$3,000 Pieburgers

In Uncategorized on May 7, 2010 at 7:11 am

BAKE at 425 degrees F. for 10 to 15 minutes. MAKES 8.

Combine .. 1/2 cup evaporated milk (undiluted) or light cream and
2 teaspoons vinegar in measuring cup.
Combine … 2 cups sifted Pillsbury’s Best Enriched Self-Rising Flour
2 teaspoons caraway seed and
1/2 cup shredded sharp cheddar cheese in mixing bowl.
Cut in …. 2/3 cup shortening until particles are the size of small peas.
Add ……. the evaporated milk mixture all at once; stir quickly with a fork to moisten thoroughly. Form into a ball. Chill 1 hour. (Meanwhile, prepare Ground Beef Filling.)
Divide ….. Chilled pastry in half. Form one portion into a square shape on floured pastry cloth or board; flatten to 1/2-inch thickness.
Roll out …. to a 12-inch square; cut into four 6-inch squares. Place about 1/4 cup of the Ground Beef Filling in the center of each square to form triangles. Press edges together with fork to seal. Prick 2 or 3 times for escape of steam. Place on ungreased baking sheet. Repeat with remaining dough.
Bake ……. in hot oven (425 degrees F.) 10 to 15 min. until light golden brown. Serve hot with chili sauce.

Brown lightly … 1 pound lean ground beef * with
1 package dry onion soup and
1/2 teaspoon salt in skillet. Add
1/3 cup pickle relish or finely chopped cucumber pickle and
2 to 4 tablespoons chili sauce.
Set aside.

* Or substitute 1 1/2 pounds hamburger, draining off excess fat as it browns.

(Editor’s note: This recipe is from a list of Pillsbury’s $100,000 Recipe and Baking Contest winners. Karen Kay Folkmier of Battle Creek, Michigan, created this recipe and took Junior First Prize.

I can’t tell from the recipe what year this would have been, but it says it’s the “7th Grand National” contest. Pillsbury says they held their first bake-off in 1949, so perhaps this was printed in 1956 or so?)


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