Nancy and Chef Raymo. Thank you for the help in
finding the cantaloupe bread recipe. I can't wait to make it. I Love this site.
Thanks for all your hard
work. Linda D.
Tonya, try this I've made it for a number of years.
Hope this what you're looking for
Bon Appetite, Joe
Shepherd's Pie
2 Tablespoons Olive oil
1 Large Onion -- Finely chopped
1 Pound Roast beef -- Shaved
1 Cup Beef Gravy or stock cube and water
2 Tablespoons Worcestershire sauce
2 Tablespoons Parsley
Salt and pepper -- To taste
1-1/2 Pounds Mashed Potatoes -- Freshly cooked
6 Tablespoons Cream
1 Egg -- Lightly beaten
2 Ounces Butter -- Melted
Heat the oil and gently fry the onion until soft. Mix in the beef, gravy,
Worcestershire sauce and parsley with salt and pepper to taste. Spoon into a
well-buttered deep casserole dish. Blend the potatoes with cream, egg and half
the melted butter and spread over the meat mixture. Brush with the remaining
butter. Bake in a hot oven (400F) until the filling is piping hot and the
potatoes are golden brown, about 15/20 minutes.
Recipe By Joe
In response to the request by Mary Sue aka Suzy-Q in
the Wednesday September 22 newsletter regarding leftover pie crust topped with
caramelized sugar. My mother always rolled out her leftover pie crust pastry
into a circle. She spread half the pastry
with butter, sprinkled cinnamon and white sugar over the buttered area, flipped
the pastry over to form a half circle. She placed the pastry on a baking sheet.
Then starting on the folded edge, she cut the pastry into l? strips up to l-1/2
inches from the edge. She sprinkled more sugar over the top and placed the
pastry in oven until lightly browned and baked through. Delicious! Enjoy warm
from the oven!
Jan from Iowa
Trying to find a recipe for what we call piccalilli. I have a recipe but has faded so badly
that missing the quantity of vinegar and pickling spice. Recipe is as follows:
1 peck sliced green tomatoes
8 lg. onions sliced
1 cup salt
set overnight, drain off brine, then add:
1coffee cup brown sugar
1tps cloves, cinnamon
vinegar to cover
cook till tender
makes approximately 13 quarts
This is old family recipe and i was only one that had it. Do you know of one
that does not have peppers and cabbage etc, in it?
Nancy C
I have been gone for a few days, so I'm behind in the
reading of my newsletters. As I was catching up on them, I noticed that Pat in
MO. wanted a site for daily menus. This site has
both daily and weekly menus. Recipelink
Enjoy! Barbara/Oregon/
The Pork Tenderloin Supreme
sounds like an easy way to fix pork tenderloin. Will try it soon.
Mary
Sites that have
carbohydrate count
Joan
Many thanks for all the posts on how to copy a
section of the newsletter on an emac!! I really
appreciate it and will continue to try and "get it right" I just love all of the
information that is on this site and what a wonderful group of people you all
are. A special thanks to Nancy, for making this my favorite place to be.
Sincerely, Margaret in Michigan
Not sure what no-bake Apricot Cookies were wanted ,
but here is a good one from Farm Journal Homemade Cookies Cookbook
Apricot/Coconut Balls
1 cup apricot preserves
2 Tbls. butter
2 1/2 cups vanilla wafer crumbs
2 cups flaked coconut
1/4 cup currants ( optional )
1/2 tsp. rum extract ( optional )
Combine preserves and butter in a saucepan. Bring to a boil. Stir in vanilla
wafer crumbs, , 1/2 cup coconut, currants and rum flavoring. Place remaining
1-1/2 cups coconut in a shallow dish. Drop teaspoonfuls of apricot mixture into
coconut and roll into balls to coat thoroughly. Place on waxed paper. Makes
about 3 and a half dozen.
Holly is very welcome for the Danish Apple Bar recipe. I am so glad that I could
help.
Isn't this fun ? It's like having a bunch of old friends or good neighbors
dropping in for a recipe swap!
Peggy in Ohio
For Debbie,
Funny, I was just looking thru the "Good Housekeeping Illustrated Cookbook"
(1980), (as I was reading Nancy's great letter.)
