Post by marlaoh on Oct 15, 2002 7:45:58 GMT -6
Deep Dish Meat Pie
Prep: 30 min Total: 55 min
1 lb. ground beef
1/4 cup chopped onion
1 pkg. (10 oz.) frozen peas and carrots, cooked, drained
1 cup chopped cooked potatoes
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
1 cup water
1 can (8 oz.) refrigerated crescent dinner rolls
BROWN meat in large skillet on medium heat; drain. Add onion; cook until tender, stirring occasionally. Add vegetables and prepared cheese product; mix well. Spoon into 12x8-inch baking dish.
MELT butter in small saucepan on low heat. Add flour and salt; stir with wire whisk until well blended. Cook 2 minutes or until bubbly, stirring occasionally. Gradually add water, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes. Pour over meat mixture.
SEPARATE dough into 4 rectangles; firmly press perforations together to seal. Place over meat mixture.
BAKE at 375°F for 20 to 25 minutes or until golden brown.
Makes 6 to 8 servings
Prep: 30 min Total: 55 min
1 lb. ground beef
1/4 cup chopped onion
1 pkg. (10 oz.) frozen peas and carrots, cooked, drained
1 cup chopped cooked potatoes
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
1 cup water
1 can (8 oz.) refrigerated crescent dinner rolls
BROWN meat in large skillet on medium heat; drain. Add onion; cook until tender, stirring occasionally. Add vegetables and prepared cheese product; mix well. Spoon into 12x8-inch baking dish.
MELT butter in small saucepan on low heat. Add flour and salt; stir with wire whisk until well blended. Cook 2 minutes or until bubbly, stirring occasionally. Gradually add water, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes. Pour over meat mixture.
SEPARATE dough into 4 rectangles; firmly press perforations together to seal. Place over meat mixture.
BAKE at 375°F for 20 to 25 minutes or until golden brown.
Makes 6 to 8 servings