• 2024s Best Ground Beef 19

    From Dave Drum@1:3634/12 to All on Wed Jan 8 15:21:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Upper Peninsula Pasties
    Categories: Pastry, Potatoes, Beef, Pork, Vegetables
    Yield: 12 Pies

    2 c Shortening
    2 c Boiling water
    5 1/2 c (to 6 c) A-P flour
    2 ts Salt

    MMMMM--------------------------FILLING-------------------------------
    6 md Red potatoes; peeled
    2 sm Rutabagas; peeled
    1 lb Ground beef
    1/2 lb Ground pork
    2 md Onions; in 1/4" pieces
    3 ts Salt
    2 ts Pepper
    2 ts Garlic powder
    1/4 c Butter
    Half & half cream; opt
    +=AND/OR=+
    1 lg Egg; lightly beaten; opt

    In a large bowl, stir shortening & water until shortening
    is melted. Gradually stir in flour and salt until a very
    soft dough is formed; cover and refrigerate for 1 1/2
    hours.

    Cut potatoes and rutabagas into 1/8" or 1/4" cubes; do
    not make cubes too large or they will not cook properly.
    Gently combine ground beef and pork; crumble meat. In a
    large bowl, combine potatoes, rutabagas, onions, meat
    mixture and seasonings.

    Divide dough into 12 equal portions. On a floured
    surface, roll out 1 portion at a time into an 8"
    circle. Mound 1-1/2 to 2 cups filling on half of each
    circle; dot with 1 teaspoon butter. Moisten edge with
    water; carefully fold dough over filling and press edge
    with a fork to seal.

    Place on ungreased baking sheets. Cut several slits in
    top of pasties. If desired, brush with cream or beaten
    egg. Bake @ 350ºF/175ºC until golden brown, about 1
    hour. Cool pasties on wire racks. Serve hot or cold.
    Store in the refrigerator.

    Carole Lynn Derifield, Valdez, Alaska

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Lard adds a meaty boost to dishes that don't have any actual meat
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:18/200 to All on Thu Jul 24 06:44:28 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Dave's Chilli Popcorn
    Categories: Five, Snacks
    Yield: 1 Batch

    1/4 c Chilli oil/grease *
    1 c Unpopped popcorn
    Salt

    * The orange oil you spoon off of your chilli that is
    excess to the needs of a good bowl of red. Save it in
    the icebox until needed. When it has cooled/set up it's
    "grease". Bv)=

    Melt the chilli oil in the popping vessel. **

    When the grease is hot enough (350ºF/175ºC or more) add
    the unpopped kernels of popcorn. Shake pan occasionally
    to prevent sticking and burning.

    When popping has stopped pour into a bowl or paper bag,
    add salt to taste and enjoy!

    ** NOTE: air poppers will not work for this. A 'Stir-
    Crazy' popper works well - and you don't have to shake
    the pan.

    Have plenty of napkins handy. That orange chilli-flavored
    popcorn will stain your shirt or pants if you wipe your
    fingers on them.

    If you made HOT chilli - you will have very spicy popcorn.
    If you made a milder batch of chilli you will have nicely
    chilli-flavoured popcorn with a moderate bite.

    An Uncle Dirty Dave Original

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Zeus was deified, saw Suez.

    --- ProBoard v2.17 [Reg]
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)