Graham Kerr's Cottage Pie
 Categories: Beef, Healthy, Pies, Groundmeat, Potatoes
      Yield: 6 Servings

    MASHED POTATOES:
      3 lb Baking potatoes; peeled
    And cubed
    1/4 ts Salt
    1/4 ts Pepper
      1 c  Buttermilk
    FILLING:
    1/4 c  Uncooked bulgur wheat
      3 c  Low-sodium beef stock
    3/4 lb Lean ground beef
    1/2 ts Salt
      3 tb Low-sodium tomato paste
      1 ts Olive oil
    With dash of sesame oil
      1 c  Onion; chopped
      1 c  Carrots; chopped
    1/4 c  Celery; chopped
      2    Cloves garlic; peeled and
    Chopped
      1 tb Fresh thyme; chopped
      1 tb Fresh parsley; chopped
    1/2 ts Marjoram
      1 tb Low-sodium soy sauce
      1 tb Prepared horseradish
      1 tb Arrowroot with 2 tbls. beef
    Stock

  POTATOES: Boil in a large pot of water for 20 minutes with the
  salt.  Drain; return to the pot, cover with a clean kitchen towel,
  and let steam dry for 15 minutes over very low heat.  Add the
  pepper and buttermilk, and mash until smooth.  Set aside until
  needed.

  FILLING: Preheat the oven to 350 degrees.  Place the bulgur in a
  medium bowl. Heat 2 cups of the stock in a small saucepan, pour
  over the bulgur, and set aside for 10 minutes to soften.

  Brown the beef with 1/4 teaspoon of the salt in a frying pan over
  high heat until brown.  Push the meat to one side, reduce the heat
  to medium, add the tomato paste to the hot pan, and stir until it
  starts turning dark. Pour the remaining cup of beef stock into the
  pan, stirring to free all the flavorful bits, then transfer the
  filling to a bowl, and set aside.

  Without washing the pan, heat the oil over medium heat and start
  frying the onions.  When they begin to wilt, add the rest of the
  vegetables, garlic, herbs, and the remaining salt, and cook for 2
  minutes. Add the soy sauce, horseradish, bulgur, and beef stock
  and simmer for 10 minutes or until the carrots are tender.  Add
  the cooked meat mixture, and stir in the arrowroot slurry.  Bring
  to a boil, and pour into a 9x9 baking dish. Spread the mashed
  potatoes over the top of the hot filling or pipe them on, using a
  large star tip. Bake in the preheated oven for 20 minutes, then
  place under the broiler for 2 minutes to brown the potatoes
  slightly.

  Recipe By: Graham Kerr's Best
  From: Ferrets3
  Date: 03 Mar 97
  Mastercook Recipes (Mailing List) Ä

MMMMM

Cheers

YK Jim


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