*  Exported from  MasterCook II  *
 
                              Beef Pie (USDA)
 
 Recipe By     : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Freezes Well                     USDA
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----- FILLING -----
    3      cups          onions -- quartered
    2      cups          boiling water
      1/2  cup           butter, margarine -- or beef drippings
    1      cup           unsifted flour
    1      tablespoon    salt
      1/4  teaspoon      pepper
    1 1/2  quarts        onion cooking liquid and water
    1      teaspoon      gravy seasoning -- optional
   20      ounces        frozen green peas
    3 1/4  pounds        cooked beef -- diced (2 1/2 quarts)
                         ----- CRUST -----
    2      cups          unsifted flour
    1      teaspoon      salt
      3/4  cup           margarine
      1/4  cup           cold water
    1      teaspoon      poppy seeds -- optional
 
 Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.  Allow
  enough extra wrap to fold over top.  Use one pan for each six servings or
  one-fourth of the recipe.  Do not line pans for food to be served without
  freezing.
 
 FILLING:  Cook onions in boiling water until tender.  Drain; save cooking
  liquid.  Melt fat.  Stir in 1 cup flour, salt, and pepper.  Add enough
  water to the reserved onion cooking liquid to make 1 1/2 quarts.  Stir in
  onion cooking liquid and water slowly.  Add gravy seasoning, if desired. 
  Cook until thickened, stirring constantly.  Pour gravy over onions, peas,
  and beef.  Mix gently.  Pour one-fourth of mixture into each baking pan. 
  Spread evenly to avoid air pockets.
 
 CRUST:  Mix flour and salt.  Mix in margarine only until mixture is crumbly.
   Add cold water and mix lightly.  Divide dough into four parts.  Roll each
  part out on lightly floured surface into an 8x8-inch square.  Fit over
  filling in pans.  Sprinkle with poppy seeds, if desired, using 1/4 teaspoon
  per pan.
 
 TO SERVE WITHOUT FREEZING:  Preheat oven to 450B0 F. (hot).  Bake 45
  minutes or until crust is lightly browned.
 
 TO FREEZE:  Cool for 30 minutes at room temperature.  Complete wrapping by
  pulling paper up over top of food.  Put edges of wrap together and fold
  several times so paper lies directly on top of food.  Fold ends of freezer
  wrap over the top and seal with freezer tape.  Label with name of food,
  date of freezing, and last date the food should be used for best eating
  quality (about 6 months).  Freeze immediately for 10 to 12 hours before
  removing packages from the pans.
 
 TO HEAT FROZEN PIE:  Preheat oven to 450B0 F. (hot).  Remove freezer wrap. 
  Place food in baking pan.  Bake 1 hour or until filling is bubbly at edges,
  crust is lightly browned, and food is hot in center.
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : This recipe is for 24 servings (about 2/3 cup filling each). 
  Directions are given for dividing the prepared food into four parts of six
  servings each.  One part may be completely cooked and served at the time of
  preparation.  The remaining parts may be frozen.
 
 “Freezing Combination Main Dishes”  by Meredith Robinson and Lois Fulton 
  (Consumer and Food Economics Institute, Agriculture Research Service) USDA
  Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712). 
  MasterCook electronic format by Rosie Winters.
 Nutr. Assoc. : 0 0 0 2394 0 0 0 1582 0 0 0 0 0 0 0 0 0