Tuesday, March 22, 2011


I must post a disclaimer at the beginning of this recipe. I wasn't planning on posting this recipe, so I didn't take any pictures of it while I was in the process. But Glenda is begging and pleading for the recipe and ignoring me while she talks to mom on the phone for the first time since she's been across the puddle, so I'll post it. She claims she can't eat pictures... so... YEAH. Here ya be.

*EDIT* I now have pictures. You can see what you're eating! :D

3 C. flour
1  1/2 tsp. salt
1 C. shortening
Cold water

10 medium potatoes, I think they were medium anyway, diced or shredded
1 medium sized rutabaga, diced or shredded
4 or 5 carrots, diced or shredded
2 medium onions, minced
3 lbs. hamburger (85% lean works best)
2 T. salt
1 T. pepper
1 tsp. onion powder
2 tsp. garlic powder
1  1/2 sticks butter, divided

For the crust; Stir together the flour and salt, cut in the shortening and add the water until your dough is the consistency you want it. Divide it in half and roll out to fit two 9X13 pans.

For the filling; Mix together the potatoes, rutabaga, carrots, hamburger, onion, salt, pepper, onion powder and garlic powder; divide between two 9X13 pans. Top each pan evenly with butter slices, (about 1 T. for each slice) then top with the pie crust. Bake at 350 degrees for 1 hour or 1 hour and 10 minutes, depending on how huge you cut your tatoes and rutabaga.