meatloaf, type B

I couldn't remember my mom's meatloaf recipe exactly, and I prefer a "throw stuff in a bowl and see what happens" kind of a cook anyway. Here's what I did - partly from memory and partly from improvisation:

We had a 3-pound roll of ground beef. I cut it in quarters, put three quarters in the freezer, and put the other quarter in the bowl. (Bonus question: how much beef did I use?)

I ripped up two slices of bread (boring bread is better) and put them in the bowl.

Added two eggs.

Chopped up a half an onion and added that.

Also, some thyme, rosemary, and black pepper.

Mushed it all around in the bowl with a big fork.

Dumped it into a bread pan and patted it all down with the fork so it's flat on top. (We've got super non-stick bread pans, so I didn't grease it. I don't know if you should grease a regular pan or not.)

Stuck it in the oven at 350.

The plan is to eat it once it's not pink in the middle. I have no idea how long that will take. I'm gonna go check it now...

Pasties!

Unless you grew up in northern Michigan (fondly known as the UP), it's likely that you've never heard of a pasty before. History says that Cornish immigrants brought pasties to the UP, where they became a staple for miners, who could pocket a filling pie in the morning and pull it out hours later, still warm, for lunch. Pasties seem to be a well-kept secret, but I'm here to spoil that. Having heard friends describe the yumminess of pasties, I decided to make them, and I'm so glad I did! Easy, nutritious, filling, and delicious, these make great meals in themselves, whether fresh from the oven, frozen and reheated, or packed as a lunch (Pasties: the original Hot Pocket!). Serve them with brown gravy, ketchup, or even just plain. 

CRUST

• 1 cup shortening
• 1 cup boiling water
• 3 cups all-purpose flour
• 1 teaspoon salt

In a large bowl, stir together shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough forms; cover and refrigerate for 1 1/2 hours. 

FILLING

• 4-6 potatoes, peeled and cubed
• 2 cups root vegetables (rutabagas, turnips, carrots and/or parsnips), peeled and cubed
• 1 medium onion, chopped
• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 2 tablespoons butter

Combine all ingredients except butter in a large bowl. [I steamed the root veggies until they were about half cooked before I mixed everything together. I was afraid they wouldn't cook through otherwise]. 

Divide dough into six equal portions. On a floured surface, roll out one portion into a 10-inch circle. Mound 1-2 cups of filling on one side of the dough; dot with butter and fold the dough over, sealing with a fork. Place on an ungreased baking sheet and cut several slits in the top. Repeat with remaining dough and filling. 

Bake pasties at 350°F for 1 hour or until golden brown. Serve immediately, or cool on wire racks. Store in the refrigerator or freeze for later. Makes 6 pasties.