LIST OF RECIPES
PER NOV 2002 CONTEST
------------------------------------
1. Rhubarb Squares
2. Great Canadian Ancestor Recipe
3. Ragout de Pattes (Pig feet stew)
4. Memère's Marguerites
5. Apple-Cranberry Crumb Pie
6, White Chocolate Pecan Pie
7. Sweet Potato Pie
8. Orange Pine Nut Tart with Chocolate Crust
9. Galette (serve at La Fete des
Rois)
10. Tarte au Citron a la Nicoise
11. White Wine
Squirrel
12. Paté Chinois
13. Fried Creamed
Salt Pork (2 versions)
14. Tourtiere
#1 - ground pork
15. Tourtiere
#2 - lean minced pork
16. Tourtiere #3 ?
17. Tourtiere
#4 - Old Quebec – mince ground pork
18. Tourtiere
#5 - beef & Pork
(turkey stuffing)
19. Tourtiere du
Saguenay/Lac St.Jean #6 – beef/pork/veal
20. Pate a la
viande/meat pie #7 – ground pork
21. Tourtiere #8 - lean ground pork
22. Tourtiere
Acadienne #9 - minced pork
23. Paté a la
Viande #10 - round of pork
24. Tourtiere #11 - ground pork
25. Creton
26. Pork Pie
27. Turkey
Stuffing
28. Blackbird Pie
29. Sour-Milk Biscuits
30. Bonbons au Cacao de Mémère Dupuis Cocoa Drops)
31. Beaudry Beef
Bake
32. Turkey Soup
33. Turkey Casserole
34. Orange Pie
35. Crepes de la Chandeleur
36. French Canadian
Shepherds Pie
37. Croquignoles
38. Mousse a
l'Ananas (Pineapple Dream Mousse)
39. Grand-pères (Maple Syrup Dumplings)
40. Crème Brulée
41. Maple Syrup Pie or Tarts
42. Sucre a la crème
43. Sucre a la crème blanc
44. Tarte au Sucre (Sugar Pie)
45. Blueberry Cipate
46. Roti de Porc a la Canadienne
47. Graisse de Roti - Cretons du Quebec
48. Cipate
49. Irish Cream
Liqueur
50. Rum Cream Liqueur
51. Chocolate Mint Liqueur
52. Condensed
Milk (Eagle Brand)
53. Stove browned
potatoes
54. Fudge
55. Maple Cream
56. French
Canadian Christmas Eve Pork Pie
57. Via La Tortiere
58. Ragout de Boulettes
59. Mashed Potato
Pie or Salmon Pie
60. Oxtail Ragout
61. Quebec Ragout de Pattes
62. Head Cheese
63. Booyah
64. Pain de Ble
d'Inde (Johnny Cake)
65. Mom's Soupe au Pois (Pea Soup)
66. Gigot Qui
Pleure (Weeping Leg of Lamb)
67. Biscuits au
Gruau (Oatmeal Cookies)
68. Cheese Soup
69. Old Fashioned
Canadian Taffy (Tire St.Catherine)
70. Old Fashioned
Vinegar Candy
71. Great
Grandmother's Pumpkin Pie
72. Apple
Cinnamon Pie
73. Smoked Moose
Nose
74. Slumgullion
75. Hooligan
76. Atholl Brose
77. Potato Candy
78. Blanc Mange
79. Molasses
Partridgeberry Pudding (nfld)
80. Gaahk
(Klingon Kasserole)
81. Aaktay ( "
steamed Bread)
82. Flapper Pie
or Graham Wafer Cream Pie
83. Fondue Québécoise
84. French Canadian Chili
85. Beaver in
Sour Cream
86. Paté Chinois
87. Paté caché
88. French Meat
Pie
89.
Cipaille/Cipate (Layered Meat Pie)
90. Les Petoncles a la Nage (Scallop Soup)
91. Pease Pudding
(nfld)
92. Veal Pot Pie
with Dumplings - Nfld
93. Pate Chinois
94. Grandma Gauthier Pie
95. Baked Fish & Vegetables
96. Pouding Su Chomeur
97. P'tit Caribou (Little Caribou)
98. Pate Chinois
99. Marcus Cookies
100.Reindeer
Sandwiches
101.Golden Pan Fried
Rainbow Trout
102.Moose/Beef Tongue
103.Sauce au Raisins
104.Moose
Meatloaf
105.Meatball Soup
106.Moose Steaks
Braised w/onions & beer
107.Moose Roast
in Aluminium Foil
108.The Nanaimo
Bar Recipe
109.Soupe de Potiron (Pumpkin Soup)
110.Windsor
Canadian Goose
111.Steak au
Poivre
112.Carmelized
Muskrat on a Plank
113.French
Canadian Pea Soup
114.Sugar Pie
115.Poped Goose
Moose, on open Pit Fire
116.Caramel Candy
117.Grandma's
Christmas Tarts
118.Pumpkin Stew
119.Boudin
120.Friendship
Recipe
121.Pate de Foie Gras
122.Bangbelly (Nfld)
123.Paté a la Rapure (? Potato Pie)
124.Dorothy's
Frugal Ham Flan
125.Cap Tourmente Goose
126.Oie du Cap Tourmente
127.Mimere's
Icebox Pudding
128.Raspberry
Fritters
129.Pate Aux Poireaux (Leek Tart)
130.Wonderful
Salad w/old Cdn. recipe
131.Jellied Moose Nose
132.Pate au Poireau (Ile d'Orleans)
133.Stuffed
Camel
134.Scripture
Cake
135.Bannock
136.Trainwrecker
Beans
137.Spotted Dick
Pudding
138.Singing
Hinnies
139.Tetes de Violon a L'ail (Garlic-flavoured Fiddleheads)
140.Rum Cake
141.Mock Cherry
Pie
142.Blanc
Mange
143.Molasses
Partridgeberry Pudding (Nfld)
144.Quebec Tourtiere (Mme.Benoit)
145.Butter &
Lard Crust
146.Carrot &
Turnip Soup
147.Boudin
148.Horses in
Orleans, On
149.Lumpy Dick
150.How to cook a
Turkey
151.Serenity-Pie
152.Micha's
Tourtiere
153.Vegan
Style Tourtiere
154.Sites
used or recommended by listers
155.Browned Gravy
156.Marinade de Tomates Vertes(Ketchup au Tomates Vertes)
157.Split Mary's
158.Hot Water
Gingerbread
159.Tarte de la Ferlouche du Quebec
160.Canadian Tourtiere
List of recipes after close of contest
-----------------------------------------
1. Black November
2, Hungarian Kiffner's
3. Hamburger aves la sauce Blanche
4. Old Fashioned Bread Pudding
5. Split Pea Soup
6
Tourtiere QR 05/06/02
7. Tourtiere – (pork & beef)
8. Tourtiere - (pork)
9. Tourtiere - (lower fat – beef-pork-veal)i
10. Genie-alogy
===============
==============
Guess you've been
waiting long enough..the suspense is killing you?<g>
Well the winner
is................Suzanne Carriere (Sucre à la Crème)
Uncle will be
sending a small bottle of Estee to Suzanne, if she'll email him her snail mail
address.:)
Congratulations
Suzanne...it will be difficult to pick a fragrance since
they all smell so
good, lucky you! Renée Listmom
---------------
Hmmm, I think we
have another Winner!! To the 1st Christmas contest,2002. Even though I still need those dates, Diane
Samson sent the most info, and deserves the prize... (sorry kfrog)
Soooo, which of
these fragrances would u like? Youth
Dew, Dazziling Gold, Dazzeling Silver, White Linen, Intuition, or Pleasures...?
