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Keep pie crusts frozen until needed.
In a frying pan cook beef until done; drain fat.
Stir in onion and spices, and cook over low heat until onions turn
translucent.
Add tomato sauce and mix well. Add approximately 1/3 of cheese
and stir in to melt. Set aside.
Place one pie crust on a baking sheet. Fill to about 1/3 full,
and sprinkle remaining cheese over filling
Add remaing filling until pie is domed just over top of crust, but
be careful not to get filling on outside edges of the crust. (It's
ok if you don't have enough meat for this, it'll just be a smaller pie)
Quickly invert the second pie crust, still frozen, over the top of
the filled bottom crust. Allow to sit for a few minutes, and it will settle
down over the first one.
Bake at 350F for about 25-30 minutes, until crust is browned. Remove from oven and allow to set for about 5 minutes before serving with sour cream on the side
Twin Pepper Clam Pie
Sure it sounds just a little weird- but if you enjoy fresh seafood,
this unusual dish may make your day!
Enjoying fresh-dug shellfish and just-out-of-the-water seafood is a
privelege we have always enjoyed here in the Ocean State; If you're a bit
inland, these dishes aren't out of bounds though. Just be sure to find
the freshest, most reliable source you can, and take advantage of all the
sea has to offer.
About 18 fresh-dug quahogs (hard-shelled American clams, known by many a name); Preferably the ones found by that big rock about 25' off shore, they're just the right size, and no one digs there because of the boat moored so close! If you must, any clams will do though, I suppose. And if you happen to see the owner of that boat, tell him to move it-he's blocking their sun!
Two pie crusts; home made or frozen is fine
1 large onion, chopped fine to medium
About 1 cup clam juice, reserved from shucking clams
About 1 cup ground Ritz crackers
2 cloves garlic, minced
1/4 cup dried parsley
Basil, Thyme, Crushed red pepper, Ground black pepper, Salt, Onion
and Garlic powders
Shuck clams, reserving juice. Chop into rather small pieces,
removing any undesirable "belly matter" as desired.
In a saucepan or skillet, saute clams, garlic, and onion,
along with whatever juice remains in the clams; As onions turn translucent,
stir in parsley and other spices to taste. When
onions are soft, remove from heat.
Stir in crackers and mix well. Place mixture into a pie crust, then invert second crust over the first one. Pinch lightly to seal (this is not critical), place on a baking sheet, and bake at 400 until crust is browned, 15 to 25 minutes.
Served as part of a seafood celebration, the flavors of this dish will
be sure to please. Chowder, clam cakes and fresh corn on the cob,
perhaps even a fresh-boiled lobster will make this an experience long remembered.
Beef Enchilada Casserole
I used to slave away, rolling each individual
tortilla, but why- this quick and easy version tastes just as good, and
it's SO much faster!
2 lb. Ground Beef
Corn tortillas (one package of 10 or so)
1 can Old El Paso enchilada sauce (hot)
2 cans tomato sauce (8 oz. each)
2 cups shredded Monterey Jack Cheese
2 Cups shredded sharp cheddar cheese
1 cup shredded jalepeno cheese (opt.)
Ground cumin, onion and garlic powder
Sour cream
Shredded iceberg lettuce
2 packages taco seasoning mix
2 Tablespoons Cappy's Powda (sub: chili powder
of your choice)
Brown beef in a pan and remove excess fat;
Stir in taco seasoning and set aside.
Mix tomato sauce, spices, and enchilada sauce
in a bowl; Spread a thin layer of sauce into a baking dish, and spread
evenly. Top with a layer of tortillas, using torn pieces to completely
cover the pan as desired. Spoon in a layer of seasoned beef, and spread
over tortillas. Next add a light covering of sauce, followed by the different
cheeses. Repeat until all ingredients are used up, reserving enough
cheese for the top layer to be heavy if possible, but it's not critical.
Pour any remaining sauce over the casserole
before topping with remaining cheese, then bake in a 350 degree oven for
about 20 minutes, or until bubbly hot. Serve on a bed of shredded
lettuce, and top with sour cream. Don't forget the beer, this
stuff will work up a thirst!
Eggplant Parmesan
A classic Italian favorite, this dish simply
can not be beat!
