Cornish Pasties

I tried this recipe from a kids' cookbook called Skillet Bread, Sourdough, and Vinegar Pie by Loretta Frances Ichord. I modified it slightly (and am sharing it the way I made it) and will continue to tweak it a bit more when I make it in the future.

Cornish Pasties

For the Crust:

2 cups flour
1/2 teaspoon salt
2/3 cup butter
1/2 cup cold water

Put the flour in a mixing bowl. Add the salt. Add the butter and cut in with a fork (I used two butter knives) until texture of flour is like cornmeal. Add water and mix with a fork (I used my hands). Turn out on floured board. Knead dough with hands for a few seconds until well blended. Form into four balls, cover each one with plastic wrap, and chill in refrigerator for at least 2 hours.

For the filling:

1 lb ground beef
1/2 cup onions, chopped finely
2 cups diced potatoes (I would use less in the future)
1 1/2 teaspoons salt (I ended up using a little more)
1/2 teaspoon pepper (I ended up using more than this)
2 tablespoons dried parsley
I added a couple dashes of garlic powder, even though it was not called for.
milk to brush pasties

Preheat oven to 375 degrees F.

Mix ground beef, potatoes, onions and spices together in a bowl with a wooden spoon (I used my hands as it seemed to work better). Take pasty dough out of fridge and roll out each ball into and 8 inch circle with rolling pin on floured surface. Brush the edges of the dough with milk, using a pastry brush. Place one cup of filling on to one half of each circle and fold the other half over it. Seal the edges by pressing with a fork and transfer to a lightly sprayed (with cooking oil) cookie sheet. Cut small slits on top of pasty (or poke with fork tines a couple of times) for steam to escape. Brush each pasty with milk. Back for 45 minutes.

I made smaller pasties so they would be individual sized. Next time I make them, I will also make a brown gravy to pour on top of, as they were a little dry. Overall they were very good and not too difficult to make.

Italian Vegetable Soup

A recipe from my sister-in-law, Rachelle. She brought this to us one night and we all loved it.

Italian Vegetable Soup

1 lb ground beef
1 c. chopped onion
1 c. thinly sliced celery
1 c. chopped carrots
2 cloves garlic, minced
16 oz canned, chopped tomatoes
15 oz. tomato sauce
15 oz. kidney beans, undrained (Rachelle drains and rinses beans and increases the water.)
2 c. water
5 tsp. beef bouillon
1 Tbsp. parsley
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
2 c. shredded cabbage
1 c. canned green beans (Rachelle uses the whole can.)
1/2 c. elbow macaroni (Rachelle uses closer to 1 cup, and I am assuming it is cooked based on the the recipe instructions--I have not yet made this recipe, but will be this week.)

Brown the beef. Add all ingredients except the cabbage, beans and macaroni. Bring to a boil, cover and simmer 20 minutes. Add cabbage, beans and macaroni and simmer. Serve with parmesan cheese.

Judy's Meatloaf

This is the best meatloaf in the world, because there aren't any tomatoes in it. ;-) Also from my mother-in-law.

Meatloaf

In a blender combine 1/2 cup milk and 1/3 cup chopped onion.

In a large bowl add 3 pounds ground beef (80%-90%), 3-5 slices white bread (crumbled fine) and 2 eggs. Mix thoroughly with hands or large wooden spoon. Add in salt and pepper (probably a teaspoon salt and half a teaspoon pepper) and milk/onion mixture. Mix. Press into 13 X 9 baking dish and bake at 350 degrees F for 1 1/2 hours.

Goes great with green beans and mashed or roasted potatoes.