Taking your
chance with the last 2, cause I'm not sure which is which...:-)
============
From: auntie-do
[mailto:[email protected]]
Thanks to Uncle
for allowing this brief but fun posting of recipes – from the sublime to the
ridiculous; some filled with memories of days long ago, some enticing enough to
try and all submitted with good humour and cheer by the listers from far and
wide.
============
The first few
pages are just the notes and bits and pieces that pertain to some of the
recipes or to the contest in general.
=============
Based on a recipe
found in Mme Jehane Benoit's 1963 edition of
L'Encyclopédie de
la Cuisine Canadienne, a book that once belonged to my grandmother. The late
Madame Benoit was a well-known expert on cuisine, frequently appearing on Canadian
television and radio in 50s and 60s.
=============
I am compiling
information for my sons about their grandmother who was born in Montreal, P.Q.,
Canada. I plan to enclose the recipes
in the
information, so
they will have an idea as to the types of food that their grandmother had when
she was growing up. There is one thing
that she mentioned that I do not recall seeing much of, and that is soup. However, she said that her grandmother, just
put all leftovers into a big pot on the back of the stove, so when they came in
from playing out in the snow that they could always have a cup of hot
soup. We have a few pictures that their
father has given them of their grandmother on visits to Montreal. It was so interesting to listen to her tell of
her childhood. Eleanor
==============
From: Pauline
<[email protected]
Sent: Sunday,
November 24, 2002 8:13 PM
I think we've put
together a Quebec List Cookbook in just a matter of
days. We've even stirred in a few memories to go
along with the recipes. Lots of recipes for everyone and anyone. Being French
Canadian or having French Canadian ancestors helps. Pauline Alabama
=============
Jaysus, Mary
& Joseph! I can hardly believe what I've been seeing for the past few days.
I've always thought that, in general, genealogists were a very serious and
focused group of individuals. Obviously, one only has to mention
"FOOD" and everyone goes completely ga-ga and wanders around their
homes drooling at the mouth like Homer in search of recipes. All in all, I've
found this extra curricular exercise to be a complete riot. It would be
interesting to know how many recipes Q-R has received by tonight's midnight
deadline. Quinn
============
Hi - interesting
that you should get a BD - and I suspect that it was due to my using the gizmo
that creates symbols & accents. On
the recipe where you see those letters - it would probably be for the following
ingredients:
2 & 1/2 C flour
1/2 tsp salt
1 & 1/2 tsp
ginger
1/2 tsp cinnamon
1/2 tsp ground
cloves
Hope this helps
solve the mystery for ingredients, but I wonder why it
didn't work? If the letters show up in any other place,
let me know and I'll re-do recipe.
Doreen
=============
Hello All -
Ditto - I just wonder how on earth any one can judge one
recipe better
than another is beyond my little brains thinking cap. Good luck to all. Joyce
===============
Hi!
Mrs. Judge, good luck, Sue in Judging this contest, you're going to need some
of that Rum cake to help you decide.
Roch
==============
That might apply
to the majority of us, but not to Best Bill.
Some time ago a little bird posted a photo of his office. (Oncle or
ListMom, do either one of you have it still?)
He can research and digest at the
same time!!! LOL
==============
Not to mention
what the replies will be like after making the Rum Cake
recipe, lol.
;-) Ann Santee, Calif.
Subject: [Q-R] RECIPE: Pate Aux Poireaux (Leek Tart)
Better not post
any queries for awhile , everybody is going to be to
busy eating and
then they'll be needing more time to digest! Lol Andrea
==============
Ummmm...who is judging this weird, hilarious
contest? And you *will* test all the recipes in your own kitchen, no?
Kay, whose
husband is indeed Canadian, but never cooks anything like
this...thanks be
to God!
PS: My eyeballs
turned inside out looking for the two death dates for the other contest, Uncle
Fred, but I concede defeat! No Estee for this kid <sigh>
= = = = = = = = =
management has asked me to announce a Holiday
contest.
Theres a nice
prize if you win. :)
I am not
eligable, but I will start it off, to get you all
going...................so
watch shortly.
What you have to
come up with, is, a great/odd/strange/unheard of Canadian recipe. Thats easy enough.
Start checking
those recipes...........has to be Canadian.........
The winner will
be announced by LIST UNCLE before the Holidays are over. Best Bill
Ho Ho Ho
As for judging,
my Sue is doing that. As she doesn't know most of you,
figured that
would be fair. I have no influence on her decision. She claims there are so
many great sounding recipes that she will have to make a random choice for a
winner. Sue is now raising stock in the backyard.
