Meat Pies

Ingredients

• 1 pound ground beef
• 2 teaspoons salt
• 1% tablespoon pine nuts
• 1 large onion chopped
• 1% ounce cream cheese
• 1 carton plain yogurt (mixed together)
• 1% packages frozen Parker House Rolls
• % teaspoon black pepper
• juice of lemon

Method

1. 1

   Brown beef and onion, add pine nuts, cinnamon, salt and pepper and fry 5 minutes more.

2. 2

   While warm, add yogurt, cream cheese and lemon juice and mix thoroughly.

3. 3

   Cut defrosted rolls in half and roll two inches in diameter and add 1 teaspoon of meat mixture to center of roll.

4. 4

   Let rise again (about 99 minutes) and bake at 400 degrees about 25 minutes or until brown.

Nutrition per serving

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 5. The excerpt below is the record exactly as published.

juice of % lemon Fry okra in oil and drain well. Fry meat, onion, garlic and mint - simmer until tender. Add tomatoes, let simmer about 30 minutes, then add Okra and lemon juice. Cook on low heat 15 minutes longer. (Make sure the okra is fried lightly.) Serve over Lebanese Rice. Egg Plant And Chick Pea Stew 2 tablespoons olive oil % teaspoon black 1 cup chopped onion pepper 1 medium eggplant cubed Z cups tomatoes 1% teaspoon salt 2 cups canned chick peas, drained Heat oil in a deep skillet; saute the onions 5 minutes. Add the eggplant; saute 10 minutes, stirring occasionally. Mix in the salt, pepper, tomatoes and chick peas. Cover and cook over low heat 30 minutes. Watch carefully and add a little boiling water if necessary. Serve hot or cold. Serves 6-8. ok Dried Butter Bean Stew 1 pound beef stew (left Livcuperinelly. over roast will do) chopped onions 2 cups large dried lima 2 tablespoons oil beans 1 8 ounce can tomato 2 teaspoons salt sauce % teaspoon black pepper *% cup water Brown stew beef and onions in the hot oil. Add + cup water and simmer until done. While meat is cooking, wash beans, add just enough water to cover beans. Let come to boil and soak 1 hour. Then return to fire and cook beans until tender, adding more water if necessary to keep beans covered. When meat and beans are tender mix together with tomato sauce, salt and pepper. Cook 30 more minutes or until mixture slightly thickens. Serve on Lebanese Rice. Delicious with a relish. Meat Balls lb ground chuck teaspoon oregano ’ egg slightly beaten small onion cup bread crumbs finely chopped teaspoon salt cup tomato sauce teaspoon pepper tablespoons olive oil re we NO we 1 al ell S) Sl el In a bowl beat egg slightly. Add rest of ingredients except olive oil and mix well. Roll into walnut size balls. Put olive oil in skillet and fry meat balls until brown on each side (be careful not to overcook them). When done, lift out with fork and put into pot with tomato sauce mixture. 22 Green Bean Stew pound snap beans 1 can tomatoes pound stew beef (1 pound size) tablespoon butter teaspoon pepper medium onion teaspoon salt a me ae Saute meat with butter until light brown. Saute onion with meat about 10 minutes more. Put washed beans over meat,add salt and pepper and steam for 30-40 minutes on low heat. Cover pot, add tomatoes and water to cover beans and cook 1 hour more on low heat. Grape Leaf Rolls With Meat 50 grape leaves 1 teaspoon salt Juice of 2 full 4 lamb bones or lemons beef bones Stuffing: 1 cup rice (rinsed 1 1b ground lamb in water) or ground chuck Salt and pepper to taste Combine all ingredients, mix well and set aside. Cover leaves with hot water and drain. Stem each leaf. Spread each leaf, dull side up, flat ‘on a plate and place a tablespoon of stuffing on center of leaf. (Small leaves require less). Then, one at a time fold over each of sides to enclose stuffing completely, starting again at stem end, roll grape leaf gently, but firmly, into