Our Favorite Recipes


Cornish “pasties”
“Cussin Jack” pasties
Lamb pasties
Corn dogs
Warm sardine sandwiches
Onion pie wedges
“Aunt Birdie’s” potato salad
Skillet spaghetti
Luscious chopped steak
Nathan Purdee’s South-of-the-border sandwich
Beef tenderloin - in red wine sauce
Chicken & Biscuit Pot Pie
Braised Beef
Chicken and sausage Jam Balaya
Crab cakes - Bayou style
Shrimp scampi
Corned beef & cabbage + recipe
Chicken pot pie - home style
Creamy tomato macaroni & cheese
Soft beef tacos
Creamy peanut butter sandwiches
Creamed Spinach
Green Bean Casserole
Grilled Pork Chops Rhubarb-Ginger Chutney
Bourbon Smokies

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Pasties (pronounced pass-tees)

Perfect way to disguise leftovers

Making good use of leftovers is the perfect way to save money.

But, if you hope to get the family to enjoy leftovers, it’s better if they don’t know that’s what they’re eating. It will help if we change the shape, taste and texture of what’s leftover. We’re going to successfully serve what we had left over from the last meal without anyone knowing it.

One of the best ideas we have to offer for doing that comes from the Cornish miners who went to Michigan and Minnesota in the early 20th century--------a meat-pie kind of dish called a pasty, hearty enough to be a meal in itself, that is made of the leftovers of roast beef or lamb. (Today, ground beef is often used if there are no leftovers and you feel like “pasties for dinner”

It used to be that those Cornish miners regularly took a pasty to work for lunch. It’s a portable mea pie that could be made at home (or purchased from the ladies that appeared at lunchtime to sell them from their baskets) and wrapped in a cloth bag to carry to work. At lunchtime, the miner would reheat the pasty on the clean blade of his shovel over the heat from the lantern on his hat. Presto! A hot lunch (meal)

Pasties are, to this day, a tradition in the northern states, and there are as many versions of them as there lakes in Minnesota. (The land of lakes)

The recipes that follow below show some of the diversity of pasty potential.

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Cornish Pasties

(serves 8-12)



  • 3 cups flour
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, cold, cut into small pieces
  • 1/4 cup lard, cold, cut into small pieces
  • 6 to 8 tablespoons ice water


  • 2 cups each, ( finely diced),: lean veal, peeled red potatoes
  • 1 cup each, (coarsely chopped): white or yellow turnips, onions.
  • 1 ½ teaspoon salt.
  • 1 teaspoon each, ground pepper, ground marjoram, thyme, minced parsley
  • 2 tablespoons butter, approximately
  • 1 egg, lightly beaten



Mix flour and salt in a large bowl, cut in the butter and lard until mixture resembles coarse crumbs. Stir in 6 tablespoons ice water until dough gathers easily into a ball; add remaining 2 tablespoons water, if necessary. Cover and refrigerate 1 hour


Mix all ingredients, except butter and egg in a large bowl Roll pastry on lightly floured surface to 1/8th - inch thickness. Cut pastry into 6-inch rounds, using a bowl or cutter as guide.

Heap 1/4 cup of the filling in the center of each pastry round. Dot top of filling with ½ teaspoon butter. Brush edges of pastry with warm water and fold pastry over filling to make a half- moon shape. Press seams by hand, then with fork tines, to seal.

Cut a small slit in the top of each pastry Brush tops with beaten egg. Bake on ungreased baking sheet at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees and make 20 to 30 minutes or until golden brown. Cool on a wire rack for 5 minutes before serving

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“Cussin’ Jack “ Pasties

This one’s called after the nickname given Cornish miners in Minnesota.


  • 3 cups flour
  • 1 teaspoon salt
  • 3/4 cup lard or Crisco
  • 5 ounces water
  • 4 potatoes, small, pealed, diced
  • 2 rutabagas, diced
  • 2 carrots, diced
  • 1 onion, peeled, diced
  • 1 to 2 pounds, cooked beef round, diced (Don’t trim all the fat off)
  • 1 egg, beaten
  • Salt and pepper to taste.


Combine the flour, salt and lard (Crisco) in a large mixing bowl.

Dig in with your hands and work the lard and flour together until you have course flakes. Sprinkle the water into the flour mixture and work the mixture into a ball.

Don’t use more water than you need or the dough will be tough. When all of the particles of flour are gathered into a ball, divide the ball into six equal portions.

Roll each ball on a lightly floured surface, one at a time, into a circle 6 to 9 inches in diameter.


Combine all of the vegetables, along with the meat cubes, and toss together until mixed well. Put about a cup of the meat and vegetables mixture into the center of each round, then fold and crimp edges to seal. Brush with beaten egg , and bake in a preheated 400 degree oven for 15 to 20 minutes, or until golden brown.

