Beef Pasties

4 pie crusts
1 pound New York Steak/sirloin steak or leftover roast cut into a very small dice
4 carrots peeled and diced fine
4 potatoes peeled and diced fine
1 onion diced fine
1t. salt
1t. pepper
1t. garlic powder
1t. onion powder
4T. oil
1 egg mixed with 1T. water to make an eggwash

Preheat oven to 400

1. Preheat fry pan to medium high and add in 2T. oil and fry up onions, carrots and potatoes with a sprinkling of salt and pepper.
2. Once all veggies are cooked until soft remove from pan and add in 2. T oil and add in the meat along with a sprinkling of salt, pepper and garlic and onion powders.
3. Cook until brown. Heat should be medium high.
4. Once cooked add to veggies.
5. Take one of the pie crusts and open it up and make it flat. These will be be big, but you can size them to your liking.
6. Add in a cup of filling and then fold over like a calzone shape and crimp edges well.
7. Brush with eggwah and place on cookie sheet.
8. Do that until filling is gone.
9. Place in oven and cook until golden brown on the outside, roughly should take 30 minutes depending on oven might be more might be less.
10. Serve the pasties when doe with a side of gravy Yum Yum!

Chicken Quesadillas

1/2 small can green chilis chopped
1 pound shredded chicken
1 cup shredded monterey jack cheese
1 cup shredded sharp cheddar cheese
1T. taco seasoning
1/2 an onion sauteed down until soft and brown in 3T. butter and a little salt
8 flour tortillas
1 cup salsa
1 cup guacamole

Preheat broiler

1. Mix the cheeses, chicken, onions and taco seasoning together along with the chilis.
2. Place a tortilla down and place 2/3 cup filling down on the tortilla then top.
3. Press firmly down and stick on the oven rack in broilerfor 30 seconds and then flip and brown another 30 seconds depending on broiler.
4. Cut the quesadilla into 8 and serve with some salsa or guacamole.

Chicken Noodle Soup

1 pound chicken breasts
4 carrots diced
2 stalks celery diced
1/2 an onion diced
2 quarts of chicken broth
1t. salt
1t. pepper
1/2 pound of dried egg noodles, found in a bag and made by amish usually ( look like dried homemade noodles )
2 garlic cloved peeled and left whole

1. In a pan add the onion, carrots, garlic cloves, celery salt, pepper and 1 quart broth and water. Bring to a boil
2. Crank heat to low and add chicken to it. Poach for 30 minutes if boneless an hour if bone in.
3. Remove chicken.
4. Simmer broth and veggies for another 30 minutes
5. Shred chicken and add in the other quart of broth and chicken back to pot, along with 2 cups of dried noodles.
6. Cook with lid on medium for 10 minutes and then turn to low and serve!

Mushroom Swiss and Onion Burger

1 pound ground beef
1t. salt
1t. pepper
1t. garlic powder
1t. onion powder
1 egg yolk
2 cups sliced mushrooms
1/2 an onion julienned
4T. butter
4 Hamburger buns
4 pieces of baby swiss cheese
4T. mayo

Preheat frypan on medium high
1. In a pan add the butter and when melted add the onions and mushrooms sprinkle with a touch of salt and cook down til golden brown.
2. In a bowl mix the beef, seasonings and egg yolk together and form 4 patties
3. Keep an eye on mushrooms and onions and if they are cooking too  fast turn to medium low so they will carmelize down
4. Place burgers on grill and cook 5 minutes on each side for well done.
5. Place tops and bottoms of buns on grill and toast
6. Place cheese on burgers and melt, should take 1 minute, in meantime remove buns if toasted.
7. Place a buger on a bottom bun then top with some onions and mushrooms, smear mayo on top bun and enjoy!

Battered Meatballs ( VIKINGS) with Horseradish Dip

4 cups pancake batter ( follow directions except keep it thick enough for batter to stick )
1 pound ground beef
1/2 pound ground pork
1/8t. allspice
1/8t. ground ginger
1t. garlic salt
2t. salt
1t. pepper
1/2. dry oatmeal
2 eggs
1/2 cup of milk
1/2 an onion sauteed until brown and soft in 3T. butter and a sprinkle of salt
Preheat oven 375

1. In a bowl mix ground beef, ground pork, sauteed onions, eggs, salt, pepper, garlic, ginger, allspice, milk and oatmeal set aside for a minute.
2. Grease a cookie sheet
3. Form golf ball size meatballs and place on cookie sheet. Do that with the rest.
4. Bake for 30 minutes
5. Set aside after cooked and cool while you soak sticks for the meatballs in water.
6. Preheat the fryer at 375
7. Take a meatball add a popsickle stick to it and then dip in pancake batter til covered, then place in hot oil and bake til golden brown.
8. Serve with horseradish mayo or sauce or ketchup.

Horseradish mayo

1/2 cup of mayo
1t. horseradish
1/2t. salt
12t. pepper

Mix together and serve, or substitute sour cream for mayo for a dip.