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Post by ddhg45@aol.com on Mar 12, 2002 9:30:12 GMT -6
I'm looking for an old receipe that was on the back of the crisco can. It was for meat pie. My grandmother used to make it all the time.
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Post by Recipegal on Mar 18, 2002 9:25:00 GMT -6
Hi ya This recipe was on the Crisco site. Hope it helps. I just use leftover stew Threw in the other link cause I thought you might like it www.crisco.com/index.shtmlwww.backofthebox.com/MEAT AND POTATO PIE Makes One 9-inch Pie 8 Servings Filling 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1 pound sirloin steak, trimmed and cut into 1/2-inch cubes 1/2 cup 1/2-inch diced onion 1/2 cup 1/2-inch diced carrot 1/4 cup tomato paste 1/2 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon garlic powder 1 can (10-1/2 ounces) condensed double strength beef broth 4 -1/2 cups peeled, 3/4-inch cubed Idaho or Russet potatoes 1 tablespoon cornstarch 2 tablespoons cold water 1/2 cup frozen green peas, thawed 9-inch Classic CRISCO Double Crust For filling, melt Crisco in large saucepan. Add steak. Brown on medium-high heat. Add onion and carrots. Cook until onion starts to brown, stirring often. Add tomato paste, basil, thyme and garlic powder. Cook 2 to 3 minutes, stirring constantly. Add broth and potatoes. Reduce heat to low; cover and simmer until potatoes are cooked through but still firm. Dissolve cornstarch in water. Add to saucepan. Cook and stir until thickened. Remove from heat. Stir in peas. Cool to room temperature. For crust, heat oven to 375ºF. Prepare (see Classic Crisco Crust recipe) and press bottom crust into 9-inch deep-dish pie plate or casserole. Spoon in filling. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. Bake at 375ºF for 30 to 35 minutes or until browned. Serve hot. |
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