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Reply
| | From:  Genie· (Original Message) | Sent: 11/17/2007 7:37 PM |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:01 AM |
Sausage and Cornbread Pie
1 pound bulk pork sausage 1 clove garlic, crushed 1 (4 oz.) can chopped green chiles (undrained) 1 cup yellow cornmeal 2 teaspoons baking powder 2 teaspoons sugar 2/3 cup milk 1 cup chopped onion 1 (28 oz.) can tomatoes, undrained 1 cup frozen whole kernel corn 1 teaspoon chili powder 2/3 cup all purpose flour 1/2 teaspoon salt 1 egg, beaten 1/4 cup vegetable oil Cook sausage, onion, and garlic in a large skillet over medium heat
until meat is browned, stirring to crumble meat; drain. Add tomatoes,
chiles, corn, and chili powder; simmer 20 minutes. Spoon mixture into
a lightly greased 8-inch square baking dish, and set aside.
Combine cornmeal, flour, baking powder, salt and sugar in a medium
bowl, mixing well. Combine egg, milk, and oil in a small bowl; add to
dry ingredients, stirring just until moistened. Spread cornmeal
mixture evenly over sausage mixture. Bake in 375F oven for 40 minutes
or until golden brown. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:03 AM |
| Santa Fe Pork Pie Ingredients | �?nbsp; | 1 1/3 cups chicken broth | | �?nbsp; | 3 medium potatoes, peeled and cut into 1/2-inch cubes | | �?nbsp; | 1 stalk celery, sliced | | �?nbsp; | 4 cloves garlic, minced | | �?nbsp; | 1 teaspoon chili powder | | �?nbsp; | 1 teaspoon ground cumin | | �?nbsp; | 1 teaspoon ground coriander | | �?nbsp; | 1 teaspoon dried oregano, crushed | | �?nbsp; | 1 teaspoon dried thyme, crushed | | �?nbsp; | 1/2 teaspoon celery salt | | �?nbsp; | 1 pound boneless pork loin, cut into 1-inch cubes | | �?nbsp; | 2 tablespoons cooking oil | | �?nbsp; | 1 4-ounce can diced green chili peppers, drained | | �?nbsp; | 1/4 cup snipped fresh cilantro | | �?nbsp; | 6 refrigerated biscuits | Directions 1. In a medium saucepan combine chicken broth, potatoes, celery, and garlic; bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until nearly tender. 2. Meanwhile, for filling, in a medium mixing bowl combine chili powder, cumin, coriander, oregano, thyme, and celery salt. Add pork cubes; toss to coat. In a large skillet cook pork, half at a time, in hot oil for 4 to 5 minutes or until no pink remains. Drain fat. Return all meat to skillet. Add potato mixture. Stir in chili peppers and cilantro. Bring to boiling. 3. Transfer hot mixture to a 2-quart casserole. Snip each biscuit into 4 pieces; arrange atop hot mixture. Bake, uncovered, in a 425 degree F. oven about 15 minutes or until biscuits are golden, covering loosely with foil the last 5 minutes to prevent overbrowning, if needed. If desired, top with dairy sour cream and cilantro. Makes 6 main-dish servings. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:05 AM |
Homespun Sausage Pie - Betty B. | Ingredients: | | 1 1/2 lb | Bulk pork sausage | | 1/2 c | Chopped onion | | 1 tb | Sugar | | 1 1/2 ts | Salt | | 1 md | Head green cabbage (1-3/4 | | -pounds), cored, cut into | | -large chunks | | 1 cn | (16 ounces) whole tomatoes, | | -undrained | | Pastry for 9-inch one crust | | -pie (see below) | | 2 tb | All-purpose flour | | 1/4 c | Cold water |
Instructions:Cook and stir sausage and onion in Dutch oven until sausage is done; drain.
Stir in sugar, salt, cabbage and tomatoes.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes.
Heat oven to 400 degrees.
Prepare pastry; shape into flattened round on lightly floured cloth-covered board.
Roll to fit top of 2 qt.
casserole.
Fold into fourths; cut slits so steam can escape.
Mix flour and water; stir into hot sausage mixture.
Pour into ungreased casserole.
Place pastry over top and unfold; seal pastry to edge casserole.
Bake until crust is brown, 25 to 30 minutes.
Pastry: 2/3 cup plus 2 Tablespoons shortening or 2/3 cup lard 2 cups all-purpose flour 1 teaspoon salt 4 to 5 Tablespoons cold water Cut shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball; shape into flattened sheet and cover the sausage pie ingredients as directed above. |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:05 AM |
Sausage and Potato Pie 2 -1/2 lb. potatoes, peeled, cut into large pieces.
1 lb. sweet or hot Italian sausage, casing removed
1 medium onion, chopped
1 egg yolk | 4 oz. mozzarella cheese, cut into quarter inch cubes
1/2 cup + 1 Tbsp. grated parmesan cheese
2 Tbsp. chopped parsley
Red bell pepper strips for garnish (optional) | Preheat oven to 350° F. In large saucepan, bring to a boil the potatoes in water to cover. Reduce heat to low, cover and simmer 20-30 minutes until fork tender. Drain and set aside. In medium skillet, cook sausage until browned, stirring frequently to break up, about 20 minutes. With slotted spoon, remove sausage to bowl; set aside. Add onion to drippings in skillet; cook about 5 minutes until soft, stirring frequently. With slotted spoon, remove to bowl with sausage, set aside.
