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pot pie

Saco Italian Pot Pie

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Saco Italian Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Filling
  • 4 Sweet or Mild Italian sausage
  • 4 Tbsp olive oil, divided
  • 1 tsp garlic, chopped
  • ½ tsp fresh basil, chopped
  • 3 zucchini, sliced
  • 2 yellow squash, sliced
  • 1 onion, chopped
  • 2 14.5 oz cans diced tomatoes, drained
  • 6 oz can tomato paste
  • 8 oz mozzarella cheese, shredded
  • Biscuit Topping
  • 1¾ cups flour
  • ¼ tsp dried basil
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2½ tsp baking powder
  • ¾ tsp salt
  • ⅓ cup shortening
  • ¾ cup water
  • 2 Tbsp butter, melted
  • 3 Tbsp Parmesan cheese, grated
Instructions
  1. Filling
  2. In skillet place Italian sausage and 2 Tbsp. olive oil until done.
  3. Cut into slices. Set aside.
  4. In Dutch oven heat remaining 2 Tbsp. of olive oil with garlic and basil.
  5. When hot, add zucchini and squash; sauté until soft.
  6. Add chopped onion and cook until tender.
  7. Drain off excess liquid.
  8. Add tomatoes.
  9. Keep stirring to avoid scorching,
  10. Add Italian sausage and tomato paste.
  11. Stir well until thickened.
  12. When cooked thoroughly remove from heat and pour into greased 2 quart casserole dish.
  13. Top with Mozzarella cheese.
  14. Prepare Biscuit Topping.
  15. Biscuit Topping
  16. Mix first five ingredients, cut in shortening with pastry blender.
  17. Pour in water and mix.
  18. Knead on a floured surface until workable.
  19. Roll out biscuit dough to slightly larger than baking dish.
  20. Cut into squares or rectangles and arrange to fit on top of baking dish.
  21. Place on top of pie filling.
  22. Brush top with melted butter and sprinkle with grated Parmesan cheese.
  23. Bake at 450°F for 10-12 minutes or until biscuit top is browned.
Nutrition Information
Calories: 425 Fat: 26g Saturated fat: 9g Trans fat: 1g Carbohydrates: 35g Sugar: 8g Sodium: 852mg Fiber: 4g Protein: 15g Cholesterol: 29mg

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Saco Beef Pot Pie

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Saco Beef Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Filling
  • 1¼ lb top round beef, cut into bite size pieces
  • ½ cup celery, sliced
  • 1 tsp garlic, minced
  • ¼ tsp pepper
  • ½ tsp salt
  • 1 tsp caraway seed
  • 3 cups water
  • 9 new red potatoes, cut into bite size pieces
  • 1 cup baby carrots, cut into bite size pieces
  • 1 jar pearl onions
  • 1 small can mushrooms
  • 1 tsp basil
  • 2 tsp Kitchen Bouquet (browning and seasoning sauce)
  • ½ cup water
  • ½ cup flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • Biscuit Topping
  • ½ cup flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp sugar
  • ¼ tsp baking soda
  • 1 Tbsp baking powder
  • 5 Tbsp shortening
  • 1 cup water
Instructions
  1. Filling
  2. Spray Dutch oven with olive oil and sauté beef and celery until beef is no longer pink and celery is soft.
  3. Add garlic, pepper, salt, caraway and 3 cups of water.
  4. Cook with lid on about 1.5 hours or until beef is tender, adding more water if necessary.
  5. Add potatoes, carrots, onions, mushrooms, basil and Kitchen Bouquet.
  6. Continue to cook until vegetables are almost tender.
  7. Mix flour and Saco Cultured Buttermilk Blend; add ½ cup water and mix paste until smooth.
  8. Bring meat and vegetables to a boil and stir in the paste.
  9. Pour into greased baking dish.
  10. Biscuit Topping
  11. Mix first five ingredients then cut in shortening with pastry blender.
  12. Pour in water and mix.
  13. Knead on a floured surface till workable.
  14. Roll out biscuit dough to slightly larger than baking dish, cut into squares or rectangles and arrange to fit on top of baking dish.
  15. Place on top of pie filling.
  16. Brush top with melted butter.
  17. Preheat oven to 450°F.
  18. Bake for 10 - 12 minutes or until biscuit top is browned.
Nutrition Information
Calories: 499 Fat: 15g Saturated fat: 4g Trans fat: 1g Carbohydrates: 60g Sugar: 8g Sodium: 540mg Fiber: 6g Protein: 33g Cholesterol: 115mg