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Southern_grits
Member
10-08-2009
| Monday, February 01, 2010 - 11:15 am
Last night we had French Toast and sausage. Grandson ate 2 pieces. Then he told me "It tasted like dog hair but I ate it anyway because I know it's supposed to taste like that." LOL
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Hukdonreality
Member
09-29-2003
| Monday, February 01, 2010 - 12:23 pm
Ha ha ha Southern! Kids say such funny things! Now you have to be wondering how he ever tasted dog hair in the first place!
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Texasdeb
Member
05-23-2003
| Monday, February 01, 2010 - 8:24 pm
at least your grandkidlets are there to comment about the meal Southern_grits my grandkids all live away and I miss when they were here! Well, Ok, I don't miss it that much LOL I made beef & cheese buritos and put avacado slices on the top. Wow, big deal......deb had 1/2 a lb of ground beef that needed something done to it. Not really creative since I worked 11 hrs today.
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Southern_grits
Member
10-08-2009
| Tuesday, February 02, 2010 - 6:55 am
Huk, I have a Cocker Spaniel so unfortunately the poor kid has managed to get enough dog hair in his mouth from blankets and such to identify the taste. He's almost OCD about it and I don't blame him. It was just SO funny, he scarfed it down and then let me know it tasted like dog hair, lol!
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Southern_grits
Member
10-08-2009
| Tuesday, February 02, 2010 - 7:28 am
Deb, I have 5 grandkids and don't get to see any of them often enough. I have a granddaughter in the Philippines I've only 'seen' on webcam. Even my grandson bounces in and out of my life, his mother is a real piece of work who is too immature to not use the kids as weapons. I cherish every moment he is here. (My son is taking steps now to get custody.)
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Southern_grits
Member
10-08-2009
| Thursday, February 04, 2010 - 12:57 pm
Sigh, another dawn, another day spent asking myself- do I REALLY have to cook tonight? The answer is yes, and I feel absolutely uninspired so I'm borrowing Stouffer's idea and making salisbury steak and mac & cheese.
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Southern_grits
Member
10-08-2009
| Thursday, February 04, 2010 - 4:08 pm
We ate early. That was a total success. I have to put that in the 'meals to make again' file.
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Teachmichigan
Member
07-22-2001
| Thursday, February 04, 2010 - 5:20 pm
DS isn't feeling well, so pasties were put on hold until tomorrow. DH and I had smoked turkey sausage and some wild rice.
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Mamie316
Member
07-08-2003
| Thursday, February 04, 2010 - 5:48 pm
Lasagna and asparagus for us tonight.
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Mameblanche
Member
08-24-2002
| Thursday, February 04, 2010 - 5:58 pm
Deli sandwiches for DH, leftover curried dinner for me.
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Texasdeb
Member
05-23-2003
| Friday, February 05, 2010 - 7:37 pm
just hb helper
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Mamie316
Member
07-08-2003
| Friday, February 05, 2010 - 7:51 pm
Sauteed bay scallops in a lemon butter sauce, wild rice and mixed veggies.
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Southern_grits
Member
10-08-2009
| Friday, February 05, 2010 - 8:50 pm
just tuna helper here. Tomorrow I think I'll make My Best Mushroom Soup Trick.
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Teachmichigan
Member
07-22-2001
| Friday, February 05, 2010 - 9:59 pm
Pasties - but I cheated and used pillsbury crust. I cut them in half, rolled them out so they were thin, then stuffed 'em. If I'd have remembered to make the pie crust last night they would have been better, but they were still yummy on a cold night. 
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Tishala
Member
08-01-2000
| Saturday, February 06, 2010 - 11:54 am
teach, can you post a pasties recipe here? I think I'd like to try making them.
