Meat Recipes

Find great ideas for Meat Recipes at 123EasyAsPie.com

Q: What are some recipes a red meat lover would enjoy?
My boyfriend is the epitome of the red meat man. If it is not on the menu, he will not eat. Instead, he indulges in fast food burgers and tacos which is putting a ding into our finances (and probably his health).

So what are some red meat recipes other than steak, burgers and tacos? Or better yet, what are some recipes sans red meat that he might enjoy?

A: Easiest BBQ Beef Brisket recipe ever. The smell while it is cooking is to die for.

BBQ Beef

1.3# chuck roast ( can use bone-in, but I don’t) . Put in roaster.
2. Mix & pour over meat:
-2 sliced onions
-1-2 cloves minced or crushed garlic
-2 Tbsp. cider vinegar
-2 Tbsp. Worcestershire
-1 cup catsup
-2 c. water
-1/4 tsp salt
-1.5 tsp paprika
-1/2 tsp black pepper
2. Cover & cook 4 hrs at 200. Remove bone (if roast has one) & remove fat.
4. Re-cover and cook for another hour, covered.
5. I serve this on Kaiser rolls.

Q: Do you have any good red meat recipes?
My husband is a meat eater and I’m running low on recipes, and getting sick and tired of Beef Stroganoff. I’m a good cook, but I like things simple, tried and true. Please lend me some of your favorite recipes — just not a web site (they tend to burn in the oven).

Thanks so much!
Susie

A: “Garlic-Mushroom Rib Eyes” – 4 servings

4 boneless rib eye steaks, 1″ thick
1/4 tsp. pepper
1/8 tsp. salt
4 tbsp. butter; divided
4-8 garlic cloves; peeled and sliced
1 lb. sliced fresh mushrooms
3 tbsp. beef broth

Sprinkle steaks with pepper and salt. In a large skillet, melt 1 tbsp. of the butter. Cook the steaks for 2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
In the same skillet, cook garlic in 1 tbsp. of the butter for 2 minutes. Remove garlic; set aside. Add mushrooms and remaining butter to skillet; saute 5 minutes. Stir in the broth; bring to a boil. Cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve over steaks.

“Peppered Beef Tenderloin” – 10 to 12 servings

3 tbsp. coarsely ground pepper
2 tbsp. olive oil
1 tbsp. grated lemon peel
1 tsp. salt
2 garlic cloves; minced
1 whole beef tenderloin (3-4 lbs.)

Combine pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on greased rack in a foil-lined roasting pan.
Bake, uncovered, at 400& for 45-65 minutes or until beef reaches desired doneness. Cover and let stand 10 minutes before slicing.

“Marinated Flank Steak” – 4 servings

1/4 cup soy sauce
2 tbsp. vegetable oil
2 tbsp. tomato paste
1 garlic clove; minced
3/4 tsp. dried oregano
3/4 tsp. pepper
1 lb. beef flank steak

In a large resealable plastic bag, combine the first 6 ingredients. Cut a 1/8″-deep diamond pattern into both sides of steak. Place in the bag; seal and turn to coat. Refrigerate overnight.
Drain and discard marinade. Place steak on a broiler pan; broil 4″ from the heat for 7-8 minutes on each side or until meat reaches desired doneness.

“Barbecued Brisket” – 12 servings

1 (10 oz.) bottle soy sauce
1 tbsp. Liquid Smoke (optional)
2 tsp. pepper
2 tsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. celery salt
1 fresh beef brisket (about 5 lbs.)
BARBECUE SAUCE:
1 (14 oz.) bottle catsup
1-2 tbsp. sugar
1 tbsp. cider vinegar
1 1/2 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. soy sauce

In a large resealable plastic bag, combine the first 7 ingredients; add the brisket. Seal bag and turn to coat; refrigerate 8 hours or overnight.
Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 15×10x1″ baking pan coated with nonstick cooking spray. Bake at 325* – 4 hours or until meat is tender.
Remove brisket; let stand 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13×9x2″ baking dish. combine sauce ingredients; pour over meat. Cover and bake 1 hour or until heated through. Brisket may be frozen for up to 3 months.

