Lunchbox Foldovers by Julia Wilson

1/2 cup Warm Milk
2 tbs. Yeast
3 tbs. Shortening
2 Eggs, beaten
2 tsp. Sugar
1 cup Shredded Cheese
1 1/2 tsp. Salt
3 1/2 cups Flour
1/4 cup Water

Filling:
2 1/2 cups Ground meat, cooked
2 tbs. Catsup
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 cup Sweet Pickle Relish
1 Shake Worcestershire sauce

Make filling. Allow to sit while making dough. Combine milk and shortening, allowing shortening to melt. Combine with Yeast. Combine with all other ingredients. Mix as you would any other dough, kneading by hand. Divide in 2 pieces and roll out to 1/4 inch thickness. Cut into 9 squares. Fill each square with i heaping tablespoon filling. Fold into triangle, sealing the edges by pinching them together or with a fork. Place on greased cookie sheet and let rise 45 minutes. Bake for 10-12 minutes at 375°.

Do not attempt to double dough recipe - make 2 batches if necessary. Great for long trips!

Makes 18 foldovers.