The next contest
should be coming up maybe around mid Dec. For those on the list a
while........its the 25,000th contest..................
Hi All
Yes, the recipe
contest is for real, sponsored by list management.
You have till
midnight , this Sunday the 24th to get your recipe posted. - - - Anything after midnight is not
eligible.
Also midnight on
the 24th, its also requested that no more recipes be posted on the list.
==============
http://members.aol.com/sitereminder/private/frog/ctouch.html
This recipe can
only be reached by clicking on the above link.
Enjoy those delicious frog legs.
God Bless Jeannette = joke
==============
- OOOOoooooooooo... That Potato Candy is
delicious!
Thanks Joyce for
the recipe.
Here's another
desert that I like...Gary Boivin
Rhubarb
Square (1)
--------------
Ingredients:
1 C. all-purpose
flour
1/2 C. sifted
confectioners' sugar
1/2 C. butter or
margarine, softened
1 C. sugar
1/4 C.
all-purpose flour
3/4 tsp. baking
powder
2 large eggs,
beaten
3 C. diced
rhubarb
Directions:
Combine the 1 cup
flour and confectioners' sugar; cut in butter with pastry blender until mixture
resembles coarse meal.
Press mixture
evenly into a lightly greased 13 x 9-inch pan.
Bake at 350ºF for
12 minutes.
Combine sugar,
1/4 cup flour, and baking powder.
Add eggs, and mix
well.
Stir in rhubarb,
and pour over prepared crust.
Bake at 325ºF for
45 to 50 minutes.
Cool and cut into
squares.
================
Hi listers,
Since I am US
born and raised and until about 4 1/2 years ago never even knew I had a French
heritage, I don't have a Canadian food recipe to share for the contest.
What I do have
though is a great Canadian Ancestor recipe
(2) I can share with you.
------------------------
1.Take one Joseph
Gareau and mix well with one Louise Monette.
2. Slowly in time
add in a Delphine, Jean Baptiste, Louis, Benjamin and Noe.
3. Later add in a
Paul Joseph, Calixte, and Isilda.
4. Mix all
together well back and forth between Quebec and Ontario.
5. Gently remove
the mix to Ogdensburg, NY and add in one Joseph Gorrow Grow Claude and Merlin and about 135 years later
you have one genealogist, me,Kristin who is from NY but whose spirit is
Canadian.
I have been
having a wonderful time collecting all the very interesting
recipes and have
them in a special folder to be printed off later to try, well....... maybe not
the jellied moose nose :- ) !
Sincerely,
Kristin DeCare
=============
I haven't seen
this one on the list... took it from :
http://www.joycesfinecooking.com/FCRecipes/ragout_de_pattes.htm
It is not quite
like the one my boyfriend does... more like my mom does
it... ;-) Enjoy! Sylvie Brucher
Ragoût de
pattes (Pig feet stew) (3)
---------------------------------
2 to 3 lbs of
pig's feet, cut up
1 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1/4 tsp. ground
cloves
1/2 cup water
1/8 tsp. nutmeg
2 T fat
4 to 6 cups warm
water
1 cup chopped
onions, sautéed
4 T. browned
flour
1. Mix together
salt, cinammon, cloves and nutmeg. Coat pig's feet with
mixture.
2. Melt fat in Dutch
oven. Brown meat until dark brown (this is the
secret to a successful stew). When meat is
well grilled, add warm
water and onions.
Cover and simmer until meat is tender,
about 2 hours. Remove meat.
3. Mix together
grilled flour and 1/2 cup water. Pour into broth, stir
until sauce thickens.
To make browned
flour: Spread a thin layer of flour in heavy pan and
place over low
heat or in oven (350° to 400° F). Stir occasionally until flour takes on an
even tan color. Or you can find it at the supermarket.
Based on a recipe
found in Mme Jehane Benoit's 1963 edition of
L'Encyclopédie de
la Cuisine Canadienne, a book that once belonged to my grandmother. The late
Madame Benoiyt was a well-known expert on cuisine, frequently appearing on Canadian
television and radio in the 50s and 60s.
=============
MEMÈRE'S MARGUERITES - (4)
--------------------
1/3 cup butter or
margerine, softened to room
temperature
1- 1lb box Confectioner's sugar
1/2 cup maple syrup
1/2 tsp. maple extract
1/4 tsp.salt
Cream butter
until fluffy. Beat in sugar, a little
at a time,adding
alternately with
maple syrup. Mix in maple extract and
salt and beat until satiny and of good spreading consistancy. If mixture seems too stiff, thin with a
little extra maple syrup. Spread on
Butter Thin crackers and top with half a walnut. Enjoy, Lorry
==============
Apple-Cranberry Crumb Pie Paul Nichols (5)
-------------------------
8 servings
1 purchased (9-inch)
deep-dish frozen pie shell,
unthawed
Vanilla ice cream
TOPPING
1 cup all-purpose flour
1/2 cup (packed) golden
brown sugar
1/3 cup old-fashioned oats
3/4 teaspoon ground
cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into
small pieces
FILLING
4 large Granny Smith
apples, peeled, cored, cut
into 3/4-inch pieces
(about 5 cups)
1 (16-ounce) can whole-berry cranberry sauce
3/4 cup sugar
1 tea spoon cornstarch
To make topping: Mix
flour, brown sugar, oats and
cinnamon in a medium bowl.
Add butter; rub in
with fingertips until
mixture resembles coarse
meal. Set aside.
To make filling: Place
baking sheet in oven and
preheat to 350 degrees.
Toss apples, cranberry
sauce, sugar and
cornstarch in large bowl until
well blended.
Transfer apple-cranberry
filling to frozen pie
shell, mounding in
center. Sprinkle topping over
pie. Set pie on baking
sheet in oven. Bake until
apples are tender,
juices bubble thickly and
crust is golden, about 1
hour 10 minutes.
Transfer to rack. Cool 15
minutes. Serve warm
with vanilla ice cream.
