Recipe Finder: Country Pie

February 07, 2011|By Julie Rothman, The Baltimore Sun

Bonnie Conrad from Pasadena was searching for an old recipe called "Country Kitchen Pie." She said the recipe was on the back of a box of Minute Rice during the 1960s and had ground beef as the crust and rice and cheese as the filling. This must have been a very popular recipe back in the day because several readers still had it in their files.

Helen O'Connor of Knoxville, Tenn., sent in a copy of her "well-used and loved" recipe for the pie that she cut out of a magazine ad for Hunt's tomato sauce. She says that has she been making it for 45 years and that "everyone loves it, young and old." This recipe is an oldie but a goodie. It's easy to make, and the savory meat mixture when combined with the rice and melted cheese makes for old-fashioned comfort food at its best.


Richard Pometto from Bowie is looking for a Newburg sauce recipe that would be comparable to the Knorr Newburg sauce that has been discontinued. He said it was a staple in his family's "Big Game" menu. They would mix a few packets in a slow cooker with evaporated milk, Old Bay seasoning and sherry, and add crab meat, sauteed scallops and shrimp.

If you are looking for a recipe or can answer can answer a request, write Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address, and daytime phone number. Important: Names must accompany recipes in for them to be published. Please list the ingredients in order of use, and note the number of servings. Letter may be edited for clarity.

Country pie

Makes: 6 servings

For the crust:

1 pound ground beef

1/2 cup breadcrumbs

4 ounces tomato sauce

1/4 cup chopped onion

1/4 cup green pepper

1 1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon oregano

Combine above ingredients in a bowl and mix well with a fork. Then pat the meat mixture gently into the bottom and the sides of a greased 9-inch, deep-dish pie plate.

For the filling:

1 1/3 cups Minute Rice

12 ounces tomato sauce

1 cup water

1/2 teaspoon salt

1 cup grated cheddar cheese, divided use

Combine Minute Rice, tomato sauce, water, salt and 1/2 cup cheese. Spoon rice mixture into meat shell. Cover with aluminum foil. Bake in a moderate oven (350 degrees) for 25 minutes. Uncover, top with remaining cheese. Bake uncovered for another 10 to 15 minutes.

Nutrition information

Per serving: 335 calories, 13 grams fat, 23 grams protein, 6 grams saturated fat, 30 grams carbohydrates, 2 grams fiber, 66 milligrams cholesterol, 1,390 milligrams sodium

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