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Monday, September 22nd, 2014
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Musings from the back porch - Cornish Pastie Pie


By Judy Thomas

Fri, Jan 24th, 2014
Posted in All Columnists

The frantic and hectic pace of Christmas, 2013 is but a distant memory, and cold, dark dreary January, February and March lie before us. Could I not be more gloomy and cheerless? Yeah, I probably could as I have to admit, these are not my favorite months of the year. But we could look at it in a more positive way, it’s a time to haunt the library and catch up on your reading, or weather permitting, invite a friend you haven’t seen for awhile and share a cup of whatever your pleasure is, or even have them in for lunch. It’s surprising how a simple soup and sandwich or hot dish and salad taste when you’ve got somebody else to share it with.

I had the misfortune to become ill on Christmas Day this year with a bronchial infection that pretty much wiped out any chance there was for partying with anybody, so I think I will have to do some making up in the next couple of months with little impromptu coffees and lunches. And since winter is not the best time for me underfoot, I like to host and I love a challenge to make something completely different.

I have always been intrigued by the way the Welch Tin Miners carried their lunch down to the mines with them in what was called a ‘Pasties.’ Some were large enough to be sealed in the center so that a savory and sweet could be included in one package. These Welch delicacies were then baked and could be eaten either hot or cold.

Years ago, I had the pleasure of visiting Mineral Springs, Wis. A site of an early tin mining community and an area called ‘Rag Tag Under Hill’ which meant that the women of the noon meal was ready for the miners to trudge home and enjoy the break. So to draw a conclusion here I will share how you can turn left over beef or pork roast, gravy, cooked potatoes, carrots or rutabagas (in other words left over pot roast) except instead of doing individual portions I put mine in a 9-10 inch pie plate.

Cornish Pastie Pie

You can either use boughten pie crust or make your own from your favorite recipe. Big enough for a double crust pie for the size tin you are using.

Filling:

Left over meat at least 2 cups

Cooked potatoes (not mashed)

About 2 cups or so of any left over carrots, gravy and rutabaga

Season to taste - sometimes the left over gravy has just enough if you have a food processor, this is where you put all the above into it and chop roughly, yo .....
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The urge to hide under blankets and wait for spring

By Becky Hoff

Fri, Jan 17th, 2014
Posted in All Columnists

January- the month of the hermit. Every January I am inclined to batten down the hatches, stock up on library books, and drink endless cups of coffee. This is preferably done while huddled under a blanket and anxiously awaiting spring. Cold weather ..... 
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It’s a love-hate relationship

By Tammy Danielson

Fri, Jan 10th, 2014
Posted in All Columnists

Do you have many Love-Hate relationships in your life? I have a few and seem to find more everyday. I will preface this article by saying that I am truly grateful for everything and everyone in my life but am just acknowledging those “augh!” mom ..... 
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Editor’s Everyday Etiquette

Fri, Jan 3rd, 2014
Posted in All Columnists

Greetings readers, welcome to 2014... a new year filled with those difficult resolutions and so many opportunities to better yourself, right? One year to get in that daily work out that always makes it to the bottom of the to-do list, 52 weeks to cu ..... 
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Creamed Chicken

By Jeanette Schmidt

Fri, Jan 3rd, 2014
Posted in All Columnists

The Christmas tree is down, the Viking’s season is over (thank goodness) and New Year’s resolutions have been made and probably broken. Did you know that the month of January usually sees an increase in decaffeinated coffee sales due to New Year ..... 
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A little of this, A little of that

By Kathy Little

Fri, Dec 27th, 2013
Posted in All Columnists

“Sticks and stones may break my bones; but words will never hurt me.” That old adage is only partially true. Sticks and stones might very well break your bones, but words really can emotionally wound you! Words are magical! Now I don’t mean ..... 
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Raspberry Swirl Cheesecake

By Jeanette Schmidt

Fri, Dec 20th, 2013
Posted in All Columnists

It’s a good day to sit back and have that second cup of coffee with a raspberry sweet roll (recipe in Tasty Temptations) and plan my favorite part of the Christmas menu...dessert. Even though temps have been just a “little” chilly, the scene ..... 
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A tale of two musical evenings

By Loni Kemp

Fri, Dec 13th, 2013
Posted in All Columnists

On a sunny and cold Thursday afternoon, I hear my husband’s car crunching up the driveway, home from work at the unusual hour of four in the afternoon. Moments later, our friends appear, and we tumble into their car for our annual trek to Decorah, ..... 
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Ultimate Sugar Cookie

By Judy Thomas

Fri, Dec 6th, 2013
Posted in All Columnists

I am a proud new great-grandmother of three new members of the family. Two, a little girl Sydney and boy Branden both living near Dayton, so I have only made their acquaintances through pictures and Facebook correspondence and I’m not to adept at ..... 
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