(From The Restaurant and
Inn at Elk River,
Slatyfork, W. Va.) see
crust (146)
===============
White Chocolate Pecan
Pie (6)
------------------------
8 to 10 servings
1 large egg
1 large egg yolk
1/3 cup (packed) golden
brown sugar
1/4 cup light corn syrup
1/4 cup dark corn syrup
2 tablespoons (1/4 stick)
unsalted butter, melted
1 teaspoon vanilla extract
Pinch of salt
2 cups pecan halves and
pieces
1 cup (about 5 ounces)
finely chopped
good-quality white
chocolate (such as Lindt or
Baker's) (divided use)
1 unbaked pie crust
Additional pecan halves,
toasted
Position rack in center of
oven; preheat to 350
degrees. Using an electric
mixer, beat egg and egg
yolk in a large bowl until
light. Add brown sugar;
beat until mixture forms soft ribbons when beaters
are lifted, about 5
minutes. Mix in both corn
syrups, butter, vanilla
and salt. Stir in 2 cups
pecans and 3/4 cup white
chocolate.
Transfer filling to
prepared crust. Bake until
Filling is set and top is golden brown,
tenting
pie with foil if crust
browns too quickly, about
1 hour. Transfer pie to
rack and cool
Place remaining 1/4 cup
white chocolate in small
metal bowl. Bring water to
boil in small saucepan.
Remove from heat. Set bowl
of chocolate atop
saucepan and stir chocolate
until melted and
smooth. Using fork,
drizzle melted chocolate
decoratively over cooled
pie. Arrange toasted
pecans around edge.
(Can be prepared 1 day
ahead. Cover and let stand
at room temperature.)
Serve pie at room
temperature.
(From Carole Bloom.)
====================
Sweet Potato Pie (7)
----------------
6 servings
1 (9-inch) Butter and Lard
Crust, unbaked (see
accompanying recipe) see 146
FILLING
---------
3 cups warm mashed sweet
potatoes
3 large eggs
1 cup sugar
3/4 teaspoon salt
1-1/2 teaspoons ground
cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground
allspice
1 cup heavy cream
Whipped cream, for serving
Place a baking sheet on
the middle rack of the
oven and preheat the oven
to 350 degrees.
Prepare the crust and set
aside in the refrigerator
while you make the
filling.
In a large bowl, using an
electric mixer, beat
together the mashed sweet
potatoes, eggs, sugar,
salt, cinnamon, nutmeg and allspice. Pour in the
heavy cream, and stir the
mixture until it is very
well blended.
Pour the mixture into the
pie shell. Carefully
transfer the pie pan to
the baking sheet and bake
for 1 hour, or until a
knife inserted in the middle
of the pie comes out clean. Let the pie
cool a
little
bit before topping with whipped cream and
serving.
From "Pie Every Day" by Pat
Willard, Algonquin
Books of Chapel Hill.)
==================
Orange Pine Nut Tart With
Chocolate Crust (8)
----------------------------------------
Makes 1 (11-inch) tart
CHOCOLATE CRUST
--------------
3 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon salt
2 tablespoons sugar
1 cup cold unsalted butter
1/2 cup cold water
FILLING
-------
3 large eggs
2/3 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1 cup corn syrup
4 tablespoons butter,
melted
1 tablespoon orange zest
Vanilla to taste
2 cups pine nuts, toasted
(see note)
GARNIS
---------
Melted chocolate, optional
garnish
Fresh orange zest,
optional garnish
For the crust: Sift
together flour and cocoa. Mix
In salt and sugar. Cut in
cold butter until mixture
resembles
coarse crumbs. Make a small well and
add water. Gather dough
quickly till it holds.
Roll dough out to about
1/4 inch thick on a floured
surface. Cut into a 12-inch circle and fit into a
greased tart pan. Line pan
with parchment paper
and dry beans or pie
weights and bake for 12
minutes at 300 degrees.
Remove paper and
weights and let crust
cool.
For the filling: Preheat
oven to 350 degrees.
Combine eggs, sugar,
flour, salt, corn syrup,
butter, orange zest and
vanilla in a large bowl and
whisk together till
smooth. Fold in toasted pine
nuts and pour filling into
pie crust. Return pie to
the oven and continue
baking until filling is
almost set, about 40
minutes. Decorate tart with a
drizzle of melted chocolate and a sprinkling
of
orange zest. if desired.
Note: To toast pine nuts,
place in a dry skillet
Over medium-low heat. Cook, stirring nuts
occasionally, until golden brown, 1 to 2
minutes.
Watch carefully to
avoid burning.
==============
This Galette is
served at what we call La Fete des Rois (January 6).
Originally, in
France, when someone found the pea (or bean) in his
share he became
the king (or the queen) for the rest of the day and
the other guests
were treating him/her with respect and serving
him/her. Many
french canadian families kept this tradition.
INGREDIENTS (9)
1 cup almonds
(bleached and minced)
1 cup sugar
3 eggs
1/2 cup butter
(at room temperature )
1 teaspoon
vanilla or rum extract
18 oz pastry dough ("feuilletee") (I buy it all prepared)
1 egg yolk
1 tablespoon milk
1 dry pea
1 dry bean
PREPARATION
Put the almonds
in the kitchen robot and reduce to powder.
Add the eggs, one
at a time, and mix well. Add the butter, mixing
constantly. When
the almond paste is creamy add the
vanilla or rum
extract. Add the
pea and the bean.
Roll out dough to
make a circle. Divide to make two pie crusts. Put
one in a 9 inches
tourte plate (1/4 in. deep)Display almond paste in the middle. Moisten the edge
of the crustwith water and put the second pie crust on top. Make lines in the
crust with the tip of a knife. Brush the top crust with the egg yolk mixed with
the milk.
Cook on the
middle rack of the oven at 400 F (200C) during 25 minutes.
Serves 12.
Tip: sometimes
the crusts browns too fast, to avoid this refrigerate
for a couple of
hours before you put it in the oven.