So here it is:
Apple Turnovers
2 Cups all purpose flour
1 tsp salt
1 Cup butter or margarine
1/2 Cup iced water
2 apples, peeled cored and sliced
1/2 Cup sugar
1 Tbls cornstarch
1 tsp lemon juice
1/4 tsp ground cinnamon
1 Egg
water
1/2 Cup confectioners' sugar
In medium bowl with pastry blender, combine flour and salt. Cut in 1/2 cup
butter until mixture resembles coarse crumbs. Sprinkle with the iced water. With
fork, mix well. Shape dough into a ball; with lightly floured rolling pin on a
lightly floured surface, roll into 18" by 8" triangle. Cut 1/4 cup butter into
thin slices. Starting at one end of the 8" side place butter slices over2/3 of
the rectangle to within 1/2 inch of edges.
Fold unbuttered 1/3 of pastry over middle 1/3; fold opposite end over to make 8"
by 6" rectangle. Roll dough into 18" by 8" rectangle. Slice remaining 1/4 cup
butter; place slices on dough and fold as in steps 1 and 2; wrap in plastic
wrap. Chill 15 minutes. Roll folded dough into an 18" by 8" rectangle. Fold
lengthwise and crosswise; wrap and chill 1 hour.
Prepare filling; In saucepan with spoon, mix apples, sugar, cornstarch, lemon
juice, and cinnamon. Cook over low heat, stirring frequently, until apples are
tender. Chill. Preheat ofen to 450* Cut dough crosswise in half; roll one half
into a 12 inch square (keep rest chilled); cut into four 6" squares. In a cup,
beat egg with 1 Tbls. water. Brush mixture over squares. Spoon 1/8 of the apple
mixture in center of each and fold in half; press edges to seal. Place on and
ungreased cookie sheet. Chill while preparing other half of pastry.
Brush turnovers with the egg mixture. Cut a few slashes on each. Bake 20 minutes
or until golden. Cool on wire rack. In a bowl, combine confectioners' sugar and
1 Tbls water; drizzle over turnovers.
Have a great day and good cooking... Nancycat
Also sent in by Deanna, Joann, Renie from Mass, Norma, a faithful reader of your
wonderful newsletter.
Thank you everyone for all those
Pork Tenderloin recipes. Don't know which one to
try first.
Agatha
Myron Drinkwater from California sent in a chili
recipe that sounds yummy. I was wondering if this was a recipe I could put in my
crock pot in the morning and let cook all day while I was at work. I have a 6
1/2 quart crock pot.
Thanks, Dorry
Nancy here are 2 recipes for white cheese dip for the
person in San Diego. I hope they will help and are as good as the one she had in
the restaurant.
Queso Blanco
Note: A white dipping sauce served in many restaurants
with chips or hot flour tortillas dipping. This is a basic recipe that
uses 'Jack' for the Tex-Mex version. The more traditional Mexican
version uses Chihuahua and/or Asadero cheese.
1 cup cheese (Monterey Jack, Asadero or Chihuahua), shredded fine
4 ounces green chilies
1/4 cup Half & Half
2 tablespoon onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
Put all ingredients in a double boiler and heat on medium. Cook until
melted and well blended, stirring occasionally. Serve with fresh
tostados or hot flour tortillas.
White Cheese Dip
1 pound (4 cups) Asadero shredded cheese or Mexican shredded cheese
mixture
8 ounces chopped green chilies
1 cup heavy cream
1 Jalapeno or serrano pepper, finely chopped
Salt, to taste
Combine all of ingredients in crock pot. Cover and cook on low for about 2
hours, stirring occasionally, or until cheese is melted. Thin with more milk or
cream if necessary. Taste and adjust seasoning. For additional flavor, add
finely chopped onion, ground cumin, chopped roasted red pepper, etc. Serve hot
from crock with tortilla chips.
My mother used to make a great
Cranberry/Rice dish for the Holidays. She called it a Cranberry Dressing
more than a Cranberry Relish. I know she used oranges, nuts cranberries, rice
and I don't know what else. I can't seem to get it right. Mom dies in 1980. I
really miss her and her country cooking. Do you have any ideas??
Dianna
Legion Bar-B-Q Sauce for Chicken and Pork Chops
( for 45 Chicken Halves or 60 Pork Chops)
3 quarts water
3 quarts white vinegar
2 sticks Butter
5 oz. Worcestershire Sauce
1 Cup Salt
Bring all to boil (stirring). Let simmer, watch closely so it doesn't boil over.
