The recipe cards Natalee hand typed for me 14 years ago...before she could type fast!!!Ok...it's lame that I'm posting this, but I do not take credit at all since it came directly from her mom...lol...Chico?! Are you out there!? You should post too!
This is one of Kirk's favorite meals from Lynn.
The recipe:
1 Pkg (13 oz) hot roll mix (it's in a box in the baking isle...mostly though you just need a yummy soft dough)
1 Can (16 oz) tomatoes
1 C Chopped Onion
1/3 C Parmesan Cheese
1 tsp Salt
1/2 tsp Oregano
1 1/2 Lbs Ground Beef
1 Tbsp Shortening
1/3 C Chopped Parsley
1 1/2 tsp basil
1 1/2 C Grated Mozzarella Cheese
Prepare hot roll mix as directed on package label or prepare your own recipe using about 4 C flour. Let it rise in warm place until doubled. Punch down and turn out on lightly floured board; knead lightly.
Divide dough into three equal portions. Roll two portions of dough into 9 inch rounds. Fit into bottom and up sides of greased 8 inch layer cake pans. (dough should be no more than 1/8th of an inch thick) roll remaining dough into an 8x12 inch rectangle and cut into strips 1 inch wide.
1 Pkg (13 oz) hot roll mix (it's in a box in the baking isle...mostly though you just need a yummy soft dough)
1 Can (16 oz) tomatoes
1 C Chopped Onion
1/3 C Parmesan Cheese
1 tsp Salt
1/2 tsp Oregano
1 1/2 Lbs Ground Beef
1 Tbsp Shortening
1/3 C Chopped Parsley
1 1/2 tsp basil
1 1/2 C Grated Mozzarella Cheese
Prepare hot roll mix as directed on package label or prepare your own recipe using about 4 C flour. Let it rise in warm place until doubled. Punch down and turn out on lightly floured board; knead lightly.
Divide dough into three equal portions. Roll two portions of dough into 9 inch rounds. Fit into bottom and up sides of greased 8 inch layer cake pans. (dough should be no more than 1/8th of an inch thick) roll remaining dough into an 8x12 inch rectangle and cut into strips 1 inch wide.
Meanwhile prepare beef filling y draining tomatoes and setting juice aside. Chop tomatoes coarsely. Cook meat and onion in shortening in skillet until meat is crumbly and has lost its color. Drain off excess fat. Add tomato juice; simmer until liquid evaporates. Stir in Parmesan Cheese, Parsley, Salt, Basil, and Oregano. Cool.
Cover dough in each pan with an equal amount of meat mixture. Top each with an equal amount of chopped tomato and Mozzarella cheese. Cover each with strips of dough in crisscross-lattice fashion. Let rise 15 min. Bake @ 350 for 35 Min. or until golden brown. Remove from pan.
1 comment:
Oh my gosh I totally forgot about that recipe! :) I love that pie too! I need to try it again. Your recipe cards are funny....they look JUST like my own that Chris makes fun of. I can't bare to throw them away, it took me WEEKS to do. haha
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