Hamburger Pie
Ingredients:
2 lb of ground beef.
1 medium egg.
2 ¼ cups of water.
2 cups of instant potato mash.
1 cup of skim milk.
½ cup of cornflakes, crushed.
1 tablespoon of margarine.
1 teaspoon of salt.
½ teaspoon of finely chopped onion.
¼ teaspoon of garlic powder.
Salt and pepper, to taste.
Preparation:
Combine the ground beef, cornflakes, garlic powder, onion, and egg; mix thoroughly.
Add the salt and pepper.
Place the mixture in a nine-inch pie pan.
Pat to cover bottom and sides evenly.
Bake at 425°F for 30 minutes; drain off excess fat.
Heat water, skim milk, and salt just to a boil; remove from heat.
Add potato mash granules; mix thoroughly.
Add margarine; blend thoroughly.
Cover and allow to stand 5 minutes.
Spread evenly over meat mixture.
Return to oven and bake until the potatoes are golden brown.
Allow to rest 10 minutes before cutting the pie into slices.
Venison Pie
Ingredients:
2 lb Venison steak.
3 tablespoons of Lemon juice.
1 cup of Red wine.
¼ cup of Lard.
¼ cup of Flour.
1 teaspoon of Chili powder.
½ teaspoon of Mace.
4 x Bay leaves.
½ teaspoon of Fresh celery seeds.
Rich pastry crust.
Preparation:
1. Cut the venison into 1" cubes & roll them in lemon juice.
2. Mix flour & chili powder in a flat dish. Dredge the venison cubes in mixture.
3. Heat the lard in large skillet & brown the meat. Once they are all browned add spices & red
wine.
4. Cover with cold water and bring to boil. Lower heat & simmer for 1/2 hour.
5. Transfer meat to pie dish and cover with the pie crust. Bake at 400 F oven for 20-25 minutes.
1
Beef in Creamy Mushroom Sauce
Ingredients:
2 tablespoons cornstarch
1 cup water
1 pound lean beef
boneless sirloin steak -- about 1/2 inch thick
1 small onion -- chopped
(about 1/4 cup)
1 clove garlic -- crushed
1/4 teaspoon salt
1/8
teaspoon pepper
1 medium red bell pepper -- cut into bite-size
pieces
3 cups sliced mushrooms (about 8 ounces)
1/4 cup
brandy
OR
1/4 cup water
1 teaspoon low-sodium beef bouillon
granules
2 tablespoons nonfat sour cream
3 tablespoons chopped fresh
chives
3 cups hot cooked mostaccioli
Preparation:
Stir cornstarch into water;
set aside. Trim fat from beef steak. Cut beef
into thin strips, about 1
1/2 × 1/2 inch.
Spray 10-inch skillet with nonstick cooking spray;
heat over medium-high
heat. Cook onion, garlic, salt and pepper in
skillet about 3 minutes,
stirring frequently, until onion is tender. Stir
in beef and bell pepper.
Cook about 4 minutes, stirring frequently until
beef is no longer pink.
Stir in mushrooms.
Add brandy to skillet;
sprinkle bouillon granules over beef mixture. Heat
to boiling; reduce
heat. Cover and simmer 1 minute. Stir in sour cream.
Stir in cornstarch
mixture. Cook over medium-high heat about 2 minutes,
stirring frequently,
until thickened. Stir in chives. Serve over
mostaccioli.
2
Belgian Beef
Ingredients:
1/4 cup flour.
1-1/2 teaspoons garlic powder.
1-1/2 to 2 pounds boneless beef stew meat.
2 Tablespoons vegetable oil.
One (12oz) bottle beer/
2/3 cup teriyaki baste and glaze.
2 cups coarsely chopped potatoes.
1 onion, cut into chunks.
1/2 teaspoon pepper.
1/2 cup chopped green onions.
Preparation:
Combine the flour and garlic powder in a shallow dish and mix well. Coat the beef in the flour
mixture.
Brown the beef on all sides in the oil in a heavy saucepan. Stir in the beer and teriyaki baste. Bring
to a boil;
reduce heat.
Simmer covered, for 1 hour, stirring constantly. Stir in the potatoes, onion and pepper. Simmer,
covered, for
45 minutes or until the beef and potatoes are tender, stirring occasionally. Remove from heat. Stir
in the
green onions.
Serves six.
Chicken Salad
Ingredients:
2 hard boiled eggs, chopped.
3 cups of cooked chicken, cut into cubes.
½ cup of mayonnaise.
½ cup of celery, chopped.
½ cup of drained, broken olives with pimentos.
1 teaspoon of lemon juice.
1 teaspoon of onion salt.
Lettuce leaves, to serve on.
Preparation:
In a suitably sized bowl, combine the cooked chicken, celery, olives and onion salt.
Add remaining ingredients and toss lightly.
Serve on the lettuce leaves.
