Food recipes
Beef Pie
Beef Pie Ingredients: onions, raw water, bottled, generic butter, without salt wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black onions, raw peas, green, frozen, unprepared beef, grass-fed,...
Beef Pie
Ingredients:
onions, raw
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
onions, raw
peas, green, frozen, unprepared
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
spices, poppy seed
Directions:
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow 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 freezing.
Cook onions in boiling water until tender.
Drain; save cooking liquid.
Melt fat.
Stir in 1 cup flour, salt, and pepper.
Add enough water to the reserved onion cooking liquid to make 1 1/2 quarts.
Stir in onion cooking liquid and water slowly.
Add gravy seasoning, if desired.
Cook until thickened, stirring constantly.
Pour gravy over onions, peas, and beef.
Mix gently.
Pour one-fourth of mixture into each baking pan.
Spread evenly to avoid air pockets.
Mix flour and salt.
Mix in margarine only until mixture is crumbly.
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 filling in pans.
Sprinkle with poppy seeds, if desired, using 1/4 teaspoon per pan.
Ingredients:
onions, raw
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
onions, raw
peas, green, frozen, unprepared
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
spices, poppy seed
Directions:
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow 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 freezing.
Cook onions in boiling water until tender.
Drain; save cooking liquid.
Melt fat.
Stir in 1 cup flour, salt, and pepper.
Add enough water to the reserved onion cooking liquid to make 1 1/2 quarts.
Stir in onion cooking liquid and water slowly.
Add gravy seasoning, if desired.
Cook until thickened, stirring constantly.
Pour gravy over onions, peas, and beef.
Mix gently.
Pour one-fourth of mixture into each baking pan.
Spread evenly to avoid air pockets.
Mix flour and salt.
Mix in margarine only until mixture is crumbly.
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 filling in pans.
Sprinkle with poppy seeds, if desired, using 1/4 teaspoon per pan.