Makes 2 Pasties (4-6 Servings)
1 pack of 2 pre made pie crusts (rolled by biscuits)
1.5lb Ground beef, pork or stewing beef
2 cup carrots, diced
1-2 cup parsnips or rutabaga, diced
3 cup diced potatoes
4 cloves garlic, sliced thin or chopped
1 large shallot or small onion
1 Tbsp butter or oil
½ Tbsp each Oregano & Parsley
Salt & Pepper to taste (or whatever seasoning you like)
1 egg beaten
Pre-heat oven to 375
Set pie crusts on counter to warm slightly. Leave in packaging
In a large pot, add butter or oil, meat, shallot or onion and garlic on a medium heat and brown meat and drain well. Let meat cool while draining and bring salted water to boil. Add carrots and parsnips (or rutabaga) boil gently for 5 minutes and then add potatoes. Boil vegetables until soft but not mushy.
Move meat to a bowl and drain vegetables. Mix meat, vegetables, oregano, & parsley together in bowl and then season to taste. I use Everglades Seasoning instead of salt and pepper . So use your favorite blend
Cut open pie crust packages and GENTLY unroll. Fill each one with filling and seal into half circle. I do this in a pie dish so they don’t tear when I move them. Each pasty should fill half the pie dish. Cut slits in top or poke holes to vent. Brush the top with egg and bake at 350F for 20-30 minutes in center of oven or until top is golden brown. Remove and let stand for 10 minutes before enjoying. Ketchup is a must!
CREAM OF MUSHROOM SOUP
10 cups sliced mushrooms, 1/4 inch thick (about 2 poun2d)
2 cups celery, 1/4 inch thick (about 3 1/2 large ribs)
1 stick unsalted butter, plus 4 tablespoons, divided
1/2 teaspoon white pepper
4 1/2 tablespoons all purpose flour
6 cups water
1 1/2 tablespoons beef base
1 1/2 tablespoon chicken base
4 cups whole milk
1 1/2 cup half and half
salt and black pepper, to taste
In a large saucepan, combine mushrooms, celery, 1 stick butter and white pepper. Saute over medium heat for 15 minutes or until vegetables have cooked down and released their juices. Remove from heat and set aside. Do not discard liquid.
While mushrooms and celery are cooking, in a large saucepan, melt remaining 45 tablespoons butter over medium heat and stir in flour. Cook for 1 minute, stirring constantly to make a Roux. Add water in 1/2 cup increments, stirring between each addition to be sure no lumps form. Add beef base and chicken base and bring mixture to a slow boil. Reduce heat and simmer 15 minutes. Soup will thicken. Stir in milk, half and half and reserved mushrooms and celery, with their cooking liquid. Season to taste with salt and pepper.
Makes 6 quarts
3 pounds beef roast, cut into 1/2 inch cubes (Important size)
1/2 cup all-purpose flour
2 cloves garlic
3/4 cup red wine
2 small onions, chopped large
1 teaspoon Worcestershire sauce
1 tablespoon Everglades Seasoning
4 cups beef broth
5 potatoes, diced
5 carrots, sliced
2 small cans mushrooms
4 stalks celery, chopped
1 pack au jus mix
Thickener slurry (2Tbsp corn starch & 2 Tbsp COLD water mixed well)
Put veggies (not onions) broth, and Au mix and Everglades Seasoning and Worchestershire into 6 quart crock pot set to “High” and move on to coating and browning meat.
In a gallon ziplock; pour flour over meat, and seal and shake to coat meat with flour. Brown meat in large skillet in 2-3 batches. Add all meat and chopped onions into pan along with garlic and wine. simmer for 5 minutes stiring.
when meat, onions, garlic and wine are done, stir into crock pot. cover and cook 4 hours on high. Mix in thickening slurry and simmer another hour.
Season with more everglades or salt and pepper if desired.
Here it is! National Taco Day! So lets make some ratatouille! Just kidding, tacos it is. This is how we make the gringo version of authentic Mexican tacos. You can do this anytime as it’s an easy anytime meal that’s filling and fun. The kids and choose their toppings and… You know tacos!
We will need:
- Chicken breast Boneless skinless
- Queso Fresco
- Assorted seasonings or a taco packet
- Mexican Crema or Sour Cream
- Lemon juice 2 tablespoons
If you want you can add onions, radish slices, lettuce or cabbage shreds, olives, whatever you want.
First we cut the chicken into chunks and boil in water until cooked through. drain the water and shred the chicken up with a fork (or you can be lazy like me and use a food processor)
Next, we need hot fat I heat up some bacon grease and oil in a pot or large skillet and add the shredded chicken. Now you can add your seasoning packet or mixed spices. I added about a tablespoon each granulated garlic, onion powder, black pepper, salt and oregano. Then I added about a teaspoon each of cayenne pepper and white pepper. When I was happy with the seasoning I added 2 tablespoons of chopped Cilantro, 1/4c water and 2 tablespoons of lemon juice. All of the spices are up to you and what your family likes.
Cook the chicken until is develops some color but don’t burn or dry it out. after about 7 minutes it should have some nice golden bits. while that’s cooking, crumble your queso and chop the rest of your cilantro and slice the limes into chunks
When your chicken is done, warm some tortillas and build your tacos.
EASY – ENJOY!