New ways to serve family favorites Tex-Mex meals. Pizza of all varieties. And burgers with cheese and all the trimmings. These are the tastes that today's family loves. Now, take the ingredients of these all- American favorites and bake them in a pie. Featured here are four delicious main dish pies for home-cooked meals that bring the whole family together. And with convenient refrigerated pie crusts, there's no rolling and no mess. So, it's fun and easy to prepare a classic dinner with a new twist. For a Southwestern-style savory pie, try Tex-Mex Quesadilla. It has the character of the popular Mexican dish, but m a dressed-up version large enough to feed the entire family. And you don't even need a pie pan; it bakes on a cookie sheet. Tender, flaky pie crust surrounds a zesty meat filling. When you're ready to serve this quesadilla, let the kids help you add the Tex- Mex toppers—lettuce, green onions, black olives, shredded cheese and sour cream. Are cheese-topped burgers a favorite? I\im these favorite flavors into a pie and gather the family around the table. Your kids will agree Cheesy Burger Pie is far better than burgers in the car. Simply add a salad and dinner is ready. If your family loves the stuffed pizzas of trendy restaurants, offer them Spinach Pizza Pie. This pie version combines a savory spinach mixture with mozzarella and Parmesan cheese plus fresh tomatoes. The tender pie crust teamed with the cheesy-rich filling is as good as any at a pizzeria. Of course, the classic among savory pies is pot pie Classic Pot Pie is the ultimate in home-cooked comfort food. And this pot pie is simple to make with refrigerated pie crusts and a filling that uses leftover chicken or turkey and vegetables. These savory pies—with their twists on the tried-and true—can help you break out of old mealtime habits. Each offers a special look and taste that adds fun to a family meal. Look, Mom, all hands! Your family will be reaching for the great tastes of hand held pie. For a weekend lunch or a light supper, these individual pockets really hit the spot And with refriger ated pie crusts, they're a snap to prepare. Imagine all the makings of tacos in a pastry pocket, and you've got Taco Wraps. Ham and Cheese IViangles capture the ingredients of a favorite sandwich inside flaky crust. So, go ahead, eat them with your hands! Taco Wraps 1 (16-01.) pkg. refrigerated pie crusts HLUNG 3/4 lb. lean ground beef 1(11/4-ot.) pkg. taco seasoning mix 1/3 cup water 1/2 cup chopped seeded tomatoes 1/4 cup salsa 4 oz. (1 cup) shredded Cheddar cheese Heat oven to 460°F. Place pie crusts on cutting board. Gut each crust into quarters, making 8 wedges total. In large skillet, brown ground beef; drain. Stir In ail remaining ingredients. Place about 1/3 cup beef mixture on half of each emit wedge. Fold unfilled side of wedges over filling. Seal long aidea of wedges with fork. Fold back short edge of wedges to form opening on top. Place on ungteaaed cookie sheet. Bake at 460°P. for 15 to 20 minutes or until crust Is golden brown. If desired, serve with shredded lettuce, sour cream and additional salsa. 8 servings Ham and Cheese Triangles 1 (16oz.)pkg. refrigerated pie crusts HUMS 1/4 cup mayonnaise 1 tablespoon prepared mustard 1 teaspoon prepared horseradish, if desired Heat oren to 460*F. Place pie crusts on outtlni board. Cut each oust into quarters, making 8 wedges total in medium bowl, combine mayonnaise, mustard and horseradish; mix well. Stir in hsm and cheese. Place about 1/4 cup ham mixture on half of each crust wed|e. Fold unfUMihie of «dd|ssoTerflnW Seal edgas with fork. Place on undressed cooW* sheet B^itOrr.iirlsipWtotnatMWofMiloiMtto IgtfMlwMm. Swi|i|i 1 cap cubed cooked hun 4 ait. (1 cup) cubed Cheddarcheeue Tex-Mex Quesadilla is a taste-tempting new