I'll give the meat pie recipe as long as I find it first. It was already ready but I lost it between some papers.

Meowmy

I lost my checkbook a couple months ago and found it the other night. I lose thing a lot. Mom has one but I haven't been out to her house. She said it is more a snack then a meal. She said it was my grandmother's .

Mom

My dad lost a couple of gift certificates for a restaurant in his town, about 18 years ago.   We have teased him about it ever since.   They moved from that house into a new one in 2004.  

He’s going through all of his files, trying to clear everything out and up, because now that Mom is gone, he’s going to sell the house.  Guess what he found?   

🤣🤣🤣🤣🤣🤣🤣

Sometimes I think we have a black hole where all the lost will disappear if not finally for at least a few months. Sometimes it disappears when the hand falls on the table or puts it in a safe place to not disappear, so surely no longer can be found even though the whole house will be searched many times. We have bought a lot of toys for cats and they disappear from the day, we don't find them, but cats find them. Similarly, the dog's bones will disappear and the dog will then find them out of their cache.

Ella-bella ... your father did find those coupons after all, were in a good place in store.

My mom is in Heaven, rolling her eyes over the whole thing.  He looked for months for that folder before they moved from that house into their current one.  

Salmon pie:

QUARK-BUTTER DOUGH

Traditional Finnish quark-butter dough makes a delicious, lower-fat substitute for puff pastry (pâte feuilletée) in various sweet or savoury pasties, pies and pastries, like salmon pie, vegetable pie or traditional Finnish star-shaped Christmas pastries.

Although not quite as flaky, quark-butter dough is easier to prepare and has a much tastier flavour than regular puff pastry.

250 g butter
250 g smooth, soft quack 
250 g flour

Let the butter soften thoroughly at room temperature. In a large bowl, stir the quark with a fork or a spoon until smooth. Mix together the soft butter and quark by hand until well blended, but do not beat or whip the mixture.

Add the flour and mix gently and very briefly, just enough to get the ingredients incorporated. Do not knead the mixture.

Wrap the dough in plastic wrap and place in refrigerator to harden. Soften the chilled dough slightly by pressing it gently with a rolling pin before rolling.

1 portion of  the dough
400 g cooked, baked, hot- or cold-smoked salmon
4 eggs
butter
1 onion
90 ml rice
bunch of dill
(juice of ½ lemon)
white pepper

Cook three of the eggs for 10 minutes. While still hot, peel and chop the eggs and mix thoroughly with a knob of butter. Cover and set aside. Use the extra egg for glazing. Cook the rice until tender, set aside. Chop the onion and sauté in butter until translucent, do not brown.

Cut the salmon in strips. If using cold-smoked salmon and it is very salty, soak it in water or milk for 1 - 2 hours. Gently combine the egg and butter mixture, rice, onion and salmon and season the mixture with pepper, chopped dill (and lemon juice). Mix as little as possible, so that the mixture will not become mushy.

Divide the chilled quark-butter dough in two portions and lightly flatten each into a square shape with your palms. Place each square between two sheets of plastic wrap or floured parchment papers and roll them out into about 5 mm thick sheets, making the other sheet 2 - 3 cm wider than the other.

Brush the edges of the bigger sheet with egg wash and spread the filling evenly on the centre of it. Cover with the smaller sheet and seal the edges thoroughly. You may roll out the dough sheets into the shape of a fish and garnish the pie with any leftover dough, shaping it into fins, scales etc.

Brush the pie with egg wash, prick with a fork and bake at 200 °C for 20 - 30 minutes or bake first at 220 °C for 20 - 30 minutes and then lower the temperature to 150 °C and bake for about 15 - 30 minutes.

Towards the end of baking, watch the surface of the pie  —  if it is getting too brown, cover it lightly with foil. 

You can make a meat pie with the same recipe. Just replace salmon with fried minced meat and leave the dill and lemon juice out.

