Cowboy Cobbler

[frawin]

Seeing the Cowboy Stew recipe reminded me that I hadn't made Cowboy Cobbler in a long time.  I used to make it often when the kids were home!  I friend gave me this recipe almost 40 years ago, and it is still a favorite of ours.


Cowboy Cobbler

1 lb. ground beef
1 medium onion, chopped
1 tsp. Worcestershire sauce
2 cups tomatoes
1 - 15 Oz. can Chili beans in chili gravy
1 Pkg. of taco, chili or sloppy joe seasoning.  (I prefer taco)
Brown beef & onions.  Drain off fat.  Stir in seasoning mix &
   Worcestershire sauce.  Add beans & tomatoes.  cook over medium
    heat 15 minutes. 

Spoon the fololowing batter on top of hot beef mixture and bake 425 degrees
20 minutes or until topping is browned & done.

3/4 cup cornmeal
1/2 cup flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 cup milk
1 egg beaten
1 Tbsp. oil

Makes 6 servings

I prefer to make the batter a little bit thinner than the recipe.  It is easier to
spread over the meat mixture.

This is really good on a cold day!

[Jo McDonald]

Yummy   that does sound good Myrna.  Here is a recipe for a meat pie that I was fortunate enough to eat at Christmas.  A couple that is here for the winter in the park is from Quebec, Canada and it is a French recipe.  She told me how to make this.  It was absolutely delish !!
  I came home and brought up Google and typed in the name and this is what came up  sounds just like the one she was giving me except she put in a little minced garlic, and ground pork.  And she used regular pie crust   but believe  it was super good.

   Romeo Morin's Tourtiere
Chop up leftover roast pork and mix it with some leftover mashed potatoes. Chop one onion, brown it in butter and add this to the mix. Salt and pepper to taste. Put it in the bottom crust and cover with the top crust. Cut some slits in the top and bake it in a 350 degree oven for 50-60 minutes until brown.
Alternatively you can brown some ground pork, drain the fat and use that as a meat, just as good.
I have recently taken to sprinkling a bit of allspice in the mix and adding a little minced garlic to taste.
For another version, which seems to be true to most of the tourtiere that I have had in restaurants: Put about 2 lbs. of ground pork in a large pan and brown, drain the fat.
Add 1 cup of water
1/4 tsp. nutmeg
1/4 tsp. allspice
1 tsp salt
1/2 cup chopped onion
1/4 tsp. pepper

Simmer for 1/2 hr, stirring often. Remove from heat and add 3 cups bread crumbs. Mix well and allow to cool. Put it into the pie crust and top with a crust. Bake 30 minutes in a 425 degree oven. --Chef Louis Baltera, Chateau Frontenac, Quebec.
The following recipe for Stirred Pastry is the crust that I use most often as it is easier to make than a traditional flaky crust, and does not rely on lard or vegetable shortening (which has unhealthy trans fats).
Stirred Pastry
In a bowl, mix together 2 cups flour, 1 1/2 tsp. salt, 1 1/2 tsp. sugar.

In a cup, stir together 1/2 cup salad oil (preferably canola) and 1/4 cup milk.
Pour over the flour, and stir until no dry flour shows.
Divide into 2 balls. Refrigerate, if not using immediately. Cold dough doesn't stick so readily to everything.
Roll out the dough between two pieces of wax paper, peel off one piece and flop the other piece, with the crust over the plate. Then remove the wax paper so that the dough falls into the pie plate. Fill the crust with the Tourtiere mix and then treat the top crust in the same manner. This comes from The Fannie Farmer Cookbook
 
 
 
 

[Bonnie M.]

Myrna and Jo, both of those recipes really do look good!  I just finished baking an "Upside-down" Pineapple Cake.  I have to satisfy this sweet tooth of mine every one in a while!

[Jo McDonald]

I made a coconut cream pie Thursday and I could have eaten the whole blasted thing, but I was nice (?) and shared with Fred and Russ.

[Roma Jean Turner]

Did it have meringue, (Sorry spelling police, I think that is wrong.  The dictionary is in the cold back bedroom), any way my favorite pie in the world.  I got in so much trouble as a kid for eating the meringue off the top of grandma's pies.  May have to go to the Heritage Cafeteria and get a piece of that.  I'm sure it won't be as good as yours Jo, but at least it is here.    

[Jo McDonald]

For the life of me I can't think of ANY pie that I do not like.  As the old timer said, " I only like two kinds of pie, hot and cold".  That fits me to a tee -  one crust or two, it does not matter.

[Ole Granny]

Jo, I have to agree with you on the pie but at the same time, I must agree with Roma.  Lemon Meringue Pie is close to the top.  Myrtle Smith, who ran a restaurant in Howard and worked in Moline, made the best Lemon Meringue I believe I have ever eaten  he crust was light and flaky and just the right amount of tartness.  My mouth is watering. 

[Teresa]

Myrtle Smith,,, now there was a character..
What a grand ole' gal.   

[Diane Amberg]

Well, now you've all gone and done it....my kitchen is out of service and you've made me hungry! A lemon meringue pie sounds so good right now. Or any of those pies for that matter, and the other recipes too.

[Ole Granny]

Yes, Myrtle was.  Sure do miss her.  Many fun memories and jokes!