Serve hot or at room temperature.

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Lamb Pasties

A popular variation from Canada


  • 2 pounds leftover lamb, with some fat (leg or shoulder)
  • Pastry for two crust pie.
  • 2 cloves garlic, minced
  • 2 tablespoons oil
  • 1/4 pound flaked, cooked fish fillets
  • Salt and pepper
  • 2 tablespoons butter
  • Optional: 1 egg, beaten

Make pastry and roll out to 1/4 inch thick. Cut into 6 rounds. Chill the dough.

Cut the lamb into small cubes. Brown lamb with the garlic in hot oil for two minutes. to infuse the lamb nicely with the garlic flavor.

Add fish and salt and pepper to taste.

Divide the meat onto the center of the pastry rounds, dot with butter, fold over and then crimp the edges to seal. Pastry may be brushed with egg, if that was your option.

Bake at 400 degrees for about 15 minutes or until golden brown.

Makes 6 servings. Serve with steak sauce, or Cockey’s Sauce,( if desirable.)

Cockey’s Sauce

  • 1 onion, diced
  • 1 apple, diced
  • 3 fresh, sliced
  • 2 tablespoons butter
  • Dash liquid gravy browner
  • 2 tablespoons milk

Saute onions, apple, and mushrooms in butter until soft.

Add the browner and milk.

Simmer until it thickens. Serve with pasties.


Pasties may be made and assembled up to the point of baking, then frozen.

*They may also be baked, cooled and frozen,( to be reheated when thawed.)


  • 1 cup flour
  • 2 tablespoon sugar
  • 1 ½ teaspoons
  • 1 teaspoon salt
  • 2/3 cup cornmeal
  • 2 tablespoon shortening
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1 lb hot dogs
  • Oil for deep-frying


1. Sift together flour, sugar, baking powder and salt in bowl.

2. Stir in cornmeal.

baking powder 3. Cut in shortening, until mixture resembles coarse meal.

4. Mix egg and milk in separate bowl. Then stir into cornmeal mixture until blended

5. Insert wooden skewer - end of each frank

6. Coat evenly with batter

7. Fry until golden brown - oil @ 375 degrees

8. Drain on paper towels Catsup, mustard, etc


Memorial Association and published by Taylor Publishing.

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  • 4 rye bread, sliced
  • 6 tsp. Grainy mild mustard
  • 4 slices Muenster or Monterey Jack cheese
  • 1 can (3 1/4 oz.) Sardines (in water)
  • 2 tsp. fresh lemon juice
  • ½ bell pepper, stemmed, seeded, thinly sliced
  • 4 thin slices tomato
  • 2 slices red onion, separated into rings
  • 2 Tb ( reduced) mayonnaise
  • 2 lemon slices

1. Heat broiler

2. Place bread on baking sheet and broil, turning once, until to desired shade

3. Spread each slice lightly with 1 tsp. mustard, top with cheese

4. Broil until cheese melts (about 2 minutes)

5. Drain sardines, pat dry with paper towels, sprinkle with lemon juice

6. Arrange sardines close together diagonally on two slices of bread.

7. Top with bell pepper, then top remaining two slices bread with tomato and onion.

8. Mix mayonnaise and remaining 2 tsp. mustard until smooth

9. Spoon over tomato and onion bread slices equally

Serve open faced with lemon slices (Serves 2)

794 calories per serving. Well worth it!

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  • 2 cups sliced onion
  • 1 tablespoon cornmeal
  • 3 tablespoons vegetable oil
  • 1 egg
  • 2 teaspoon baking powder
  • 1 tablespoon prepared mustard
  • ½ teaspoon salt
  • 1/4 cup evaporated milk
  • 1½ cups all purpose flour
  • 4 ounces sliced, cooked ham
  • 1/3 cup evaporated milk


1. Cut into 1/2-inch strips
(If you use self-rising flour, omit baking powder and salt)

2. Heat oven to 450 degrees

3. Saute onion in vegetable oil until tender

4. Season to taste.

5. Mix baking powder and salt into flour.

6. Combine flour and milk until well-blended

7. Sprinkle cornmeal in bottom of 9-inch pie or tart pan

8. Pat dough into pan and push dough up around sides, about 1/4-inch thick

9. Lay onions artfully over dough

10. Beat egg, mustard and 1/4 cup evaporated milk together

11. Pour over onions evenly as possible

12. Lay ham strips artfully over this mixture.

13. Bake for 20 to 25 minutes, or until center is set.

Happy Eating.

