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Meat Pies

1 recipe pie pastry for a 9" two crust pie
1 onion
1 lb lean ground beef
1 can tomato soup
1 can French cut green beans or Veg-All or other frozen, canned, or fresh
vegetables in approximately the same amounts)
Salt and pepper to taste

Saute onion and ground beef. Drain off any excess liquid and/or
fat when meat has browned and onions are translucent. Add undiluted
tomato soup, and green beans and season to taste. When the mixture
has heated through, remove from heat and set aside.

Prepare pie pastry and lay the bottom crust in a Pyrex pie pan.
Pierce with a fork. Add filling (you'll probably have a little
left) and put top crust on. Cover edges of top crust with foil to
prevent over baking. Bake at 350 degrees F until top of pie is
light golden brown. Remove foil from the edges and continue baking
until the edges have the same nice color. Remove and let the pie
set for a few minutes before serving.


Variation

1 large recipe plain French bread, done to "dough" stage in a bread maker
3/4 lb lean ground sirloin
1 onion
1 to 2 cloves garlic, smashed
1 can stewed tomatoes with liquid, Ro-Tel or fresh tomatoes and Anaheim chilis
1 can French cut green beans, drained or whatever fresh veggies are in season

If using pie crust, prepare as above.

If using bread dough, let rise a second time outside the bread
maker, then divide into six equal pieces. Roll one piece into a
rough circle, spoon filling into middle, and crimp closed. Repeat
five more times. Bake as directed for regular pies, but skip the
foil crust guards and keep a close eye on the pies. They take less
time. Serve right out of the oven, with plenty of disclaimers
about blowing on hot food before we eat it! These are sublime!

NOTE: With extra pie crust or bread dough, roll out thinly, dot
with butter, sprinkle with cinnamon, fresh grated nutmeg, and sugar;
roll up, slice, and bake for dessert.

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