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  • 3 cups all-purpose flour, plus extra for rolling dough
  • 1 cup shortening or lard
  • Kosher salt
  • 1 cup ice cold water
  • 8 ounces ground beef
  • 4 ounces rutabaga, cut into 1/4-inch dice
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 small yellow onion, finely chopped
  • 1 small russet potato, peeled and cut into 1/4-inch dice
  • 1/4 cup picked fresh parsley leaves, chopped
  • Freshly ground black pepper
  • 1 egg, whisked
  • Ketchup, for serving


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.
  3. Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.
  4. Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook’s Note
Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.


  • 1 pouch (17.5 oz.) BETTY CROCKER Oatmeal Cookie Mix
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 egg, beaten
  • 3/4 cup seedless red raspberry jam or grape jelly
  • 1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips, divided


  1. Heat oven to 375° F. Grease 9-inch square baking pan.
  2. Stir together cookie mix, butter and egg until soft dough forms.
  3. Reserve 1 cup mixture; press remaining mixture onto bottom of prepared pan. Stir jelly to soften; spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Stir remaining 2/3 cup chips into reserved crumb mixture; sprinkle over top.
  4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes 16 bars.


  • 2 slices bacon, chopped
  • 1 c. chopped onion
  • 2 T. all-purpose flour
  • 1 tsp. salt
  • 1/4 tsp. dried savory, crushed
  • 1/4 tsp. dried thyme, crushed
  • 1/8 tsp. pepper
  • 2 (6 1/2 oz.) cans minced clams
  • 4 med. potatoes, peeled & cut into 1/2″ cubes
  • 2 c. skim or 2% milk
  • 2 T. snipped parsley

In saucepan, cook bacon until almost crisp; add onion and cook until tender.  Stir in flour, salt, savory, thyme and pepper.  Drain clams (save liquid).  Set claims aside.  Blend in clam liquid and 1 cup water to saucepan.  Add potatoes, bring to boiling, reduce heat.  Cover and simmer 15 to 20 minutes, stirring occasionally.  Stir in clams, milk and parsley.

A Recipe for Fall

(Because of the amount of ginger in the recipe, I call them my “anti-inflammatory” cookies)

Ginger Snaps

  • 2 cups flour
  • 1 tsp. cinnamon
  • 3 tsp. ground ginger
  • ½ cup sugar
  • ¼ tsp. salt
  • 2 tsp. soda
  • Mix dry ingredients together
  • ¾ cup butter
  • ¼ cup grandma’s molasses

Mix all ingredients

Roll about 1 tbls. of dough into a ball and roll each one in white sugar. Bake at 325 degrees for about 22 minutes. Recipe makes 2 ½ dozen cookies.

Preheat oven to 350 degrees

Mix until crumbly:
4 cups quick oatmeal
1 cup brown sugar
2/3 cup shortening
1 teaspoon salt
1/2 cup white syrup
2 teaspoons vanilla

Put in a 8’13’ pan, spread out.

Bake 12 minutes; cool 10 minutes

Mixture for the top:
In a double-boiler (smaller pan on top inserted into a pan with boiling water)
Melt and mix in top pan:
1 pkg. Chocolate chips
2/3 cup peanut butter
Add: 1 cup salted peanut. Stir mixture and spread over the oatmeal mixture.

This is a Dutch holiday drink. It is pronounced “bor-en-young-us,” and it means farm boy. This is made with brandy and raisins and served as an appetizer with cheese and crackers, or as a dessert drink. For a really good outcome, making it three months before Christmas is the best game plan.

1 lb. raisins
2 cups water
1 cinnamon stick
1 cup sugar
2 cups brandy


  1. In large saucepan, combine raisins, water, and cinnamon stick and bring to a boil.
  2. Turn down heat and simmer for about 20 minutes.
  3. Add sugar and stir until dissolved.
  4. Remove from heat and cool.
  5. Stir in brandy, and remove cinnamon stick.
  6. Pour into 4 clean pint jars and seal tightly
  7. Let stand at least 2-3 months for the best results.

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