Rocky Mountain Recipes 10-26-09 | TheFencePost.com
YOUR AD HERE »

Rocky Mountain Recipes 10-26-09

1-1/2 lb. Ground beef

1/2 c. Onion, chopped

2 t. Flour



1 c. Salsa

1/2 c. Chili sauce



1 c. Corn, frozen

1 (4 oz) can Green chilies, chopped

2 Tbsp. Brown sugar

1 sheet Pie pastry, refrigerated

1 Egg

Orange paste food coloring

In a large skillet, cook beef and onions over medium heat until meat is no longer pink then drain. In a small bowl, combine flour, salsa and chili sauce until blended then stir into skillet. Add corn, green chilies and brown sugar. Transfer to a 9-inch deep dish pie plate. Unroll pastry and place over filling. With a sharp knife, cut out a face that resembles a jack-o-lantern and flute the edges. Beat egg and food coloring together then brush over pastry. Bake at 425 degrees for 9-11 minutes or until crust in golden brown and filling is bubbly.

Iola Egle • Bella Vista, Ark.

1-1/2 lb. Ground beef

1/2 c. Onion, chopped

2 t. Flour

1 c. Salsa

1/2 c. Chili sauce

1 c. Corn, frozen

1 (4 oz) can Green chilies, chopped

2 Tbsp. Brown sugar

1 sheet Pie pastry, refrigerated

1 Egg

Orange paste food coloring

In a large skillet, cook beef and onions over medium heat until meat is no longer pink then drain. In a small bowl, combine flour, salsa and chili sauce until blended then stir into skillet. Add corn, green chilies and brown sugar. Transfer to a 9-inch deep dish pie plate. Unroll pastry and place over filling. With a sharp knife, cut out a face that resembles a jack-o-lantern and flute the edges. Beat egg and food coloring together then brush over pastry. Bake at 425 degrees for 9-11 minutes or until crust in golden brown and filling is bubbly.

Iola Egle • Bella Vista, Ark.

1-1/2 lb. Ground beef

1/2 c. Onion, chopped

2 t. Flour

1 c. Salsa

1/2 c. Chili sauce

1 c. Corn, frozen

1 (4 oz) can Green chilies, chopped

2 Tbsp. Brown sugar

1 sheet Pie pastry, refrigerated

1 Egg

Orange paste food coloring

In a large skillet, cook beef and onions over medium heat until meat is no longer pink then drain. In a small bowl, combine flour, salsa and chili sauce until blended then stir into skillet. Add corn, green chilies and brown sugar. Transfer to a 9-inch deep dish pie plate. Unroll pastry and place over filling. With a sharp knife, cut out a face that resembles a jack-o-lantern and flute the edges. Beat egg and food coloring together then brush over pastry. Bake at 425 degrees for 9-11 minutes or until crust in golden brown and filling is bubbly.

Iola Egle • Bella Vista, Ark.

1-1/2 lb. Ground beef

1/2 c. Onion, chopped

2 t. Flour

1 c. Salsa

1/2 c. Chili sauce

1 c. Corn, frozen

1 (4 oz) can Green chilies, chopped

2 Tbsp. Brown sugar

1 sheet Pie pastry, refrigerated

1 Egg

Orange paste food coloring

In a large skillet, cook beef and onions over medium heat until meat is no longer pink then drain. In a small bowl, combine flour, salsa and chili sauce until blended then stir into skillet. Add corn, green chilies and brown sugar. Transfer to a 9-inch deep dish pie plate. Unroll pastry and place over filling. With a sharp knife, cut out a face that resembles a jack-o-lantern and flute the edges. Beat egg and food coloring together then brush over pastry. Bake at 425 degrees for 9-11 minutes or until crust in golden brown and filling is bubbly.

Iola Egle • Bella Vista, Ark.

1-1/2 lb. Ground beef

1/2 c. Onion, chopped

2 t. Flour

1 c. Salsa

1/2 c. Chili sauce

1 c. Corn, frozen

1 (4 oz) can Green chilies, chopped

2 Tbsp. Brown sugar

1 sheet Pie pastry, refrigerated

1 Egg

Orange paste food coloring

In a large skillet, cook beef and onions over medium heat until meat is no longer pink then drain. In a small bowl, combine flour, salsa and chili sauce until blended then stir into skillet. Add corn, green chilies and brown sugar. Transfer to a 9-inch deep dish pie plate. Unroll pastry and place over filling. With a sharp knife, cut out a face that resembles a jack-o-lantern and flute the edges. Beat egg and food coloring together then brush over pastry. Bake at 425 degrees for 9-11 minutes or until crust in golden brown and filling is bubbly.

Iola Egle • Bella Vista, Ark.

1-1/2 lb. Ground beef

1/2 c. Onion, chopped

2 t. Flour

1 c. Salsa

1/2 c. Chili sauce

1 c. Corn, frozen

1 (4 oz) can Green chilies, chopped

2 Tbsp. Brown sugar

1 sheet Pie pastry, refrigerated

1 Egg

Orange paste food coloring

In a large skillet, cook beef and onions over medium heat until meat is no longer pink then drain. In a small bowl, combine flour, salsa and chili sauce until blended then stir into skillet. Add corn, green chilies and brown sugar. Transfer to a 9-inch deep dish pie plate. Unroll pastry and place over filling. With a sharp knife, cut out a face that resembles a jack-o-lantern and flute the edges. Beat egg and food coloring together then brush over pastry. Bake at 425 degrees for 9-11 minutes or until crust in golden brown and filling is bubbly.

Iola Egle • Bella Vista, Ark.


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User