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GOLDEN CROWN BEEF PIE
(six servings) 'i cup chopped onion 2 tablespoons shortening or oil 1 lb. ground beef Dash of pepper I can (4 oz.) mushroom stems and pieces undrained i can (10>4 oz.) condensed cream of tomato soup f orn Iiread Topping ■>i cup Triplett’s self-rising corn meal Vi cup Triplett’s sifted enriched self-rising flour 1 teaspoon caraway seed I egg, beaten Vi cup milk 3 tablespoons melted shortening or oil
Preheat oven to 425 degrees. In skillet, brown chopped
"".on in shortening or oil. Add ground beef and cook, Stirling
occasionally, until brown. Blend pepper, mushrooms, and
■ onuito soup into beef mixture; heat until bubbly. Turn into
• hallow 2-quart casserole. Prepare Corn Bread Topping. In
nnxing bowl, combine corn meal, flour and caraway seed.
' <ini,Jlre cKtt, milk, and shortening or oil. Add liquid to dry
ingredients stirring until dry ingredients are moistened. Add
more nnlk if necessary. Drop by rounded tablespOonsful onto
not beef mixture to make a dozen biscuits. Bake 25 minutes, or until topping is golden brown.
TRIPLETT’S MILLING CO.
CULPEPER, VA.
56.9%