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Meat-Za-Pie
1 pound lean ground beef | 1⁄3 | cup tomato paste | |
2⁄3 | cup evaporated milk | 1 cup cheddar cheese, shredded* | |
1⁄2 | cup bread crumbs, fine | 2 tablespoons of Parmesan cheese | |
1 teaspoon garlic salt | 1⁄2 | teaspoon oregano | |
Preheat oven to 375ºF. With flat beater attachment, mix ground beef, evaporat- ed milk, bread crumbs, and salt on a medium setting until well blended. Spread into
* Or use cheese of your choice.
Savory Twice-Baked Potatoes
3 medium potatoes | 1 egg, slightly beaten | |
4 ounces cream cheese | 2 tablespoons chopped onion | |
4 ounces sharp cheddar cheese, | 1 teaspoon chopped parsley | |
shredded | 1⁄2 | teaspoon salt |
4 tablespoons butter | 1⁄2 | teaspoon pepper |
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 | 1⁄2 teaspoon butter extract |
2 tablespoons water | 4 cups sifted confectioners sugar |
1 teaspoon vanilla extract | 2 tablespoons light corn syrup |
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 medi- um setting, add sugar, one cup at a time. Add corn syrup and mix at high set- ting 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 3⁄4 cup 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.
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