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Meat-Za-Pie
1 pound lean ground beef
2⁄3cup evaporated milk
1⁄2cup bread crumbs, fine
1 teaspoon garlic salt
Preheat oven to 375ºF. With flat beater attachment, mix ground beef, evaporated
milk, bread crumbs, and salt on a medium setting until well blended. Spread into
9-inch pie plate. Add a layer of tomato paste, cheese, Parmesan cheese, and
oregano. Bake for 30 minutes. Makes 6 to 8 servings.
* Or use cheese of your choice.
Savory Twice-Baked Potatoes
3 medium potatoes
4 ounces cream cheese
4 ounces sharp cheddar cheese,
shredded
4 tablespoons butter
Preheat oven to 400ºF. Bake 3 potatoes for 1 hour or until done. While potatoes
are still warm, slice lengthwise and scoop potato out of skin. With flat beater
attachment, mix the potatoes, cream cheese, cheddar cheese, and butter at a low
setting until smooth. Add remaining ingredients and mix at a medium setting
until well blended. Spoon mixture into the potato skins, place on cookie sheet
and bake for 30 minutes or until peaks are golden brown. Makes 6 servings.
Decorator’s “Buttercream” Icing
1 cup solid vegetable shorting
2 tablespoons water
1 teaspoon vanilla extract
In the bowl, combine shortening, water, and vanilla. With the flat beater
attachment, mix at a low setting until well blended. With the mixer on a medium
setting, add sugar, one cup at a time. Add corn syrup and mix at high setting
until frosting is light and fluffy. (If pure white icing is desired, use clear vanilla
and a tiny drop of blue food coloring.) Makes 3 cups.
• For chocolate icing, add 3⁄4cup of cocoa and 2 additional tablespoons of water.
• Use paste food coloring to tint the icing.
• For a thinner consistency icing, add 2 to 3 additional tablespoons of corn syrup.
1 egg, slightly beaten
2 tablespoons chopped onion
1 teaspoon chopped parsley
1⁄2teaspoon salt
1⁄2teaspoon pepper
1⁄2teaspoon butter extract
4 cups sifted confectioners sugar
2 tablespoons light corn syrup
1⁄3cup tomato paste
1 cup cheddar cheese, shredded*
2 tablespoons of Parmesan cheese
1⁄2teaspoon oregano
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