Ground Beef Turnovers

Ground Beef Turnovers (Cornish Pasties -revised)

Filling:

2 lb. uncooked lean ground beef

1 medium onion, chopped fine 

2 large potatoes, peeled and cut into ¼ inch cubes

1 cup diced carrots

¼ cup Worcestershire sauce

1 tsp. salt

¼ tsp. pepper

Pastry:

4 cups all purpose flour                                 

1 Tablespoon brown sugar

1¾ cups Tenderflake lard                  

1 tsp. salt and ¼ tsp. pepper

1 egg, lightly beaten

2 Tb. vinegar and about ½ cup ice water

1. Mix together flour, sugar and salt; cut in lard until mixture resembles coarse crumbs.

into crumbs.

2. Combine egg, vinegar and enough ice water to measure 1 cup of liquid

3. Add to crumb mixture tossing lightly with a fork until mixture forms a ball.

4. Cover and chill for 30 minutes.

5. Meanwhile combine filling ingredients.

6. Divide pastry into 15 equal portions.

7. Roll each portion into 6” circle.

8. Mound 1/3 cup filling on half of the circle. Moisten edges with water ; fold dough over filling and press edges with a fork to seal.

9. Transfer to parchment lined baking sheet. Cut three slits in each; brush with cream or egg wash (one egg plus 1 Tb. water whisked together)

10. Bake at 375* for 35 - 40 minutes or until veggies are tender and crust is golden brown.

Olive Garden Toscana Zuppa

Olive Garden Toscana Zuppa

1 pound Italian sausage meat

¼ - ½ teaspoon red chili flakes

8 slices bacon, cut small

¾ cup chopped onion

2 - 3 large potatoes, sliced

2 cloves garlic, minced

8 cups chicken broth

Salt and pepper to taste

2 cups chopped kale or spinach

1 cup heavy (whipping) cream

1. Brown sausage and chili flakes in large pot or dutch oven. Remove from pan.

2. Add bacon to pot and cook until crispy.

3. Stir in onion. Cook 5-6 minutes til translucent.

4. Add garlic and broth into pan.

3. Add thinly sliced potatoes and cooked sausage. Simmer until potatoes are tender.

4. Add kale and simmer an additional 5-10 minutes, stirring occasionally.

5. Stir in the heavy cream and heat through.

6. Reheat and serve.

Sparkling Oranges

Sparkling Oranges -Ree Drummond

Yield: 10-12 servings

½ cup orange marmalade

½ cup sugar

8 large navel oranges

1 ½ cups sparkling white grape juice

1/3 cup toasted slivered almonds

Sprig fresh mint

1. Combine the marmalade and sugar in small saucepan. Mix well, place over low heat and cook, stirring until the sugar dissolves.

2. Cut the peel from the oranges, cut into slices and then quarter each slice, removing the white centre pith from each. Put into a medium bowl. 3. Pour the sugar/marmalade mixture and grape juice over the sliced oranges. Refrigerate for 8 hours.

4. Sprinkle with almonds before serving and add a sprig of mint.

Belgian Waffles and Divine Butter Syrup

Belgian Waffles

2 eggs

2 cups milk

2 cups flour

1 Tablespoon Baking powder

½ teaspoon salt

1/3 cup oil

1 Tablespoon sugar

1. Separate eggs. Beat whites stiff. Set aside.

2. In another bowl add and mix rest of ingredients.

3. Fold in egg whites.

4. Pour ½ cup batter into each square of the waffle iron. Bake.

Divine Butter Syrup

In large pan melt ½ cup butter

Add;    1½ cups sugar

            ¾ cup buttermilk

            2 Tablespoons corn syrup

Bring to boil and boil 1 minute.

Remove from heat and add;

            1 teaspoon baking soda

            1-2 teaspoons vanilla

Stir and serve.

Pretzel Snacks

Pretzel Snacks

10 to 12 cups of snack crackers and pretzels (cheese nips, bugles, mini Ritz with cheese)

1 envelope Ranch Salad Dressing Mix

¾ cup vegetable oil

1½ teaspoons dill weed

1½ teaspoons garlic powder

1. Place snacks in large baking pan.

2. Combine remaining ingredients and stir.

Pour over snacks.

3. Bake in 200 F oven for 1 hour, stirring every 15 minutes.

Honey baked Tortilla Chips

Honey Baked Tortilla Chips

2 Tablespoons honey

2 teaspoons water

4 small (8") flour tortillas, cut into 6 wedges each

1. In small bowl, stir water and honey together

2. Place tortilla wedges on a baking sheet, brush with honey mixture

3. Sprinkle with sesame seeds

4. Bake at 350 F until golden and crisp, about 15 minutes

5. Serve with Greek yogurt, hummus, baba ganoush, tomato salsa or bean dip.

Mini Mexican Pizzas

Mini Mexican Pizzas

3 - 4 Tortilla Shells

2 (15oz) Cans of Chili (about 3 or 4 cups)

1 cup Shredded Cheddar Cheese

Small can of Black Olives (sliced)

3 or 4 green onions (finely sliced)

½ cup sour cream

1. Using a cookie cutter, cut circles out of the tortillas. 
 (Note: It’s easier to cut them when they’re cold).

2. Then pop the circles into the microwave for 10 seconds so that the tortillas become more          pliable. Press them snuggly into the bottom of your mini muffin pan. (sometimes I like to just lay the cut out circles on a parchment paper lined baking pan)

3. Pre-heat oven to 425 F. Then open and drain all the liquid from your chili (you don’t want it to make the tortilla cups soggy). Spoon a little chili into each tortilla cup and press down with the back of your spoon so it doesn’t spill over.

4. Top each chili filled cup with a little grated cheese, a few olive slices and a sprinkling of finely sliced green onion.

5. Pop the tray into the oven for just 10-12 minutes, until the tortilla shells are crisp and the cheese is melted.