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Michigan Upper Peninsula Pasties

  ----- Original Message ----- 
  From: Pam
  To: phaedrus
  Sent: Wednesday, November 24, 2004 5:00 AM
  Subject: Michigan U.P. Pasty Dough Recipe

  Hi, Uncle Phaedrus:

  I believe you might have gotten my request confused with 
  "pastry" doughs.  What I'm looking for is a recipe for 
  pasty dough; the kind used for those meat pies made in 
  Michigan's Upper Peninsula which the miners used to carry 
  with them for lunch.

  This would be something without lard.



Hello Pam,

Oops! Sorry. See below.


   Pasty  Crust

   Ingredients : 
   5 c. flour
   1 lb. lard or 2 c. plus 6 tbsp. Crisco
   1 tsp. salt
   4 tsp. brown sugar
   1/2 tsp. baking powder
   1 egg with water to equal 3/4 c. liquid
   2 tsp. vinegar, (optional)

   Preparation : 
      Mix all dry ingredients together.  Then cut in the shortening
   until quite fine. Add the egg water mixture and vinegar if desired. 
   Gather into a ball.  When rolling this dough you can use quite a bit
   of flour as it does not affect the tenderness.
  U. P.  Pasties

   Ingredients : 
   3 1/2 c. cubed potatoes
   1/2 c. cubed carrots
   1/4 c. rutabagas
   1/4 c. diced onion
   1 lb. cubed beef steak
   1/4 lb. cubed pork steak
   4 tsp. butter
   Salt and pepper to taste-
   1 c. Crisco
   1 c. boiling water
   3 c. flour
   Touch of salt

   Preparation : 
     Crust:  Melt Crisco in boiling water and add to flour and salt a
   little at a time.  When mixed, put in refrigerator for 1/2 hour. 
   When dough is cooled, cut into 4 pieces.  Roll each on floured board
   until 9 or 10 inches across.  To fill:  mix filling ingredients
   well.  Divide into 4 portions.  Place one on each dough portion. 
   Fold dough in half over filling after placing 1 teaspoon butter on
   top of filling.  Pinch edges to seal.  Slit top.  Repeat for other
   pasties.  Place on greased baking sheet.  Bake at 400 degrees for 1
   hour.  Serves 4.  Calories 1194, fat 69 gm, calories from fat 52%,
   sodium 370 mg.  Nutritional Services 
   U.P.  Pasties

   Ingredients : 
   1 lb. beef round steak, cubed small
   1 lb. pork steak, cubed small
   7-8 sm. potatoes, cubed small
   3 tsp. salt and pepper
   1 lg. onion, chopped
   2 sm. carrots
   1 sm. rutabaga, cubed small
   1 c. shortening
   3 c. flour
   2 tsp. baking powder
   1 tsp. salt
   1 c. water

   Preparation : 
      Mix together all ingredients.  Set aside.  Then make crust; roll
   crust for 9 inch pies.  Fill with one cup meat mix.  Add a couple of
   dabs of butter. Fold over edge and pinch closed at bottom and wet
   with milk. You should have a small pocket pie.  Flute and bake a
   greased cookie sheet.  Bake at 400 degrees for 1 hour.
   Upper  Peninsula  Pasties

   Ingredients : 
   4 sm. potatoes
   1 1/4 lb. ground chuck
   1/2 rutabaga (I use a whole one and eliminate 1 potato)
   1 med. onion
   3 lg. carrots
   4 c. flour
   6 (1 tsp.) pats butter or margarine
   2 sticks margarine or butter

   Preparation : 
      Slice all vegetables thin, mix, salt, and pepper to taste. 
   Divide meat into 6 even parts.  Mix flour and 2 sticks butter or
   margarine real well into a crumbly mixture.  Add 1 cup cold water
   and work into a nice pliable dough.  If it is too sticky, add just a
   little flour, too much flour will make the crust tough.  Separate
   into 6 equal parts.  Roll out into rectangles approximately 1/4 inch
   thick, place 1/6 of the filling mixture and 1 part of the meat on
   1/2 of the rectangle, leaving room around the edges to crimp. Place
   1 pat of margarine on top of filling, fold over other half and crimp
   real well, slice a 1 inch slit in top for steam.  Bake on ungreased
   baking sheet for 50 minutes at 400 degrees.  
   Northern  Michigan  Pasties