“Easy Pot Roast” – 6 to 8 servings

3-4 lb. beef bottom round or boneless chuck roast
2 tbsp. oil
1 large onion; sliced
1 (14 1/2 oz.) can Del Monte Original-Style Stewed Tomatoes
1 cup beef broth
1 (4 oz.) jar prepared horseradish
3 tbsp. flour

In Dutch oven or large pot, brown meat in oil. Add onion; cook until soft. Add remaining ingredients (except flour); cover and simmer 2-3 hours or until meat is tender, turning meat occasionally. Remove meat to serving platter; keep warm.
To make gravy, dissolve flour in 1/4 cup water. Add 2 tbsp. hot cooking liquid and blend well; add to remaining cooking liquid. Cook, stirring constantly, until thickened. Season to taste with salt and pepper, if desired. Serve over sliced meat.

Q: can anyone think of any meat recipes?
can anyone think of any good meat recipes?
if so can you let me know please
thanks a lot.
and can you give me the recipe please.
thanks.

A: GREEN BEAN PORK CHOP CASSEROLE

6-8 pork chops
3-4 medium potatoes scrubbed, thinly sliced
1 family size can mushroom soup
1/2 – 3/4 can milk
1 bag frozen haricot verts (green beans)
Desires spices
2-3 tablespoons olive oil
1 cup sour cream

Add oil to pan; cook and season the pork chops as desired, until almost done (no longer pink inside).
While that is cooking, wash, scrub and thinly slice the potatoes; rinse and pat dry. Mix sour cream, milk and soup together. Add to bottom of a 13-9″ casserole dish.

Layer potatoes and 1/2 soup mixture (reserve other half for later). Each layer is very lightly covered. Arrange pork chops in a single row across mixture. Mix frozen green beans and soup mixture together; spread along top, over the pork chops.

Bake in a 400°F oven for 30-40 minutes; cover top with foil and place on a baking pan to avoid spillage.

Q: Does anyone have some original or obscure (but very good) game meat recipes?
I have 2lbs of prime venison from a Scottish Big Red shot just before Christmas and also a large fresh pheasant shot just last week. I have been trained as a chef a while ago and worked front of house in haute cuisine for many years so know a few British and French recipes for each but I’d love to try something a little out of the ordinary. What can people suggest? Inspire me!

PS. Recipes for pheasant and venison only please. I don’t want anybody trying to convince me to turn veggie or telling me “Here’s what you could try if you had some alligator meat instead.”

A: Ted Nuggent has a cookbook called “Kill It and Grill It.” You might find some receipes on line. He kind of a nutty guy, but the receipes are good.

Q: Easy hamburger meat recipes?
The great thing about hamburger meat is there so many different recipes. but of course the ones i know ive used so many times and are now getting tired of the same ones. I was wondering if anyone would have easy interesting recipes for hamburger meat?

A: HI, I have an easy yummy idea! Go into the Hispanic food aisle and look for a small can of Pato tomatoe sauce, theres 3 different kinds a green can a red can and a yellow can there all good so any one will do, and you will need either canned vegetables or I always use frozen, If you can find tostadas, or use regular tortillas, chopped lettuce and cheese and sour cream. Ok brown hambuger with onion salt, add can or cans depending how much hambuger your using of Pato and Vegatables how much is up to you add a bit of water and simmer the mix for like 20 minutes. When its ready take tostada or tortilla add sour cream add Hambuger mixture and top with your choice of toppings, cheese lettuce? And it easy and good, it sounds so complicating kind of but its really easy and good.

Q: Does anyone have raw meat recipes for dogs?
We want to feed our retriever raw meat/bones and raw veggies only. Anyone have some good recipes to share? Thanks.
What’s wrong with a raw-only diet? A dog is a carnivore and that’s how he eats in the wild. That’s what his digestive system was made to process.

As for bones, I’m talking about RAW bones, not the cooked ones which can splinter and cause problems.

A: I just feed my dog a mix of raw meats and she gets some vegies from a raw meat roll I buy. The roll also contains kelp and vitamins and minerals and some other nutritional additives. I’m in Australia so it’s pointless telling you the brand.

What I feed has been decided by what my dog will eat but you can try all of these things and see what your’s likes. I don’t usually mix or make recipes, but rather give different things each week.

Chicken wings and necks are good for the dog’s teeth, as are meaty bones. I only feed the latter occasionally as they don’t have much flesh on them.

For maintaining weight I feed ground meat, ox/beef heart, chicken hearts and the roll I mentioned, as well as other prepared raw meat foods with nutritional additives. If you want to spoil your dog you can give it chicken breast.

