What 1 recipe of yours would you put on your gravestone?

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Mine would probably be tuna pies - taste just like the oned from my childhood.

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Tuna pie? Like a pot pie?

That Gonzalas Jambalaya recipe on here. I live in a South Bend, IN suburb now and use that a few times a year and it's made me into sort of a local icon.

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Tuna pie? I just threw up in my mouth

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Think chicken pot pie with a little dill - delicious!

Haven't seen them in about 4 decades. That's why the recipe is so precious.

Rat's Tuna Pot Pies

Filling
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
3 Tbs butter or margarine
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp dill weed
1/8 tsp pepper
3 cups chicken broth
3 5 oz Cans tuna, drained
1 cup cooked peas and diced carrots
3/4 cup cooked, diced red potatoes (optional)
1/4 cup chopped pimiento
Milk

Plain Pastry (enough for 8 pies)
2 cups all-purpose flour
1 tsp salt
2/3 cup shortening
6 to 8 Tbs cold water

Filling

Cook celery, onion, and green pepper in butter till tender. Blend in flour, salt, seasoning, and pepper. Stir in broth all at once. Cook and stir till thickened and bubbly. Stir in tuna, vegetables, and pimiento. Divide mixture into eight 4¼ x 1-inch round pie pans (about 3/4 cup each).

Crusts

Stir together flour and salt; cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form dough into a ball, then divide into 8 equal parts.

On floured surface roll each part into a 5-inch circle.

Place one circle atop each pie; seal to edge of pan. Cut slits in top for escape of steam. Brush with a little milk. Bake, uncovered, at 425° till golden, 25 to 30 minutes. Cover edges with foil last few minutes of baking, if needed, to prevent over-browning

Servings: 8

Tips
For double crust pies, which I recommend, double the pastry recipe and line each pan with a pastry circle before dividing mixture into pans.

To freeze; Do not cut slits or brush with milk until ready to bake. Wrap. label, and freeze unbaked pies. Bake frozen pies at 425° for 45 minutes. Or, thaw in refrigerator 5 hours; bake at 425° for 35 minutes.

Source: Stadium Rat

If you don't want to post the recipe, can you describe the pizza bread?

My Alpastor recipe.

Peposo or Grits and greens (and sausage)

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If you don't want to post the recipe, can you describe the pizza bread?

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The real secret to my version is to melt at least 1 stick of butter/margarine into the split lengthwise loaf while very lightly toasting it. Once cooled again generously slather the heavily buttered bread with mayonnaise before adding sauce, then toppings, cover with cheese of choice and bake @ 425 till cheese is desired color/texture. (Can go lower and slower to get a real cooked flavor marriage)

This layering results in a ricotta cheese type flavor/texture adjacent the bread.

Smothered chicken

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My recipe for making 10lbs of breakfast sausage. The kind you hand patty and fry slow.

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Better post it here as a safety net for posterity.

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My recipe for making 10lbs of breakfast sausage.

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