Pastry for double crust 9 in. pie.
1 1/2 lb. ground pork (you can also use a mixture of ground veal and pork, too)
1 onion, chopped
2 tsp. dried savory
1/4 tsp. ground cloves
1 tsp. freshly ground pepper
1 1/2 tsp. salt
1/4 cup water
2 tsp. dried thyme
1 bay leaf
1 potato, cooked and mashed
Place all filling ingredients except potato in a pot. Mix well. Simmer covered for 45 min., stirring occasionally, until pork is cooked. Add the mashed potato and mix well to eliminate any lumps. Taste for seasoning, adding salt, pepper, or spices as needed. Cool.
Preheat oven to 375 deg. F.
Divide pastry in half. Roll out to fit a 9 in. pie plate. Add the filling. Cover with the remaining pastry. Make 3 or 4 incisions on top of the pastry to allow steam to escape.
Bake 45 min., or until the pastry is golden. Serve hot. Serves 6
We like it with a cheese sauce over the pie but if you have another favorite hot sauce recipe, it would probably work, too.
Layer on platter:
1 head of iceberg lettuce torn into bits.
2-3 stalks of celery, cut diagonally
sweet onion - cut into rings (as many as you like)
Mix together well for dressing and drizzle over the greens:
1/2 pint (1 cup) of sour cream
1/2 cup sugar
Mix together 1/2 cup mayonnaise thinned with 2 to 3 tbsps of white vinegar, and drizzle over preceding ingredients.
Sprinkle over salad: 1/2 cups chopped bacon bits (tastes best with real bacon)
Cover entire salad with finely grated Parmesan cheese (fresh is best).
Cover with saran wrap and refrigerate salad for 2 to 3 hours before serving to let flavors and dressing blend.