This recipe came from Grandma Cook who used to make it for my Grandpa as he worked in the lead mines in southwestern Wisconsin. Traditionally served with cole slaw. Optionally can be accompanied with ketchup.
1-1 1/2 lb cubed round steak
1 medium-large onion
2 lbs potatoes
1 package of two ready-made pie crusts (or you can make your own)
Thaw pie crusts according to package directions
Place 1 pie crust in a 9-10" glass pie plate
Place cubed meat in bottom
Chop onions and layer on top of meat
Slice potatoes and layer on top of onions
Salt and pepper between each layer
Add cool water (approximately 1 cup) along side of pie crust to fill the bottom 1/4" inch from top of crust
Place second pie crust on top
Press edges of the two crusts together
Slit the top of the crust with an "x"
Bake at 350°F for 1 1/2-2 hours
Cover with dish towel and let cool for 20 mins before enjoying.
1/2 cup butter (1 stick, 4 ounces), room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and the egg. Vigorously whisk together the dry ingredients— the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the sugar butter mixture.
Wrap dough in plastic and refrigerate at least 3 hours.
Preheat oven to 375°F (190°C). Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork.
Bake until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.
For chewier cookies, bake at 300°F (150°C) for 15 minutes.