Pre-bake one crust @ 350 degrees for 8-10 minute Remember to poke holes in the dough with a fork a few times to prevent bubbles.
Remove from oven, sprinkle 1/2 cup Mozzarella cheese in bottom of crust.
Pour the can of Stew over the cheese and spread evenly.
Sprinkle the rest of the cheese on top of the stew.
Flip the other pie crust over on top of the pie, press edges together and fork some more holes in it for steam. It helps if you remove the crust from the pan when its still well frozen, otherwise it may stick to the pan.
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You will need a can opener and a saucepan.
Boil 1/2 package of egg noodles according to directions on bag.
On medium to low heat, warm beef stew in saucepan.
When noodles are ready, drain and place in bowl.
Add beef stew and serve.
Add salt and pepper to taste.
Clean up mess.
In a large baking dish, pour in beef stew.
Take Bisquick and add enough water to make it a little stiff, but yet pourable; pour over beef stew.
Bake for 45 minutes to 1 hour at 350\u00b0 until golden brown.
Makes 8 servings.
Empty stew into large dutch oven.
Remove any excess fat while emptying from can.
Cut large pieces of beef and vegetables into smaller sizes.
Add corn, butter beans, tomatoes, and remainder of seasoning (mash before adding).
Season with salt and pepper to taste.
Cook about 30 - 40 minutes.
This recipe can be frozen.
Mix together, heat and eat!
Cover corned beef with cold water and simmer for 3 1/2 hours, skimming the fat frequently.
Add fresh boiling water as often as necessary to keep the beef covered.
Fifteen minutes before the meat is done add the granulated sugar.
Allow the beef to cool in the water in which it was boiled.
Remove grease when liquid has cooled.
Boil cabbage with salt pork for 15 minutes.
Place the corned beef on a platter, and surround it with pieces of cabbage and boiled potatoes.
Serve hot.
Serve over noodles, rice or toast.
Seve with tossed salad. Fast and easy.
Heat beef stew; add sauces until hot.
Add sour cream.
Heat slowly until hot.
Heat oven to 375\u00b0.
Spoon stew into 2-quart round casserole. Place pie crust directly on top of stew.
Fold edges under and flute.
Sprinkle with cheese and parsley.
Cut 2 or 3 slits in crust.
Bake 35 to 40 minutes or until crust is golden and stew is thoroughly heated.
Serves 5.
Place the stew in a large pot.
Add potatoes (cut potatoes in halves or thirds).
Heat through.
Prepare Minute rice per package instructions for 2, 4 or 6 servings.
Serve stew on bed of rice.
rom 1-1/2 lb Dinty Moore Stew, insides also dusted in
Heat oven to 375\u00b0.
Spoon stew into a 2-quart round casserole bowl.
Place pie crust on top of the stew.
Fold edges under. Sprinkle with cheese; cut 2 or 3 slits in crust.
Bake for 35 to 40 minutes, or until crust is golden brown.
(Use as much cheese as desired.)
Spread layer of sliced potatoes and sliced onion and beef (separate beef in small chunks to layer) in 1 to 1 1/2-quart casserole.
Repeat layers, ending with potatoes on top and add water.
Sprinkle with salt and pepper.
(We like to cover the top layer of potatoes with black pepper.)
Cover and bake in a 400\u00b0 oven until potatoes test done (45 minutes to 1 hour).
This soup was \"invented\" in 5 minutes on a day when soup did not \"show up.\"
Serves 10.
You will need 5 (5-inch) soups bowls or 5 (1 1/2 pound) Dinty Moore stew cans.
In a 3-quart saucepan, combine beef stew, tomatoes, green beans and basil. Bring to a boil, stirring occasionally. Stir in pasta. Reduce heat and simmer 15 minutes or until pasta is tender, stirring occasionally. Serves 4.
Preheat oven to 425\u00b0.
Empty beef stew into a shallow 2-quart baking dish.
5 minutes.
Go to Moore's Drugstore and order pinto
Roll pork butt in pepper until thoroughly coated with black pepper.
Prepare charcoal in covered grill, in a circle; arrange charcoal when hot so butt is not over coals.
Smoke butt approximately 30 minutes per pound, until separates from bones or until done.
Baste with sauce made of lemon juice, Moore's sauce and garlic powder during last 30 minutes on grill.
Cut and serve with favorite sauce.
Cover fillets with salted water; refrigerate overnight.
Drain and mix equal parts of Dale's or Moore's marinade, water and garlic.
Soak at least 1 hour before grilling.
Drain.
Lightly salt and pepper fillets and cover with butter.
Continue brushing with butter until done while cooking.
Best meat in the world; worth trying.