Hamburger Pie

Hamburger Pie

• 1 cup biscuit baking mix (see below)
• ¼ cup water
• 1 lb lean ground beef
• ½ tsp. salt
• ½ tsp. oregano
• ¼ tsp. pepper
• 8 oz. tomato sauce
• ½ cup finely chopped bread crumbs
• ¼ cup chopped onion
• ¼ cup chopped green peppers
• 1 egg
• ¼ cup milk
• ½ tsp. salt
• ½ tsp. dry mustard
• 2 cups grated Cheddar cheese

Heat oven to 375 degrees F. Mix baking mix and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth dough into ball on top of floured covered board. Knead 5 times and roll dough 2 inches larger than pie plate. Put in pie plate and flute edges. Brown meat and drain. Stir in salt, oregano, pepper, bread crumbs, tomato sauce, onions and green peppers. Spread in pie crust. Beat egg and milk, stir in remaining ingredients. Spread over beef mixture and bake until crust is golden, about 30 minutes. Buffalo meat exporters
Variations: use asparagus, Brussels sprouts, broccoli or carrots in place of green peppers ….top with salsa and a dollop of sour cream and guacamole

• Biscuit and Baking Mix
• 8 ¾ cup flour
• 1/3 cup baking powder
• ¼ cup sugar
• 1 Tbsp salt
• 2 cup shortening or butter

In a very large bowl, mix together all dry ingredients with wire whisk. Cut in butter until crumbly. It is now ready to use. Store in large airtight container until ready to bake up your next dish or treat. Halal Meat exporters

Hot Dog Sauce Recipe

Old-Fashioned Coney Hot Dog Sauce Recipe



Camping and hot dogs go hand in hand. Roast some up over the fire, then top with this irresistible one-pot sauce. —Loriann Cargill Bustos, Phoenix, Arizona Meat exporters


Test Kitchen Approved


TOTAL TIME: Prep: 10 min. 
Cook: 30 min. 
MAKES: 8 servings


Ingredients

• 1 pound lean ground beef (90% lean)
• 1 cup beef stock
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper

Directions

Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally. 

Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 2 cups. Frozen meat exporters




Originally published as Old-Fashioned Coney Hot Dog Sauce in Simple & Delicious June/July 2015