1 lb ground beef/turkey
1 small can tomato sauce
1/4 cup chopped onions
1/4 cup chopped green pepper
1 cup cracker crumbs
1/2 tsp salt (opt)
1 tsp worcestershire sauce
1/2 lb sharp cheese--shredded
1 tsp dry mustard
1 tsp worcestershire sauce
1/2 tsp salt
1/4 c milk
Cook ground meat with onions and peppers. Drain grease if necessary. Combine other ingredients and put in pie shell. Mix topping ingredients and spread on top. Cook in 400 degree oven for 20 minutes.
This recipe freezes well. I usually freeze it before I cook it--all the ingredients are cooked anyway. But if you are cooking it straight from frozen, cook at 350 for 45 min. to an hour.
2 pkg. active dry yeast
1/2 cup warm milk
1/4 cup sugar
1/4 cup shortening
1 t salt
3 1/2 cups AP flour (I usually use half whole wheat and half white)
1 1/2 lbs ground beef/turkey
1 pkg. onion soup mix
1 can tomato sauce
8 slices American cheese (I used sharp cheddar)
1. Dissolve yeast in warm water. Add next five ing. and 2 cups flour. Beat (in mixer) til smooth. Stir in enough remaining flour to form soft dough. Turn onto floured surface; knead 4-6 min. Place in greased bowl and let rise until double. (about 30 min)
2. Cook beef. Stir in onion soup mix and tomato sauce. Punch dough down. Divide into 16 pieces. Make 5 inch circles. Top each circle with 2 pieces of cheese and 3 T beef mix. Bring dough over filling. Pinch edges to seal.
3. Place seam down on a greased baking sheet. Cover and let rise in a warm place until doubled. (about 20 min.) Bake at 400 degrees F for 8-12 min. or until golden brown. Serve warm. Refrigerate/freeze leftovers.
This recipe is great with any kind of filling! Some ideas: cream cheese, canned chicken, and an onion soup mix; chopped ham and swiss cheese.
Chocolate Chip Cookies1 cup margarine, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 1/2 t vanilla extract
2 1/2 c uncooked quick-cooking oats
1 c all-purpose flour
1 c whole wheat flour
1 t baking powder
1 t baking soda
1/2 t salt
1 bag semisweet chocolate chips
Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
Pulse oats in a food processor to a fine powder. Combine oats, flour, and next 3 ingredients in a large bowl; gradually add to butter mixture, beating well. Stir in chocolate chips. Drop by 1/4 cupfuls onto a lightly greased baking sheet.
Bake at 375 degrees for 10 to 14 minutes or until desired degree of doneness. Remove cookies to wire racks to cool completely.
For frozen cookies: chop cookie roll into cookies of desired thickness. Cook at 375 degrees for 14-17 minutes or until desired degree of doneness.
White Lily "Light" Biscuits
2 cups AP flour (I have experimented with whole wheat and I think that using 1/2 cup whole wheat and the rest white is the best. Too much whole wheat gives you too dry a biscuit.)
1 T baking powder
1 t salt
1/4 cup shortening (butter flavored preferably)
2/3-3/4 cup milk or buttermilk
Preheat oven to 500 degrees. Lightly spray on baking sheet with no-stick cooking spray. Measure flour and place in bowl. Blend in baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, blend in just enough milk until dough leaves sides of bowl. (Too much milk makes dough sticky, while too little makes biscuits dry). Knead gently 2 to 3 times on lightly floured surface. Roll dough to 1/2 inch thickness, cutting without twisting biscuit cutter. Place on baking sheet, 1 inch apart for crisp sided biscuits, almost touching for softer sided biscuits. Bake 8 to 10 minutes or until golden brown. Brush tops with melted butter if desired. Serve warm.