Firm, fresh eggplants to suit; 2 or 3 large ones
will fill a large casserole dish
Oil for frying
Flour (about 3 cups to start)
1/4 cup milk
3-4 eggs
black pepper, salt, onion, garlic powder
grated mozzarella cheese, about 1/2 to 3/4 pound
sharp cheddar cheese or provolone, about 1/2
pound, sliced thin, or shredded
grated mozzarella/parmesan cheese (canned is
fine)
Cappy's 6-hour sauce (see separate recipe)
Peel about 3 large eggplant, and slice into 1/4'
thick slices;
In a deep frying pan, prepare oil for deep frying
(375 degrees)
In a large bowl, mix two flour, several shakes
salt and pepper, several shakes onion and garlic powder or to taste.
In a separate bowl, beat eggs, milk, and
a few shakes salt and pepper.
Dip slices of eggplant into egg mixture,
roll in flour mixture, then fry a few at a time, until golden
brown, turning as they brown.
Place on paper towels to dry and set aside
until the others are done.
Add eggs, flour, etc. as needed to extend
basic mixes until eggplants are all done.
In a large baking dish, place about 2
cups sauce in bottom of pan; Layer with eggplants. Cover with a layer of
sauce, then sprinkle lightly with grated cheese; Add a layer of
provolone/ cheddar cheese.
Repeat until pan is 1/2" from top; Eggplant slices
should be cut to fit, making each layer solid along the way.
Top with a layer of sauce, then spread top with
mozzarella and the other cheeses.
Bake at 350 for about 25 minutes, covered with
foil.
Serve on a plate or make a sandwich with torpedo
rolls, both ways are great!
Too Good To Be Shepherd's Pie
This wasn't planned at all as I put it together, but it sure worked
out terrific. One bite told us this is fit for a king!
2 lb. ground chuck
6-7 potatoes
1 can Progresso French onion soup
baby carrots, about 1 cup
fresh mushrooms, about 1 cup
1 medium onion
chopped celery, about 1 cup
shredded sharp cheese, or your favorite substitute, about 1 cup
2 cloves garlic, minced fine
salt, pepper
flour
butter
In a large saucepan fully cook meat. Drain, sprinkle with salt/pepper to taste, and set aside.
In a separate pot, boil potatoes, mash, and treat as usual with butter, milk, salt, pepper, etc. Set aside
Dice vegetables and place in saucepan with whatever fat is left behind. Add a large pat of butter and saute vegetables over low heat, giving them a chance to soften somewhat, about 10 minutes.
Stir in garlic, a generous shake of black pepper, and salt to taste. Turn up heat to medium and stir in French onion soup. Stirring frequently, allow to simmer until vegetables are soft, about 5-10 more minutes.
In a mixing cup blend about 2 TSP flour with just enough water to make a smooth paste, and slowly stir this into the vegetables to thicken the gravy. Mix well.
Stir beef into mixture and stir well to blend. Transfer to a large pie plate or casserole dish and top with mashed potato mixture.
Bake at 350 until topping just begins to brown, about 20 minutes. Remove from oven and sprinkle grated cheese over the top of the potatoes. Reheat about 7-8 minutes, or until cheese is melted and just begins to brown.
Makes about 10 servings
About 1-1/2 lb. ground chuck
6-8 medium potatoes
2 cups Kraft grated pizza cheese blend, or your favorite
1/2 bag frozen vegetable mix- carrots, peas, beans, and corn-
or your favorite blend.
1 can chicken broth
1 packet Lipton onion soup mix
splash red wine (opt)
salt, pepper, onion and garlic powder to taste
2 pie crusts
milk and butter for mashing potatoes
flour
Any of the following fresh veggies, about 2 cups total:
broccoli, onions, carrots, celery, beans, etc.
Peel and boil potatoes; Mash. Add about 1/2 cup of cheese blend and mix. Set aside.
In a large pan fry beef until cooked; drain fat and set aside.
Toss any fresh veggies into the pan the beef was cooked in, and gently heat until they begin to soften a little; Stir in frozen ones and stir to mix. Slowly stir in chicken broth and bring to a simmer. Stir in onion soup mix and allow to gently simmer until all veggies are barely softened.
Stir in just enough flour/water mixture to thicken the sauce into a gravy, stirring constantly. Add a splash of red wine if desired. Add beef season the mixture to taste with onion, garlic, salt and pepper.
Remove from heat and stir in remaining cheese blend; mix thoroughly.
Fill each pie shell with 1/2 the mixture; Spread 1/2 of the potato/cheese blend on top as a crust.
Place pies on a cookie sheet and bake at 350 until potatoes just begin to brown, about 20-35 minutes.
Yield: 2 meat pies
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