Things like liver and tripe are good if you can get your dog to eat them. i’d only feed this once a week, as well as raw salmon which is good for omega 3. You could also mix some chopped carrots and broccoli into the meats and raw eggs with crushed shells are supposed to be good also. High in protein.

A dog’s digestive system passes the food quick so the main thing is to focus on foods like this that are highly nutritional so they can absorb as much as possible in that time.

Q: Does anybody know of any good tiger meat recipes?
Hello, I have just purchased on whim a pound and a half of tiger meat from my local bushmeat butcher and I would like to know if anyone has any good recipes for preparing it. It smells quite unpleasant, and I plan to start the cooking process as soon as possible.

A: Troll elsewhere…had your fill of rabbit already?

Q: Anyone have any easy meat substitute recipes?
I don’t care much for meat so recently bought some meat substitute that looks like ground beef. I think it’s made from soy. Can anyone recommend some simple and inexpensive recipes? I like pasta and all veggies except for peas. Thanks!

A: My dad buys meat substitutes, too. He usually makes the soy crumbles mixed in spaghetti sauce and we make some kind of pasta out of it. It’s good in Prego and Ragu. Try it.

Q: anyone have any good no-meat recipes?
our family is not vegitarian, but a lot of the time we just prefer entrees without meat. once in a while i just make a dinner of all side dishes!

anyone have any good no-meat recipes? doesn’t have to be strictly vegitarian though. if it requires small amounts of meat or chicken soup/chicken stock, that’s ok.

i love potatoes, pasta, and casseroles…got any good ones?

A: eggplant sandwiches. idk the exact recipe but it it’s an open-faced sandwich roll with cooked sliced eggplant and red bell pepper, garlic, oregano, and olive oil. melt mozzerella cheese on top. extremely tasty!

Q: Stew Meat recipes, other than stew or stroganoff?
I’m looking for something else to make with my stew meat. It’s so cheap, and I love cooking it in a crockpot with cream of mushroom soup. But, I’m afraid my husband will get sick of it.

Any other ideas? Oh, I can’t use onion soup mix because I’m terribly allergic to onions. I know that makes it more difficult.

Thanks for the help!

A: You can buy a hand grinder and grind your own chili meat also.

Pressure Cooker Stew Meat With Sauce for Mexican Rice
For Pressure Cooker
2-3 lbs cubed lean stew meat (no fat)
2 tablespoons olive oil
1/4 cup Italian salad dressing
1/2 cup ketchup
1 teaspoon dry mustard
1/2 cup brown sugar
2 tablespoons lemon juice
1/2 teaspoon cinnamon
1 teaspoon salt
1/3 cup water
For Sauce
water
1 teaspoon salt
2 teaspoons chili pepper
1 1/2 teaspoons cumin
1/2 teaspoon pepper
3 dashes cayenne pepper
1 teaspoon paprika
1 green pepper, cored, seeded, diced
1 bay leaf
1 (3 ounce) can diced green chilis (optional)
Add all pressure cooker ingredients, stir so meat is coated.
Put lid and seal on.Put gauge over steam vent.Turn heat to medium high to raise pressure to 15#, turn heat down so the pressure is regulated. Cook 15 minutes at 15 pounds pressure. Note: 20 minutes and the meat gets a little dry if there are no bones. Take off burner and let set until there is no more steam. Drain meat and save the juices. When meat is cool, freeze. You may use for stroganoff, stew, flour & season and braise for gravies with boiled noodles or chop for pulled beef sandwiches. Add water to the saved juice tomake four cups of sauce. Add the remaining sauce ingredients,salt, chili pepper, cumin, pepper, cayenne pepper, paprika & bay leaf to a four quart saucepan. Add the diced pepper. Simmer for 10 minutes or the green pepper is starting to get soft.Cool. Freeze.

Note: This sauce is for 2 cups uncooked rice. When ready to make Mexican Rice, thaw the sauce in large saucepan low heat.When thawed, bring to a simmer, add rice, stir, then cover, on low heat for about 15 to 20 minutes. Remove bay leave before serving. Add more hot sauce if desired.

CHUCK WAGON STEW
1 1/2 pounds cubed beef stew meat
1/2 pound smoked sausage of your choice, sliced
3 potatoes, scrubbed and cubed
1 (28 ounce) can barbeque baked beans
Place the beef stew meat, sausage, and potatoes into a slow cooker, and stir to distribute evenly. Spoon the baked beans evenly over the mixture. Cover, and cook on Low for 8 to 10 hours, or cook on High for 4 to 5 hours.

