Dhahran Theatre Group Cookbook, 1993


1 Lb. ground beef (or cubed beef or veal)
1 Medium onion, chopped
1 Lb. can of diced tomatoes
8 Oz. can tomato sauce
1/4 Cup grated Parmesan cheese
1 Teaspoon salt
1 Teaspoon garlic salt
1 Teaspoon leaf oregano
4 Slices processed American cheese


1 1/2 Cups flour
1/2 Cup butter
1/2 Teaspoon garlic salt
1/2 Teaspoon oregano
1/2 Teaspoon basil
3 Tablespoons grated Parmesan cheese
3-4 Tablespoons water


Filling: Brown meat and onion. (Use a little oil if needed.) Add reaming ingredients (except for the American cheese) and simmer until meat is tender.

Crust: Mix flour and spices and cheese. Cut in butter with pastry blender until pieces are the size of peas. Sprinkle water over mixture and mix just until moistened.

Roll out about 2/3 of the dough and line a 9 inch pie pan. Add filling. Top with 4 slices of sliced processed American cheese. Cut remaining pastry into circles and place them on top of cheese, overlapping slightly.

Sharon Eboch