Tuesday, September 15, 2009

Meat Pie

I don't know about you, but I just made a meat pie for the first time and it is so good and really easy. If I would have known how easy it was I would have been making it a long time ago. This will definitely be on our table a lot, now!

Brown about 1 lb. of hamburger with 1 small chopped onion and seasonings you prefer. I just used some seasoning salt and pepper.
Add about half a bag of frozen peas and carrots.
Mix half a can of cream of mushroom soup with half a can of water. Add to meat and veggie mixture.
I bought the pre-made rolled pie crust that I found by the refrigerated cookie dough. Put one crust on the bottom and trim excess, fill with mixture, and place a crust on top, trim excess. Pinch edges, cut some slits on the top to vent. Cook at 425 for about 30-40 minutes or until crust is golden brown.

(We are probably pigs but my husband and I and our 3 year old ate the whole pie, so if you have a larger family you may want to double the recipe!)

Tuesday, September 8, 2009

cracklin' cauliflower....

1 teaspoon kosher salt
1 small head cauliflower
2 tablespoons butter
2 tablespoons flour
1 2/2 cups whole milk
1 teaspoons horseradish
1 teaspoon dijon mustard
1/8 teaspoon nutmeg
3/4 cup grated gruyere

8 butter crackers (ritz or similar)
1/2 cup panko {I substituted panko with more butter crackers}
1 tablespoon butter
1/4 cup grated gruyere
Heat over to 450'. Bring 6 cups water to a boil. Add 1/2 tsp kosher salt and cauliflower. Let simmer for 6 minutes or until cauliflower is tender. Rinse in cold water and drain.
Melt butter in saucepan. Add flour and whisk 2 minutes. gradually add milk to combine. Bring saucepan to a boil, whisking often, then bring it to a simmer for 1 minute. Remove from heat and add horseradish, dijon, remaining 1/2 tsp salt, and nutmeg. Stir in cheese and then cauliflower. Pour into a casserole dish.
topping: combine crackers, panko, and melted butter.
Sprinkle cheese on top of cauliflower mixture then add crumble topping.
Bake 15 minutes or until golden brown and bubbly. Let stand about 5 minute before serving.
**sounds like a finicky recipe, but it's actually very fast to make! this recipe comes from the September issue of family fun magazine.