Hi there my friends and welcome to November. Hopefully you are still keeping sane and positive.
I had a very large birthday on October 25th….. Whoa, where did the time go!?
It’s November in the Northland and you know what that means… deer hunting. What goes with deer hunting at the shack? Of course, PASTIES! Due to Covid 19, the churches aren’t making them. I have tasted Fraboni’s pasties with rutabaga and it was very good.
This month I am featuring:
Pasty makers Emma Cummings, a first grader who is going to go places. Along with my nephew Aaron Meittunen’s boys Jayden and Johnny with wife Mindy.
My Grandmother and Mother’s Pasty Recipe
Jean Jaranson’s, Stuffin’ Muffins
and a Brie Cranberry Appetizer for Thanksgiving
My Grandmother and Mother’s English Pasty Recipe
4 Cup flour
1 Tbsp salt
1/2 lb. lard
Cut lard into flour and salt until size of peas. Blend in approximately 1 Cup cold water or until slightly sticky. Then use flour to roll it. Roll into approximately 6 circles (the size of a dinner plate). Put filling on one side of dough.
Filling for each pasty, layer in this order:
1/2 C cubed potatoes, uncooked
1/3 C to 1/2 C cubed round steak, uncooked
1/3 C chopped onion
1/4 C rutabaga, grated
1 tsp butter on top, salt and pepper (or diced pork)
Dampen edge and fold one side over filling. Press down carefully. Crimp or flute edges to seal tightly. Bake 1/2 hour at 425 degrees and 1/2 hour at 400 degrees until brown. Makes approximately 6 pasties.
Note: my mother decided above ingredients should all be the same amount.
Double pastry recipe for approximately 13 pasties. This will use 3 pounds of round steak, 6 potatoes, one medium rutabaga and 3 medium to large onions.
If baking them from frozen and unbaked: Bake at 425 degrees for 1/2 hour, then at 375 degrees for another 1/2 hour.
I can feel the heartburn coming on, but so worth it!
Ready for Thanksgiving? Here’s a quick and easy stuffing recipe!
Stuffin Muffins provided by, Jean Jaranson
Heat oven to 375 degrees
- Fry up ground sausage set aside
- Sautee’ celery and onion
- 2 boxes Stove Top stuffing in a box
- add celery and onion
- add sausage – toss to mix
- add 4 Tbsp melted butter – toss
- moisten with 2 C. water – toss
- add 2 slightly beaten eggs – stir
- pack into greased muffin tins
Bake about 25 minutes – YUM!
Brie Cranberry Appetizer
All Purpose flour, for dusting the dough and cutting board
1 (8 oz) tube crescent dough
1 (8 oz) wheel of brie cheese
1 C whole berry cranberry sauce (not jellied)
Fresh rosemary sprigs
- Preheat oven to 375 degrees. Spray a mini muffin tin with cooking spray. Spread a little flour out onto your counter. Then roll out crescent roll dough and pinch seams together. Cut crescent roll dough into 24 equal-sized squares. Place squares into muffin tin slots.
- Cut brie into small pieces and place inside the crescent dough squares. Top with a generous spoonful of cranberry sauce, and a generous spoonful of cranberry sauce, and a little sprig of rosemary.
- Bake until the crescent dough is light golden brown( about 15 minutes). Then serve warm.
I’m feeling so blessed and thankful for so many real friends and family. Keep safe and healthy. don’t forget to purchase my cookbook for your Christmas gifts. Only $29.50 which includes tax and shipping!
Please share one of your favorites with us below in the comments area. I would love to hear from you.
So until next month, keep healthy and happy and keep smiling – through your masks!
Mona Meittunen Abel
Recipe Diva / Former Go-Go Dancer