Oh so good!! In case you haven’t heard of pasties (pronounced with a short “a” like cash). It is a pastry filled with savory ingredients. It is a popular Scandinavian dish. My paternal grandparents are Swedish, so I grew up enjoying them. This recipe is my grandmother’s. Pasties are involved to make and take time, but if you make a bunch in one sitting and freeze them it is so worth it. I will make about 16 at a time and cook a few for dinner, and freeze the rest for another time. This is a very cheap dish to make not only because of the ingredients, but because of the volume it makes.
- 1 quart raw carrots cut
- 2 quarts diced, skinned potatoes (raw)
- 2 lbs hamburger
- 1 onion chopped
- Salt and pepper to taste
- 3 cups flour
- 1 1/2 t. salt
- 1 c. shortening
- 1/2 c. plus 2 T cold water
Instructions for pastry:
- Combine flour and salt in a bowl
- Cut in shortening until mixture resembles coarse meal.
- Sprinkle cold water 1 T. at a time evenly over the surface.
- Stir with fork until dry ingredients are moistened
Makes 8 pasties (will need to double recipe for the amount of filling above)
Instructions for making the pasties:
- Roll out a portion of pastry dough until about 1/8 inch thick circle
- Place filling into center of pastry dough
- Fold over to resemble a turnover
- Roll pastry top and bottom edges together to seal.
- Place in pan in preheated 350 degree oven
- Bake for 1 hour, until pastry is golden.
- Serve with brown gravy
- If freezing, wrap unbaked in aluminum foil and place in sealed container into freezer.
- To cook frozen pasties, set out for 1 hour to defrost, then bake for one hour at 350 degrees
- Make them rather large to place more filling in them, so there is more filling then crust.
If you have ever been to a potluck at our church, then you have seen or had this recipe. My grandmother used to bring it ever time before she died, and now I bring it. I can almost guarantee that you won’t be bringing any home. It is wonderful eaten by itself, or served over rice. Besides the wonderful flavor, the best part is it is a “fix and forget it” meal to prepare. It cooks in a crock pot for at least half a day or more.
Sweet and Sour Meatballs
- 15 1/2 can of crushed or diced pineapple
- 2 T. cornstarch
- 1/4 c. apple cider vinegar
- 1/2 c. brown sugar
- 2 T. soy sauce
- 1 package meatballs
- Place 1 package of meatballs into crock pot on high.
- Drain 15 1/2 oz can of pineapple (crushed or pieces) into a 1 cup measuring cup.
- Add enough water to the pineapple juice to make one cup, and pour into a sauce pan.
- Mix with juice: 2 T. cornstarch, 1/4 c. apple cider vinegar, 1/2 c. brown sugar, 2 T soy sauce.
- Whisk with juice in saucepan to get rid of the lumps
- Heat and stir until clear and beginning to thicken.
- Add the drained pineapple to sauce
- Pour over meatballs in crock pot.
- Cook for at least half of the day or longer.
- It needs to cook at least half of the day to get the sauce to go through the meatball.
- If you use 2 packages of meatballs to fill your crock pot, then double the sauce recipe.
- It freezes well for another meal.
I look forward to cold evenings so I can make recipes like Taco Soup. There is nothing that tastes so good when it is cold (or cool like Texas) than a warm, slightly spice soup with lots of cheese. Deborah, a friend of mine shared this recipe with me awhile back, and I have loved it ever sense. Besides how good it tastes, it has a few other things going for it. It only takes a small amount of work to make a big pot of soup. I hope you really enjoy it. It re-warms very well and freezes well too. Just add the cheese and tortilla chips after you re-warm it.
- 2 cans Original or Chunky Rotel Tomatoes
- 2 cans chicken broth
- 2 cans Ranch style beans
- 2 cans Minestrone Soup
- 2 lbs ground beef
- Tortilla chips
- Shredded cheese
- Brown the 2 lbs of ground beef. Season with a little Johnny’s seasoning salt and fresh ground pepper. Drain grease.
- While beef is browning, pour all of the cans into a large pot and begin to bring to a boil.
- When the beef is cooked, add to the pot and let simmer until boiling.
- Dish soup into a bowl, add broken tortilla chips and mix.
- Add shredded cheese to top
This is a fast easy meal to prepare, and tastes so good. My family loves it. This meal also warms up very well. It has a little spice to it.
Easy Cheesy Beef and PastaPrep time: 20 minutes Total time: 20 minutes
- 2 1/2 cups uncooked noodles
- 1 lb lean ground beef
- 1 can condensed Cheddar cheese soup
- 1 can Rotel tomatoes
- 1 1/2 cups shredded cheese
- Chopped Chives to taste
- Hamburger seasoning to taste
- Cook noodles according to package directions and drain
- While noodles are cooking, mix hamburger with chives and desired seasonings. (I use a little Johnny’s seasoning salt and McCormicks Montreal Steak)
- Cook beef mixture on medium-high heat stirring frequently until thoroughly cooked. Drain grease.
- Stir in soup and Rotel tomatoes in to cooked hamburger mixture.
- Heat to boiling. Reduce heat to medium-low; cook for 5 minutes
- Stir in cooked pasta .
- Sprinkle shredded cheese on top of dish or on individual servings.
