2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/3 c. salad oil
2/3 c. milk
2 baby Gouda cheeses, about 10 oz. each
1/2 lb. ground beef
1 med. onion, chopped
2 cloves garlic, minced
1/2 c. chopped green pepper
1/2 c. chopped celery
1 (7 1/2 oz.) can tomato sauce
1/4 c. red wine
Freshly ground black pepper

Preheat oven to 375 degrees. Grease 4 individual baking dishes (1 1/2 to 2 cup size). Mix the dry ingredients, pour in the combined oil and milk, and stir with a fork until blended. Turn out onto a floured board and knead briefly. Roll and cut the dough into 4 circles to line the baking dishes. Slice the cheese in half crosswise and scoop out the insides (use a grapefruit knife), leaving a 1/4 inch wall. Shred the cheese and save it. Put the cheese shells into the dough- lined dishes.

Brown the ground beef with the onion and garlic. Stir in green pepper, celery, tomato sauce and wine; season and cook for 10 minutes. Using a slotted spoon, place the filling into the cheese shells, top with the shredded cheese and bake for 25 minutes. Serves 4.