February 20, 2004 at 9:03 a.m.
I was taught at an early age to cook and bake from scratch (but that was some 50 years ago) and now I find myself using or rather substituting ingredients that make a shorter prep time and I am finding that I like that. My taste buds must be changing as I don’t notice much difference in flavors. That does happen, doesn’t it?
When I think of a pie, a dessert comes to mind but that’s not always the case. If my memory serves me right, last July I had a recipe in this column for a meat pie with a lot of ingredients in it. Since then I’ve found this recipe that is just as good but has ingredients suitable for this time of year. It is very good!
SHEPHERD’S PIE #2
1 lb. lean ground beef
1/4 c. diced green pepper
1/4 c. diced onion
1 T. margarine
1 T. flour
salt to taste
1/2 t. chili powder
1/2 c. ketsup
1 c. water
2 c. frozen mixed broccoli, cauliflower and carrots, cooked and drained (or use a combination of canned veggies that are your favorites such as corn, green beans, carrots, etc.)
3 c. seasoned hot mashed potatoes (cook and mash 3 large potatoes) or you can use instant mashed potatoes to make 3 c.
Saute beef, pepper and onion in melted margarine over medium heat until meat is browned and pepper is tender. Drain off any excess fat.
Sprinkle in next four ingredients; stir in ketsup and water. Bring to a boil; cook until mixture thickens; add cooked veggies, blending well.
Turn into 2-qt. casserole. Top with hot potatoes and sprinkle with paprika if you wish. Bake in 425 degree oven for 15 minutes. Serves 4-6.
*Season with salt and pepper and garlic powder if you wish.
This is a light dessert pie that you can quickly put together in the early morning hours before you leave for work (get up a few minutes earlier), pop it in the freezer and it’s ready when you get home.
CREAMY YOGURT PIE
one 8-9 inch graham cracker pie crust
2 c. any flavor yogurt (keep in mind most small containers are 6 oz. so be sure to measure correctly)
1 c. whipped topping, regular or lite
In a medium bowl, gently fold yogurt and whipped topping together. Turn into crumb crust. Freeze at least four hours or overnight.
Remove from freezer 20 minutes before serving. Garnish with fresh fruit if you wish. Serves 6.
NOTE: You may also just refrigerate the pie overnight.
If you like coconut and custard, try this delicious combination.
COCONUT CUSTARD PIE
1-1/3 c. flaked coconut
1 T. corn starch
3 eggs, slightly beaten
1 c. sugar
1-12 oz. can evaporated milk (not condensed milk)
1 t. vanilla
one 9-inch unbaked pastry shell
In a small bowl, toss coconut and corn starch.
In a large bowl, beat eggs, sugar, milk and vanilla until well blended. Stir in coconut mixture.
Pour into pastry shell. Bake at 450 degree oven for 15 minutes. Lower heat to 350 degrees and bake 30 minutes longer or until filling is set. Cool on rack. Garnish with whipped cream and toasted coconut if you wish. Makes 8 servings.
Are you hungry for a piece of apple pie but you’re on a low cholesterol diet? This will work.
6 c. sliced, peeled baking apples (Granny Smith, Braeburn, McIntosh, etc.)
1-1/4 t. cinnamon
1/4 t. nutmeg
1 c. sugar
3/4 c. skim milk
3/4 c. reduced-fat biscuit mix (low-fat Bisquick)
4 egg whites
Coat a 10-inch pie plate with cooking spray.
In a large bowl, combine spices and apples; turn into pie plate.
In a bowl, beat next four ingredients until smooth. Pour over apples. STREUSEL TOPPING
1/3 c. packed brown sugar
2 T. light margarine, softened
Mix all streusel ingredients in a bowl until crumbly; sprinkle over pie. Bake at 325 degrees for 70-75 minutes (time is correct) or until knife inserted in center comes out clean. Cool completely. Serves 8. One slice has 0 cholesterol.
Thought for the day: It isn’t the things that go in one ear and out the other that hurt, as much as the things that go in one ear and get mixed up before they slip out of the mouth.