Gold Miners Pie Recipes

Steps:

• 1. Melt margarine, add pecans and coconut; cook until coconut browns. Then let this mixture cool.
• 2. While this mixture is cooling; mix cream cheese, milk, and cool whip together; divide and put this mixture into the pie shells.
• 3. Drizzle the caramel ice-cream topping over the cool whip mixture.
• 4. Top with pecan-coconut mixture.
• 5. Cover the pies and freeze.

Steps:

• Place the flour, 2 teaspoons of salt, and the lard in a bowl. Quickly rub the lard into the flour with your fingertips until it resembles small peas. Pour in the ice water, and form into a ball. Add more water if it feels too dry. Divide the dough into 6 balls, and wrap in plastic. Chill one hour.
• In a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
• Preheat the oven to 400 degrees F (205 degrees C).
• Roll out one of the balls on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9 inch circle in the dough; cut out the circle. Place about 1 1/2 cups of the meat mixture into the middle of the circle. Fold the edges of the circle up to meet along the top of the meat filling, and crimp the dough along the top to seal. Repeat until all dough is used up. With a spatula, transfer the pasties to an ungreased sheet.
• Bake the pasties for 45 minutes, or until golden. Serve hot or at room temperature.

Steps:

• Preheat oven to 375.
• Combine meats, dry seasonings, 1 egg, breadcrumbs, and water.
• Mix well, and press into the bottom of large casserole (I use a 10x2 round corningware).
• Build up sides slightly, to make a"well".
• Bake for 20 minutes.
• Drain off any excess fat.
• Meanwhile, in medium bowl, combine Ranch Style Beans with DRAINED kidney beans, onion, and orcestershire sauce.
• Spoon mixture into meat"shell".
• Bake for 15 minutes, or until bubbly.
• Remove from oven and immediately top with shredded cheese.
• Set oven to"Broil" Mix potatoes with egg.
• Carefully spread over bean and cheese mixture, sealing to the edge of the dish.
• Broil 4 inches from heat source, about 5 minutes, or until top is lightly browned.
• Let sit for 5 minutes, to cool.
• Cut into wedges or serve with a big spoon.

Steps:

• In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
• Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
• Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
• Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.