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4 3/4 lbs. ground pork
1 3/4 lbs. ground beef
2 level teaspoons salt
1 tsp. Accent (optional)
1 cup oatmeal
1 tsp Raleigh all purpose spice
1/2-3/4 pkg. Kellogg's Croutons
2 medium onions
2-3 cloves garlic, minced (optional)
1-2 potatoes, in half inch cubes (optional)
1 rutabaga, in half inch cubes (optional)
flour for thickening, if needed

In a heavy bottom skillet, brown ground meats and sauté onions and garlic. Pour off excess grease. Add about 2-3 cups beef broth and simmer meat with salt, pepper and Accent (optional).

Cooks Note: We added garlic and onions, fresh sage and allspice with a pinch of cayenne and paprika. We substituted Pepperidge Farm Herb Stuffing Cubes. We partially cooked the rutabagas and potatoes in the microwave for 4 minutes before adding to the pie (stir twice). Some recipes omit the potatoes, others omit both the rutabagas and the potatoes, still others add carrots. This filling can be used with squares of puff pastry to make pastie-like pies (shaped like turnovers), or just use squares of pie crust. If using the puff pastry, precook all ingredients and bake for 20 minutes, or only until puff pastry lifts and is lightly browned.

Simmer for about a half hour. Add spices, croutons, oatmeal and if needed, thicken with flour.

Transfer mixture to a pie shell and cover with another crust.

Bake in a 375°F oven until top is lightly browned in center (about 1 hour).

Bake at 425°F for 10 minutes, then reduce oven temperature to 360°F and continue to bake for another 35 minutes or until center of crust is lightly golden.

Submitted by: Ella Mae
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