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Discussion in 'Family Life - Stories, Pictures & Updates' started by donrae, Nov 9, 2014.
Green Chile Cheeseburgers and fried Chile strips!
One Scottish Pastie, comin' up! Not sure about the Bunny Cake...when I cut into it, kinda looked like an autopsy. Might slip that back into the truck.
@Blooie - got a recipe for the pasties? I absolutely adore them and am always on the lookout for new variations.
Me too, love them. Yes, recipe please!
Yea! PARTY TIME EARLY!!!! Thank you God for that gift of time!
Irises are ready!
Chocolate is ready to be shared.
Yea! Have a fun day Rachel!
This is almost embarrassing....because it's just leftovers and cheater gravy. Well, since there's just me and Ken, when I make a big beef or venison roast, pasties are usually the third meal we get from that roast. First leftover night, roast beef or venison hash. Always. No deviation. Second night, stew. Third night, Pasties. There's no secret to mine. I don't use onions in the initial roast, because on hash night we like fresh cut up onion strips to get crispy during the frying, and if I put onions in the roast the night before, it gets too oniony. Just seasoned beef, carrots, potatoes and beef broth. I make beef gravy with the drippings. I hold out one portion of the beef for the next night's hash, then put the leftover potatoes, carrots and gravy in a separate container for the stew.
I cheat and use McCormick brown gravy packets added to the leftover gravy in the beef stew, mixing a couple of packets with half the water it calls for. Making gravy from those packets is nasty, but when you cook it WITH the rest of the meat and such it is really good. I add some frozen peas, green beans and corn. And we enjoy the beef stew.
For the third meal I make up a double recipe of pie crust - or buy Pillsbury, depending on how lazy I'm feeling - and roll them out thin, cutting into 7 inch circles. Fill with the warmed up - not hot - leftover stew. That prewarming is critical if you don't want a soggy crust and I just take the chill off it. Plop some in the middle of the crust circles, fold and crimp, then brush with beaten egg and Kosher Salt, and back for 30 minutes or so at 350.
So you see, I cheat. A lot. But it works. Now, we don't always have it three nights running. We do always do the hash on night two, but I can freeze the other portion of meat, gravy, taters, and carrots and just get it out when I want to make stew. I've skipped the stew part and just made Pasties the next night, but I feel like I've wasted a meal. I grew up learning to use leftovers, and to make extras whenever possible so there was always enough left over to do stuff with.
Edited to add: You can always just skip the big roast part and go straight to the pasties. Make up your favorite stew recipe, just a little dryer than normal, let it cool while you make the crust, and you're all set.
@Blooie - NOTHING to be embarrassed by there -- work smart, not hard and using leftovers is one of my favorite things to do. Heck, sometimes I look forward more to the leftover dinner than the original meal itself - especially with roast (have one cooking now that I am more excited about the stroganoff it will be in tomorrow than the roast we will have tonight, lol)
Leftovers - the BETTER meal.
My son has a theory. He says "If you won't eat it cold or leftover, you probably shouldn't eat it hot and fresh."
I need some more of that green potato salad, please.....need to wash the chislic and beer down. Thank you.
Some things are better cold and left over. That used to be the only way I would eat fried chicken. I still like cold bacon....