Today is moving day. We are headed for Mystic, Connecticut for a few days.
Last night, we said our goodbyes to Donna and Bob where they treated us to thin crust Italian Pizza at Ricardos. When we returned to Dartmouth, Donna presented Jim with a french meat pie she made especially for him, her first effort at meat pie.
The recipe is:
l lb. ground pork shoulder
1 lb. ground beef
2 stalks of celery and
1 onion chopped fine.
2-3 med. potatoes mashed
2 Tblspns Bells Poultry Seasoning
Ground Clove and salt and pepper to taste.
Saute meat & drain off fat.
Add chopped vegetables and saute until tender.
Add mashed potatoes and seasonings and mix thoroughly.
Prepare your favorite pie crust for a 10″ pie plate. Load in meat mixture. Add top crust and place foil on the crimped edges to prevent burning. Pierce top crust with fork. Bake at 425* 30 to 35 minutes.