Be sure to sign up for the weekly RV Travel Newsletter, published continuously every Saturday since 2001. Click here.

Tuesday, July 8, 2014

Something Corny About This Pie

Janet Groene's
Mexicali Meat Pie
    The meat mixture can be prepared a day or two ahead and refrigerated. It forms the
“crust” of this high-protein  “pie”.

2 hard-cooked eggs
Heaping tablespoon of cornmeal or rolled oats
1 pound 80% lean ground beef
1 teaspoon dried, crumbled oregano
Medium onion, finely chopped
1/3 cup chopped, stuffed olives
1/4 cup brine from olives
15-ounce can cream style corn
2 eggs
½ teaspoon ground cumin
Freshly ground black pepper (optional)
    Set the oven to 375 degrees. Mash eggs in a bowl and mix in ground beef, cornmeal,
oregano,  onion, olives and brine. Press evenly into bottom and sides of a 9-inch pie plate. Whisk eggs, cumin and corn and empty into the “pie shell”. Sprinkle with pepper if you wish. Bake 45-55 minutes until meat mixture is done through and corn custard is set. Let stand 5 minutes, then cut in wedges. Makes 6 to 8 portions.


See Janet Groene's RV-ready recipes including a galley-easy Campground Potluck Recipe of the Week at http://www.CampAndRVCook.blogspot.com

No comments:

Free RVing News. Sign up