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Main Dishes

Cornish Pasty
By Kathy Kansier | Published June 1, 2010
Crust for Four Pasties:
    • 4 cups all-purpose flour
    • 1 ½ tsp. salt
    • 1 tsp. baking powder
    • 1 ¾ cup lard
    • 1 beaten egg
    • 1 Tbls. apple cider vinegar
    • ½ c. water

 Mix the flour, salt and baking powder together. Cut the lard into the flour mixture with a fork or pastry knife. Blend together the egg, vinegar and water. Stir this into the flour to create the dough. Divide into 4 pieces. Roll each piece into an 8” circle.

Filling:
    • 4 medium potatoes, diced in ½” pieces or thinly sliced
    • 1 medium onion, chopped
    • 1 pound sirloin steak, cut in  ½” or 1” cubes
    • Salt and pepper
    • 1/2 cup butter
    • Optional addition: sliced carrots, rutabagas or turnips
    • 1 egg, beaten
    • 1 Tbls. of milk

Mix the filling ingredients, divide into four equal portions. Place on half of each circle of crust. Dot with 2 Tbls. of  butter. Fold over to form a half circle. Seal tightly by neatly rolling the edges or crimping them with a fork or your fingers. Prick the top to allow steam to escape while baking. Combine the egg and milk and brush on the top of each pasty to create a shine. Bake on a greased cookie sheet in a pre-heated  400° oven for 15 minutes. Reduce the heat to 350° and bake an additional 45 minutes.

Chili Cheese Squares

What a great time we had at Lauren's home on Monday and Fran's on Wednesday!  Thanks, ladies, for hosting such a fun luncheon.  Both of your homes are beautfully decorated!  
 
Bake at 375 degrees for 30 minutes.  Makes about 16 two-inch squares.

 
1.  Sprinkle chilies and cheese in the bottom of a lightly greased
     9-inch square baking pan.
2.  Combine biscuit baking mix, cream, eggs and salt in a medium-size
     bowl; beat until thoroughly blended.  Pour over chili-cheese mixture.
3.  Bake in a moderate over (375) for 30 minutes or until puffed, golden and skewer inserted in center comes out clean.  Garnish with olive slices, if you wish.   Let stand 10 minutes before cutting into squares to serve.

TO FREEZE AHEAD;  Freeze squares in a single layer on a jelly-roll pan or large baking set.  Transfer to a plastic bag when frozen.  To reheat: Arrange squares in a single layer on a large baking sheet and bake in a moderate oven (350) for 15 minutes.

Wild Rice and Shrimp

Mix sll of the ingredients together thoroughtly.  Pour into a greased   1 1/2 casserole and bake for 30-35 minutes at 375 degrees. Serves 8 to 10

Penny L.

Chicken Packets

Mix together until mushy

Unroll 2 cans of crescent rolls. To make large packets pinch the seams of 2 rolls together to make a rectangle.  For small packets separate rolls individually.  Divide chicken evenly on rolls.  Roll up dough around chicken and seal edges of packets. Roll each packet in seasoned bread crumbs.  Packets can be frozen at this point.

Bake following instructions on dough package (375 for 12 min?)

BBQ Biscuits

 Flatten biscuit and shape into a muffin tin.  For the mini tins I cut each biscuit into 3 pieces. Fill with bbq meat or sloppy joe. Top with cheese. Bake following package directions.

Asparagus Casserole

Preheat oven to 350 degrees.  Spray a 13 by 9 baking dish with Pam.

In a large skillet, melt butter over medium heat.  Add asparagus, onion and mushrooms.  Cook for 5 to 6 minutes or until vegetables are tender.  Add flour and cook for two minutes stirring constantly.  Add milk and cook for 5 minutes stirring frequently until mixture is thickened.  Stir in cheese, sour cream, salt, lemon zest and pepper.  Spoon mixture into prepared pan and bake for 30 minutes or until hot and bubbly.  Top with French-fried onions and bake for 5 minutes longer.

Tommy Dixon - Katy, TX