Serve with whipped
cream or creme anglaise Denise Larin
===============
Tarte Au Citron A
La Nicoise-(10) Joyce Crete
--------------------------
Recipe By : Cooking Live Show #8884
Serving Size
: 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount
Measure Ingredient --
Preparation Method
--------
------------
--------------------------------
pate sucree:
2
cups all-purpose flour
1/3
cup sugar
1/2
teaspoon baking powder
1/4
teaspoon salt
1
stick cold unsalted
butter -- cut into 6 to 8
-- pieces
2 eggs
lemon filling:
1
cup sugar
1/3
cup all purpose flour
8 eggs
2
teaspoons grated lemon zest
1/2
cup strained lemon
juice
2
cups heavy cream
For the dough: Combine flour, sugar, baking
powder and salt in a food
processor fitted with metal blade. Pulse
several times to mix. Add
butter and pulse about 15 to 20 times to
reduce mixture to a fine
powder. Add eggs and pulse again, continuing
to pulse until dough
forms a ball. Remove dough from work bowl,
wrap and chill.
Preheat oven to 325 degrees and set rack in
the lowest position.
Butter a 9-inch layer pan, 2 inches deep.
Roll the dough about
1/4-inch thick and line the pan. In rolling,
keep the dough as close
as possible to the size of the pan.
For the filling: Whisk sugar and flour
together in a mixing bowl, then
wisk in eggs, 2 at a time. Whisk in remaining
ingredients one at a
time. Pour filling into prepared pan and bake
for 1 hour, or until the
filling is set and the crust is golden. Cool
pan and refrigerate
covered.
To unmold, warm bottom of pan and invert tart
onto plate or cardboard.
Remove pan and replace with another plate or
cardboard. Reverse again.
Serve very cold.
================
Anyone for
squirrel???maybe stuck in woods/then you wouldn't have wine.
Joyce Oh there would be "whine" you can
be sure! Doreen
WHITE WINE SQUIRREL (11)
-------------------
2 to 4 squirrels
1 cup consommé
1 cup white wine
1 med onion, minced
1/3 tsp rosemary
1 tbsp minced parsley
1 tsp salt
1/4 tsp pepper
2 beaten eggs
1 cup corn meal
1/4 lb butter
1 clove garlic
Bring to a boil the consommé white
wine,onion,rosemary,parsley & s/p
Cut the squirrels into individual serving pieces,
and dip into the boiling liquid.
Cover and simmer for 10 mins.
Remove the squirrels and continue to simmer
the broth for 30 mins.
Roll the pieces of squirrel in the beaten
eggs and then in the corn meal.
Let stand 10 mins and start over again, in
the eggs then in the corn
flour.
Divide the clove garlic in two and brown in
the butter. Remove from the butter and brown the squirrels in the garlic
butter over low heat, 20 to 30 mins. or
until the squirrels are tender.
To make the sauce with the drippings, add 2/3
to 1 cup consommé to the
Meat mixture.
Stir over low heat until the sauce thickens slightly. Joyce Crete
===============
I guess I better
stop here. I could go one with recipes
for DEVILLED PIG EARS, PICKLED PIG TONGUES, GRILLED PIG TAILS, BOILED PORK
HOCKS, RILLETTES DE TOURS AND RILLETTES BONNE FEMME. All these hog recipes I would be a hog hogging all your
space. good night.
==============
This is my
mother's recipe...
She often made it
with left over roast and we covered it with gravy Suzanne.
Try it sometime
with chopped ham, especially if you can get the smoked ham or smoked
shoulder. I was introduced to this
many, many years ago - had never heard of it before, but like it much better
than with the ground beef. God Bless Jeannette
I have read that the name Paté Chinois has
been traced to a town in the
state of Maine called China. In the late 19th centruy, thousands of
Quebecers migrated to the Northeastern US to
work in the mills. Those
who settled in the town of China returned
eventually to Quebec with a
recipe for shepherd's pie which they called
paté chinois. Lois
There is a
difference between the two dishes.
There's a write
up in the Quebec archives about an English official in the late 1700's staying
at an "auberge" and eating "Paté Chinois". He commented in
his report that it was similar to Shepherd's Pie.
Just like French
Meat Pie and English Meat Pie which is made with mince meat <shudder>
...( mince meat is the one I love from my English side – and sweet tooth. Joyce )
Pâté Chinois (12)
**********
Ingredients:
=======
2 pounds lean
ground beef
2 medium onions
diced
Salt & pepper
19 ounce tin
cream corn
5 mashed potatoes
(medium)
Butter
Preparation:
========
Fry the ground
meat and onions (crumble the meat).
Salt & pepper
to taste.
Place the meat
and onions in a bread pan
Cover with cream
corn.
Cover the corn
with mashed potatoes.
Dot the top of
the potatoes with tabs of butter.
Cook in a 350 degree
oven until golden brown (app 1 hour)
Suzanne Carriere
===============
Peggy (Drew)
Large, UE
I remember how my
father loved his fried/creamed salt pork.
(13)
Very simple recipe.
Fry thin slices of salt pork until
crisp. Make a medium white sauce (cream
sauce) using 2 TBSP butter or fat from the salt pork 2 TBSP flour. Cook over low heat to cook the flour ( about
l minute. Then add 1 cup milk and stir
constantly till thickened. Add crisp
salt pork. Serve over mashed potatoes.
If that isn't
French, what else. Have you noticed
most recipes, except for dessert include salt pork or lard. I don't think you can buy lard today, though
I sure do use salt pork in my baked beans.
Must make some tomorrow. God
Bless Jeannette Gary Boivin wrote the flwg.
OOOOOOOOoooo I love "lard salé (salt pork) avec la sauce
blanche".
Where I live in
Alberta, Canada, I cannot find "lard salé" or "salt pork".
I have to go to a specialty shop in Shelby or Havre, Montana to buy it. Lard on the other hand is easy to find.
We
always use it to make our pie crusts.
I have been
reading through all these recipes and enjoying them, but I have had none to
share that are French-Canadian.
However, this
Fried Creamed Salt Pork (13) sounds very similar to a meal that my mother
always prepared for us. She made a
white sauce (four, milk, and butter).
She bought dried-beef at the grocery store (use to come in a little
jar--now comes in a package). She cut
up the dried-beef and added it to the sauce mixture, then she served this over
buttered baked potatoes.
Now I feel
better, knowing that I have had similar meals to what a lot of people are
talking about, and also knowing possibly where they came from. It just makes me feel like I have had some
of this culture passed on to me, if only a few small things.
