Beef & Mushroom Pie

recipe adapted from Pet-Ritz recipe published in the late 70s

2 – 10″ pie crusts
1 lb ground beef
1 onion, chopped
8 oz mushrooms, sliced
1 can beef broth
1 tsp Worcestershire sauce
2 tsp parsley, chopped
1/2 cup red wine
3 Tbsp flour
3 Tbsp water

  1. Heat oven to 400 F.
  2. Put 1 pie crust in a 10″ pie pan.
  3. Brown ground beef, onion and mushrooms. Drain.
  4. Stir in broth, Worcestershire & wine.
  5. Mix flour & water. Add to beef mixture.
  6. Simmer until thickened, stirring occasionally.
  7. Pour into pie crust. Top with remaining crust. Seal edges & cut slits in top.
  8. Bake for 25 minutes or until browned.
  9. Serves 4-6.
  • Tastes like beef burgundy.

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Newport Beef Casserole

McCall’s Great American Recipe Card Collection 1973

1/4 cup oil
1/3 cup finely chopped onion
3 cloves garlic, minced
1 cup diced carrot
1/2 cup diced celery
1 lb ground beef
1 can (6 oz) mushrooms, drained
1 cup sherry
1 can (6 oz) tomato paste
1 can (17 oz) diced tomatoes
salt to taste
1/2 tsp pepper
1 Tbsp dried oregano
1 Tbsp dried basil
8 oz small shell pasta
1 pkg (10 oz) frozen chopped spinach
1 cup sharp Cheddar, grated
1/2 cup bread crumbs
Parmesan, grated

  1. In hot oil in large skillet, saute onion, garlic, carrot, and celery until onion is golden – about 5 minutes.
  2. Add beef; cook, stirring, until browned.
  3. Add mushrooms, sherry, tomato paste, tomatoes, salt, pepper, oregano, and basil: simmer, uncovered 1 1/2 hours.
  4. If desired, cool, cover, and refrigerate until needed.
  5. About 45 minutes before serving time, preheat oven to 350F.
  6. Cook shells and spinach as package labels direct. Drain well.
  7. Reheat sauce if needed. Add shells and spinach.
  8. Turn into 3-quart casserole.
  9. Top with bread crumbs and Cheddar.
  10. Bake, uncovered, 30 minutes, or until bubbly and browned.
  11. Serve sprinkled with Parmesan cheese.
  12. Makes 8 servings.
  • NOTES

Moussaka

My mother cut this recipe out of a magazine in the 70s. I have a photocopy of it, but it does not show the magazine’s name. Like many old photocopies, it is faded and very difficult to read. The recipe, however, is as delicious as always.

Servings: 6

Meat Sauce

2 Tbsp butter
1 cup onion, diced
1 ½ lbs ground beef or lamb
1 clove garlic, crushed
½ tsp oregano, dried
½ tsp dried basil
½ tsp cinnamon
dash freshly ground black pepper
1 tsp salt
16 oz tomato sauce
2 Tbsp dry bread crumbs

  1. Melt butter in 4 quart Dutch oven.
  2. Add onion and meat, stirring until brown, about 10 minutes.
  3. Add garlic, herbs, & spices. Cook until fragrant, 1-2 minutes.
  4. Add tomato sauce, bring to boil, stirring often. Reduce heat; simmer uncovered, 1/2 hour.
  5. Stir in bread crumbs.
Eggplant

2-2 ½ lbs eggplant
½ cup butter, melted
salt

  1. Halve unpeeled eggplant lengthwise, then slice ½ inch thick.
  2. Place in broiler pan and brush lightly with melted butter. Sprinkle lightly with salt.
  3. Broil 4 inches from heat, 4 minutes per side, or until golden.
Bechamel (Cream Sauce in original)

2 Tbsp butter
2 Tbsp flour
½ tsp salt
dash pepper
2 c milk
2 large eggs

  1. In a medium saucepan melt butter; remove from heat and stir in flour, salt and pepper.
  2. Add milk gradually. Bring to a boil, stirring until mixture is thickened. Remove from heat.
  3. In a small bowl, beat eggs.
  4. Temper eggs by adding a small amount of hot bechamel sauce, whisking constantly. Return mixture to saucepan. Mix well and set aside.
Topping

½ cup Parmesan cheese, grated
½ cup Cheddar cheese, grated

Assembly
  1. Preheat oven to 375℉.
  2. In the bottom of 9″x13″ baking dish, layer 1/2 of the eggplant, overlapping slightly.
  3. Mix cheeses. Sprinkle 3 tablespoons over eggplant.
  4. Spoon meat sauce over top.
  5. Sprinkle with 3 tablespoons cheese.
  6. Layer rest of eggplant, overlapping as before.
  7. Pour cream sauce over all.
  8. Sprinkle top with remaining cheese.
  9. Bake 35-40 minutes or until golden brown and top is set. If desired, brown top under broiler for 1 minute. Cool slightly before serving.
  • You can replace the Cheddar cheese with more Parmesan.

