Writer's Roadhouse

• 1 1/2 c unsifted flour
• 1/2 c freshly grated Swiss cheese
• 1 T caraway seeds
• 1/4 t table salt
• 6 T butter, chilled and cut into 1/4″ bits
• 2 T crisco cut into 1/4″ bits
• 3-4 T ice water
• 1 egg, lightly beaten
• 2 T coarse (Kosher) salt Continue reading

• 2 lbs. mild bulk Italian sausage
• 3 large onions, chopped
• 6 large potatoes, peeled and cubed
• 3 t salt
• 1 t pepper
• 2 t basil
• 3 c water
• 2 cans cream style corn
• 2 cans whole kernel corn, drained
• 2 12-oz evaporated milk

Cut sausage into ¼” wheels and brown in a large skillet. Put into soup kettle. Sauté onions in skillet. Add onions, potatoes, salt, pepper, basil and water to soup kettle. Cover and simmer for 15 minutes or until potatoes are done. Stir in corn and evaporated milk. Cover and heat thoroughly.