Meat Pies – We Love God!

The truth is, altar call methodology creates more problems than it solves. Most “decisions” produce only what the unchanged human heart is easily and deceptively able to manufacture on its own – false religious zeal and moral resolve. The only difference is that in this case, all is done under the banner of Christianity, as opposed to some other religion. While we should rejoice that many have been truly saved through these methods, we should mourn that many more – likely the vast majority – have been left in a worse condition than before.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

2	lb	Pork, any cut
2	lb	Chicken, whole or in
		pieces
2	lb	Wild Rabbit or Beef
2		Onions, diced Fine up to
2	T	Watkins Meat Magic
1	T	Watkins Chicken Soup Base
1	t	Watkins Black Pepper
1	t	Watkins Beef Jerky Seasoning
		Blend
1	t	Watkins Sea Salt
1/2	t	Watkins Ginger-Garlic Liquid
		Spice
2		Bay Leaf, bruised
2	T	Summer Savory
2	T	Watkins Chicken Soup base
		up to 3
1	t	Watkins Cloves, ground
1	t	Watkins Celery Seed
1	t	Watkins Black Pepper
1	t	Watkins Sea Salt
		Remaining diced onion
1		Fleischman's Dry Yeast
1 1/2	c	Water, warm
2	t	White Sugar
1/2	lb	Lard, melted
1	t	Watkins Sea Salt
		Yeast mixture
4 1/2	c	Flour, up to 5

INSTRUCTIONS

3
This is a recipe that I've used for the last six years and have had
nothing but rave reviews. For the last three my wife and I have beeen
taking orders for Christmas, this year was almost three hundred sold.
I have scaled this down for you to yield 4 pies.  Filling (pt 1): Wash
and cut up the meats into large chunks. Brush  Rabbit (or Beef) with
the Meat Magic. Place meats in a heavy pot and  let sit while you dice
up the onion. Add 1/2 the onion, spices, Soup  Base. Add enough water
to cover. Cook on medium heat until meat is  easily removed from bones.
Strain reserving juice.  Cool meat, remove excess fat and bones. Chop
fine and add the  following filling pt 2. Add enough of the reserved
juice to obtain a  semi-moist texture.  THE DOUGH (You do not have to
knead this dough): Mix pt 1 and let  dissolve set to one side for 10
minutes.  In a large bowl, place pt 2.  Add 4 1/2 to 5 cups of flour, a
cup at a time until you have obtain a  soft dough. Cover and set aside
for 10 to 15 minutes.  Cut dough into 8 pieces. Roll out each piece of
dough 1/8 inch thick  to fit pie plates. Place 1/4 meat mixture in each
shell shell. Brush  edges of bottom crust with water before placing the
top on and  trimming edges. Use fork to press down edges to seal the
pie crust.  Trim excess. Poke a few fork holes on top to allow steam to
escape.  Cover filled pies and let crust raise 30 to 40 minutes. Cook
in a  pre-heated 375 F oven until golden brown. makes 4 pies.  Note:
This recipe is excellent for freezing. Posted to EAT-L Digest  by John
Getson <[email protected]> on Feb 23, 1998

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