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  1. Exported from MasterCook II

  2. Beef Pie (USDA)

  3. Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)

  4. 24 Preparation Time :

  5. Categories : Freezes Well USDA

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. -- FILLING --

  8. 3 cups onions -- quartered

  9. 2 cups boiling water

  10. 1/2 cup butter, margarine -- or beef drippings

  11. 1 cup unsifted flour

  12. 1 tablespoon salt

  13. 1/4 teaspoon pepper

  14. 1 1/2 quarts onion cooking liquid and water

  15. 1 teaspoon gravy seasoning -- optional

  16. 20 ounces frozen green peas

  17. 3 1/4 pounds cooked beef -- diced (2 1/2 quarts)

  18. -- CRUST --

  19. 2 cups unsifted flour

  20. 1 teaspoon salt

  21. 3/4 cup margarine

  22. 1/4 cup cold water

  23. 1 teaspoon poppy seeds -- optional

  24. Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow

  25. enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without

  26. freezing.

  27. FILLING: Cook onions in boiling water until tender. Drain; save cooking

  28. liquid. Melt fat. Stir in 1 cup flour, salt, and pepper. Add enough

  29. water to the reserved onion cooking liquid to make 1 1/2 quarts. Stir in

  30. onion cooking liquid and water slowly. Add gravy seasoning, if desired. Cook until thickened, stirring constantly. Pour gravy over onions, peas,

  31. and beef. Mix gently. Pour one-fourth of mixture into each baking pan. Spread evenly to avoid air pockets.

  32. CRUST: Mix flour and salt. Mix in margarine only until mixture is crumbly.

  33. Add cold water and mix lightly. Divide dough into four parts. Roll each part out on lightly floured surface into an 8x8-inch square. Fit over

  34. filling in pans. Sprinkle with poppy seeds, if desired, using 1/4 teaspoon

  35. per pan.

  36. 0 F. (hot). Bake

  37. minutes or until crust is lightly browned.

  38. TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by

  39. pulling paper up over top of food. Put edges of wrap together and fold

  40. several times so paper lies directly on top of food. Fold ends of freezer

  41. wrap over the top and seal with freezer tape. Label with name of food,

  42. date of freezing, and last date the food should be used for best eating

  43. 6 months

  44. 10 to 12 hours before

  45. removing packages from the pans.

  46. 0 F. (hot). Remove freezer wrap. Place food in baking pan. Bake

  47. 1 hour or until filling is bubbly at edges,

  48. crust is lightly browned, and food is hot in center. - - - - - - - - - - - - - - - - - -

  49. NOTES : This recipe is for 24 servings (about 2/3 cup filling each). Directions are given for dividing the prepared food into four parts of six

  50. servings each. One part may be completely cooked and served at the time of

  51. preparation. The remaining parts may be frozen.

  52. "Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton (Consumer and Food Economics Institute, Agriculture Research Service) USDA

  53. Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712). MasterCook electronic format by Rosie Winters.

  54. Nutr. Assoc. : 0 0 0 2394 0 0 0 1582 0 0 0 0 0 0 0 0 0

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