Nananeye = Nan and I. The recipe was created and named by Stephen, who often calls me Nan as a derivative of Wynn Anne.
Muffled Pup is because
Steve corrected my version of events thus: “Muffled Pup” is because Wynn Anne asked Steve "What's that?" (meaning the food he had served). He had just opened a bottled of sparkling wine and thought she was asking about the uncorking sound, so answered, “A muffled pop." Wynn Anne thought he was serving “Muffled Pup.”
Preheat oven to 350° F.
In bowl, combine WELL with a pastry cutter:
2 cups flourKeep blending until your shoulder aches and the mix looks like dust.
3 tsp baking powder
1 tsp salt
4 tbsp butter or shortening
Make a hollow and pour in:
2/3 cup milkStir gently to dampen the flour, and then stir vigorously until a soft dough is formed. Knead lightly. Pat or roll into a rectangle about 1/4" thick.
Line the bottom and sides of a loaf pan with the dough.
Fry until meat is browned:
1 tbsp olive oil (if using extra-lean)Drain fat, then add:
1 lb ground beef
1 onion, choppedMix in:
1 carrot, diced
1 stalk of celery, diced
1 tsp garlic
1 can tomato soupSpoon the meat mixture into dough-lined pan. Cover with more dough. Dot butter on top of dough (little daubs of about ½ tsp each, placed randomly) or sprinkle cheese on top.
½ cup grated cheese
Bake at 350° for ½ hour.
|This brown bear is from Steve's and my first summer together, about the same time Steve invented Muffled Pup.|