In large bowl, with mixer at low, mix potatoes and egg yolk until smooth. Fold in cheeses, parsley and sausage mixture. Spoon into greased 9 inch pie plate. Bake 30-40 minutes until heated through, remove from oven to wire rack to cool 5 minutes. To serve, cut pie into wedges, garnish with the pepper slices.
5 hearty servings | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:06 AM |
| Ham & Corn Pot Pie 1/2 C. chopped onion 1/2 C. chopped red pepper 2 T butter 1/4 C. flour 2 tsp. dry mustard 1/8 tsp. black pepper 1/2 C. milk 2 C ham cubes 1 pkg. frozen sweet corn, thawed 1 pkg. cream cheese cubed 1/2 pkg refrigerated pie crusts (1 crust) Preheat oven to 350 degrees. Saute onion & red peppers in butter in large saucepan until tender. Blend in flour, mustard & black pepper; cook 1 minute. Gradually add milk; cook, stirring constantly until thickened. Stir in ham, corn & cream cheese until well blended. Spoon into 9" pie plate. Place pie crust over ham mixture; press crust under edge of pie plate to seal. Bake for 30-35 minutes or until pastry is golden brown. Serves 8. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:11 AM |
| Pork Potpie with Cornbread Crust | |
For the pork mixture:
1 cup medium diced onion
1 cup medium diced green bell pepper
2 tablespoons vegetable oil
1 1/2 pounds lean ground pork
1 (12-ounce) can tomato sauce
2 tablespoons tomato paste
1 (10-ounce) package frozen corn, thawed
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon yellow cornmeal
Salt and freshly ground black pepper
For the topping:
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons double-acting baking powder
3 tablespoons unsalted butter, melted and cooled
3/4 cup milk
1 large egg, beaten lightly
1/2 cup grated monterey jack
1 (4-ounce) can green chile peppers, drained and chopped
Serving suggestion: composed salad of red onions, orange segments, and avocado slices Make the pork mixture: In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened. Add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato sauce and paste, corn, cumin, chili powder, and cornmeal, season with salt and black pepper, to taste, and simmer the mixture, stirring occasionally, for 30 minutes. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled. Make the topping: Into a bowl sift together the flour, cornmeal, sugar, and baking powder, add the butter, milk, and egg, and stir the batter until it is just combined. Stir in the monterey jack and the chile peppers and drop the batter by the large spoonfuls around the edge of the casserole. Bake the potpie in the middle of a preheated 400 degree F. oven for 10 minutes, reduce the heat to 350 degrees F, and bake the potpie for 30 minutes more. Serve hot, with a composed salad. Yield: 6 servings
Prep Time: 35 minutes
Cook Time: 1 hour 20 minutes
Difficulty: Easy
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:33 PM |
Potato Pork Pie 2 pounds potatoes, peeled and cubed
1/3 cup whipping cream
4 tablespoons butter, divided
3/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
1/4 cup flour
14 ounces beef broth
1 tablespoon Dijon mustard
1 teaspoon dried thyme
4 tablespoons fresh parsley, minced and divided
2 1/2 cups cooked pork, cubed
Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook for 20-25 minutes or until very tender. Drain well. Mash potatoes with cream, 2 tablespoons butter, salt and pepper. Spread 1 1/2 cups of mashed potatoes into a greased shallow 1 1/2 quart baking dish. In a skillet, saute onion and garlic in remaining butter until tender. Stir in flour until blended. Gradually stir in broth, mustard, thyme and 2 tablespoons parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust. Pipe or spoon remaining mashed potatoes over top. Bake, uncovered, at 375ºF for 35-40 minutes or until the potatoes are lightly browned. Sprinkle with remaining parsley.
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Reply
| | | From: Genie· | Sent: 10/27/2008 2:07 AM |
Ham and Broccoli Pie 1/2 pound broccoli
1 cup sliced celery
1 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons cornstarch
2 teaspoons dry mustard
1/4 teaspoon marjoram
1/4 teaspoon grated lemon peel
1/8 teaspoon pepper
2 cups milk
2 tablespoons lemon juice
1 cup diced, cooked ham - Simmer broccoli in 1/2-inch water in a covered saucepan for 5 minutes; drain and set aside.
- Saute sliced celery and chopped onion in butter for 3 minutes, or until tender.
- Combine cornstarch, dry mustard, marjoram, grated lemon peel, and pepper in a saucepan. Stir in milk and the onion/celery mixture. Bring to a boil, stirring constantly, and cook for 1 minute.
- Remove from the heat and add lemon juice, cooked, diced ham, and the cooked broccoli.
- Pour into a lightly greased baking dish and bake at 375*. for 35 minutes.
Makes 4 servings. | |
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