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SLIPPERY POT PIE 
2-3 lb. piece chuck (beef), not too fatty
3-4 med. fresh potatoes
1 sm. onion
Sprig of fresh parsley

Dough: 1 1/2 cups flour, salt and dash of baking powder; blend in about 1 or 1 1/2 ounce of Crisco or other solid shortening. Use enough water to make slack dough. Roll dough on floured board thin and cut into strips about 1 x 1 1/2 inches.

Pre-boil meat until tender, skim off excess fat. Add sliced potatoes and dough strips to beef stock. Simmer until dough and potatoes are tender. Add parsley to this mixture. (Dash of celery seed optional.) Serves 4-6 depending on server.

Note: Canned biscuits or flour tortillas may be used in lieu of your own dough. Cut biscuits in fours and tortillas in strips.

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