From What in the World is a Yooper? By Aine MacDermotThu Aug 10, 2006 6:30 PM
Da Crust :
2 cups all-purpose flour
2/3 cup Crisco
1/2 teaspoon salt
6 tablespoons ice cold water (or enough to make a good pie crust dough; varies due to humidity and other factors)
Cut shortening into flour and salt, slowly add water a little at a time. Mix with fork until well blended. Form into 4 balls and chill in the refrigerator for about an hour. Roll each ball out, just as you would do for pie crust. Use plenty of flour while rolling out. Use a plate as a template and cut around it to make about an 8 inch circle of dough.
Da Filling :
1 pound of ground chuck or ground round (1 & 1/2 pounds if you like more meat in it)
1/2 cup chopped onion
1/2 cup of grated rutabaga (optional only if you can't find rutabagas locally)
1/4 cup very finely cubed carrots
4-5 cups of diced potatoes
salt & pepper to taste (guesstimate)
Mix the filling together in a large bowl, making sure the meat is thoroughly mixed in. Roll out the dough, and brush the edges with ice water. Put about 3/4 cup of filling onto one side of each crust and fold over. Seal the edge by folding over and fluting, or by pressing with a fork. Put on an ungreased cookie sheet, poke a fork into each for steam to escape.
Bake at 375F oven on middle shelf for 45-50 minutes. Crust should be lightly golden brown. Serve hot (or even cold). Most Yoopers like to put catsup on them, too.
Makes 4-6 pasties, depending on how thin your dough is and how much filling you actually put in each one.
***Cheat : If you can't make good pie crust, or are in a hurry, get Jiffy™ brand boxed Pie Crust (one box for every two pasties). It's cheap, quick, and easy, and it tastes really good. Besides, the company that makes Jiffy comes from the same town that Jeff Daniels grew up in, and he was smart enough to make the independent film "Escanaba in Da Moonlight" which is a satirical look at what a Yooper's Deer Camp is all about... much exaggerated, of course.
Variation : Some people take all the Filling ingredients and grind them up together, then they make mini pasties about three inches wide with this. Also good, but time consuming.
Variation 2 : Some people also make this like an actual 2-crust pie in a pie pan, but individual pasties are more portable.
Who says you can only enjoy BBQ in the summer? This delicious recipe combines protein with winter veggies and tops it all off with an incredibly tasty chipotle raspberry BBQ sauce (that only sounds complicated to make) for a meal the whole family will love!
Ingredients: 2 tablespoons olive oil (use more if necessary) 4 to 5 pounds skinless chicken thighs (bone-in is fine) 1 large Walla Walla or Vidalia onion, thinly sliced 3 ribs celery, thinly sliced thin 3 medium carrots, diced 2 large cloves garlic, finely chopped 3/4 cup dry rose wine (or dry chardonnay) 1 can (14 ounces) chicken stock 1 can (14 ounces) fire-roasted diced tomatoes 2 tablespoons tomato paste 2 chipotle peppers (diced is fine, or you can use fresh or canned chipotle chilies in Adobo Sauce) 2 tablespoons brown sugar
For Chipotle Raspberry BBQ Sauce: 1/2 cup ketchup 1/2 cup cider vinegar 3 tablespoons brown sugar 1/2 tablespoon yellow mustard 1 tablespoon worcestershire sauce 1 tablespoon adobo sauce (from a can of chipotle chilies in adobo sauce) 2/3 cup raspberry preserves
Directions: 1. Add oil to a large sauté pan over medium-high heat. Once oil is hot, add as many chicken thighs as will fit with the bone facing up. Brown for 2 to 3 minutes on each side. Once both sides are browned, add thighs to the crock pot and continue browning remaining thighs. 2. Add onions, celery, carrots, and garlic to the pan and cook until vegetables are lightly browned and onions are starting to turn translucent (if necessary, add 1 more tablespoon of olive oil to pan). Add to the crock pot, and turn it on to high heat. 3. In the pan, add wine, chicken stock, tomatoes, tomato paste, chipotle peppers, and brown sugar, and stir to combine. Cook until sugar is melted, and then pour mixture over chicken and vegetables in the crock pot. Mix contents of the crock pot so ingredients get evenly distributed, cover, and cook for 3 to 4 hours.When done cooking, remove chicken and separate meat from the bones. 4. To make BBQ sauce, add all ingredients in a small saucepan and stir over medium heat. Stir thoroughly and simmer over medium heat for 20 minutes. (If raspberry preserves have a lot of seeds, strain sauce before serving. Makes 1 1/2 cups.)
This quick and easy recipe is sugar- and preservative-free and full of antioxidant-rich cranberries and apples.
Serves: 6 to 8
Ingredients: 4 pounds (approximately 12) apples, peeled, cored, and quartered 1 cup cranberries 1/4 cup water
Directions: Add apples and cranberries to the Crock Pot and pour water over top. (If you want to make it sweeter, add in desired amour of sugar, brown sugar, or cinnamon now.) Place lid on Crock Pot. Turn heat to low and cook for 6 hours. Remove lid and stir to break up apples and cranberries that may still be in large pieces. Serve as is, or use a stick blender (or regular blender) to smooth it out.
This savory Moroccan-inspired vegetable stew makes a great dinner option (and a great lunch the next day). It's full of flavor and nutrient-rich veggies like kale, onions, carrots, and garlic.
Ingredients: 1 tablespoon olive oil 1 large onion, diced 4 carrots, peeled and diced 1 red pepper, seeded and diced 2 large cloves garlic, minced 2 teaspoons cumin 2 teaspoons coriander 1 cup dried chickpeas 1 can (28 ounces) chopped tomatoes with juice 2 cinnamon sticks 2 1/2 cups vegetable or chicken broth 1 bunch kale, chopped and tough stems removed 1 bunch parsley, chopped 1/2 teaspoon salt Black pepper 1/2 roast chicken, skinned and boned (optional)
Directions: 1. Add olive oil, onion, carrots, red pepper, garlic, spices, chickpeas, tomatoes and juice, cinnamon sticks, and chicken broth to the slow cooker. Cook on high for 6 hours. 2. Twenty minutes before serving, when the cooker is just on the "warm" setting, add kale. (This is a good time to prep rice, if desired: Add 1 cup basmati rice, 2 cups chicken or vegetable stock, and 1 pinch saffron in a pot, cover, bring to a boil, and reduce to a simmer for 20 minutes). Just before serving, add parsley and season to taste with salt and pepper. Remove cinnamon sticks and serve over rice with roasted chicken, if desired.