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Great Grandma Johns' Pasties
August 21, 2008

Looks like a great recipe! I use my great-grandma's recipe who used to make pasties for the miner's in upper Michigan (da U.P., eh!) I am just writing to give a couple of suggestions. To keep the insides moist use lard or butter. Lard is what was traditionally used. You could also try using a 1/2 & 1/2 combination of pork and beef, that is what my recipe calls for. A modern twist to add some great flavor to the pasties (also a secret ingredient of a pasty shop in the U.P.) is onion soup mix. A whole package is a little bit too much unless you are making a huge batch, so go light until you have a feel for how much you like. Hope this helps!

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