Meat Pies

400F

Filling:

3 t butter
3 T chopped onions
3 T chopped celery
1/2 C mushrooms
1/2 t salt
1/4 t oregano
dash of pepper
1 1/2 C cooked hamburger (can be substituted for chicken)
1/2 C sour cream
1/2 can cream of mushroom soup (sub. cream of chicken if using chicken)

Saute first 7 ingredients until onions are clear. Add last 3 ingredients and mix.

Dough:

2 C flour
1 T sugar
1/2 C shortening
1 t salt
1 beaten egg yolk
1 C sour cream

Combine first 4 ingredients. Mix yolk and s. cream, and blend into flour mixture. Let stand 10 mins. Roll out and cut. Spoon filling onto each crust, fold over, and seal. Bake ~1 hr, until crust is golden brown.

Aunt Fay's Homemade Noodles

2 beaten eggs
1/2 t salt
2 T milk
1/2 t baking powder

Mix and add enough flour to make a good firm dough. Roll very thin on a well floured surface. Sprinkle flour over top, roll up, and slice very thin. Shake out. Boil in broth 10 minutes covered, 10 minutes uncovered.

Cheese Fondue

1/4 C butter
1/4 C flour
1/2 t salt
1/4 t pepper
1/4 t ground mustard
1/4 t worstershire sauce
1 1/2 C milk
2 C shredded old cheddar

Melt butter. Mix with flour, spices, and worstershire. Add milk and boil on med. Stir in cheddar until melted. Put in fondue pot and dip bread, ham, italian sausage, kielbasa, small cooked potatoes, broccoli & cauliflower, apples, etc.

Spinach Ravioli

Dough:

2 C flour
3 egg yolks
2 eggs
1 T olive oil

Whish wet ingredients together. Slowly add flour until thick batter forms. Using hands, gradually mix in more flour until shaggy dough. Knead on counter until smooth. Wrap in plastic and refrigerate.

Filling:

1 t olive oil
142g fresh spinach
salt & pepper
1 C/235g ricotta

Drizzle oil into med-high saute pan. Add spinach, s&p. Saute 2 mins, transfer to strainer to cool. Coarsely chop. Once cool, mix with ricotta, s&p to taste.

Divide dough into 4 balls. Roll and fold dough 3 or 4 times, then flatten to 1-2 mm thick. Cut in half. Spoon 6 mounds of filling spaced evenly. Brush around filling with water (both sheets) and lay second sheet over top. Press edges to seal, squeezing out excess air. Cut into squares. Boil 3 mins to cook.

Sauce:

2 T olive oil
8 oz mushrooms
1/2 C soft butter
25 FRESH sage leaves
2 garlic cloves finely chopped or pressed

Cook mushrooms, oil, s&p over med heat about 10 mins. Remove from pan. Melt butter, add sage, and cook 1 min. Add garlic and stir 30 seconds. Place ravoili on plate, layer mushrooms, then sauce.