Italian Stew
2-1/2 lb Beef stew meat, cut into 1 inch cubes
4 Carrots, cut into 1/2 inch pieces
1 cn Whole tomatoes, cut up (28 oz)
2 c Water
1 ts Salt
1 1/2 ts Italian seasoning
2 ts Instant beef bouillon
1 c Uncooked mostaccioli or other pasta

Directions:
Brown meat in slow cooker on top of range or skillet on medium heat. Transfer pot to base or meat to slow cooker. Add remaining ingredients except pasta to cooking pot. Stir to combine. Cover and cook at Setting #3 for West Bend or low in others for 7 – 9 hours OR at #5 or high for 3 – 4 hours. Increase heat to high (#5). Add pasta and stir to blend. Cover and continue cooking for 30 minutes until pasta is done.

VEGETABLE BEEF SOUP
2 quarts tomato juice
1 (16 ounce) package frozen mixed vegetables
3 potatoes, cubed
2 pounds cubed beef stew meat
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt to taste
ground black pepper to taste
Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer. Meanwhile, brown beef in skillet; then, add to simmering juice and vegetables. Add parsley, oregano, basil, and salt and pepper to taste; stir. Cover and simmer for 2-3 hours. Stir occasionally.

nfd♥

Q: Does anybody have any good meat loaf recipes ?
I decided to ask a fun question, and I’m interested in trying a new meat loaf recipe . Does anybody have any ideas ? Thank you in advance for your answers .

A: There are a million wonderful meatloaf recipes out there. Go & Google Mealoaf Recipes, then browse til one strikes your fancy..

Q: I am after some good meat pie recipes?
Could you please tell me your favourite meat pie recipe?

A: Curried Beef Pie Recipe:
INGREDIENTS:
2 pounds lean stew beef, cut into 1/2-inch cubes
1 tablespoon cooking oil
1/4 cup minced onions
1/4 cup flour
1 teaspoon curry powder
1/4 teaspoon ground black pepper
1 teaspoon salt, or to taste
1/2 clove garlic, finely minced
1 can (10 1/2 ounces) condensed beef broth
1/4 cup water
1 cup chopped celery
.
Topping
1 1/2 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1 large egg, beaten
3/4 cup milk
PREPARATION:
Beef Filling: Heat oil in a large skillet over medium heat; add beef and cook, stirring to brown all sides. Add onion and cook for 1 minute longer. Stir in flour, curry powder, pepper, salt, and minced garlic.Stir in the broth, water, and celery. Simmer, covered, for 25 minutes. Transfer filling to a 1 1/2-quart casserole. Pour topping batter over the filling. Bake in a preheated 350° oven for 40 to 50 minutes, until topping is done and nicely browned.
Topping: Sift together the first 3 topping ingredients. Cut in shortening until mixture resembles crumbs. Combine the beaten egg with milk; add to the flour mixture. Mix just until blended.

Steak and Kidney Pie:
INGREDIENTS:
Pastry for 1-crust pie
1 beef kidney
2 lbs. round steak, cubed
2 tablespoons oil, drippings, or shortening
2 cups chopped onions
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1 bay leaf
2 tsp. Worcestershire sauce
2 cups water
4 cups diced raw potatoes
6 Tbs. flour
PREPARATION:
Cover beef kidney with lightly salted water, cover and refrigerate overnight. Drain; cut out tubes and white membrane with scissors. Dice meat. Brown kidney and steak in hot fat. Add onions, seasoning, and 1 1/2 cup water. Simmer until meat is almost tender, about 1 hour. Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 qt. casserole. Roll out pastry slightly larger than top of casserole. Place over meat mixture and trim to overhang 1″. Fold under and flute against inside edge of casserole. Cut several steam vents in center. Bake at 425 degrees until lightly browned, about 30 minutes.
Serves 8
NOTE: You can use the milder-flavored veal or lamb kidney instead of the beef, if availiable. You can skip the soaking.

