Haven't had this recipe since the 70's. The way everyone made it back then (TX) was with the dressing added to the meat as the sweetness of the dressing added or complimented the spiciness of the meat recipe. And, the lettuce was always added to the hot meat mixture so that it would be limp. I'm going to try it the other way but the original was supposed to be limp lettuce.

Reviewed On: Sep. 4, 2009

After reading comments about having problems, such as the dough falling apart, I wanted to remind those people the dough has to be cold when rolling it out and before frying the pies. So, work fast once you bring the dough out from the fridge and if it gets too warm, put it back into fridge until it firms/hardens up. Then after making the pies, put them into the fridge for 10 minutes or so to make them firm again before frying. I’m thinking the only reason anyone should have any problems with this recipe is that the dough got too warm to work with. Hope this helps everyone that is having problems.

Reviewed On: Aug. 24, 2009