Fruit Turnovers - cooking recipe

Ingredients

3 qt. self-rising flour
1 1/2 c. shortening
1 1/2 c. skim milk
4 c. cooked, drained fruit
butter (low-fat margarine)
Equal
cinnamon (if you use apples)

Preparation

Sift flour in large bowl or pan.
Add shortening and milk; knead dough to a stiff texture.
Roll out thin; cut into at least 7-inch circles.
(I use a 3-pound Shedd's Spread bowl for a cutter.)
Spoon in about 2 tablespoons of fruit, already drained and sweetened to taste.
Fold over to make half-moon shape.
Bake at 350\u00b0 until golden brown; rub with butter while they are hot.