Category Archives: COOKIE’S CORNER

COOKIE’S MEAT PIE

Cookie’s Meat Pies

Crust

3 1/4 Cups Flour

1/2 lb lard

1 tsp salt

3/4-1 cup cold water

Mix salt & flour, cut lard into flour until about pea size and crumbly, add water starting with smallest amount and mix gently with a fork until everything is even and dough just holds together. Form into a ball and then flatten into a disk. Let rest in fridge or cool place for about 15 min. before rolling.

Filling

1/2 lb ground beef (use lean)

1/2 lb ground pork

1/2 lb sausage

1 onion

2-3 carrots

2-3 stalks celery

2 Large potatoes

2-3 cloves Garlic

Parsley – a scant quarter of a bunch, stems trimmed off or 1 Tbsp dried 1 tsp Italian seasoning

1/2 tsp dried sage (1/4 tsp if using ground)

1/2 tsp allspice

1/2 tsp ground mustard seed

1/2 tsp smoked paprika

1/2 c Red wine + 1/2 c water or 1 c water + 1 Tbsp. wine vinegar 1 bouillon cube or 1 tsp bouillon

Salt & Pepper (a goodly amount of pepper)

Finely chop onions, celery & carrots; mince garlic & parsley (if fresh) or Use a food processor – Chunk & Place onions, carrots & celery in a food processor pulse a few times until roughly chopped, add garlic and parsley (if using fresh) and pulse until finely chopped

Peel & cube potatoes to roughly 1/2 in cubes or Peel & quarter potatoes then Cook potatoes in a pot of water until tender. Reserve 1/2cup of potato water and drain the rest. Mash potatoes with reserved water and set aside.

In a large skillet or dutch oven, cook the onion mixture, meats and potato cubes (if not boiling first) over medium heat until no longer pink and the veggies ate beginning to get tender. Drain off any excess fat. Add seasonings and wine/water. Mix in well and simmer for about 25 minutes until the liquid is absorbed and the potatoes are turning to mush. You may need to add a bit more liquid & cook a bit longer. (if using precooked potatoes – Remove the pan from heat, stir in mashed potatoes) Set aside to cool. Adjust seasonings as needed or to suit your tastes

Preheat oven to 400°F

On a lightly floured surface, divide dough in half or thirds; flatten one ball of dough with your hands. Roll your dough out to desired thickness (see notes) and cut in to desired size circles, brush edge of circles with water, put filling on one side just off center, fold dough over and press edges together, “crimp” with fork to seal. Use fork to poke a few vent holes in top.

Bake in preheated oven for 20 to 35 minutes or until the crust is done & golden. Remove from oven and let it cool at least 10 minutes before serving. Time depends on size. Cool thoroughly before storing

Yield: Varies by size of pies.

Notes: For a 4” cutter, roll dough to about 1/3 cm thick & use a heaping soup spoon of filling (As served at Buck Skinner day Feb 11) For a 7” cutter, roll dough to about 1/2 cm thick & use a good half cup of filling, Amount of filling will depend on size of your circles, you want them full without gooshing out too much to seal. Number of circles/pies will depend on thickness of dough when rolled out. This recipe makes about 40 – 42 – 4” Or about 10 -12 – 7” pies – rerolling dough as need. Or the filling fills a store bought deep dish crust (bake 45-55 min) These can be served hot or room temp(cold), making them easy traveling food for events. Very good served with mustard. These freeze & pack well. Store in the refrigerator for 3-5 days or freeze. Filling & dough can be made a day ahead, store in fridge. I usually make a double batch of filling (easier to use 1 lb of each meat) and freeze half.

DUTCH OVEN CORNBREAD DELIGHT

2 cups cornmeal
2 cups flour
1 tsp. salt
7 tsp. baking powder
2 cups milk
1 1/4 cups water
3/4 cup oil
5 eggs
1 box yellow cake mix w/pudding

 

Mix all ingredients together and pour into a well-oiled 14″ dutch oven. Bake with coals on top & bottom for 12-15 minutes.
Bake an additional 15 minutes with coals on bottom only.
Don’t forget to share with your friends!

CAMPFIRE SOUP

campfire-soup1- 11 oz Bear Creek Creamy Potato
Soup Mix
1 cup hot water
8 cups water
1-16 oz roll of Jimmy Dean Sage Sausage
1- Med yellow onion 1 or 2 cloves of fresh garlic, minced
2- large cubes of chicken bullion
8 to 10 cups of water
Your choice of vegetables (I used frozen corn, 1
Large bag of baby carrots)
Lawrys Seasoned Pepper to taste

Bring 8 cups water, bag of baby carrots and 2 large cubes of chicken bullion to boil in 8 qt stock pot
Sauté chopped onion & garlic in large cast iron skillet with 2 T. butter till translucent, set aside
Brown sausage in same skillet, add 1 T. flour, stir constantly till blended and browned (about 3 min)
Add sautéed onion and garlic and 1 cup of hot water, stir till blended.
Add bag of dried soup mix slowly blending with large wire whisk to 8 cups of boiling water
Add the sausage, onion, garlic to soup mixture
You can add any frozen vegetables of your choice. I used corn. You can add seasoned pepper to taste.
Continue simmering for about 15 to 20 minutes
Share with all your friends around the campfire!