   Ingredients : 
   1 lb. lean ground beef
   1 c. diced raw potato
   1/3 c. chopped onion
   1 tsp. salt
   1/4 c. milk
   3 tbsp. Worcestershire sauce
   2 (10 oz.) pkgs. pie crust mix

   Preparation : 
      Combine first six goodies, mix lightly with fork.  Prepare
   pastry; divide into 6 even parts.  On lightly floured board, roll
   one part into seven inch circle.  Spoon some of meat mixture onto
   center of circle.  Lightly moisten edge and bring opposite sides
   together over meat; seal and flute with fingers.  Prick with fork
   and brush with milk.  Place on baking sheet.  Repeat with remaining
   portions of dough.  Bake at 425 degrees for 10 minutes; reduce heat
   to 325 degrees and bake 45 minutes or until pastry is golden.  Serve
   hot, room temperature or cold. 
   Original  Copper  Country  Pasties

   Ingredients : 
   1 c. finely grated suet
   3/4 c. shortening
   1 tsp. salt
   3 c. flour
   2 lbs. pork & beef, cut sm.
   2 c. onions, sliced thin
   1 c. turnips, sliced thin
   1 c. potatoes, sliced thin

   Preparation : 
      With fingers mix ingredients for dough until fine.  Moisten with
   ice water until pastry stays together firmly.  Divide into 4 balls
   and roll out thin to 9" rounds.  Fill with alternate layers of meat
   and vegetables beginning and ending with meat.  Salt and pepper to
   taste.  Fold pasty to meet in the middle and press together firmly. 
   Prick with a fork.  Bake at 400 degrees for 1 hour.
   Copper  Country  Pasties

   Ingredients : 
   5 c. flour
   1 c. Crisco
   1 tbsp. salt
   1 tsp. Calumet baking powder
   1 c. ice water
   2 lbs. ground round
   12  med. Idaho potatoes
   1 med. to lg. onion, 2 1/2 inch diameter
   2 carrots; optional
   1/4 c. rutabaga; optional
   1/2 tsp. pepper
   1 tsp. salt

   Preparation : 
      Sift flour with salt and powder.  Cut Crisco into flour.  Work
   mixture by hand until mealy.  Add water gradually until dough can be
   formed into a ball.  Split into 8 or 9 balls. Roll each ball thin
   for 9 inch pie shell between two sheets of waxed paper.  Peel
   potatoes, carrots, and rutabaga.  Dice potatoes 3/8 to 1/2 inch.
   Chop onions.  Dice carrots and/or rutabaga about 1/4 inch.  In a
   large bowl mix meat and vegetables until evenly distributed. 
   ASSEMBLY:  Place crust in 9 inch pie pan and pile filling about 2
   inches high on one half.  Fold crust over filling and roll edges
   together. Pierce crust with fork in about 3-4 places.  BAKING: 
   Preheat oven to 450 degrees.  Bake 10 minutes to start browning
   crust.  Reduce oven to 350 degrees.  Bake 60 minutes.  Allow to cool
   1/2 hour before serving.  Serve plain, with butter or ketchup.  Can
   be frozen and warmed up in 350 degree oven or microwave.  Makes 8 to
   9 pasties.  Prep time: 1 1/2 to 2 hours. 

Palmetto Cake

----- Original Message ----- 
From: "Kathryn" 
To: phaedrus
Sent: Wednesday, November 24, 2004 10:16 AM
Subject: Lost Palmetto Cake Recipe

> My friend's mother-in-law passed away about 15 years ago.  She was in her 
> late 60's at that time.  The family remembers eating a "Palmetto" cake 
> each Thanksgiving, but no one can find the recipe or really remember what 
> the ingredients were.  The family is located in western Maryland.  I don't 
> know if that means anything, but if the "Palmetto" cake recipe is regional 
> that help.
> Your assistance in finding a recipe would truly be appreciated as I would 
> like to give a cake to my friend's family for the holidays.
> Thanks,
> Kathryn 

Hello Kathryn,

I can only find two recipes with that name. See below.


