Lunch and Dinner Entrees

Makes 6 Servings

1 pound ground pork
½ pound ground veal
6 slices of bacon, cut up
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
2 teaspoons dried sage, crushed
¼ teaspoon salt
¼ teaspoon pepper
1¼ cups water
2 teaspoons cornstarch
Frozen pastry dough

Preheat oven to 400°F. In a Dutch oven, brown ground pork, veal and bacon pieces. Drain off fat. Stir in chopped onions, celery, garlic, sage, salt and pepper. Stir in 1 cup of the water and bring to a boil. Reduce heat and simmer, covered, for 10-15 minutes, or until onion is tender, stirring frequently. Combine cornstarch and the remaining ¼ cup of water. Add to pot, cooking and stirring until mixture is thickened and bubbly. Cook and stir 1-2 minutes and then remove from heat. Place one pie shell in the bottom of a 9-inch pie plate. Fill with meat/vegetable mixture and top with second shell. Cut slits in the top crust and bake 25 minutes, or until crust is golden brown. Let stand 15 minutes before serving.

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