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Frozen Chosen
I'm sorry, Sandy, but every time I see the title to this thread, I think of a stripper... you know... that kind of pastie...
When I first saw the thread, I thought I'd correct the title to "pastries", and then in the OP, I saw that you actually meant to spell "pasties."
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Senior Member
Thanks for the recipe. I think I'm gonna try these loaded with boudan
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Resident Chocolate Monster
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Member
UP
:) I had a few of them when I pastored in the UP (Calumet). I called them pasties-long A-until somebody finally corrected me.
Though, I taught them how to make pastie cousins-Stromboli! I still prefer the Italian version. ;)
Last edited by Seedsower; 02-28-2016 at 09:07 PM.
Reason: Spelling
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Senior Member
Originally Posted by
happysandyh
They were sooooo good!! My mom learned how to make them while she and dad held meetings in Upper Michigan in the '50's. They've always been a family favorite!
I was going to ask where you learned about pasties because I was pretty sure that they were a Michigan thing. I usually keep one or two in my freezer at work for lunch in case I don't have left overs. YUMMY! I am the only one at my house that likes them.
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flower planter
Originally Posted by
happysandyh
My mom learned how to make them while she and dad held meetings in Upper Michigan in the '50's.
Originally Posted by
Seedsower
I had a few of them when I pastored in the UP (Calumet).
Originally Posted by
Ezekiel 33
I was going to ask where you learned about pasties because I was pretty sure that they were a Michigan thing...
That's interesting, I know what pasties are but is that because I'm a Michigander? I had no idea that it could be a regional thing.
Originally Posted by
sojourner
Thanks for the recipe. I think I'm gonna try these loaded with boudan
That's new one to me, is this it?
"A white sausage made of pork without the blood. Pork liver and heart meat are typically included..."
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