Palmetto  Cake

 Ingredients :
 1/2 lb. butter or oleo
 1 1/2 c. sugar
 6 eggs, separated
 2 c. flour
 2 tsp. baking powder
 1 coconut, grated
 1 lb. citron, chopped
 1 lb. candied cherries, chopped

 Preparation :
   Beat egg whites and set aside.  Grease and line tube pan with 3
 layers of wax paper.  Cream butter.  Add sugar, then egg yolks.
 Sift flour and baking powder together, reserving small amount to
 sprinkle over citron and cherries.  Add flour to above mixture, then
 coconut, fruit and beaten egg whites last.  Bake in slow oven at 275
 degrees for 2 hours or until done.  Cool before trying to take out
 of cake pan.  May be made in small loaf pans.
Palmetto Cake

1/2 lb. butter or margarine
1 1/2 cups sugar
6 eggs, separated
2 cups flour
2 tsp. baking powder
1 coconut, grated
1 lb. citron, chopped
1 lb. candied cherries, chopped

Beat egg whites and set aside. Grease and line tube pan with 
3 layers of wax paper.

Cream butter. Add sugar, then egg yolks.

Sift flour and baking powder together, reserving small amount 
to sprinkle over citron and cherries. Add flour to above mixture, 
then coconut, fruit and beaten egg whites last.

Bake in slow oven at 275 degrees for 2 hours or until done. 
Cool before trying to take out of cake pan. 
May be made in small loaf pans.  

Childhood Cookbook

  ----- Original Message ----- 
  From: Michelle 
  To: phaedrus
  Sent: Thursday, November 25, 2004 5:57 AM
  Subject: Searching for childhood cookbook

  I had a cookbook when I was younger. It had a hardback cover 
  (yellow, I believe) and was designed for the preteen/teenage 
  beginning cook. It had wonderful illustrations that pictured 
  ingredients actually going into the skillet, etc. A male cook 
  was the "guide". I can remember one illustration in particular 
  that showed sort of an operating room theme and advised the teen 
  cook not to conduct the operation and then leave Mom to be the 
  clean up "nurse."

  I can remember a feature recipe called "Cock-a-doodle casserole" 
  which was essentially Campbell's mushroom chicken, but this was 
  WAY before that recipe was featured on the can or had gone mainstream, 
  and it was still a novelty. In this early version, the chicken was 
  actually fried in butter and the drippings used with the mushroom 
  soup for baking (Holy heart attack, but it was REALLY good that way!)

  I would DEARLY love to connect with a copy of this book, but I have 
  NO IDEA what the title was. By what I can remember of the look of 
  the illustrations, the copyright would have been the 50's or perhaps 
  early 60's. I was younger than 12 when I had it, and I am now 47, 
  so I guess you see the problem of tracking it down.

  Can you help, or can you suggest some way to begin looking for this?



Hello Michelle,

I could not find it by searching for the cock-a-doodle casserole recipe. If you had a title or author for the book, I would try to find it for you. Seems to me that the only way for you to find it is for you to visit and go through sites that have old cookbooks for sale and to hope that you will recognize it by the cover or by the title or author. The best place for this is E-Bay, the auction site. They have thousands of old cookbooks for sale, and you can sort them by key words or by category. I'll give you a link to take you directly to "children's cook books", but to search the other categories, you will need to use their search option and their category links. Here's the link to "Children's Cookbooks":

E-Bay Children's Cookbooks

Another site that has old cookbooks is here:

Old Cookbooks

There are other such sites on the Internet, and of course there is Amazon, which also sells some out-of-print books.

Good luck!

I found a couple of recipes called "cock-a-doodle casserole", but neither of them has mushroom soup as an ingredient.


