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MEAT CASSEROLE Recipe

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This recipe for MEAT CASSEROLE is from St-Onge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Lb veal cubes
1 lb pork cubes
1 lb beef cubes
1 lb chicken cubes
4 finely chopped onions
1/2 tsp savory
1 tsp parsley
1 tsp basil
6 cups chicken broth
2 cups white wine
6 potatoes cut in cubes
Salt and pepper to taste

DOUGH

4 cups flour
2 tbsp baking powder
1 tsp salt
1 1/4 cup butter
2 cups cold milk

Directions:
Directions:
In a bowl mix onions and spices, in 4 cups chicken broth and white wine salt and pepper, cover and refrigerate all night.
In an other bowl put the potatoes and cover with cold water and let soak over night.

DOUGH DIRECTIONS

Mix together flour, baking powder, salt, butter add milk to form a ball. Roll two crust, one for the interior of the pan an the other to cover the cipate.

CIPATE DIRECTION

Preheat oven to 350°F. Pour the water of the potatoes keeping about 2 cups and add this water to the meat

Grease pan and cover the inside with a crust. Put meat alternating with the potatoes finishing with the meat, add 1 cup broth. Cover with the other crust. Make a hole in center and insert a small chimney with aluminum foil making sure that you don't touch
the bottom crust, this will serve to water the meat.

Cover and bake 4 to 5 hours, every 2 hours check to see if there's enough broth, if it's to low you can add chicken broth, at the end off cooking take off the cover and let brown for 15 minutes.

Personal Notes:
Personal Notes:
Can also be made with Venison.

 

 

 

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