Chicken or Chops to be sprayed every 5 minutes at every turn. Chicken/Chops to
be sprayed before serving, sauce must be warm at all times while grilling.
This Sauce has been used to grill 10's of thousands of Chicken Halves and
thousands of Pork Chops
(for 8 Chicken halves or 12 Chops)
1 pint water
1 pint white vinegar
1-1/4 sticks butter
1 oz. Worcestershire Sauce
3 oz. salt
Use same recipe as above.
If you don't have a sprayer you can use a Johnny Mop. The Johnny Mop should be
new and You must wash the Mop with liquid dishwashing soap to get all of the
lint out of the Mop.
Hal in OH
Comment
This sounds so yummy. Can't wait to try them.
Nancy
I have a G E smooth top gas
stove with convection oven and love it. It has three grates for the oven.
So far I've only used two at the same time. I don't make a lot of cookies but it
would be great to have three layers going at the same time. I have made wedding
cakes and it cuts baking time in half when you can put twice as many pans in at
once. Also for baking bread. I have a big family and can put 12 loaves in at
once. The gas burners and grates are on top of the glass smooth top so I can use
any pans and do pressure cooking. A lot of the electric smooth tops don't
recommend pressure cooking on.
Betty W
Differences in Quality of
Sugars
I am also glad to hear this. I couldn't figure out what I was doing wrong with a
frosting recipe. I definitely will read labels now.
Thank you, Betty W
I noticed you added some recipes to the newsletter
later in the day in yesterday's newsletter. Do you do that often?
Donna
Comment
Yes if a correction comes in during the day it is posted immediately to the
newsletter. From now on I will put in small letters "Corrections have been
made to this recipe/message." Also if a message or recipe that relates to other
messages on the newsletter I post it to the site during the day.
Nancy
Suggestion for Hobo Stew recipe
My mother made "Hobo Stew" for us but put a can of stewed tomatoes and tomato
juice on top instead of water. She cooked it in a crock pot. it was wonderful.
I just wanted to say Thank you for the
Carmel Apple Salad to Sandy.
I love the new format of the news letter, you do a Superb job. I really look
forward to reading it each day.
I have a tip for you & all the readers I found on the internet by the University
of Georgia I want to share. It is for disinfecting counters, cutting boards you
name it. It will kill more bacteria than bleach & is perfectly safe for kids,
pets & adults. It also can be used in the bathroom. Buy 2 (1 quart) spray
bottles, I got mine at the dollar store. Put white vinegar in 1 bottle & regular
peroxide in the other one. The kind of peroxide you use to clean a wound or
gargle with. Spray the surface with vinegar & then peroxide, it really does not
matter which you use first. Let sit 5 minutes & wipe dry with a paper towel. The
surface is now completely safe. I don't like chemicals around & this does the
job.
You can do a search on vinegar & peroxide if you
don't feel comfortable with this tip. I did & I assure it is just like using a
disinfectant you buy in the store.
Angela , LaCrosse Wi.
Hi Nancy, I come from Australia
and some of the ingredients in some recipes
are different than what we have. I find it hard to
find some of the ingredients. Could you please give me some alternates which are
the same I would be very grateful if you could.
Lyn from Down Under
Salsa for Canning
1 lb onions, chopped
2lbs fresh chiles (New Mexico, Jalapeno, or Serrano, or a mixture), chopped
5 lbs tomatoes, peeled, seeded and chopped (can used canned)
2 tsp salt
1/2 tsp pepper
1/3 cup lemon juice or vinegar
Bring salsa to a boil. Reduce heat and simmer 20 minutes. Pack in hot,
sterilized jars, leaving 1/2" headspace. Process in hot water bath for 10
minutes. Make sure all jars are sealed.
Makes 6 pts
Victoria, NC
Hi just wanted to thank those that sent
Halloween recipes that I had requested and an
alternative for buttermilk/sour milk. While I am at it let me thank you, Nancy,
for your hard work on the newsletter and the readers that send in the delicious
recipes. My recipe collection is growing bigger each day:) Thanks again!
Delaine in GA
Wendy's chili is the
best except for homemade! I eat their chili summer and winter!!
Phyllis
Comment
I love Wendy's chili too. I usually bring home a couple of extra containers and
transfer them to freezer containers. I freeze them for another day. I also like
to make Frito Pie the easy way. Heat up the chili and pour over some Fritos, add
cheese and onion and heat it long enough for the cheese to melt.
