Aunt Diane's Sloppy Joes

Cornish Pasties (Donna Killian)

Ruff Puff Pastry 

2 cups flour

1 tsp salt

10 tbsp shortening

1/2 cup water

Turn on floured board and roll out into a narrow strip.  Fold into three, turn one of the open ends toward you and roll out again.  Do three times. Roll the last time into a circle about 6 inches in diameter.

Filling

1/2 lb ground beef

1/2 cup grated raw potato

grated onion

salt and pepper 

Fill Ruff Puff pastry and fold over. Press edges together. Place on a greased baking sheet and bake in a hot oven (425 - 450F) for about 30 minutes.

Brownies

1/2 cup butter

1 cup sugar

2 eggs

1/3 cup baking cocoa

1/2 cup all purpose flour

1/4 teaspoon salt

1/2 cup chopped nuts

1/2 teaspoon vanilla

Measure margarine into mixing bowl. Let stand at room temperature until softened. Add sugar and blend thoroughly. Stir in eggs, beat until fluffy. Add cocoa sifted with flour and salt. Stir in nuts and vanilla. Spread in a square 9 inch or rectangular 8 by 10 inch pan rubbed lightly with margarine and dusted with flour. bake in a moderate over (350 degrees) about 25 minutes. Cut into squares and remove from pan while warm.

Mexican Wedding Cakes

1 cup margarine
1/2 cup powdered sugar
1/2 teaspooon vanilla
1 3/4 cup flour
1/2 cup chopped nuts (walnuts or pecans are best)

Cream butter and sugar. Add vanilla, flour and chopped nuts. Shape into small balls and placed on ungreased cookie sheet. If dough is sticky, refrigerate 1 hour or so. Bake at 350 degrees for 10 minutes. Cool and roll in powdered sugar.

Sweet and Sour Pork

A lot of the recipes in Patty's collection, like this one, come from church fundraiser cook books. These are made when members of the congregation submit recipes to be printed in a soft cover bound book and sell them to benefit the church. This recipe is from a cook book printed in San Jose, California in the mid 1970s.

Pork

1 pound pork butt

1 egg

2 tablespoon cornstarch

1/4 teaspoon salt

1 teaspoon soy sauce

cracker meal

Sauce

1 green pepper, seeded and cut into one inch chunks

1 large tomato cut into wedges

3/4 cup pineapple chunks

1 tablespoon cornstarch in 2 tablespoons water

1/4 cup white vinegar

1/4 cup tomato catsup

1/4 cup water

1/2 tablespoon salt

6 tablespoon sugar

1 teaspoon Worcestershire sauce

2 dashes Tabasco sauce

Dice pork in about 3/4 inch squares. Prepare egg mixture of egg, salt, soy sauce and cornstarch. Dip pork in egg mixture, then roll in cracker meal. Let stand until coating dries (about 30 minutes) before deep frying (350 degrees) for 10 minutes until meat in thoroughly cooked.

Prepare sweet and sour sauce by combining vinegar through Tabasco sauce in a small pan. Bring to a slow boil and simmer for 30 seconds. In a large frying pan place sweet and sour sauce, bring to a boil before adding pieces of green pepper, cook for 30 seconds. Add cornstarch thickener, then tomato wedges, pineapple chunks and pork cubes. Stir and cook quickly for 15 seconds until sauce is evenly mixed.

-- Chef Mee Wah Jang

Monkey Bread

1 pound of frozen bread dough
1/2 stick melted butter
3/4 cup sugar
1 tablespoons cinnamon
1/2 cup chopped walnuts or pecans

Thaw bread and cut into about 20 pieces. Mix cinnamon, sugar and nuts in bowl. Dip pieces of dough in butter and then in cinnamon mixture. Stack alternately in a greased tube or bundt pan. Drizzle any leftover butter and cinnamon mixture over the bread pieces.

Cover and let rise for 45 minutes. Bake for 25 to 35 min at 350 degrees. Remove from oven and let stand for 10 minutes before serving.

Tish's Yeast Buns

We don't know who Tish is but hats off to her buns!

2 cups water

1/2 cup shortening

1/2 cup sugar

1 teaspoon salt

1 egg

1/2 cake yeast

Add flour until you can't stir. Let rise, then shape into rolls and let rise again. Bake 350 degrees, 20-25 minutes.