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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Crescent Beef Pot Pies   
    Categories: None   
         Yield: 2 Servings   
       
         1 tb Oil   
       1/2 lb Boneless beef sirloin steak;   
              -cut into 1/2" cubes   
       1/2 c  Red onion; chopped   
         1 c  Purchased brown or beef   
              -gravy   
         1 tb Cornstarch   
       1/8 ts Pepper   
         1 tb Ketchup   
       3/4 c  Frozen southern-style hash   
              -brown potatoes   
       1/2 c  Green Giant® Frozen Sweet   
              -Peas   
       1/2 c  Carrots; sliced   
         1 cn Pillsbury Refrig. Crescent   
              -Dinner Rolls; (4 ounce)   
       
     1. Heat oven to 375°F. Heat oil in medium skillet over medium-high   
     heat until hot. Add beef and onion; cook and stir until beef is   
     browned. Drain.   
        
     2. In small bowl, combine gravy, cornstarch, pepper and ketchup; mix   
     well. Add to beef in skillet. Stir in vegetables. Cook 6-8 minutes or   
     until vegetables are crisp-tender, stirring occasionally.   
        
     3. Spoon mixture into 2 ungreased 10 ounce ovenproof custard cups or   
     ramekin. Place filled cups in shallow baking pan.   
        
     4. Remove dough from can in rolled section; do not unroll. Cut roll   
     into 8 slices; cut each in half crosswise to make 16 pieces. Arrange   
     7 pieces, curved side up, around outside edge of hot mixture in each   
     custard cup, pressing in slightly; place 1 pieces in center of each.   
        
     5. Bake for 15-20 minutes or until pot pies are bubbly and rolls are   
     deep golden brown.   
        
     Make it special: Prepare the pot pies in decorative ovenproof   
     ramekins. Before baking the pies, brush the crescent rolls with 1   
     tablespoon of melted butter or margarine and sprinkle them with   
     sesame seeds. Before serving, garnish each pot pie with a sprig of   
     fresh parsley.   
        
     MasterCook formatted for your cooking pleasure by Pamela Creeden   
     (creedenites@sprintmail.com)   
        
     NOTES : Kitchen Tips:  If there is some purchased gravy left over, it   
     can be frozen in a freezer container for a later use. This recipe can   
     be doubled to make 4 pot pies.  Double all ingredients except the oil   
     and prepare the pot pies as directed.  Use two 4 ounce cans of   
     crescent rolls or one 8 ounce can. Recipe by: Pillsbury Casseroles &   
     Easy Skillet Meals, p.80-81   
        
     Posted to MC-Recipe Digest by "creedenites"   
      on Feb 25, 1998   
       
   MMMMM   
       
   -- Sean   
      
   ... Only the mediocre are always at their best.   
   --- MultiMail/Linux   
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