-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,On (18 Dec 24) Dave Drum wrote to Ruth Haffly...


 DD> I've done a number of differet lamb cuts. Probably my favourite for
 DD> "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.

 RH> Shepherd's pie sounds good. I can remember my mom making it maybe once
 RH> or twice, as the family grew, left overs for something like that were
 RH> more scarce. Especially after my younger brother was born; he had an
 RH> adult sized appetite as soon as he started solid food.

 DD> If it has sheep meat it is Shepherd's Pie. Any other meat makes it a
 DD> Cottage Pie. I grump at restaurants that get it wrong.

 RH> I know, I don't remember which meat my mom used. Could have been left
 RH> over lamb; her mother cooked it fairly often for Sunday dinners when we
 RH> visited. Mom may have taken leftovers home and made the pie.

That's just one of my "pet peeves" about recipes. Words mean things. It
costs nothing to be accurate. If I get an otherwise nice recipe labelled
"Shepherd's Pie" and made w/beefor any non-sheep meat I'll asterisk the
title and explain in the text portion. 

I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal. 
So I correct the ingredients. There are several varieties of cheese 
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le Marechal,
Tilsiter, and Vacherin. There are more, but you get the idea. (I hope)

And don't get me started on capitalisation of Cheddar - which is a proper
noun.  Bv)=

These are *really good*

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thanksgiving Leftovers Hot Pockets
 Categories: Breads, Vegetables, Dairy, Cheese, Poultry
      Yield: 6 Pockets
 
           A-P flour; for surfaces
      1 lb Homemade or store-bought
           - pizza dough, divided in
           - 6 even balls (see Tip)
           Leftover stuffing
           Leftover roasted or mashed
           - sweet potatoes
           Leftover roast turkey;
           - shredded
           Leftover cranberry sauce
           Leftover gravy
      1 tb Heavy cream or milk
           Shredded Parmesan
           +=OR=+
      3 sl Ementhal* or Cheddar; each
           - cut into two rectangles
 
  * AKA "Swiss Cheese"
  
  Lightly flour a work surface and lay the 6 dough balls
  out on top. Dust with flour and cover with a clean
  kitchen towel. Allow the dough balls to rest at room
  temperature until easy to stretch, about 45 minutes.
  
  Adjust an oven rack to the center position and heat oven
  to 425§F/218§C. Working 1 at a time and leaving the rest
  covered as you work, roll and stretch each ball of dough
  into a circle about 7 inches in diameter.
  
  Working with 1 circle at a time, layer a total 1 cup of
  leftovers in a log about 2" wide and 5" long down the
  center: Start with a layer of stuffing, which absorbs
  the juices as the pockets bake, then add vegetables,
  turkey, cranberry sauce and gravy. Do not overstuff.
  
  Fold the top and bottom of the dough over the ends of
  the log. Lift the right side over the log, stretching it
  a little to completely cover the filling while making
  sure the top and bottom stay tucked in. Fold the left
  side over and repeat. You should end up with a neat
  package about the size of a Chinese egg roll. Repeat
  with the remaining dough circles and filling.
  
  Transfer the pockets seam side down to a parchment-lined
  rimmed baking sheet. Combine the heavy cream or milk
  with 2 tablespoons of leftover gravy (if you have any)
  and brush the pockets with the mixture. (You can use
  plain heavy cream or milk if you do not have any
  leftover gravy.) Use a sharp knife to cut three slits on
  the top of the pockets for ventilation. Sprinkle the
  pockets with a dusting of shredded Parmesan or lay a
  half slice of Swiss or Cheddar on top of each one.
  
  Bake until deep golden brown, 12 to 18 minutes. Serve
  immediately with extra gravy and cranberry sauce for
  spooning or dipping. You can also refrigerate the cooked
  pockets and reheat them in a toaster oven, about 7
  minutes at 425§F/218§C.
  
  TIP: You can also use canned pizza dough or thawed
  frozen puff pastry for this. Divide and roll the dough
  into 6 (7" by 6") rectangles. When forming the pockets,
  fold one side over the other and crimp the edges with a
  fork to seal. Bake as directed.
  
  By: J. Kenji Lopez-Alt
  
  Yield: 6 pockets
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... January 6, 2021. ANOTHER day that will live in infamy!
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