Slovak Bowtie Cookies: Cheregies

From: "Darlene" 
To: phaedrus
Subject: Bow-tie Cookies
Date: Wednesday, November 24, 2004 9:29 AM

Here is the recipe for Slovak bow tie cookies, or cheregies. (If you 
want to pronounce "cheregies" properly, the "r" sounds kind of like 
the letter "d" instead, or, a rolled "r."

Bow Tie Cookies, Or Cheregies 
Darlene Martin

3 C flour
4 T sugar 
1/8 t. salt
1/4 lb.  (1/2 C) Crisco, and more for frying

3 beaten eggs
1/2 C sour cream OR milk
1 t. vanilla

Mix first 4 ingredients as for pie crust.  Add vanilla and sour 
cream to beaten eggs.  (If you use milk the cookies will be slightly 
crisper, sour cream makes them richer.) Make well in flour mixture, 
add in egg mixture.  Blend well with hands. Take approx. 4 inch ball 
of dough and roll out  thin on a floured board (1/8 to 1/16 inch) in 
a rectangular shape.  Use a serrated cookie cutting roller (or knife 
if cutter not available) to cut strips 1 1/2 in. X 5 in. long.  Poke 
hole in middle, turn dough in on itself and pull end through hole to 
form the bow tie.  Fry in Crisco about a dozen at a time ( I use a 
large electric frying pan @ 350 degrees, using enough Crisco to make 
an inch of liquid in pan) for several minutes on each side, until 
golden brown.  Drain on paper towels or paper grocery bags.  Place on 
platter and sprinkle with powdered sugar.  Continue layering cookies 
onto platter.   

This recipe makes several dozen. but I often double or triple and 
make TONS (these are a traditional holiday cookie), because people 
can't stop eating them.  They freeze well, so I often make them ahead.  
If making double or triple batches, the Crisco will need to be changed 
because of browned flour left over in pan. 

Flounder Filets

----- Original Message ----- 
From: "Marie" 
To: Phaedrus
Sent: Wednesday, November 24, 2004 5:00 PM
Subject: Flounder Fillets with Shrimp

> Dear Phaedrus,    
> Many years ago I clipped out of a magazine a flounder fillet recipe, 
> which called for stuffing the fillets with shrimp and baking them
> baking them in a homemade cheese sauce.  It was a simple recipe.  
> I've just spent hours on the internet trying to find this recipe.  
> It came from a magazine that had a section devoted to fish in it.  
> Maybe from Woman's Day or something similar, but going back about 
> 15-20 years ago.  Wanted to make this for Christmas Eve.  
> Hope you can help.     
> Marie

Hello Marie,

I'm not sure, Marie. The closest thing that I could find to your description is below.


Stuffed  Flounder

 Ingredients :
 2 lb. fresh flounder
 1/4 c. chopped onion
 2 c. salad shrimp
 2 tbsp. parsley
 1/2 tsp. salt
 1 (3 oz.) can chopped mushrooms
 1/4 c. butter
 1/4 c. bread crumbs
 Dash of pepper
--Cream Sauce:--
 3 tbsp. butter
 3 tbsp. flour
 1/4 tsp. salt
 1/3 c. white wine
 1 c. shredded Swiss cheese

 Preparation :
   Drain mushrooms reserving liquid.  In skillet cook onion in 1/4
 cup butter, about 3 minutes.  Stir mushrooms into skillet with
 shrimp and bread crumbs, parsley, 1/2 teaspoon salt and the pepper.
 Spread filling on fillets and roll, tucking fish under seam side
 down into a baking dish.  In saucepan, melt 3 tablespoons butter.
 Stir in flour and 1/4 teaspoon salt.  Mix with wire whisk to avoid
 clumping.  Add enough milk to mushroom liquid to make 1 1/2 cups
 total liquid.  Add liquid mixture with wine to saucepan.  Cook and
 stir until sauce is thickened and bubbly.  Pour sauce over fillets.
 Bake uncovered in 400 degree oven about 30 minutes or until fish is
 flaky.  Sprinkle with Swiss cheese and paprika.  Bake 5 minutes
 until cheese is melted. 


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