ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Mike - re: ground beef pie

Misc.
Hi Mike,

We have many versions of ground beef/hamburger pie. Does the recipe you're looking for use mashed potatoes or does it have a pastry crust? Any details about the dish will help in the search.

Happy Cooking!

Betsy
MsgID: 019896
Shared by: Betsy at Recipelink.com
In reply to: ISO: ground beef pie (nt)
Board: Vintage Recipes at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: ground beef pie (nt)
  mike galton toronto canada
2 ISO: Mike - re: ground beef pie
  Betsy at Recipelink.com
3 ISO: ground beef pie
  mike galton
4 Recipe: Russian Pie (Hamburger Pie using pie crust, gravy and vegetables)
  Betsy at Recipelink.com
5 Recipe: Hamburger Pie (using pie shell, mushrooms and sour cream)
  Betsy at Recipelink.com
6 Recipe: Italian Meat Pie (using pie shell, ground beef, spaghetti sauce mix)
  Betsy at Recipelink.com
7 Recipe: Hamburger Pie (using pie shell, eggs, Cheddar cheese)
  Betsy at Recipelink.com
8 Thank You: russian pie
  mike galton
9 You're welcome Mike! (nt)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Creamy Herb and Spinach Vegetable Dip (food processor)
  • CREAMY HERB AND SPINACH VEGETABLE DIP 1 cup mayonnaise 1 cup sour cream 1/2 cup chopped chives or scallions 1/2 cup chopped fresh parsley 1/4 cup chopped fresh dill 1 small shallot 1/2 small clove garlic, minced 1 tea...
  • Tomato, Cucumber, and Red Pepper Relish
  • TOMATO, CUCUMBER, AND RED PEPPER RELISH 1 red pepper, seeded and finely diced 1 English cucumber, seeded and finely diced 2 large tomatoes, seeded and finely diced 2 tablespoons olive oil 2 tablespoons balsamic vi...
  • Like Water for Chocolate Recipes (7) for Amanda...
  • Dear Amanda, Here are the recipes you requested copied from the book. Please note that no oven temperatures are given because the recipes are from turn-of-the century Mexico. CHRISTMAS ROLLS Source: Like Water for...
  • Red Lobster Basil Shrimp Stuffed Zucchini
  • RED LOBSTER BASIL SHRIMP STUFFED ZUCCHINI 4 zucchini (3 to 4-inches in diameter) 1 tablespoon butter or margarine 1 tablespoon minced onion 8 ounces fresh tomatoes, peeled, seeded, and chopped 1 pound shrimp, peeled a...
  • Butternut Pound Cake with Caramel Sauce
  • Butternut flavoring is the red color you are referring to. I have used this recipe with the Watkins brand Butternut flavoring, but have found that other brands of butternut flavoring work as well. BUTTERNUT POUND CAKE...
ADVERTISEMENT
  • Candied Popcorn (using Jello)
  • CANDIED POPCORN 8 cups popped corn 1/4 cup margarine 3 tbsp. light corn syrup 1/2 cup light brown sugar or granulated sugar 1 pkg. (4 serving size) cherry Jello (or any other flavor Jello) Preheat oven to 300 degrees...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Mike - re: ground beef pie
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!