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Craig Claiborne

Ground Beef and Tomato Custard Pie

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Preparation info

  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons butter
  • 1 bunch of scallions, sliced
  • 1 poun

    Method

    1. Preheat oven to moderate (375°F.).

    2. Melt the butter in a skillet and sauté the scallions and the ground beef until the meat loses its color, breaking the meat up with a fork as it cooks.

    3. Add the tomato, salt, pepper, marjo

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