I agree about getting mail. It's special. I love electronic comms too. But a letter really makes you think when you write it ... I think!

I absolutely agree about the mail

How about a recipe. This has been handed down in our family for generations.. my daughter and my great nieces all make it. It's so simple though that you may already have it

CORNED BEEF PIE

Ingredients

Potatoes, Carrots, Onions, Cornflower, Tin Of Corned Beef, Flour, Lard, Margerine, Salt. Gravy Browning

Make Pastry

Mix salt and flour, rub in lard and margerine (equal quantities and in total half as much as the flour) and work with fingers until it is the consistency of breadcrumbs. Add water little by little until it all sticks together and will roll into a ball. (keep everything as cold as possible except the fat at the beginning which should be at least room temperature

Put it to one side.

Make Pie Filling

Chop up the carrots and onions. Boil them in water which has a little salt in. (not too much salt because the corned beef is salty

Peel the potatoes and, when the carrots and onions have softened a little put the potatoes in.

Take an ovenproof dish.

Roll out the pastry.

Place the dish on the pastry upside down and cut around it leaving a little extra.

Turn the dish up the right way and line the lip with the cut away pastry so the crust will have something to bind to (when it's cooked this is the best bit)

When the vegetables are soft, thicken the broth with cornflour and darken with gravy browning. Cut up the corned beef.

Layer the vegetable layers and the corned beef in the dish.

Put on the pastry lid,cut slashes in it to let steam out, brush with beaten egg or milk and cook until the crust is brown.

Unfortunately I have no times or measurements etc... I just know

You can make this into a pastie by rolling the pastry thinner and putting it on a plate or pattie tins, hold the plate up and pare the edges. Don't thicken or put gravy browning in. Drain. Mash the potatoes, carrots, onions and corned beef. Fill the plate, dish etc and put on the pastry lid and cook as before. These appear at EVERY family occasion. We all compete as to who can make the best. i am crap at pastry so it's never me, but I think my filling's better

I hate checking the mail- I guess it has something to do with us not being able to get mail delivered to our home We have to go to the post office, which I hate. But it is lovely to get a letter instead of bills.

I absolutely agree about the mail

 

How about a recipe. This has been handed down in our family for generations.. my daughter and my great nieces all make it. It's so simple though that you may already have it

 

CORNED BEEF PIE

 

Ingredients

 

Potatoes, Carrots, Onions, Cornflower, Tin Of Corned Beef, Flour, Lard, Margerine, Salt. Gravy Browning

 

Make Pastry

 

Mix salt and flour, rub in lard and margerine (equal quantities and in total half as much as the flour) and work with fingers until it is the consistency of breadcrumbs. Add water little by little until it all sticks together and will roll into a ball. (keep everything as cold as possible except the fat at the beginning which should be at least room temperature

 

Put it to one side.

 

Make Pie Filling

 

Chop up the carrots and onions. Boil them in water which has a little salt in. (not too much salt because the corned beef is salty

 

Peel the potatoes and, when the carrots and onions have softened a little put the potatoes in.

 

Take an ovenproof dish.

Roll out the pastry.

Place the dish on the pastry upside down and cut around it leaving a little extra.

 

Turn the dish up the right way and line the lip with the cut away pastry so the crust will have something to bind to (when it's cooked this is the best bit)

 

When the vegetables are soft, thicken the broth with cornflour and darken with gravy browning. Cut up the corned beef.

 

Layer the vegetable layers and the corned beef in the dish.

 

Put on the pastry lid,cut slashes in it to let steam out, brush with beaten egg or milk and cook until the crust is brown.

 

 

 

Unfortunately I have no times or measurements etc... I just know

 

You can make this into a pastie by rolling the pastry thinner and putting it on a plate or pattie tins, hold the plate up and pare the edges. Don't thicken or put gravy browning in. Drain. Mash the potatoes, carrots, onions and corned beef. Fill the plate, dish etc and put on the pastry lid and cook as before. These appear at EVERY family occasion. We all compete as to who can make the best. i am crap at pastry so it's never me, but I think my filling's better

You cook like my mother and I. We did things by taste and feel but finally I have stopped to write things down. It is why I have added some of my favorite recipes to my story. I figure if nothing else that is one way they will survive. However I will attempt this one. I never turn down a new recipe.

I hate checking the mail- I guess it has something to do with us not being able to get mail delivered to our home We have to go to the post office, which I hate. But it is lovely to get a letter instead of bills.

Be grateful I don't have yours then. You might end up with all sorts of mail. I try to stay in touch with everyone at least once a month. I usually end up writing out about 18 cards a month, not including extras for birthdays and anniversaries. Lately I've gotten lazy and been doing post cards cause I found some really nice ones with pictures of either Long Island or holographic ones.

I agree about getting mail. It's special. I love electronic comms too. But a letter really makes you think when you write it ... I think!

Well my letters are just basically quick notes to fill people in on what is happening. Sometimes it is card, a note, or hell even a post card. I just like to let them know I am thinking of them.