8
Meat-Za-Pie
1 pound lean ground beef
2
⁄
3
cup evaporated milk
1
⁄
2
cup bread crumbs, fine
1 teaspoon garlic salt
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 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 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.
1 egg, slightly beaten
2 tablespoons chopped onion
1 teaspoon chopped parsley
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon pepper
1
⁄
2
teaspoon butter extract
4 cups sifted confectioners sugar
2 tablespoons light corn syrup
1
⁄
3
cup tomato paste
1 cup cheddar cheese, shredded*
2 tablespoons of Parmesan cheese
1
⁄
2
teaspoon oregano
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