This was always
one of my favorite things that mom prepared when me and my brothers were
young. It also makes me wonder what
other meals she prepared that might have come from the French-Canadian culture,
and that I learned to prepare from her that I'm not even aware of!
Thank you for sharing! M.K.
==============
Someone mentioned
that they wanted different types of Tortures.
There are as many
Tourtière recipes as there are families.
Here are 11 different
recipes...
And I've tried
every one.
They all taste a
bit different.
And they are all
delicious...!!!!!!
La Tourtière #1 (14)
========
Pastry Mix:
2 cups flour
2 tsp. baking
powder
1/2 tsp. salt
Cut in 2/3 cup
shortening
1/4 cup cold
water
1 tsp. lemon
juice
1/2 tsp. dried
thyme
1 egg, beaten
Roll two crusts
Line 10 inch pie
tin with one. Fill with cooked ground pork recipe that
follows
Cover with second
crust, seal and make design with fork.
Bake at 400
degrees F. for 30 minutes or until crust is golden. Serve warm.
Filling:
2 large potatoes
1 pound ground
pork (fresh ground pork, not sausage meat)
1/2 cup finely
chopped onion
1/2 cup beef
broth
1 clove garlic,
minced
1/4 tsp. ground
ginger
1/8 tsp. ground
cloves
1 bayleaf
Boil potatoes for
20 minutes, drain, mash, and set aside. Brown pork, using fork to break up meat
as it cooks. Drain fat. Stir in all remaining ingredients plus 1/2 tsp. salt
and 1/4 tsp. pepper. Cover and simmer for 20 minutes longer, stirring often. Remove
from heat and discard bayleaf. Stir in potatoes. Cool. Fill pie tin.
****************************
Tourtière #2 (15)
========
1 pound lean
minced pork
Dash cloves
1/4 cup chopped
onion
1 bay leaf
1/2 tsp. salt
1/4 cup boiling
water
Dash pepper
Pastry for
2-crust pie
1/4 tsp. savory
Mix pork, onion
and seasonings. Add bay leaf and water. Simmer uncovered
about 20 minutes,
stirring occasionally. Remove bay leaf, cool meat and skim off fat. Line a
9-inch pie plate with pastry. Fill with meat mixture. Cover with pastry, seal
edges and cut small steam vents in top of pie. Bake at 425° F until lightly
browned (about 30 min). Makes 6 servings. ================
Old Quebec recipe
also mine #4 (17)
--------------------
mince ground pork
for each pound of pork almost a cup of water
and unsliced onion
Cinnamon to taste
Clove & Salt to taste
Cook slowly
after well cooked remove the onion.
Serve the pie with home made green Ketchup or
home made pickled beets.
Tourtière #5 (18)
========
I kill two birds
with one stone!
The meat stuffing
served with the Thanksgiving turkey also doubles as the filling for the
Christmas tortures. I make enough for the Thanksgiving meal, and freeze enough
for when Tourtière-time rolls around.
The recipe (exact
quantities of ingredients are not critical):
3 lbs. lean
ground beef
3 lbs. lean
ground pork
1 cup chopped
onion
2 cup chopped
celery
1-15 oz can beef
broth
1 TBS poultry
seasoning
bread stuffing
1 can of beer
spring water
mashed potatoes
(optional)
salt and pepper
to taste
Brown the meats
in large frying pan with a little olive oil. (If your
butcher will
grind pork and beef together, have him do so) During the
browning, add the
onion, celery, and seasonings.
When browned, transfer
to a large crockpot. Add two-thirds of the beer
(drink the rest),
the beef broth, and just enough spring water to barely
cover the
mixture. Simmer for 6 to 8 hours.
At the end of the
simmering time, add bread stuffing little by little and mix thoroughly until
most of the liquid becomes absorbed and the bread is fully incorporated with
the meat. Include two cups mashed potatoes if you wish.
Stores well in
ziplock bags in refrigerator or freezer.
For the tortures,
I used to make my own dough, but I find that Mister
Pillsbury does a
pretty good job. Spoon a generous amount of the thawed meat mixture into the
bottom crust. Add the top crust (with a couple of small gashes to allow steam
to escape), seal the crusts, brush with milk and bake till piping hot.
***************
Tourtière du Saguenay/Lac St. Jean #6
(19)
========================
2 lbs. of beef *,
cut into ½" cubes
2 lbs. of pork *,
cut into ½" cubes
2 lbs. of veal *,
cut into ½" cubes
2 good sized
chicken breasts, cut into ½" cubes
1 pound of lean
'salted pork'
5 lbs. of white
potatoes, cut into ½" cubes (should be the equivalent of the meat volume)
2-3 good sized
white onions, diced
Salt & pepper
to your taste
Mix all
ingredients together.
Piecrust, (top
and bottom) for a large metal pan.
Place the
ingredients into a deep (app. 5") metal pan (I use a roasting pan) which
has been lined with your favorite unbaked pie crust and which has been rolled
out slightly thicker that you would use for an ordinary pie. Place top pastry
over filling ensuring that it is well sealed. Make a hole (about the size of a
quarter) in the middle of top pastry and add lukewarm water (app. 2-3 cups)
till you begin to see the water about the meat and potatoes.
Bake at 225 -250
degrees, for about 6 - 7 hours.
· Beef: you can
use a nice slice of Round steak, ½" thick, or cubed stewing beef (this
replaces deer, moose meat).
· Pork: I use
cubed stewing pork for this.
· Veal: I use
cubed stewing veal for this.
· Chicken:
replaces the Hare
*******************
Paté à la viande / Meat pie #7
(20)
==================
(This recipe is
for one pie only.)
1 lb. of ground
pork (in the round preferably)
¼ cup of chopped
white onion
1 teaspoon of
salt
1/8 teaspoon of
pepper
1/3 cup of
boiling water
Pie crust for a 8
-9 " double crust pie.
Brown meat just
to the point of losing its pink color. Then add other
ingredients
Cover and simmer
slowly for about 45 minutes per pound stirring frequently.
When cooked, set
aside to cool before placing into piecrust.