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  • 3 pounds small boiling potatoes
  • 2 onions, sliced
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 1/3 cup oil
  • ½ cup white vinegar
  • salt and water


1. Boil potatoes in water to cover, until just tender 15 to 20 minutes.

2. Drain and let cool slightly

3. Peel and slice into even rounds about ½ inch thick

4. Season with salt and pepper to taste and sprinkle on sugar.

5. Add onions. Add oil and mix gently

6. Dilute vinegar with water and bring to boil in small saucepan.

7. Add to potato mixture while hot and mix well.

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  • 1 loaf (1 pound ) unsliced cinnamon-raison bread
  • 5 eggs
  • 2 egg yolks
  • 3/4 cup packed brown sugar
  • 1 cup light cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon maple flavoring
  • 1 teaspoon vanilla extract
  • 1/4 cup butter
  • Fresh strawberries or maple syrup.


1. Slice ends (heals) from bread and discard.

2. Slice remaining loaf into eight 1-inch slices and arrange in bottom of two greased 8-in. square baking pans

3. In a large bowl, beat eggs, yolks, cream, brown sugar, pie spice and flavorings

4. Gradually add milk, beating until well blended:

5. Pour over bread Cover and chill over night.

6. Remove from refrigerator 30 minutes before baking

7. Drizzle with butter.

8. Bake, uncovered, at 350 degrees for 45-60 minutes or until a knife inserted near center comes out clean.

9. Serve warm. Topped with strawberries or syrup, if desired

If cinnamon-raison is not available—add 1/4 teaspoon ground cinnamon

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  • 1 pound ground beef
  • ½ cup onion, chopped
  • 2 tablespoons oil
  • 1 (15 ounce) can tomato
  • 3 cups hot water
  • 7 ounces spaghetti
  • 1 1 ½ ounce envelope


1. Brown beef and onion in oil

2.Add tomato sauce, water, uncooked

3. Add tomato sauce, water, uncooked spaghetti and seasoning mix

4. Cover and simmer ,until spaghetti is tender, about 30 minutes

5. Stir occasionally spaghetti seasoning mix or chili mix.

Makes 6 to 8 servings.

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Luscious Chopped Steak


  • ½ lb. lean ( ground ) chuck beef
  • 2 scallions (3" green left on), thinly sliced
  • 1 tablespoon (chopped) flat-leaf parsley
  • 2 teaspoons soy sauce
  • 1 tablespoon extra-virgin olive oil
  • salt & freshly ground black pepper
  • sliced ripe tomatoes, optional
  • Lemon herb couscous


1. In a bowl, gently combine: ground beef, scallions, parsley, lemon juice & soy sauce

2. Form into 2 patties, about 3" in dia. And 1½ “ thick.

3. Heat olive oil in non-stick skillet - medium heat

4. Cook patties for 5 minutes, turn and cook 3 minutes - medium rare.

5. Brush this second side with some soy sauce.

Add tomatoes, if desired Same lemon herb. ENJOY!

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Nathan Purdee’s South-of-the-border Sandwich


  • 1 tbsp. Thousand Island dressing
  • 1 flour tortilla or 2 slices bread
  • 4 oz. sliced turkey
  • 2 slices tomato
  • 1/4 cup lettuce, shredded
  • Bacon bits to taste


1. Brush tortilla (or bread slices) with dressing

2. Fill sandwich with turkey, tomato and lettuce

3. Sprinkle bacon bits on top.

If using tortilla, roll tightly and slice into 2-inch-thick wheels

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Family Circle


  • 4 bunches spinach (about 12 ounces each), stems removed OR:
    5 bags (6 ounces each) baby spinach leaves
  • 1 tablespoons butter
  • 1 tablespoon all-purpose flour
  • ½ cup warm milk, plus more for thinning
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • pinch cayenne pepper
  • 4 ounces cream cheese, room temperature


1. Rinse spinach leaves.

In 3-quart saucepan:
Place half leaves.
Cover; cook over medium-high heat until wilted (about 5 minutes)
Shake pan occasionally.

Add: remaining spinach leaves as first batch “shrinks.”

Cook: until all leaves are wilted.

Drain. Let cool. (When cool) squeeze excess water from spinach

Chop dry spinach till fine.

Return to saucepan.

2. Small saucepan, melt butter over medium heat

Whisk in flour, cook, stirring, 1 minute

Whisk in warm milk, bring mixture to simmering

Whisking constantly, 2 minutes

Stir in salt, pepper, nutmeg, & cayenne.

Remove from heat

Whisk in cream cheese until smooth.

3. Scrape cheese sauce into saucepan with spinach

Stir over medium-low heat (about 2 minutes)

Until heated through.

If a more liquid consistency fits your taste better, thin with 2 tablespoons milk.

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