On Saturday, November 9, 2013 6:24:34 PM UTC-8, tert in seattle wrote:
> it's going to be a long weekend - I have to start typing some of these in
>
>
>
> NOTE! I have not prepared pasties from this recipe - reproduced here for
> historical archival dissemination purposes only - use at your own risk -
> not responsible for typos or anything else
>
>
>
> ----
>
>
>
> [p. 139]
>
>
>
> UPPER PENINSULA PASTIES
>
>
>
> 4 c. flour
>
> 2 tsp. salt
>
> 1-1/2 c. shortening, yellow Fluffo
>

>
> In large chilled bowl combine sifted flour and salt. Cut in shortening (I
> use yellow Fluffo for a nice color and texture)

I wonder if buttery Crisco would work. Realize that hydrogenated oils
are not the same as transfats.

> Dust each ball with
> flour and wrap in plastic wrap. Chill 1 hour or more.
>
>
>
> In a large mixing bowl combine round steak which has been trimmed of all
> excess fat and cut into 1/4 inch cubes....

So hydrogenated tropical oils are OK but honest beef fat is not?

Maybe she should have rendered the beef fat and used it for some of the
shortening.

> Fold up one side of circle,
> then fold over the other side. Pinch edges of dough together enclosing the
> filling, forming a double thick band of dough along the seam. Moisten edges
> and crimp into a decorated edge with the fingers. Slash a vent in the top
> for steam to escape. Place on cookie sheet. Bake in a preheated 400 degree
> oven for 45 to 50 minutes, until golden brown. Delicious served with
> catsup or chili sauce.
>
>
>
> Paula Sadak
>
> Munising BPW Club

An era containing plastic wrap, Fluffo, catsup, and Paula Sadak. (Mrs. Sadak
appears to still be with us, at age 95, although Mr. Sadak checked out at
age 75.)