Monday Menu: Surprise Dinner Pie and Baked Cranberry Pudding

While rummaging around in my cabinet, I came across another Missionary Circle cookbook that either belonged to my mother or grandmother. It says “Esther” on the cover. So, I decided that I would try a recipe submitted by Ruth Foss entitled “Surprise Dinner Pie.” My Honey really liked it and said that it was a “loophole recipe” because you get some potatoes, peas & carrots, and meat in each biteful (yeah, he was taking big bites).

Last week, a bag of fresh cranberries found their way home so I looked through my recipes to find something to do with them. I found THE perfect thing! You’re going to love the “Baked Cranberry Pudding” submitted by Mrs. Kenneth Niemuth of Clintonville, Wisconsin to Better Homes and Gardens in 1949. When I spoke with My Honey this morning he sounded like he had already helped himself to 2-3 additional servings for breakfast (we had it as dessert last night). Hopefully, by the time I get home tonight, there will still be some left!

Surprise Dinner Pie
by Ruth Foss (Esther Missionary Circle Cookbook)

1 envelope Brown Gravy mix
1# ground beef
1 1/2 cups water
1/2 cup milk
1/2 teaspoon salt
1 envelope (4 servings) instant potato
1 can (1#) mixed carrots & peas, drained
Butter and Praprika

Combine gravy mix with ground beef, mixing lightly with a fork. Line bottom and sides of 8″ pie pan iwth meat mix. Bake in 400* oven for 10 minutes. Bring water, milk, and salt to boil. Stir in instant potato, whipping briskly with a fork. Spoon carrots and peas over meat; spread mashed potato over top. Dot with butter and sprinkle with paprika. Return to oven and continue baking 15-20 minutes or until lightly browned. Serves 4 – 5.

Dr. Julie’s notes: If you are using low-sodium gravy mix, you might want to use two packets. My Honey said it was fine but I thought the meat was a little bland. Also, I divided the pie into fourths but I think the serving size was too big. I think this would feed 6 people easily with a side salad and dessert.

Baked Cranberry Pudding
Mrs. Kenneth Niemuth, Clintonville, Wisconsin (Better Homes and Gardens Magazine)
“Easy 1-egg cake polka-dotted with cranberries. Serve with hot Butter Sauce–”

2 cups enriched flour
1 cup sugar
2 1/2 teaspoons baking powder
3 Tablespoons melted shortening
2/3 cup milk
1 egg
1/2 pound (2 cups) cranberries

Sift dry ingredients into mixing bowl. Add shortening, milk, and egg. Beat 2 minutes. Stir in cranberries. Bake in 9-inch square pan in moderate oven (350*) about 40 minutes. Serves 9. Serve with hot Butter Sauce: Melt 1/2 cup butter or fortified margarine in double boiler. Add 1 cup sugar and 3/4 cup light cream or top milk. Mix well. Cook over hot water about 5 minutes. Stir occasionally. Serve hot.

Dr. Julie’s notes: I used butter instead of the shortening. I’m not sure my butter sauce turned out right but it was still mighty tasty. I used 1/2 and 1/2 for the light cream.