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Teachmichigan
Member
07-22-2001
| Saturday, February 06, 2010 - 12:28 pm
PASTIE RECIPE For the crust (make one day ahead): 2 1/4 C unbleached, all purpose flour 1 1/2 tsp salt 1 stick, cold unsalted butter cut into small cubes 1 egg 1/3 C ice water 1 T white vinegar Sift together flour and salt. Cut in butter. Mix egg, water and vinegar together. Add to flour mixture and mix just until dough holds together (do not overwork). I usually have to add another TB or so of ice water - just go by how the dough feels. Pat into flat rectangle about 1/2" thick. Wrap in plastic and refigerate at least one hour. When ready to make pasties, divide dough into 4 or 6 sections (depending on how big you want your pasties). Roll out on well-floured surface as thin as you can get it. I shoot for oval shapes, but rarely make it! LOL PASTIE FILLING: 1 to 1 1/2 lbs. ground beef (or venison, or elk) 1 C diced potatoes (dice in small pieces) 1 1/2 C diced rutabaga (dice in even smaller pieces) 1/2 C diced carrots (optional) 1/2 C diced onion (optional) Season with salt and pepper. We usually do not use the carrots and onions as we like the rutabaga flavor to come through. However, it does add more veggies, and the taste is good either way. Mix above (I use my hands). DO NOT COOK!! If you pre-cook the meat, the pasties will be dry. I promise it will cook in the oven. Place 1/3 to 1/2 C mixture on one side of pastry. Run finger dipped in water around edges of pastry and fold over. Crimp edges together. Cut 2-3 small slices in top of pasties to vent; brush with egg white and sprinkle with a bit of sea salt. Cook at 350 for 30-40 minutes (until golden brown). Serve topped with gravy.
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Tishala
Member
08-01-2000
| Saturday, February 06, 2010 - 8:59 pm
thanks teach. i have a question: i have some shortening from when i decided that i needed to make my own biscuits. do you think that would be ok in the recipe? or just stick with the butter?
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Teachmichigan
Member
07-22-2001
| Saturday, February 06, 2010 - 9:51 pm
I wouldn't think it would make that much of a difference.
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Goddessatlaw
Member
07-19-2002
| Monday, February 08, 2010 - 8:49 am
Interesting, Teach, that's very different from how I make pasties (it's Colossus' family recipe I use). I'm going to give this one a shot!
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Teachmichigan
Member
07-22-2001
| Monday, February 08, 2010 - 6:43 pm
Now I'm curious - what does your family recipe use? The one I gave is pretty standard "UP Michigan" fare that the miners ate.
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Goddessatlaw
Member
07-19-2002
| Monday, February 08, 2010 - 7:10 pm
Yup, I know Teach - we stock up on the real deal every time we head to Mackinac. Family recipe is the same ingredients but no rutabaga, and the fixins are cooked in a pan before stuffing the pie crust. I actually showed Colossus your recipe and told him I wanted to try making it that way, and he threw a fit because the fat from the ground sirloin would soak into the pie crust instead of being drained in advance. Yes, I use 96/4. He just doesn't want his family recipe altered except he would definitely agree to the rutubaga (we picked one out together at the store today.) Sigh. I'm going to make half your way and make him happy by making half his way. PS we both like the finely diced carrots and onions in the mix. Lends a great deal of flavor. I think his mother occasionally would throw in a green bean or two, although I've never gone that route.
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Goddessatlaw
Member
07-19-2002
| Monday, February 08, 2010 - 7:15 pm
Question - is there anything I need to know in particular about cooking with rutabaga? This is a new one on me. Do I just do a fine dice with it the same as the potatoes and carrots?
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Texasdeb
Member
05-23-2003
| Tuesday, February 09, 2010 - 6:12 pm
Marie Callenders shrimp scampi frozen dinner. Very good & it only cost $2.50.
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Mamie316
Member
07-08-2003
| Tuesday, February 09, 2010 - 6:20 pm
BLTs and tomato soup
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Teachmichigan
Member
07-22-2001
| Tuesday, February 09, 2010 - 7:19 pm
GAL -- yup, just a fine dice. They're really good just roasted in the oven with a couple of potatoes and leeks, too. We've never had a soggy crust - but I use ground venison or ground sirloin, so there's very little fat in either one. You'll just have to gloat a little when your crust isn't soggy. We did potato soup tonight. Oh -- and CINNAMON ICE CREAM!!! The Schwann man came, said this was probably the end of it, but I've got 3 blocks of it. It is deliciously rich and cinnamony! THANKS, Lori for the link! 
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