Meat Pasties

Recipe By : Lisamarie Babik Western Michigan University
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 kg flour
3 3/4 cups shortening
280 ml water
5 tsp salt
1 1/2 lb pork steak (chopped)
3 lb chuck steak (chopped)
16 potatoes (chopped)
5 carrots (chopped)
2 onions (chopped)
1 rutabaga (grated)
small amount suet (grated)

1. Mix all the dough stuff together and divide it into approximately 20
portions.

2. Roll out each small ball of dough, fill with the filling mixture, put a
dot of butter on top the mixture, and then fold it up by rolling the edge
and seal it by pressing down the rolled edge.

3. Bake at 190 =F8C for one hour. .PP They can be served hot plain, or hot
with gravy, or cold like a sandwich. They also freeze quite nicely.

Author’s Notes:
This is a family recipe for Pasties. Although very time consuming, they
are very good.

The last time I made these I was only about 12 years old (I was quite
the industrious child) so I had to ask my mom about some stuff: First of
all, all the vegetables are chopped/grated raw…they will cook inside the
pastie. Secondly, my mom said that instead of chopping the meats, it is
possible to grind them on a very coarse setting. If you grind it too much,
your pastie won’t have the right sort of feel to it. We used the coarsest
setting on an old hand grinder (I’m sure a food processor would work just
spiffy). Thirdly, all the stuff for the filling gets mixed together before
you fill the pastie. Use a large bowl because it makes a lot.

Difficulty : moderate.
Precision : measure ingredients.

– – – – – – – – – – – – – – – – – –

Title: THE BEE CHEESE
Categories: Appetizers
Yield: 6 servings

Jim Vorheis
10 oz Sharp cheese, grated
10 oz Butter, softened
2 tb Sherry
1 tb Horseradish
1/2 ts Garlic salt

Blend all ingredients well and pack in a crock. Serve
with crackers. This is better if it is made several
days before serving.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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Title: Linsensuppe Mit Frankfurter (Lentil Soup with Frankfurters)
Categories: German, Soups/stews
Yield: 4 servings

1 c Lentils; Dried Quick-Cooking 1 tb Vegetable Oil
6 c Water 2 tb Unbleached Flour
2 ea Bacon; Slices, Diced 1 tb Vinegar
1 ea Leek or Green Onion; * 4 ea Frankfurters; Thickly
Sliced
1 ea Carrot;Large, Finely Chopped 1 tb Catsup; Tomato
1 ea Celery;Stalk, Finely Chopped 1 ts Salt
1 ea Onion; Finely Chopped 1/4 ts Black Pepper

* Leek or Green Onion should be finely chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of
water to a boil. Add the lentils, bacon, leek or green onion, carrot and
celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a
frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour
over onion, and stir. Lower heat, stir constantly, and cook until the
flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot
lentil soup into the browned flour; beat with a wire whisk until
well-blended. Beat in vinegar. Add contents of frypan to lentil pan and
stir together. Cover and simmer for 30 minutes or until lentils are soft.
Add the frankfurters and catsup. Cook to heat frankfurters through.
Season with salt and pepper and serve hot.

—–

Title: ORANGE BEEF
Categories: Chinese, Beef
Yield: 4 servings

1 lb Boneless top sirloin steak,
-partially frozen
3 T Soy sauce, divided
1/3 c Sugar; divided
1 Egg white
2 T Cornstarch
2 T Oil
2 T Finely chopped fresh orange
-or tangerine peel
2 T Frozen orange juice
-concentrate
1 T Ketchup
1/3 c ;Water, divided
Few drops orange extract
-(Optional)
Minced fresh parsley for
-garnish
Orange slices for garnish.

Cut the partially frozen steak across the grain into paper-thin slices
about 1 1/2 inches long and 1 inch wide. In a medium bowl, combine 1
tablespoon soy sauce and 1 teaspoon sugar. Add the beef slices and
toss to coat. Mix in the egg white, then add 1 tablespoon of the
cornstarch, mixing with fingers to distribute evenly.

In a wok or 10-inch skillet, heat the oil over high heat until hot.
Add the beef and stri-fry until the meat just loses its redness,
about 3 minutes. Remove with a slotted spoon to a dish.

In the oil remaining in the wok, stir-fry the orange peel over medium
heat for 2 to 3 minutes to soften. Mix in the orange juice concentrate,
the remaining 2 tablespoons soy sauce, the remaining 1/4 cup sugar, the
ketchup, 1/4 cup water, and the orange extract. Heat to boiling.
Dissolve the remaining 1 tablespoon cornstarch in the remain- ing 1
tablespoon water and add to the wok. Cook, stirring constantly, until
the sauce boils and thickens, 1 to 2 minutes.

