Flaky Beef Turnovers

6 oz. boneless ribeye steak, cubed (or use crock pot beef)
2 potatoes, peeled and diced
3 TB dry onion soup mix (not if you use crock pot beef)
2 TB ketchup
1 tsp worcestershire sauce
1 TB fresh parsley, chopped (yeah right!)
10oz. package puff pastry shells

In a large bowl, stir together beef, potatoes, onion soup mix, ketchup, worcestershire sauce and parsley.
On a lightly floured surface roll out each shell into a 7" circle.
Fill each pastry circle with 1/4 cup of the mixture then lightly brush pastry edges with water.
Fold circles in half and seal edges with fork.
Cut several slits in the tops of each turnover to vent the steam and place on a lightly greased baking sheet.
Bake at 400° for 20-25 minutes or until golden brown.

Grandma Kiefer's Cheese Ball

16oz. cream cheese
8oz. grated sharp cheddar
2oz. blue cheese
Few drops tobasco sauce and a little garlic juice or powder.

Allow cheese to soften at room temperature then mix all well in electric mixer.
Then refrigerate to cool so as you can handle some and shape into a ball.
Roll in finely chopped nuts and return to refrigerator for an hour or longer to become firm.
Never freeze but it keeps well for weeks in a covered dish.