Nancy
Question about the Apricot No
Bake Cookies- You use extra coconut to roll the cookies in.
Joan
This message is for Jackie. The dip you are talking
about is known as queso (Spanish for cheese). They
use a certain kind of cheese, which you can find in the dairy case at your local
grocery. The white cheese is made from goats' milk. Just follow the package
directions for melting the cheese and add some jalapenos if you like it a little
spicier.
Good luck! Amanda, Mississippi
Famous Roast Garlic Crab
Your recipe sounds interesting but you did not list amounts on ingredients to
use. Do you leave the oven at 500 degrees when the crab is added? Thanks
June Nofsinger
Had to add on John in IN?s comment regarding
preheating cooking stones. I am a Pampered
Chef consultant and we do not recommend doing this as it can cause thermal shock
and cause the stone to crack or break. Our stones have a 3 year guarantee,
but the ?cheap imitations? (you get what you pay for) do not, so just be
careful. Especially if you are cooking something from a frozen state.
You can use stoneware to cook anything you would normally cook in the oven.
Rule of thumb is if you?d bake it in a pan with sides, make sure you use a stone
with sides; if you?d bake it on a flat pan, use a flat stone. Once you use
stoneware, you will never go back; the results are far superior to aluminum or
metal pans!
Brenda in IA
Thanks for all the great work you
do Nancy! It is sure appreciated. I had an old girlfriend that I gave a recipe
to to copy and low-and-behold she lost it. I learned to never give originals
again! I am looking for a wonderful quiche recipe that had
a Keebler Onion Cracker crust and it was great. Inside I know was bacon
and not quite sure of the rest. Anyone have this? Thanks Again!
Kathy, Eden Prairie MN
Rice Pilaf goes great with
Shrimp in Garlic Butter (Shrimp Scampi)
Nancy in VA
First of all I want to say I love
this site. I would like to know if anyone has a good recipe for
Spaghetti Enrico. I have had it at the MCL
Cafeteria several times but have not been able to find a recipe or find out what
makes the flavor of the sauce. If anyone has it I would appreciate them sharing
it with me.
A loyal fan, Darlene in Indiana
For Nancy in VA, I have 2
convection ovens. My microwave and my regular oven
can also be used in convection mode. I offer my experience. Convection is
extremely nice for baked goods (bread, cake, cookies, etc.) Just cut the amount
of time required for regular ovens. Things brown up so evenly. Convection
cooking is the secret to my family's favorite cornbread. It does not do as well
with casseroles, meats, etc. They tend to burn on top and not cook enough
inside. When you shop, be sure to look at the convection fan and the rack
positions. My microwave convection oven does not work as well because the rack
is not well-centered in relation to the fan.
Beth in WV
Hobo Stew
Question
We can buy buttermilk in 8oz containers here in Iowa, but if I buy a quart and
don?t use it all, I just freeze the extra in small Tupperware or other plastic
containers.
Susan
This recipe sounds good. could you
tell me how many people this would serve.
Thanks Judy
Microwave Shepard's Pie
1 lb. hamburger meat
1 can tomato soup
1 onion, chopped
1 or 2 cans French cut green beans, drained
1 can whole kernel corn, drained (optional)
Leftover mashed potatoes or you can make mashed potatoes, instant is fine
shredded cheese
Brown hamburger meat and onion until done, drain and put in a microwave safe
deep casserole dish. Fold in the remaining ingredients. Simmer in the microwave.
Spread mashed potatoes on meat mixture and sprinkle shredded cheese on top.
Microwave until cheese is melted
BShy
Coca Cola Roast
I make this recipe often, and I use Diet Cola. It works great!
Mary B
Nancy I really enjoy your recipes, I love Wendy's
Chili Beans and I am looking forward to making this recipe. Thank you for all
the help that you have helped me in the past. I know that it must be hard work
and we do appreciate it. Keep up with as always Job well done. June
It's me again Nancy, I have a question where do I buy cocoa powder. Can I find
it in a grocery store? June
Hi Nancy, Love your site. My sister used to make
stuffing during the holidays which was handed down
from her husbands family. I think it had hamburger, pork & mashed potatoes. Love
to find it for this holiday season.
Thank You for your help, Liz Tiverton, R.I.
In response to Myron Drinkwater:
I cook my Hobo Stew in a pot on the stove, I cover
mine but you can do it either way.
