1 9-inch pie pastry; unbaked
1 lb Ground beef
1/4 c Chopped green pepper
1/4 c Chopped onion
1 cn (8-oz) tomato sauce; divided
1/2 c Dry bread crumbs
2 tb Fresh chopped parsley
1/3 ts Dried whole oregano
1/4 ts Pepper
1 Egg; beaten
1/4 c Milk
1 ts Prepared mustard
1 ts Worcestershire sauce
8 oz Shredded Cheddar cheese
1/2 c Chili sauce
Line a 9-inch pie pan with pastry. Trim excess pastry around edges. Prick
bottom and sides of pastry with a fork. Bake at 400 degrees for 3 minutes;
remove from oven, and gently prick with a fork. Bake an additional 5
minutes.
Cook ground beef, green pepper and onion in a large skillet until meat is
browned, stirring to crumble meat; drain. Add 1/2 cup tomato sauce and next
4 ingredients; stirring well. Spoon mixture into prepared crust.
Combine egg and next 4 ingredients, stirring well; spoon evenly over meat
mixture. Bake at 375 degrees for 30 minutes.
Combine remaining tomato sauce and chili sauce; serve with pie. Yields 6
servings.
MAGAZINE ARTICLE
MRS. ROY NIEMAN,
DUNNELLON, FL
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
6 Servings
