[recipe] Western Beefless Cornbread Pie

[Guest guest]

This is what we had for dinner last night. It was quite good.

I served it with shredded lettuce, chopped tomatoes, and

sour cream; fresh fruit for dessert.

 

I found the recipe in a quick cooking cookbook in their

'meals on a budget' section. Of course it was all meat

and lots of fat, so I altered it to fit our diet and I think I

made it less expensive by using the veggie ground. I also

used less barbeque sauce than the recipe called for and

I forgot to add margarine to the crust, but it didn't end up

needing it after all (good thing). *lol*

 

Here is how I made it: (renamed it, too)

 

Western Beefless Cornbread Pie

 

Filling:

1 package (12oz) MSF crumbles (or your favorite TVP)

1 can (15oz) corn, drained

1 can (4oz) diced green chilies

1 can (6oz) tomato paste

1 cup shredded cheddar cheese

1/4 cup barbecue sauce

1/4 cup water

1/2 tsp chili powder

Salt and pepper to taste

 

Crust:

1 cup all-purpose flour

1/2 cup cornmeal

3/4 cup soy milk

1 egg

2 Tbs sugar

1 tsp baking powder

1 tsp salt

1 cup shredded cheddar cheese, divided

 

Thaw out the MorningStar Farms crumbles in the

microwave in a bowl. Then add the corn, green chilies,

tomato paste, cheddar cheese, barbeque sauce, water,

chili powder, and salt and pepper. Set aside.

In a large bowl, combine all the crust ingredients except

1/2 cup of the cheddar cheese; mix well. Spread on the

bottom and up the sides of a greased 2 quart baking dish

or in a 10 inch oven-proof skillet. Pour the " beef " filling into

the prepared pie crust. Sprinkle with the remaining cheese.

Bake, uncovered, at 400 degrees for 25 to 30 minutes.

Yield: 8 servings

 

~ PT ~

 

There are bad people who would be less dangerous

if they were quite devoid of goodness.

~ La Rochefoucauld

[Guest guest]

This sounds delish! Dinner tonite baby! Thanks PT

 

, " ~ P_T ~ "

<patchouli_troll> wrote:

> This is what we had for dinner last night. It was quite good.

> I served it with shredded lettuce, chopped tomatoes, and

> sour cream; fresh fruit for dessert.

>

> I found the recipe in a quick cooking cookbook in their

> 'meals on a budget' section. Of course it was all meat

> and lots of fat, so I altered it to fit our diet and I think I

> made it less expensive by using the veggie ground. I also

> used less barbeque sauce than the recipe called for and

> I forgot to add margarine to the crust, but it didn't end up

> needing it after all (good thing). *lol*

>

> Here is how I made it: (renamed it, too)

>

> Western Beefless Cornbread Pie

>

> Filling:

> 1 package (12oz) MSF crumbles (or your favorite TVP)

> 1 can (15oz) corn, drained

> 1 can (4oz) diced green chilies

> 1 can (6oz) tomato paste

> 1 cup shredded cheddar cheese

> 1/4 cup barbecue sauce

> 1/4 cup water

> 1/2 tsp chili powder

> Salt and pepper to taste

>

> Crust:

> 1 cup all-purpose flour

> 1/2 cup cornmeal

> 3/4 cup soy milk

> 1 egg

> 2 Tbs sugar

> 1 tsp baking powder

> 1 tsp salt

> 1 cup shredded cheddar cheese, divided

>

> Thaw out the MorningStar Farms crumbles in the

> microwave in a bowl. Then add the corn, green chilies,

> tomato paste, cheddar cheese, barbeque sauce, water,

> chili powder, and salt and pepper. Set aside.

> In a large bowl, combine all the crust ingredients except

> 1/2 cup of the cheddar cheese; mix well. Spread on the

> bottom and up the sides of a greased 2 quart baking dish

> or in a 10 inch oven-proof skillet. Pour the " beef " filling into

> the prepared pie crust. Sprinkle with the remaining cheese.

> Bake, uncovered, at 400 degrees for 25 to 30 minutes.

> Yield: 8 servings

>

> ~ PT ~

>

> There are bad people who would be less dangerous

> if they were quite devoid of goodness.

> ~ La Rochefoucauld