way to serve the popular Mexican dish Tex-Mex Quesadilla 1 (15-oz) pkg refrigerated pie crusts RUING 1 lb lean ground beef 1 cup salsa 1/4 cup sliced ripe olives Heat oven to 42B°F In large skillet, brown ground beef, dram Stir in salsa, olives and chiles Place 1 pie crust on ungreased cookie sheet Spoon beef mixture evenly onto crust to within 3H inch of edge Sprinkle evenly with cheese Top with second crust, seal edges with fork Cut slits in several places Bake at 425°F for 17 to 27 minutes or until crust is golden brown If desired, serve topped with shredded lettuce, chopped tomatoes, sliced green onions, sour cream, additional sliced npe olives or salsa 8 servings Spinach Pizza Pie 1 (18-oz) pkg refrigerated pie crusts FILLING 3 tablespoons margarine or butter 3/4 cup chopped green bell pepper 1/2 cup chopped onion 2 garlic cloves, minced 1 (1-lb ) pkg frozen cut leaf spinach, thawed, squeezed to dram well 3/4 to 1 teaspoon dried Italian seasoning Heat oven to 400°F Prepare pie crust as directed on packagl tor two-cnn* pip using 9 inch pie pan Melt margarine in large skillet Add bell pepper, onion and garlic; OOdk and stir until vegetables are tender Add spinach, Italian seasoning, salt and red pappef flakes, mix well Cook until thoroughly heated , Spoon half of spinach mixture evenly into crust-lmidpan. Thp Wanly with half each of the mozzarella cheese, tomatoes and Parmesan chsasa. fspsat layering with remaining spinach mixture, mozzarella cheese and tomatoes lapsgtivaeowd Oiuati Seel edges and flute Cut slits In several places Sprinkle top crta* WKhWMMng Wlmip Parmesan cheese Bake at 400°P for 36 to 40 minutes or until crust is • 8 servings < Pff * ggPVSj i«vi. 'X ,Wj •9-« fV faji&r y jjT 1 (4 5-oz) can chopped green chiles, drained 4 oz (1 cup) shredded Cheddar cheese 1/2 teaspoon salt Dash crushed red pepper flakes 6oz (11/2 cups) shredded mozzarella cheese 5 Italian plum tomatoes or 1 cup chopped seeded tomatoes 1/2 cup grated Parmesan cheese 1 (15-oz ) pkg refrigerated pie crusts RUING 1 lb lean ground beef 4 oz (1 cup) cubed pasteurized 1/2 cup chopped onion process cheese spread 2 teaspoons prepared mustard 1/2 cup ketchup 1/2 teaspoon salt 4 ox. (1 cup) shredded 1/4 teaspoon garlic powder Cheddar cheese 1/4 teaspoon pepper Heat onn to 400°F. Prepare pie emit at directed on package for twwiniatnle using 8-Inch pie pan. , In large tkillet, brown (round beef and onion; drain. Stir in mustard, salt, garlic powder and pepper Spoon bsit of beet mtatwe avtnly into cnist-llned pan. Itop with half of the cheese cubes. Spoon lemstnlngHheef mixture over cheese Top with remaining cheese cubes Drliale evenly with ketchup Sprinkle with Cheddar cheese Top with second crush seal edgM and flute Cut slits m several places Bake at 400°F for 30 to 40 minutes or until crust is golden brown 8 servings 1 (15-oz) pkg. refrigerated pie crusts FILLING 1/3 cup margarine or butter 1/3 cup chopped onion 1/3 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups chicken broth Heat oven to 425°F Prepare pie crust as directed on package for two-crust we using 9-mch pie pan In medium saucepan, melt margarine over medium heat Add onion, cook 2 minutes or until tender Stir in flour, salt and pepper until well blended Gradually stir In broth and milk, cook, stirring constantly, until bubbly and thickened Add chicken and mixed vegetables, remove from heat Spoon chicken mixture into crust-lined pan Top with second crust and flute Cut slits in several places Bake at 42B°F for 30 to 40 minutes or until crust is golden brown Let stand B minutes before serving 6 servings 2*l Mk w * /f Cheesy Burger Pie Classic Pot Pie 2/3 cup milk 2 1/2 to 3 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed * 2 Turn to page 06
Significant historical Pennsylvania newspapers