Helpful hints:1. The best pasta for this dish I think are bow-tie or penne rigatoni. 2. You can buy Johnny’s seasoning salt at www.johnnysfinefoods.com 3. You can buy mild Rotel tomatoes to help calm down the spice.
This isn’t a new recipe to my family, but it is a favorite. I love making sloppy joes, but dread the mess on my sons’ clothes afterward. So I combined the biscuit ring that I have been using for years with my sloppy joe recipe. It was a great result. If you need a fast easy dinner recipe that is still filling, you might try this one. The ring technique can be used for a variety of fillings too.
Sloppy Joe Ring
Oven temp: 350 degrees F.
Other fillings that taste great in a crescent roll ring:1. Chili chicken Ingredients: 1 can cooked chicken, 1 can hot dog chili (no beans or meat), BBQ seasoning. Mix together 2. Brisket Ingredients: BBQ Brisket, and BBQ sauce
My family loves meatloaf, but my husband and I can never agree on how you make it. Each of our families has a different way, we both think ours is better, so we take turns.
When I found this recipe it was completely different than either way, so I had to try it. It is a combination of meatloaf and a form of beef Wellington. The picture of it also looked delicious. I have made it twice now and have gotten great reviews. My dad rated it out of a 1 to 10 scale as a 10.5. My husband asked for me to make it again. My sons thought the “crust” was cool looking, even though they picked it off and at the meatloaf inside.
Newfangled Meat LoafAdapted from Great American Home Baking cookbook 30 minute or so prep time 1 hour 10 minute or so baking time Makes 8 servings
Ingredients:6 sheets Phyllo pastry, thawed if frozen (At my grocery store they spell it Fillo pastry) 1/4 c. melted butter 2 T dry cracker crumbs (The original recipe calls for bread crumbs, by my side of the family makes meatloaf with cracker crumbs)
Filling: (This filling is able to be made ahead of time and frozen. I made a double batch the first time and froze half. I didn’t notice a difference between the first and second time I made it) 3 chives diced 1/2 red or green pepper (I used green) 1/2 c. cracker crumbs (again I changed it from bread crumbs) 1/2 c shredded Swiss cheese 1/4 c milk 2 large eggs 3/4 t. salt 1/2 t. mixed herbs ( I had an Italian blend that I used) 1/4 t. black pepper 1 lb ground beef
- To prepare filling, mix chives, bell pepper, crumbs (cracker or bread), cheese, milk, eggs, salt, herbs, and black pepper. Stir in beef.
- Preheat oven to 375 degrees F. Line baking sheet with aluminum foil.
- Unfold phyllo sheets so that they lie flat. Place 1 sheet on waxed paper. If it should tear, don’t worry. Just lay the pieces together. Brush with some melted butter. The butter will help seal any torn pices together. Sprinke with some crumbs. Keep remaining sheets covered with plastic wrap and a damp cloth to prevent them from drying out (This is very important, because they tear easily when dry.)
- Repeat with remaining phyllo sheets, some melted butter, and remaining crumbs.
- Spread filling longwise down 1 side of the pastry to within 1 inch of the edge. Use wax paper as an aid to roll up the phyllo around the filling. Brush ends with butter and fold ends under.
- Place in baking pan seam-side down. Brush with remaining butter.
- Back until golden and juices run clear, about 1 hour and 10 minutes. I also check it with a meat thermometer to ensure that the beef in the middle is heated to 160 degrees.
This recipe I made a few weeks ago, but have had family and friends ask for it. Everyone that has made it has loved it, so I had to share. If you love homemade tamales, but don’t have time or access to buy them, this is the recipe for you. Just a warning: It is spicy, but good.
20 minutes preparation
1 hour baking
Makes 6 servings
1 lb ground beef
2 T vegetable oil
2 large cloves garlic, chopped (I substituted a little garlic salt)
1 medium onion, chopped (I used 2 chives chopped instead)
1 large green pepper, seeded and chopped
1 can (10 oz) whole tomatoes, drained and chopped (I used a can of original Rotel tomatoes instead)
1 1/2 c frozen, thawed corn kernels, drained (I omitted since Josh can’t have corn)
1 c hot water
1/2 c chopped chopped pitted green olives (I omitted)
1/4 c chopped canned green chilies
1/4 c chili powder (I used a sprinkle of cayenne pepper instead)
1/2 t salt
1 c yellow cornmeal
1/3 c milk
2 t baking powder
1 c grated Cheddar cheese
1. In a large skillet, cook ground beef over high heat, stirring frequently, until browned, about 5 minutes. Using a slotted spoon, transfer beef to a plate. Wipe skillet clean.
2. In same skillet, heat oil over medium heat. Add garlic, onion, and pepper; cook, stirring frequently, until softened. About 10 minutes.
3. Return beef to skillet. stir in tomatoes, corn, hot water, olives, chilies, chili powder, and salt. Cook for 1 minute. Spoon filling into a large, deep casserole.
4. Preheat oven to 350 degrees F.
5. Mix together cornmeal, milk, and baking powder.
6. Spoon cornmeal mixture over filling; smooth top. cover with aluminum foil.
7. Bake pie until top is set. about 1 hour. Remove foil. Sprinkle top with cheese. Bake for 1 minute more. Transfer casserole to a wire rack to cool slightly.
I would definately recommend this one for church potlucks. You won’t bring any home.