Text 24009, 75 rader
Skriven 2012-04-25 07:36:59 av Dave Drum (1:18/200.0)
  Kommentar till text 24005 av HAP NEWSOM (1:123/140)
Ärende: Back to Skool
=====================
-=> HAP NEWSOM wrote to DAVE DRUM <=-

 ->  HN> My brain is still sort of stuck on when
 ->  HN> I last bought chicken pot pies...which
 ->  HN> admittedly was years and years ago...I
 ->  HN> used to get them on sale for 25 cents
 ->  HN> and they were pretty good for that price!
 ->  HN> chat with you soon!
 ->
 -> They're up to 49c these days. And still a good value for the money. The
 -> beef versions - not so good.

 HN> I agree, never did really like the beef ones
 HN> as much.

I dunno what it is with even the "better quality" beef pot pies. The beef
doesn't taste much like beef. Nor does it chew like real beef - even tough ol'
shin beef. And there seems always to be the whang of a spice I could probably
identify if I really put my mind to it and ate more beef pot pies. But, that's
not gonna happen.

It's odd - I quite like beef based pasties and shepherd's pies. But, then,
Banquet, Stouffer's and Swanson don't peddle those for 49c on special offer.  
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Taste of Home Ground Beef Cornish Pasties^
 Categories: Beef, Pastry, Vegetables
      Yield: 8 Servings
 
    1/2 lb Ground beef, browned and
           Drained
      2 tb Flour
      1 ts Seasoned salt
      1 tb Chopped fresh parsley
      1 ts Instant beef broth granules
           Dissolved in
    1/4 c  Water
      1 c  Diced peeled potatoes
    1/2 c  Diced carrots
      2 tb Finely chopped onion
      2    (11 oz ea) pkg pie crust mix
           Water
 
  Combine beef, flour, salt, and parsley; stir until well
  coated. Add vegetables, cook until vegetables are crisp
  tender. Cool.

  Meanwhile, prepare pie crusts according to package
  directions. On a floured surface, roll each pie crust
  mixture into a 12-in. square. Cut each square into four
  6" squares. Place about 1/3 cup meat mixture in center
  of each square.

  Moisten edges of pastry with water and fold over meat
  mixture to form a triangle. Press the edges with a fork to
  seal. Make a 1-in. slit in the top of each triangle. 

  Place on two ungreased baking sheets. Bake at 400øF/205øC
  for 20-25 minutes or until golden brown.

  Yield: 8 pasties. 

  Taste of Home Ground Beef Collection 1996 Edition

  Shared by Carolyn Shaw 12-95

  Uncle Dirty Dave's Kitchen
 
MMMMM

... Fig Newton: Force required to accelerate a fig 39.37 inches per second.
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