Shepherd’s Pie Recipe:
INGREDIENTS:
2 cups cooked chopped meat
1 tablespoon finely chopped onion
2 cups gravy
salt and pepper
2 cups mashed potato, prepared with milk and seasonings as desired
salt and pepper
1/8 teaspoon paprika
1 tablespoon butter
PREPARATION:
Combine meat, gravy, and chopped onion; season with salt and pepper to taste. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes. Add meat mixture then cover with remaining mashed potatoes. Or, meat and gravy can be put in the baking dish first then topped with all of the mashed potatoes. Dot mashed potato topping with butter, sprinkle with salt, pepper, and paprika, then bake for about 30 minutes at 400°, or until potato topping is browned and the Shepherd’s pie is thoroughly heated.
This shepherd’s pie recipe serves 4.

Chicken Pot Pie With Sour Cream Pastry:
INGREDIENTS:
Pastry
2 cups all-purpose flour
8 ounces cold butter (2 sticks), cut in 1/2-inch pieces
5 tablespoons sour cream
dash salt
-
4 cups cooked chicken, cut in 1-inch pieces
2 tablespoons butter
8 ounces fresh mushrooms, sliced
2 carrots, thinly sliced
2 ribs celery, thinly sliced
1 to 1 1/2 cup chopped cooked artichoke hearts
-
Sauce:
4 tablespoons butter
4 tablespoons flour
1 3/4 cups chicken broth
1/2 cup heavy cream
salt and pepper, to taste
1 tablespoon fresh chopped parsley
-
1 egg
3 teaspoons milk or cream
PREPARATION:
In a food processor, combine pastry ingredients; pulse until the mixture pulls together and forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.In a skillet, sauté the sliced mushrooms in 2 tablespoons of butter until tender and light brown.In a small saucepan, bring 2 cups of water to a boil. Add carrots and celery; cover and cook for about 12 minutes, or until vegetables are tender. Drain well. Combine the chicken with cooked mushrooms and drained vegetables. Add the cooked chopped artichokes to the mixture.
Lightly butter an 11×7-inch baking dish. Arrange chicken and vegetables in the dish. Cover and refrigerate while you prepare the sauce.Heat 4 tablespoons of butter in a medium saucepan. When butter is foamy, whisk in the flour. Slowly add the chicken broth. Continue cooking, stirring, until thickened and bubbly. Add heavy cream and parsley; heat through. Taste and add salt and pepper. Pour the sauce mixture over the chicken mixture. Roll pastry out to a 10 x 14-inch rectangle. Fit over top of baking dish. Crimp edges. With a sharp knife, cut small slits all over the pastry. Whisk egg with the 3 teaspoons milk or cream; brush over the pastry. Bake at 375° for about 40 minutes, or until pastry is golden brown and filling is bubbly.
Serves 6.

Quick Chicken Pot Pie:
INGREDIENTS:
2 1/2 cups diced cooked chicken
4 ounces sliced mushrooms, about 1/2 cup
1 1/2 cups frozen peas and carrots or mixed vegetables
1/4 cup chopped onions
1/2 can cream of mushroom or cream of chicken soup
milk
.
Topping
.
1 cup biscuit mix
1/4 cup shortening
3/4 cup milk
PREPARATION:
Put chicken, vegetables, salt and pepper in casserole. Add soup and stir, adding milk a little at a time until desired consistency is reached. Blend shortening into biscuit mix and add 3/4 cup milk, stirring until smooth. Pour batter over top of casserole. Bake 45 min at 375°. Cool for 10 to 15 minutes before serving.

Q: What goes well with sauerkraut other than meat? Recipes anyone?
Meat is off the menu in our house but I have an enormous jar of this stuff to work out what to do with. I’ve made a cheddar, mustard and sauerkraut sandwich so far. But I have to be more creative than that Thanks
No dumb unfriendly unhelpful answers please.
Oh, and my family do eat hot dogs, just not the ones made out of animal meat. But hot dogs are boring – I want interesting recipes (probably featuring lots of potatoes and sour cream haha!)

A: I Hope these help. This cake sounds disgusting but hey, it’s worth a shot

AUNT MAGGIE’S SAUERKRAUT CAKE

2 1/4 c. sifted flour
1/2 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
1 c. white sugar
1/2 c. shortening
3 eggs
1/2 c. well drained chopped sauerkraut
1/2 c. chopped nuts
1/2 c. cocoa
1/2 c. brown sugar
1 1/4 tsp. vanilla
1 c. water

Sift flour, salt, baking powder, soda and cocoa. Cream sugars and shortening until light and fluffy. Add vanilla and blend. Add eggs, one at a time, beating after each. Add dry ingredients alternately with water, beating until smooth. Add sauerkraut and nuts. Mix thoroughly and pour into greased 9 x 11 inch pan. Bake at 350 degrees for 35 minutes.