Fill unbaked
pastry-lined pie pan with cooled meat mixture and cover with top pastry as you
would an ordinary pie. Bake at 425 degrees for 10 minutes and reduce heat to
350 for another 20 - 25 minutes or so or until crust is golden. Serve Hot...and
enjoy.
*********
Tourtière #8 (21)
======
3 pounds lean
ground pork
2 large onions
1 heaping
teaspoon poultry seasoning
1/2 teaspoon
cloves
salt and pepper
to taste
1 cup bread
crumbs
Grind pork and
onions and add seasonings. Add about 3/4 cup water Cook about 1 hour skimming off
fat. Add bread crumbs, adjust to liquid.
Check for
seasonings.
Cool slightly
before putting in crust. The crust she would make had baking powder in it. Bake
at 400 degrees for 20 minutes, reduce temp to 350 and cook for 45 min.
And yes, we put
ketchup on it. It's also great with pickles!
****
Tourtière
Acadienne #9 (22)
==============
5 Lbs. pork,
finely minced
1/2 tsp.
cinnamon, OR cloves OR allspice
1/2 tsp. pepper
2 tsp. salt
4 cooked potatoes
2 large onions,
finely minced
Mix meat, onions
and seasonings.
Put in pot and
add enough water to cover.
Simmer gently
until water is reduced by half.
Add cooked,
mashed potatoes and let simmer for another hour.
Divide mixture
among pastry-lined pie plates, cover with pastry tops and
bake until
golden.
Pastry:
4 cups flour
2 tsp. baking
powder
1 cup ice water
1 cup shortening
or lard
2 tsp. salt
Mix flour and
baking powder, salt; cut in shortening with pastry cutter. Add water. Mix and
roll out.
**************
Pâté à la Viande #10 (23)
===========
l lb round of
pork, with some fat left on
1 cup water
1 small onion,
finely chopped
Salt, pepper
Dash of celery
salt
1/2 clove garlic,
finely chopped
Grind pork and
fat and place in a pot.
Add water, onion
and seasonings.
Boil slowly for
about one half hour or until the liquid is reduced by half.
Prepare a pie
crust with:
1 1/2 cup flour
4 oz. lard
1/2 teaspoon salt
water
Line pie plate
with pastry, add meat mixture.
Cover meat
mixture with a top crust of pastry.
Flute edges and
make a few vents in crust to allow steam to escape.
Bake in a 375
degree F oven until crust is golden brown.
*********
Tourtière
#11 (24)
======
This was a recipe
used both for tortures and for turkey stuffing. There is no recipe for pie
crust included.
INGREDIENTS
4 lbs. (2kg)
ground pork
½ peck [8 lb]
(4.5 lit) potatoes
1 medium size
onion
ground cinnamon
ground cloves
ground allspice
dried celery
leaves
salt and pepper
small amount of
animal shortening
(pan-drippings, a
piece of salt pork, or lard)
METHOD:
Pare, boil and
mash potatoes in a large cooking pot. Do not whip.
Chop onion, and
brown in a large skillet, using a small amount of
shortening. Brown
pork in that skillet, without removing onion. Add contents of skillet to the
mashed potatoes. Mix thoroughly. Add salt, pepper and spices, a
"pinch" at a time, adjusting to taste.
==============
Creton ( This is
a smaller recipe, it's fast, easy and delicious)
I LB of ground
pork not too lean (25)
1 cup of very
fine bread crumb
1 grated onion
salt and pepper
ground clove to
taste (start with about 1/2 teaspoon and add more if
you like)
ground cinnamon
to taste ( same as above I ended with about 1 tsps)
1 cup of milk
Put all
ingredients in top of double boiler, put water in bottom of boiler
Stir, cover and
cook on medium low heat for about an hour. Stir a few times during cooking and
add more salt, clove and cinnamon to your taste if needed.
Pour in small
containers , I use 3 or 4 small 1/2 LB margarine plastic dish.
Refrigerate or
freeze until needed. It is usually put in one bowl but I find that it better to
separate it in small containers. This way it will keep indefinitely in freezer
and you do not need to rush to eat it, but it's hard to resist once you get a
taste of it!!!
Serve on
crackers, I like it with a little mustard . You can also make a
sandwich with it.
============
I don't call my
meat pie "tourtiere" because I don't use the spices that most
Canadians use. My husband never cared
for the clove or cinnamon. So here is
my PORK PIE (26)
1 and 1/2 lbs
ground pork (with some of the pork fat mixed in. About 80% pork 20% fat)
l large onion,
chopped
Fry this mixture
of pork and onions till no more pink in the pork.
If too much fat,
pour some off, cut save (you may need it)
Boil about 3 or 4
medium potatoes. When cooked, mash them
into the pork
with a fork till
they are like mashed potatoes. (I once
caught my daughter mashing the potatoes with a masher and almost had a
stroke) Mix well – add salt and pepper
and BELLS poultry seasoning in the
yellow box. (Using just any poultry
seasoning just doesn't hack it.)
Taste to adjust
seasoning. Put between two pie crusts
and cook at 375 oven for 3/4 to 1 hour till crust is browned and cooked.
I also make my
turkey stuffing (27)in the same manner, using more potatoes (you can mash these
with a masher), chopped onion, cooked ground pork, egg, salt and pepper and
BELLS poultry seasoning
Sorry I can't be
more specific on amounts as I'm a seat-of-the-pants cook. Try it - you may like it. God Bless
Jeannette
==================
Sing a song of
sixpence, a pocket full of rye, four
and twenty
blackbirds baked in a pie. . .Brenda Hibert
Blackbird
Pie (28)
-------------
12 Starlings,
plucked & dressed
1 medium onion
2 whole cloves
2 Tablespoons Browned
flour (recipe below)
Salt & pepper
Sour-Milk
Biscuits (recipe below)
With meat cleaver or scissors cut birds
in half
along breastbone
and backbone. Put birds, giblets,
onion, and cloves
in saucepan with 2 cups of water and
simmer covered
about 2 hours, or until a leg can
easily be pulled
from a test bird. About half the
liquid will cook
away.
