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Show Crimple Crust Meat Pie I v ,k t .A -s Dress up the family favorite It's delicious it's nutritious it's economical! Here's a meat pie made of nutritious pork and veal browned and blended to savory goodness, and topped with pars-leyed pars-leyed curlicues of biscuit crust. The bubbling meat mixture peeps between be-tween the curly crimple crusts and wafts out delicious aromas that call the family to dinner post-haste. No trouble getting the family together promptly on Crimple-Crust-Meat-Pie-night! Economical, too Tou can use less expensive cuts of pork and veal, for these will taste just as savory and be tender, too. The puffy, brown biscuit curls are made the time-saving Spry way, with quick-blending, flavor-saving Spry. These light, tender curlicues are so flaky and nutsweet they fairly fair-ly melt in the mouth. Tantalize the family appetite soon with Crimple Crust Meat Pie. Don't trust to memoryclip the recipe rec-ipe now. Crimple Crust Meat Pie 2 small onions, 14 cup flour sliced 2 teaspoons salt Vi cup Spry 2V cups boiling 2 pound pork water 1 pound veal Cook onions slowly in melted Spry until yellow. Remove onions. Cut pork and veal into 'i-inch cubes and roll in mixture of flour and salt. Brown in hot Spry. Add boiling water and simmer sim-mer until meat is tender (about 45 minutes). Add onions. Meanwhile, Mean-while, prepare Biscuit Topping. Biscuit Topping 2 cups sifted flour cup milk 3 teaspoons (about) baking powder cup parsley. ?i teaspoon salt cut fine 3 cup Spry Sift flour with baking powder and salt. Cut in Spry fine. Add milk, mixing to a soft dough. Knead lightly 20 seconds; roll in rectangle, 8x10 inches. Sprinkle with parsley. Cut dough in 1-inch 1-inch strips, then make -inch cuts about an inch apart in the strips. Roll up strips as for jelly roll. Pour hot meat mixture into Sprycoated casserole and arrange ar-range biscuits on top. Bake in very hot oven ()50F.) 30 to 35 minutes. Serves 6. |
