Beans and Franks Pot Pie

[Guest guest]

This one sounds very " kid-friendly " . Even my extremely picky non-veg stepsons

like veggie hot dogs.

 

 

* Exported from MasterCook *

 

Beans and Franks Pot Pie

 

Recipe By :Vegetarian Times, January 2001

Serving Size : 10 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 large onion -- chopped (1 1/2 cups)

6 cups vegetarian baked beans -- (2 28 oz cans)

6 tofu hot dogs -- cut into 1/2 " chunks

2 teaspoons mustard

CORNMEAL BISCUIT TOPPING:

1 1/2 cups unbleached all-purpose flour

1/2 cup fine yellow cornmeal

1 1/2 teaspoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons cold unsalted butter -- cut into 1/4 " pieces

3/4 cup buttermilk

 

In a 4-quart Dutch oven or flameproof casserole, heat the oil over medium heat.

Add onion and cook, stirring often, until softened, about 8 minutes. Stir in

beans, tofu dogs, mustard, and salt & pepper to taste. Reduce heat to low and

cook, stirring occasionally, while you prepare topping.

 

Preheat oven to 400ºF. In medium bowl, mix flour, cornmeal, sugar, baking

powder, and baking soda. Cut in butter with pastry blender or two knives until

mixture resembles coarse crumbs. Make well in dry ingredients. Add butter milk

all at once. Stir just until mixture is blended and dough pulls together. Let

dough sit 2 minutes.

 

Dust dough with flour and transfer to floured work surface. Knead 4 to 5 times,

then pat into circle as large as the top of Dutch oven. Using a sharp knife,

cut dough into 2-inch squares. Place dough squares over hot beans.

 

Bake until topping is lightly golden, about 20 minutes. Let cool at least 10

minutes before serving.

 

Nutritional info from recipe: 360 cal; 18g Protein; 8g Fat; (3g Sat. Fat); 61g

Carbohydrate; 13mg Cholesterol; 931mg Sodium; 10g Fiber

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 340 Calories; 11g Fat (26.5% calories

from fat); 14g Protein; 52g Carbohydrate; 8g Dietary Fiber; 24mg Cholesterol;

970mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat

Milk; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Karen's Note: A shortcut for this recipe could be to use the

prepackaged " Cornmeal Twists " (by Pillsbury) for the topping.

Nutr. Assoc. : 0 0 255 904119 0 0 5738 5638 0 0 0 1553 0