Fried pies

 4 c flour

1 t salt

1 t sugar

2 t baking powder 

1 can 12 oz milk

1 beaten egg

2/3 c Crisco Shortening melted

Combine and chill 2 hours before using

Roll walnut sized ball into saucer sized round

Fill w desired filling and fry in 1/2 inch hot oil

Glaze

1 T butter melted

1 T milk

1 t vanilla

powdered sugar-enough to make glaze the consistency of gravy

Tip: Don't deep fry or they will pop open and spoil the oil

Tip: Use Gold medal flour and crisco oil for best results

Tip: do not cover finished pies or they will get soggy

Tip: dough can be rolled into 8" rounds and stacked in gallon aip lock bags in the refrigerator overnight or a couple days

Tip: put filling on 1/2 the found moisten the edge, fold over and seal w a fork. Be careful not to puncture

Zuppa toscana

 1 pd Italian turkey sausage

1 medium onion diced

3 cloves garlic minced

4 cups low sodium chicken broth

4 cups water

3 large russet potatoes peeled and thinly sliced

1 bunch kale, stems removed and leaves chopped

1 can coconut milk full fat

salt and pepper to taste

Red pepper flakes (for heat if desired)

In a large soup pot cook the sausage over medium high heat breaking it apart into crumbles. Once browned remove any excess grease. 

Add the diced onion to the pot and saute for a few minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute

Pour in the chicken broth and water then add the thinly sliced potatoes. Bring to a boil then reduct the heat and let it simmer until the potatoes are tender (15-20 minutes)

Once the potatoes are cooked add the chopped kale and simmer for an additional 5 minutes or until the kale is wilted and tender.

Stir in the coconut milk and season the soup with salt, pepper and red pepper flakes if you want some heat. Simmer for a few more minutes until the soup is heated through. 

Taste the soup and adjust the seasoning if needed. 

Creamy Vegetable soup

6 roma tomatoes halved

4 carrots peeled and halved

1 red pepper cut into quarters

1 white onion halved

2 garlic bulbs

1 yellow squash sliced

1 green zucchini sliced

2 t olive oil

Salt & Pepper

2 t dried basil 

1 t Italian seasoning

1 t dried oregano

2 1/2 cups boiling water

1 c milk or coconut milk

Handful of fresh basil

Preheat oven to 425 

Line baking sheet with parchment paper and set aside

Prep and wash all veggies. Add to lined baking sheet. Add garlic to tin foil, season and wrap and place on lined baking sheet. Add olive oil and seasonings over top of the veggies and toss together until veggies are evenly coated. Add veggies to oven to cook. Cook for 40-45 minutes. Check half way.

Once veggies are cooked add all veggies to a food processor or blender. Squeeze in roasted garlic once cooled. Add in salt & pepper, and boiling water. Blend until smooth. Add in milk and blend. 

Add soup to bowls and add milk, black perpper and fresh basil on top.