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Thrifty Supper Pie Recipe
|Flour||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold milk||3 Tablespoon|
|Bulk sausage||1⁄2 Pound|
|Ground beef||1⁄2 Pound|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned cut green beans||1 Pound (1 Can, Blue Lake Brand)|
|Canned whole tomatoes||1 Pound (1 Can)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Grated cheddar cheese||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3046 Calories from Fat 1616
% Daily Value*
Total Fat 181 g279.1%
Saturated Fat 68.8 g343.8%
Trans Fat 9 g
Cholesterol 575.3 mg
Sodium 5395.6 mg224.8%
Total Carbohydrates 237 g78.9%
Dietary Fiber 25.8 g103.4%
Sugars 19.7 g
Protein 123 g246.8%
Vitamin A 94.3% Vitamin C 94.8%
Calcium 89% Iron 92.1%
*Based on a 2000 Calorie diet
Mix in milk gradually until mixture holds together in a ball.
Knead until smooth.
Roll out on pastry cloth sprinkled with 2 tablespoons cornmeal to fit into 9-inch pie pan.
Fit into pan, then flute a high edge and sprinkle with remaining cornmeal.
Bake on lowest shelf of oven at 450 degrees for 15 minutes.
Brown the sausage, then drain well.
Add the beef and brown.
Add the onion and garlic and cook until tender-crisp.
Mix in the beans, tomatoes, remaining salt, basil, thyme and bay leaf.
Bring to a boil, then cover and simmer for 15 minutes.
Discard the bay leaf.
Blend the cornstarch with water, then stir into the hot mixture and cook until thickened.
Turn into the baked shell and sprinkle with the cheese.
Return to oven and bake until cheese melts.
Cool for 10 minutes before cutting.