Plantation Ham Pie

Betty Crocker Recipe Card Library 1971

2 Tbsp butter or oleo
3 cups ham, cubed
1 med onion, chopped
2 cans cream of chicken soup
1 cup milk

Parsley Pinwheels

2 cups Bisquick
1/2 cup water
1/2 cup parsley, chopped

  1. Heat oven to 425 F.
  2. Melt butter in a large skillet.
  3. Cook and stir ham and onion in butter until ham is golden and onion is tender.
  4. Stir in soup & milk. Heat just to boiling, stirring frequently.
  5. Pour into greased 8″ square baking dish. Place in oven while you make the Pinwheels.
  6. Stir Bisquick and water to a soft dough. Roll into 12×7 rectangle. Sprinkle parsley over dough. Roll up tightly, beginning at long side. Cut into 9 slices.
  7. Arrange on top of hot ham mixture.
  8. Bake 20-25 minutes or until pinwheels are cooked.
  • The trick to non-soggy biscuits is to make sure the filling is hot before the biscuits are put on top.

Creamy Chicken and Mushroom One-Pot with Puff Pastry Toppers

adapted from Rachael Ray

3 pieces boneless, skinless chicken breast
3 onions
2 bay leaves
2 Tbsp extra-virgin olive oil
8 oz mushrooms, sliced
4 potatoes, diced
1/2 lb carrots, diced
2 parsnips, peeled and diced 1/2-inch thick (optional)
2 ribs celery, chopped
A few sprigs fresh sage leaves, very thinly sliced
Salt and freshly ground black pepper
3 Tbsp butter
3 Tbsp all-purpose flour
Splash white wine
1 rounded Tbsp Dijon mustard
1/2 cup fat-free half & half
1 sheet frozen puff pastry dough, defrosted
1 large egg

  1. Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts.
  2. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes.
  3. Remove the chicken and dice or shred.
  4. Remove the bay leaf and puree the onion in the poaching liquid. Reserve.
  5. In the same pan, heat olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown.
  6. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally.
  7. Remove the bay leaf.
  8. Add butter, stir until melted. Add flour and stir to make a light roux.
  9. Deglaze the pan with a splash of white wine and add reserved poaching liquid.
  10. Whisk in the mustard and 2 cups chicken stock. Stir in the half & half. Thicken to a light gravy consistency.
  11. Adjust the salt and pepper and add the chicken.
  12. Reduce the heat to low and simmer while baking the pastry tops.
  13. Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in.
  14. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 F,  about 12 minutes.
  • I always hate to see the vegetables thrown out that were used in making poached meat, so I like to run them thru the blender or use an immersion blender to puree them into the stock.
  • I did not have parsnips, so I left those out, but any vegetables can be added – whatever you like in a pot pie.

Chicken Taco Pie

This recipe was given to my mother by her friend, Jan Linneweh, when we lived in Carlsbad, New Mexico.

1 small can chicken
1 can cream of mushroom soup
1 – 10 oz can red enchilada sauce
½ cup onions, chopped finely or onion powder
garlic powder to taste (I like a lot)
1 cup grated cheddar cheese
1 small pkg Fritos

Directions

  1. Mix chicken, soup, sauce & onion & garlic powder.
  2. Place 2/3 of the Fritos into a greased casserole, top with chicken mixture. Sprinkle with cheese & top with remaining Fritos.
  3. Bake at 375 for 15 minutes, or until bubbly.
If you use fresh onions, they may still be underdone after baking for 15 minutes. I frequently have chopped onions in the freezer, this had softened them enough that they will be done in the baking time. You can also use onion powder instead.
For different flavors you can substitute cooked ground beef for the chicken, green enchilada sauce for the red and/or Doritos for the Fritos.

Hurricane Casserole

adapted from The Quarter of Six Cookbook
Their recipe used green beans, but we prefer spinach.

¾ lb hamburger
½ cup onion, chopped
1 pkg brown gravy mix
1 pkg frozen spinach (or other veggie), thawed & drained
1 pkg mashed potatoes, prepared

Directions

  1. Brown hamburger & onion. Put in greased casserole, sprinkle with gravy mix.
  2. Top with spinach, then prepared potatoes.
  3. Microwave for 5 minutes or until hot.