Return the beef to the wok and heat through, 1 to 2 minutes. Serve
over hot cooked rice, garnished with parsley and orange slices, if
desired.

[ “365 Easy One-Dish Meals”; Natalie Haughton, 1990 ]

MMMMM

Title: Fruit-Flavor Popcorn Balls
Categories: Snacks, Holidays, Jello, Popcorn
Yield: 48 servings

1 c Light corn syrup
1/2 c Sugar
1 sm Jello; any flavor
1/2 lb Salted peanuts; coarse chop
9 c Popped popcorn

Bring syrup and sugar to a boil. Remove from heat and add Jell-O
Gelatin, stirring until dissolved. Add peanuts and pour over popcorn,
mixing well. Quickly form into 1 1/2″ balls. Makes about 4 dozen.

MMMMM

Title: Prune Bread
Categories: Bread Osg1966
Servings: 1

2 tb Shortening
2 tb Citron
10 ea Prunes; large – covered w/w
-ater/soaked over night
2 1/2 c Flour; white
3/4 c Brown sugar
1 ts Salt
2 1/2 ts Baking powder

Add enough milk to prune water to make 1 1/2 cups. Bake 1 hour at 350
F.

Note: I assume prunes are chopped and remaining ingredients combined.
Source: Mrs. Clint Taylor, Massie Grange, Warren County, OH
—–

Title: CRAB AVOCADO MELT
Categories: Breads, Seafood
Yield: 1 servings

1 cn Crabmeat, rinsed
4 tb Mayonaise
1 tb Onion-green-chopped
1 tb Parsley-chopped
2 Sl Pumpernickle bread
2 Sl Avocado
2 Sl Colby or american cheese

In a small bowl mix crab, mayonaise, onion and parsley. Spread half the
mixture evenly on each slice of pumpernickel bread, top with a slice of
avocado and then cheese. Place one sandwich on. In a microwaveable dish
muicrowave at 50% power, 1 1/2 to 3 mins, or until heated through and the
cheese melts. Repeat for 2nd sandwich

—–

Title: Almond Sugar Cookies
Categories: Diabetic, Cooky/bars, Snacks
Yield: 32 cookies

5 tb Margarine (75 g)
1 1/2 tb Fructose** (22.5 ml)
1 tb Egg white (15 ml)
1/4 ts Almond, vanilla, or lemon
-extract (1.25 ml)
1 c Unbleached flour (125 g)
1/8 ts Baking soda (.6 ml)
1 pn Cream of tartar
32 Almond slices
**Substitute 4 pkts.
-saccharin or 8 pkts.
-aspartame or 4 packets
-acesulfame-K for the
-fructose. It will not
-change the exchanges.

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by URsula R. Taylor.
Preheat oven to 350~F (180~C). In a medium size bowl, combine margarine
and fructose, beating until light and fluffy. Mix in egg white and almond
extract. Gradually stir in flour, baking soda, and cream of tartar; mix
well. Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet.
Di a flat-bottomed glass into flour and press down on each ball to flatten
cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes,
until lightly browned. Transfer to parchment or wax paper to cool. Makes
about 32 cookies.
Per 2 cookie serving: calories – 90, protein – 2 g, carbohydrate – 10 g,
fat – 4 g, calories from fat – 40%, dietary fiber – trace, cholesterol ~ 0
mg, sodium ~ 49 mg, potassium – 33 mg, Joslin Exchanges – 1 bread/starch
and 1 fat.

—–

Title: HOT FUDGE SAUCE I
Categories: Sauces, Desserts
Yield: 1 servings

1 1/2 c Sugar
2 tb Flour
3/4 c Cold water *
– *for a richer sauce,
– use evaporated milk
3 oz Unsweetened chocolate
3 tb Butter or margarine
1 ts Vanilla

MIX THE SUGAR AND FLOUR IN A heavy saucepan, blend in the water and heat,
stirring constantly, over moderate heat until boiling and thickened. Reduce
the heat to low, add the chocolate and cook and stir until the chocolate
melts. Beat in the butter and vanilla. Cool slightly, beating now and then.
Serve warm. And here’s something else you might try. Simply begin your
favorite fudge recipe, but cook the syrup only to about 220F or 225F. Take
it off the heat, cool maybe 10 minutes, then drop in the butter, add the
vanilla and heat until satiny. You couldn’t get a more authentic hot fudge
sauce than this! Makes 1 1/4 Cups

—–

Date: Sun, 14 Aug 94 11:28:20 PDT
From: williams@lanl.gov (Louise Williams)
Subject: Spring Roll Recipe

This is an original recipe that I have been working on for several months.
I was originally trying to duplicate the vegetarian spring rolls served by
the Saigon Springs Restaurant in Colorado Springs. My family and friends
love them. I hope you enjoy them too.

