When my grandmother, Mimi as she was known to all who knew and loved her, passed away I was fortunate enough to inherit her recipe box. Actually, it was two very large boxes filled with hundreds of recipes. As I began looking through the recipes I realized that some dated back as far as the 1920’s and were handwritten on crumbling pieces of paper that were succumbing to the effects of time. I first set off to preserve these recipes in a more modern format on my computer. After typing 350 plus recipes and reliving many wonderful memories of being in Mimi's kitchen and gathered around her table, I realized that those were memories that I wanted to reinvent with my children and, hopefully, one day, my grandchildren. I made the decision to cook my way through each and every one of them with being as true to the original recipe as possible.

I have been off to a pretty good start, but I also asked myself question - What good is great food if you do not also share it with friends? So here I am, asking you to take part in this journey through Mimi’s recipe box with me.



Tuesday, August 25, 2009

Sausage Turnovers

4 store bought refrigerated pie crusts
1 lbs hot bulk sausage
½ cup onion, minced
¼ cup Parsley
¼ cup green onions
½ cup cheddar cheese, shredded
Salt and pepper to taste
1 egg
1 tbsp water

Preheat oven to 375.

Brown sausage with onions. Drain, cool and add green onions, parsley cheese, salt and pepper.

Beat egg with water.

Cut pie crusts into 4” circles. Fill center of pie crusts with heaping 1 tablespoon of sausage mixture. Fold over and seal. Brush pie crusts with egg wash and pierce with fork to vent. Bake 375 for 25-30 minutes or until light brown.

Makes 24 appetizer servings.

Notes: would be good with crawfish filling.
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