Text 9409, 74 rader
Skriven 2014-01-31 07:42:26 av Dave Drum (1:261/38)
Ärende: Chile 5310
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Southwest Meat Pie
 Categories: Pies, Pork, Beef, Chilies, Vegetables
      Yield: 6 Servings

      6 sl Bacon slices
      1 lb Ground beef
      1 c  Corn kernels
    1/4 c  Bell pepper; fine chopped
    1/4 c  Onion; fine chopped
    1/4 c  Cornmeal
    1/2 ts Dried oregano
      1 ts Mexene chili spice
      1 ts Salt
    1/8 ts Black pepper
      8 oz Tomato sauce
      1 lg Egg
    1/4 c  Milk
    1/2 ts Colman's dry mustard
    1/2 ts Worcestershire sauce
  1 1/2 c  Cheddar cheese; shredded
    1/4 c  Sliced black olives
    1/4 c  Green chilies; chopped

MMMMM-------------------------PIE CRUST------------------------------
      1 c  All-purpose flour
      2 tb Cornmeal
    1/3 c  Bacon fat; or shortening

  Fry bacon until crisp; break into large pieces.

  Chill 1/3 cup bacon drippings until firm to use for crust,
  or use vegetable shortening instead.

  Brown ground beef in large skillet, drain well. Stir in
  corn, green pepper, onion, corn meal, oregano, chilli spice,
  1/2 teaspoon salt, pepper, tomato sauce and half the mild
  green chilies. Keep warm while preparing pie crust.

  CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut
  in bacon drippings with two knives or pastry blender until
  mixture is the size of small peas. Sprinkle 3-4 tablespoons
  water over mixture; stir with fork until dough holds
  together. Form into a ball and flatten to 1/2 inch thick.
  Keep edges smooth. Roll out on a floured surface to a
  diameter 1-1/2 inch larger than inverted 9-inch pie plate.
  Fit into pie plate and fold edges to form a rim, then flute
  edges.

  Place the ground beef mixture into pie crust. Bake in
  preheated 425øF/220øC oven for 25 minutes.

  Combine egg, milk, 1/2 teaspoon salt, dry mustard,
  Worcestershire sauce, half the sliced olives, 2 tablespoons
  mild green chilies and shredded cheese. Spread on top of
  beef mixture. Top with bacon and remaining olives. Bake for
  5 minutes or until cheese is melted and bubbly. Let stand 10
  minutes before slicing.

  Serve with chilled jicama and sliced avocado.

  Recipe By: Jo Anne Merrill

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... I'm a light eater. When it gets light, I start eating. - Tommy John

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