Lois -Indiana, P
Martha Washington Candy for
Audrey Of Illinois
2 boxes Powdered sugar
2 sticks butter
2 small boxes Coconut Flakes
1 can Eagle Brand Milk 2 quarts pecans
1 block Paraffin
1 large bag Chocolate Chips.
Mix and make small balls. Let set in refrigerator.
Melt Paraffin and chocolate chips. Dip chilled balls
In hot mix [using toothpicks}. Place in the refrigerator
to help set the coating.
Very good but rich.
Emma
The recipe in Wednesday's online newsletter for
Dark Sweet Cherry Streusel Cream Cheese Pie called
for all purpose flour and white but it did not say white what. I suppose it was
sugar. But the flour was missing the amount. Help!
SFuller
The chili recipes sound
delicious! I can't wait to try them.
Lynette- MI
Hi Nancy,
We got back from a little vacation and I'm catching up on your newsletters. You
do an amazing job.
Here are a couple of recipes that my bunko group really liked.
Salsa Cheese Dip
8 oz. cream cheese, cubed
1 c. mild salsa
1 chopped onion
1 chopped tomato
8 oz. shredded mozzarella cheese
Put the cream cheese in a 1 quart casserole dish. Cover with the salsa,
mozzarella, onion, and tomato. Microwave on high for 5 minutes.
Hanky-Panky
1 lb. ground chuck
1 lb. hot sausage
1 lb. Velveeta cheese, diced
Brown the meat and drain. Add cheese and stir until melted.
After the cheese is melted add:
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. garlic powder
Spread on about two loaves of cocktail rye bread. Place on cookie sheet and
freeze until firm. Place in a plastic bag and store in freezer. Bake at 350
degrees for about 10 minutes (frozen). This recipe is from the Hartville News,
Hartville, Ohio.
At the last bunko, the hostess made Stromboli Wraps from
http://www.missionfoods.com They had quite a few recipes that
looked fairly easy.
Vicki in Florida
Hi Nancy,
I enjoy your newsletter very much. I am in need of a recipe for dipping cookies.
I am selling them for a fund raiser here in Las Vegas, NV.
Thank you, Maureen
Question about the pie crust recipe
Hello, will you please tell us how much shortening to use. It just says 1-1/4.
Thanks. P
Thanks to everyone for such a great newsletter.
When I was much younger my mother made a custard that you
drank in a cup. I remember she used sugar, egg yolks plus other
ingredients and cooked it on the stove until it coated a spoon. After it cooled,
she beat the egg whites and folded them in the cooked mixture. Does anyone have
this recipe? It would be wonderful to serve this during the upcoming holidays as
my mother often did.
Thanks, Linda in Kentucky
I am looking for a recipe for
minted lamb chops that you broil in the oven. We used to eat them all the
time when we lived in England and I miss them. Thank you in advance for any help
you all have.
Mari in Cali
Nancy, I am addicted to this site! It's the best and
I appreciate all of
your hard work, thanks so much. I recently purchased some
scallops and haven't a clue on what to do with them. I would appreciate
any recipe suggestions that you or any of the other addictees would be willing
to share.
Thanks so much, Denise
Thanks, Sharon in Massachusetts, for the pork
tenderloin recipe. I have been looking for a recipe
using a whole, unsliced tenderloin. This sounds delicious and cooking it on the
grill is a big plus too. I really like this newsletter!
Doris in Southern Indiana
I need a dense textured pound
cake recipe.
Skoor
Sue if you would check on Sept
20 and she will find the article about the
jalapenos and the hot pot that I talked about. It is delicious and we
usually always make one for the Holiday season. I think she will be satisfied
with the results.
phyllis
Nancy, I was looking on sites this week for a chicken
and dumpling recipe that I could use with a left over rotisserie chicken. On
Practical kitchen I found one that used tortillas for the dumpling. (since I
have never been good at making dumplings) I decided to try them. This is a quick
easy recipe for left over chicken and is delicious.
Chicken and Dumplings (easy)
Left over chicken ( I had purchased rotisserie chicken and had only used legs
and thighs)
1 onion chopped
1 can chicken broth
I can water
1 can cream of chicken soup
Flour tortillas
I put my rotisserie chicken, bones and all in my pressure cooker along with the
broth and water, and cooked for ten minutes. (until chicken fell from the bones)
I removed the bones from the chicken, added 1 can of cream of chicken soup and
brought to a full boil. Then I cut the tortillas in long stripes and dropped
into my boiling chicken and cooked until the tortillas were nice and fluffy,
about ten minutes. I added a little pepper just before serving in bowls.