compact cylinder. The surface of leaf will cling together sufficiently to hold leaf in shape. Stack leaves side by side in a pot. Arrange in rows, each row in opposite direction. Put a plate on top of leaves when finished rolling. Add.water to reach dish. Cover pan and bring to a boil, lower heat and cook 1% hour on medium low fire. Add lemon juice 15 minutes before done. 23 Dolmathes - Grape Leaves Stuffed With Rice 50 vine leaves, fresh or 1 cup chopped mint canned 1 cup chopped Zoe cupsmnice fennel (optional) 4 medium onions, chopped salt and pepper 1 cup Olive oil or to taste wesson oil 2 lemons 1 cup chopped parsley Fry the chopped onions in oil until golden brown. Add the washed rice and other ingredients. Cook for a few minutes. Rinse and drain leaves. Fill each leaf making sure that the shiny side of leaves remain on outside. A teaspoon of the fillings “is sufficient and do’ not’ roll, too tishtly so as to allow room for the rice to expand. Fold over top and sides like an envelope.and roll up. Place a few leaves on bottom of pot. Arrange the rolls side by side and in layers, until all filling and leaves are used up. Cover with a heavy plate to keep them in place while cooking. Add three cups of water (or enough to come to top of plate) a little salt and lemon juice. Let simmer for 40-45 minutes or until rice is done. Serve cold. Fresh grape leaves should be gathered when they are young and tender. The wild grape variety is best. Wash the leaves thoroughly and remove the stems. Boil for a few minutes in salted water before using. 2h, Pastitsio (Baked Macaroni With Meat Sauce) 14 pound ground meat - 6 eggs lamb or beef or mixture 1% quarts of milk of both 1% cups grated 1% pounds long macaroni Parmesan cheese 2ue~eo sinall onions, % pound Feta chees finely chopped (optional) ipeesmali clove. carlic; salt and pepper crushed (optional) 1 stick margarine or butter Saute onions in 1 stick of butter or margarine. To this add meat, salt and pepper. Boil macaroni in salted water until tender. Rub a 10 x 12 x 1% inch pan with butter or mar- garine. A casserole may be used. Place a layer of macaroni on the bottom of the pan. Cover well. Add the sauted meat mixture over the macaroni. Spread well. Add another layer of macaroni over the meat mixture. Leavingatt least 4 to % inches from top of pan. Beat eggs slightly. Add to the milk. Then add grated parmesan cheese and crumbled Feta cheese. Pour this over the top of the macaroni. Cover well. Bake about 1% hours in a 350 degree oven or until well set. Serve hot or cold. 25 Cheese Triangles - Tiropetes 1 pound Filo 1) 23)-ounce* can 1 pound butter parmesan cheese 1 pound feta cheese (grated) (crumb led) 4 or 5 eggs beaten 1 12 ounce package salt and pepper cottage cheese Beat eggs well. To this add the crumbled feta cheese, cottage cheese and parmesan cheese. Mix well. Add salt and pepper to taste. Melt butter in a sauce pan. Carefully remove one sheet of filo pastry, place on a flat surface and butter well. Do this using three sheets of filo, buttering each. Carefully cut filo pastry into six equal portions. Place one teaspoon of cheese mixture in the bottom of the strip and fold over into triangle shape. Continue folding, making sure with each fold that the bottom edge is parallel with the alternate side edge. Lightly butter finished triangle. Continue ‘in this manner until all the cheese and filo sheets are used. Bake triangles in a 425 degree oven for about 20 minutes or until golden brown. Allow to cool about 5 minutes before serving. Yield about 75 pieces. These may be put into the freezer. 26 Meat Pies 1 pound ground beef 2 teaspoons salt 1% tablespoon pine nuts 1 large onion chopped 1% ounce cream cheese

Cook this with the app: pantry check, scaling, and the assistant.