Meowmy

I asked mom about grandma's apple crisp. I remember helping mom and grandma making it. I haven't had apple crisp like that anywhere. I have brought some from bake sales and it doesn't taste the same. I am not good at making things like fruit pies. She said she has it but has to find it since she hasn't made it in the while. So when she gives it to me I will pass it on to you and yes my brother's girlfriend. She has made everything you have posted. I just let her know you just passed another one on. She is excited. She said she will get it from me next weekend since she has to work this weekend. She works at the international airport in Romulus which is part of Detroit. So will have  to have my computer ready for her. She gets some of the stuff here cause it is cheaper then in Detroit area. She gets all meats from there or her brother.

Mom

Beef & bacon wraps

1 kg of beef
2 packages of bacon
coctail sticks or barbecue sticks (wooden)
salt & white pepper
about 3 liters of meat extract
10 - 12 whole pepper

- Cut beef into thin steaks
- Place a little salt & pepper in every yard
- every steak 1 - 2 slices of bacon
- wrap the steak on the roll and put the sticks to keep the meat on the roll
- Bake the rollers in the pan in brown
- boil the rolls with mild heat in the broth until the beef is tender (2 to 3 hours)
- The broth can magnify as a sauce if you wish

Meowmy

You just made me hungry again. I had a sandwich for supper cause I went out to eat with my mom. She is still looking for the apple crisp. She said she will get it for you. 

Mom

Ours favorite salad is this:

Asparagus & Bacon Salad:

asparagus
1 pack of bacon
1/2 of the French Cream
1/2 cup of mayonnaise
1/4 cups of spring onions chopped
salt & black pepper

- Bake a bacon in a pan crispy
- Boil the asparagus until ripe
- Combine mayonnaise & french fries & spring onions
- Mix everything together and add spices

Meowmy

You keep making me hungry after eating. My brother's girlfriend will like this on since she loves asparagus. She is waiting for my mom's apple crisp too.

Mom

I will try yours mom´s apple crisp.

Tomorrow is the Midsummer Eve so grilling steaks and sausages. Maybe vegetable shrubs too. And mushrooms stuffed with cream cheese and wrapped in bacon. They are easy to do. All you need is big mushrooms, cream cheese and 2 bacon bundles. The mushrooms are filled with cream cheese, wrapped in 2 bacon slices and wrapped in aluminum foil. Can grill or put 175C in oven for one and a half hours.

Meowmy

She is still looking she said. I have my brother's girlfriend asking her now. My mom will most likely find it faster since she wants to make it for a dinner coming up at the beginning of next month. I want to get it too. I'm not much of a baker with this cause I remember it is very time consuming. I have never had apple crisp like it since the last time my mom made it. Your mushrooms sound good. I am eating the great American favorite. Hot Dogs. Yep a cheap meal. Was a ruff day at work today so not interesting in making anything else. Oh we have a hot dog place here that makes different kinds of hot dogs. They have one that is my favorite part cause of how we uses to have hot dogs as kids. It has spicy mustard and sauerkraut on a fresh baked bun. It is so good. They have what they call a mac a weiny. That is how they spell it. It isn't one of my favorites. It is a hot dog with mac and cheese on it. The cheesy cheese. I don't like onions on my hot dogs like most do here. Jackson, Mi where I am is where the coney dog was developed. That is a hot dog with no bean chili topped with diced onions and yellow mustard. Goes to show you that you can put anything on a hot dog. They have to be beef hot dogs when it comes to coney dogs.

Mom

I like hot dogs, only simple ones. Just sausage between a roll and a little pickles.

Grandmother made a sauerkraut when I was a child. There were a few buckets full of cabbage in the cold cellar. That scent wasn't good and I never tasted a sauerkraut. The world's best rye bread grandmother did. The warm bread from the oven where the buttery butter was over and the cold milk that was so good.

Meowmy

Mom said that grandma uses to make hot dogs with fried onions and kraut with a little spicy mustard. I told her it would be ok with honey mustard not spicy. Now that sounds good. Oh mom also said stop asking me for the apple crisp when we aren't home. LOL My brother's girlfriend and I keep asking her when we are out and about. But man we want it. I may take a trip to her house this weekend depending on the weather. We have had lots of rain lately.

Mom