My husband, who loves chicken and dumplings and grew up on home made dumplings
commented they were nearly as good as his mother used to make.
It really is an easy recipe for left over chicken. I think you could probably
use any left over chicken.
Betty Turner
Roast Garlic Crab recipe
How much of each of these ingredients do you use, and how many crabs, lobsters
etc?
Thanks a lot! Linda in NC
I have a shrimp scampi recipe
that is so easy.
Saut?chopped garlic ( about 1 tsp.) in a stick of butter, add parsley (about 2
Tblsp) and then one can of tomatoes. In the mean time put your shrimp (precooked
and shelled) in your casserole dish, pour your garlic, butter, parsley and
tomatoes over your shrimp. Then sprinkle herb bread crumbs over tomato mixture,
and bake for 15 minutes. This was a recipe that is used on a navy ship and was
condensed down for home use. My family loves it.
Betty Turner
Hi! Love this group & the newsletters! Thanks for all
the great hints & recipes. I am looking for an
inexpensive, yet tasty way to spice up plain cooked white rice. In Dear Abby, I
saw where it said to add V-8 juice in place of the liquid. I thought about
adding saut?d onions/peppers/mushrooms to this. Any other ideas such as canned
cream soup, etc. I have a picky hubby who could eat a baked potato every night
Thanks in advance for the help.
Mommy2SarahB
Veggie Bread
3 cans biscuit [10 each ]
1 1/2 sticks oleo
1/2 cup Parmesan cheese
1/4 cup fresh chives
8 slices bacon
3/4 cup bell pepper
1/2 cup chopped onion
Brown bacon, drain and crumble chop the pepper, chives and onion. Melt the oleo.
Cover each biscuit well with oleo. Layer the biscuits in bundt pan. Sprinkle
each layer with the veggies, cheese, and bacon. Top with veggies. Bake at 350
degrees about 30 minutes.
MSM. Texas
Nancy, my freezer is full of
venison meat in all shapes and sizes. As you can guess, my husband is a
hunter. Does anyone out there have some tried and true recipes for deer meat?
Thanks for your excellent site!!
Corinne in Pittsburgh
Hello Nancy, I have a question. I started using
glass bake ware. When I make cakes and brownies the
always get done on the top but not on the bottom. I have moved my rack down and
it still happens. I have cooked them longer and then they get hard on the top. I
stopped using metal pans cause I could taste the metal and did not like how they
cleaned up. Can anyone give me any advice or hints as too what I am doing wrong.
Do you have to grease your pans when you cook with it? Could that be the
problem? Someone please help me. Thank you in advance. Keep up the good work
Nancy I love your newsletter.
Janet in PA
Not sure this is Maha's cookie
problem, but a friend shared her cookie recipe with me. Hers always
stayed firm and tall, mine flattened. After comparing notes, I found she mixes
all the dough by hand, I used a mixer. What a texture difference, even in the
dough.
Carla in Oregon
Tonya, try this I've made it for a number of years.
Hope this what you're looking for
Bon Appetite.....Joe
Shepherd's Pie
2 Tablespoons Olive oil
1 Large Onion -- Finely chopped
1 Pound Roast beef -- Shaved
1 Cup Beef Gravy or stock cube and water
2 Tablespoons Worcestershire sauce
2 Tablespoons Parsley
Salt and pepper -- To taste
1-1/2 Pounds Mashed Potatoes -- Freshly cooked
6 Tablespoons Cream
1 Egg -- Lightly beaten
2 Ounces Butter -- Melted
Heat the oil and gently fry the onion until soft. Mix in the beef, gravy,
Worcestershire sauce and parsley with salt and pepper to taste. Spoon into a
well-buttered deep casserole dish. Blend the potatoes with cream, egg and half
the melted butter and spread over the meat mixture. Brush with the remaining
butter. Bake in a hot oven (400F) until the filling is piping hot and the
potatoes are golden brown, about 15/20 minutes.
Recipe By Joe
Anybody have a copycat recipe for
Atkins Baking Mix? Priced it @ grocery and it?s a
bit salty (expensive) for me and the quantities I would be using. Thanks.
jmc
Have a nice day,
Nancy Rogers
http://www.nancyskitchen.com
