Post by chief_cook2 on Jun 20, 2007 15:32:06 GMT -6
Topsy-Turvy Pie
1 pound ground beef
2 tablespoons olive oil or salad oil
1/2 cup chopped onion
1/4 cup chopped green pepper
1 8-ounce can tomato sauce
1/4 cup water
1 teaspoon salt
1 teaspoon chili powder
1 4 1/2-ounce can chopped ripe olives
Heat oven to 425 degrees F. (hot). Brown meat in oil; when meat
is half browned add onion and green pepper. Stir until meat is
well browned and onion is transparent. Add rest of ingredients.
Pour into a 9-inch pie pan. Make topping. (Recipe below.) Roll
to fit top of pie pan. Make slits on top. Place over meat
mixture. Bake 15 to 20 minutes. Remove from oven. Let stand a
minute or two. Invert over serving dish.
Makes 4 to 6 servings.
TOPPING:
Mix 1-cup Bisquick and 1/3-cup cream (or 1/4-cup milk plus
2-tablespoons butter, melted). Beat 15 strokes. Knead gently 8
to 10 times to smooth up dough.
1 pound ground beef
2 tablespoons olive oil or salad oil
1/2 cup chopped onion
1/4 cup chopped green pepper
1 8-ounce can tomato sauce
1/4 cup water
1 teaspoon salt
1 teaspoon chili powder
1 4 1/2-ounce can chopped ripe olives
Heat oven to 425 degrees F. (hot). Brown meat in oil; when meat
is half browned add onion and green pepper. Stir until meat is
well browned and onion is transparent. Add rest of ingredients.
Pour into a 9-inch pie pan. Make topping. (Recipe below.) Roll
to fit top of pie pan. Make slits on top. Place over meat
mixture. Bake 15 to 20 minutes. Remove from oven. Let stand a
minute or two. Invert over serving dish.
Makes 4 to 6 servings.
TOPPING:
Mix 1-cup Bisquick and 1/3-cup cream (or 1/4-cup milk plus
2-tablespoons butter, melted). Beat 15 strokes. Knead gently 8
to 10 times to smooth up dough.