Filling: 1 lb. round steak, coursely ground,1 lb. boneless pork loin, coursely ground,5 carrots, chopped,2 lg. onions, chopped,2 potatoes, peeled and chopped, 1/2 c. rutabaga, chopped (can substitute turnip),2 tsp. salt,1/2 tsp. pepper

Combine all ingredients in large bowl. Devide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.
Charlie Yunker
St. Johnsville,
New York

Breakfast Burro madness!
Ingredients
2 lbs of Jalepeno Flavored Pork Sausage
3 medium white or red potatoes
2 8oz. cans Herdez Green Salza (medium heat or hot if desired)
or substitute is a 10 1/2 oz. can of Campbells Cheddar Cheese Soup.
2 packages (14 to 20) Burrito Size Fresh Flour Tortillas
1 dozen Large Eggs
Velveeta Processed Cheese (large square box type, Mexican Style if preferred)
1/2 cup of Blended of finely chopped Hatches Green Chilies (med or hot)
Optional - 1/4 tsp of Cayenne Pepper
Optional - 1/2 tsp of Black Ground Pepper
Salt to taste if desired
Preparation:
Wash potatoes scrubbing off skin
cube and microwave for 10-15 minutes on
high covered until tender!
Cook sausage in a large electric skillet
until done. Drain fat and water.
Combine Salsa, eggs and spices in skillet
and continue heating on medium heat. Stir
frequently until the eggs are done. Turn
off heat and fold in the cooked potatoes.
Place 4 tortillas on a plate and microwave
on high for 40 seconds (makes them pliable).
Put desired amount of filling in the center
of the tortilla, slice a 1/4"(or desired thickness)
of cheese or velveeta right from the package,
cut this slice in half and lay both halves
lengthwise across the topping,closer to the
center of the burro.Fold left and right side
of tortilla to the center, holding down, fold
side of tortilla nearest you with your thumbs
over the two outside flaps in a direction away
from you, and fold entire tortilla over once
more in a direction away from you. Will make a
perfect tucked burro everytime. Wrap burro in
plastic wrap and set aside. Let burros cool some
then freeze.
Re-heating instructions.... Best if removed from
freezer the night before
and placed in fridge to thaw overnight. Place
in microwave and cook on high for 2 to 2 1/2
minutes. Unwrap first but cook on the wrap if you want,
as some cheese may bubble out. No cleanup of
plates needed this way.Salt to taste. Let cool
for a minute.Hotter than blazes inside that puppy!