BAKED SAUERKRAUT

1 med. onion, chopped fine
1 tbsp. butter
1 sm. can mushrooms
2 tbsp. flour
2 tsp. salt
2 lbs. sauerkraut
1 (#2) can tomatoes
2 tbsp. sugar

Saute onion in butter. When golden brown, add can of drained mushrooms. Thicken with flour and add salt. Combine this mixture with rinsed sauerkraut, tomatoes, and sugar. Place in casserole, cover, and bake in a moderate oven (350 degrees) for 45 minutes. Serves 6.

BEANS AND SAUERKRAUT SOUP

1 lb. pinto beans
1 lg. can sauerkraut
1 med. onion
1 clove garlic
1 tbsp. oil
1 heaping tbsp. flour
Salt to taste

Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown lightly in skillet with onion and garlic (chop fine). Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.

Q: Does anyone have any good Meat Pie recipes?
I love meat pie, but I don’t have a recipe for it. So please hook me up.

A: this is my favourite meat pie recipe, i make it often, kids love it as well

steak pie
NGREDIENTS:

* 1 lb. beef cubes or round steak, cubed
* 1/2 c. flour, seasoned with salt and pepper
* 1 sm. onion, chopped
* 4 to 5 carrots, cut into 6 to 8 pieces
* Pie crust, enough for 1 (9-inch) crust
* 1 tsp. Gravy Master or Kitchen Bouquet

PREPARATION:
Dredge beef cubes in seasoned flour. Brown beef cubes in a little oil in a skillet over medium-low heat with the chopped onion. Place beef, carrots and about 2 cups water in pressure cooker. Add Gravy Master.Cook on high until cooker comes up to pressure, then reduce to medium and time for 10 minutes. Place beef and carrots in a deep dish pie plate; thicken the gravy with flour mixed with a little cold water. Pour gravy over top of meat. Cover with pie crust; cut several small vents with a sharp knife. Bake at 350° for 1 hour.

crust for pie
INGREDIENTS:

* 1 cup sifted all-purpose flour (sift before measuring)
* 1/2 teaspoon salt
* 1/3 cup shortening
* 2 to 3 tablespoons ice water

PREPARATION:
Sift together the sifted flour and salt into a bowl. Measure shortening. Add half of the shortening to the flour and cut in until mixture looks like meal. Add remaining shortening and cut in until there are pieces about the size of peas.Measure the 2 tablespoons ice water and sprinkle over mixture. Blend in lightly, adding just enough more water, if necessary, to hold dough together. Let dough stand for a few minutes.

Roll dough into a circle about an inch larger than the 9-inch pie plate.

Fit into the pie plate without stretching. Trim off excess edge, leaving about 1/2-inch of overhang. With fingers, build up edge and flute around entire edge. To flute, press left forefinger against inside of pastry rim and pinching the outside with tips of right thumb and forefinger.

For most pies, brush a little butter over the bottom of the crust. For custard-type pies, brush pastry with beaten egg white to prevent the filling from soaking into crust. Chill thoroughly while preparing filling.

Q: anyone has a good meat loaf recipes?
MY SON NEVER HAS EATEN MEAT LOAF HES 6, SO I WANT TO TRY TO MAKE IT FOR HIM ANY GOOD RECIPES OUT THERE.

A: My favorite meatloaf recipe (approximate, because it’s from memory):
1/3 lb ground turkey
1/3 lb ground pork
1/3 lb ground beef (I like to use ground sirloin)
3-4 slices of bread, torn into small pieces
1/4 t dry mustard
2 t salt
2 T dried parsley or 2 t fresh, minced
some chopped celery and onion, sauteed in olive oil
1 t worchestershire sauce
1 egg
some milk (to add moisture if it needs it)

Mix it all in a bowl, shape it into a loaf, and bake it, preferably on a broiler pan or a rack (so the drippings drain away) at 350 for about 45 minutes – 1 hour. You can also add bacon strips to the top before putting it in the oven.

I usually buy 1-lb packages of the meat and mix them, divide them, and freeze 2 for later. Or you can make a giant meatloaf, but cook it longer (1 1/2 hours to 2 hours for all 3 lbs of meat).

The bread and the mixture of meats make it taste lighter than if you only used beef.

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