pondlady
12-05-2006, 06:11 PM
Oven: 350
15—20 Minutes
Filling:
1 1/2 lbs lean ground beef
1 bell pepper, chopped
1 red pepper, chopped
1 can mushroom soup
3 medium onions, chopped
6 garlic cloves, minced
2 eggs
Brown the meat; add remaining ingredients except for the soup and eggs. Cook until done. Add the soup and raw eggs; mix well. Cool meat mixture; chill.
Cream cheese biscuits:
1 1/2 c butter, softened
3 8 oz pkgs cream cheese, softened
3 c flour
1/2 t red peppers, crushed
Mix together butter and cheese. Gradually add the flour and pepper and mix together well roll out the dough and cut with the biscuit cutter. Spoon 1 t of meat mixture into each biscuit dough round. Fold dough over meat filling and seal with fork tines. Bake and 350°F degrees until biscuits are lightly browned, about 15 to 20 minutes. Pies maybe frozen on cookie sheets and stored in freezer bags until needed. Makes 60 little pies.
15—20 Minutes
Filling:
1 1/2 lbs lean ground beef
1 bell pepper, chopped
1 red pepper, chopped
1 can mushroom soup
3 medium onions, chopped
6 garlic cloves, minced
2 eggs
Brown the meat; add remaining ingredients except for the soup and eggs. Cook until done. Add the soup and raw eggs; mix well. Cool meat mixture; chill.
Cream cheese biscuits:
1 1/2 c butter, softened
3 8 oz pkgs cream cheese, softened
3 c flour
1/2 t red peppers, crushed
Mix together butter and cheese. Gradually add the flour and pepper and mix together well roll out the dough and cut with the biscuit cutter. Spoon 1 t of meat mixture into each biscuit dough round. Fold dough over meat filling and seal with fork tines. Bake and 350°F degrees until biscuits are lightly browned, about 15 to 20 minutes. Pies maybe frozen on cookie sheets and stored in freezer bags until needed. Makes 60 little pies.