SPRING ROLLS (makes 12)

12 spring roll wrappers (rice paper)
6 oz. firm tofu (not silken)
2 T. or more soy sauce, tamari, or Bragg’s liquid aminos
6 oz. thin rice noodles (vermicelli)
48 fresh mint leaves
1/4 head leaf lettuce
3 shredded carrots (optional)
spring roll sauce (see below)

You can get the spring roll wrappers at an oriental grocery store,
and they will keep on your shelf indefinitely. They are fragile; keep them
flat and handle them gently. Be sure they are made of rice. You CANNOT
substitute egg roll wrappers in this recipe. The round ones, about 8 1/2
inches in diameter, are the easiest to work with. I like the Flying Goose
brand, although the brand with a rose on the front works well, too.
Slice the tofu into 1/2 inch slices. Pat dry with paper towels.
Press it for an hour or so if you have time. Put the tofu slices on a
nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as
much as possible. Bake at 325 for about 45 minutes, turning occasionally
and adding more soy sauce if they look like they can absorb more. When
they are nice and brown and dry, cut them into strips, about the size of
French fries. You will need one strip per spring roll. (If you don’t have
time to bake the tofu, cut it into strips and fry it with the soy sauce on
a nonstick skillet for a few minutes, carefully turning each strip, trying
to crisp it up a little on each side.) Set aside.
Wash and dry the lettuce. Tear it into 3 or 4 inch pieces,
removing stems and crisp veins. Your lettuce needs to be on the limp side.
Any crisp pieces will tear the spring roll wrappers when you try to roll
them.
Wash and dry the mint. Remove all stems! Set aside. (If you can’t
get fresh mint, you can substitute fresh cilantro, but the spring rolls
will taste completely different, and my family would rather I not make them
if I don’t have mint.)
Shred or grate the carrots. Again, they need to be small enough
pieces that they are not crisp. You may prefer your spring rolls without
the carrots.
Throw the rice vermicelli into boiling water and cook until just
done, about 2 or 3 minutes. Pour into a colander, and rinse with cool
water. The noodles need to be well drained and cool enough to handle. Set
aside.
Put an inch or two of water in a pan that is big enough to hold the
spring rolls. (Cool water works fine). Separate the wrappers, and stack
them in the water, making sure each one is completely covered with water
before putting in the next one. Leave the wrappers in the water until they
are flexible (about 2 or 3 minutes). Remove the whole stack at once, and
place them on a clean wet kitchen towel, covering them with another damp
towel.
Now you are ready to assemble them. Carefully remove one wrapper
and put it on another surface (I use a bamboo sushi mat, but you could
easily use another damp towel. If you use a plate, dump off the excess
water between each spring roll.) Working quickly, put onto the wrapper 3
or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles,
one strip of tofu, and a few tablespoons of carrots if desired. Quickly
fold the bottom of the wrapper over the pile, fold in the sides, and
continue to roll up. After I’ve done four or five, I wrap each in plastic
wrap to keep them from drying out too much. If one of them is falling
apart, wrap it in plastic wrap immediately. Have a piece of plastic wrap
cut and ready in case one is falling apart. (If you are serving them to
company, start over with a new wrapper on the ones that are falling apart.)
If a lot of them are falling apart, then something may not be drained well
enough, or you may be trying to fill them too full, or some of your
wrappers may be defective with too many tears and holes, or too thin.
Serve cold or room temperature with sauces of your choice. NOTE:
you do not EVER cook these spring rolls. When you finish rolling them up,
they are done! They will keep in the refrigerator for a day or two. They
travel well for lunches and outings. For an appetizer, serve one or two
per person. As a main course, count on at least three per person.
SAUCES: These are good with a peanut sauce, but that wouldn’t be
fatfree. They are also good with a plum sauce. If anyone has a good plum
sauce recipe, please send it to me. I serve them with the sweet sauce
below AND a bottled chili sauce (I like Sriracha Hot Chili Sauce, made by
Huy Fong Foods, Inc.)

SWEET SAUCE FOR SPRING ROLLS
(makes enough for about 3 dozen spring rolls)

4 T. sugar
1/4 c. soy sauce
1 c. broth or water
2 T. corn starch
1/4 c. cold water
1 clove garlic, crushed with 1/4 ts. salt

Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch
mixed smoothly with the cold water, and stir until the mixture thickens
some. Simmer, stirring for 1 minute. Stir in garlic. Serve any
temperature.