Preheat oven to 400F degrees. Prepare
biscuit
dough, just moist
enough to hold together in a ball.
Put the dough on the pastry surface and
roll out,
with as few
strokes as possible, into a 10" circle
3/8" thick.
Remove starlings and giblets from broth
to milk
pan. Discard
onion and cloves. Stir browned flour into
the broth and
heat it to boiling for a minute or two,
stirring the
while. Salt and pepper the slightly
thickened broth
and pour over birds. Cover the pan
with the biscuit
crust.
Bake pie at 400F degrees for 10 minutes,
then
lower heat to
350F degrees and bake 10 minutes more,
or until crust is
cooked through.
Browned flour
-------------
2 Tablespoons
unbleached all-purpose flour
In skillet, over
medium heat, toast the flour until it
resembles cocoa
powder, stirring constantly to prevent
burning. This
will take 10 to 15 minutes. Let flour
cool in skillet.
-------------
Sour-Milk Biscuits (29)
------------------
2 cups flour
1 heaping
teaspoon salt
1 teaspoon baking
soda
3/4 to 1 cup
Cultured buttermilk
3 Tablespoons
drippings (shortening would probably
work)
In a bowl mix dry ingredients well. Pour
in 3/4
cup of the buttermilk
and mix quickly with a fork.
Continue with pie
recipe. Bren
Bonbons au Cacao de Mémère Dupuis (Cocoa Drops) (30)
------------------------------------------------
Mix like baking
powder biscuits.
First sift
together:
1 1/2 cups sugar
1/2 teaspoon salt
1/2 cup cocoa
4 cups flour
Then work in 2
sticks of butter (oleo) until mixture looks like pie crust.
Next mix
together:
2 beaten eggs
1 cup buttermilk
(or sour milk)
1 teaspoon
vanilla
1/4 teaspoon
baking soda
Gradually add the
liquid mixture to the dry mixture and blend.
Drop by spoonsful
from teaspoon onto greased cookie sheet.
Bake in 350
degree oven until done.
=============
Grand-Mémère
Beaudry's special recipe...
Beaudry Beef
Bake (31)
Ingredients:
1 lb. ground beef
1 cup celery,
diced
1 can mushroom
pieces
salt & pepper
(to taste)
1 large onion,
chopped
1 can tomatoes
2 tsp. sugar
(optional)
2 cup cooked
noodles
1 cup cheddar
cheese, grated
1 can tomato
sauce
1/2 tsp. oregano
Sauté onions
& celery in butter.
Add meat barely
browning.
Add other
ingredients except 1/2 of cheese.
Put in casserole
dish.
Bake at 350
degrees F for 45 minutes.
Sprinkle
remaining cheese on top.
May make in
advance and can also be frozen before baked.
=============
WHAT TO DO WITH LEFT-OVER TURKEY
TURKEY SOUP (32)
Put carcass in a
soup kettle, add any left-over
stuffing or
gravy. Cover with:
8 cups water
4 to 5 stalks
celery with leaves
1 onion,quartered
1 carrot, sliced
2 tbsp salt
1/2 tsp pepper
1 tsp thyme
1 bay leaf
Cover. Bring to a
boil and simmer for 2 hours.
Put through a
fine ieve and garnish to taste with one of the following;
1/4 cup rice,
1/2 cup oatmeal
1 cup diced
potatoes
2 thinly sliced
leeks.
When ready to
serve, garnish with 2 tbsp chopped parsley.
To make the sauce
with the drippings, add 2/3 to 1 cup consommé to the meat mixture. Stil over low heat until the sauce thickens
slightly. Joyce Crete
===========
TURKEY CASSEROLE (33)
Butter a
casserole. Fill the bottom with a
cooked vegetable of your choice:
broccoli,green
beans or carrots.
sprinkle a little
lemon juice and melted butter over the vegetables.
Cover with the
turkey left-overs.
Top with a sauce
of your choice
chicken,tomato,mushroom or celery
Heat in 350 deg
oven 30 minutes.
Joyce Crete
===============
ORANGE PIE
(34) - (You get this because I prefer
Orange to Pumpkin)
Baked pie shell
3 egg yolks
1/2 cup sugar
3 tbsp flour
1 cup orange
juice
juice of 1 lemon
meringue
Beat egg yolks
with the sugar and flour.
Add the OJ and LJ
Cook over low
heat,stirring constantly
until smooth and creamy. Cool
Pour into the
baked pie shell and top with a meringue
prepared with the 3 egg whites and 6 tbsp sugar Bake.Serve cold. Joyce Crete
=============
This use to be a
popular recipe in Quebec.
Crepes de la Chandeleur (35)
----------------------
1 cup all purpose
flour
1/2 teaspoon
baking powder
1/2 teaspoon
baking soda
A pinch of salt
2 eggs
3/4 cup of milk
Vegetable oil
1. In a bowl,
beat eggs. In another bowl, mix dry ingredients and add gradually to eggs. Add
milk and beat until homogenous. There should be no lumps in the mixture.
2. Heat 1/4 inch
oil in a 8" skillet and fry 1/4 cup of crepe mixture at a time, spreading
the dough with the back of a spoon. Fry until golden brown. Turn crêpe over and
fry other side until golden brown. Remove excess oil with paper towel and keep
in a warm oven until ready to serve. Serve with maple or your favorite syrup.
* If you wish to
use a food processor, mix dry ingredients in food processor, mix egg and milk
in another bowl and pour into dry ingredients while motor is running. Scrape
bowl once or twice if necessary. Mixture is ready when there are no more lumps.
=============
French-Canadian
Shepherds Pie (36)
------------------------------
1 small pepper
squash cut in half lengthwise
3 medium Yukon
gold potatoes, scrubbed
1 tsp. butter (5
ml)
pinch allspice
salt and freshly
cracked black pepper to taste
¼ cup 10 % cream
(50 ml)
pinch grated
nutmeg
Filling
--------
1 Tbsp. butter
(15 ml)
1 lb. Ground pork
(450 gm)
½ lb. ground
turkey (225 gm)
4 large shallots,
finely chopped
2 cloves garlic,
chopped
2 stalks celery,
finely diced
2 carrots, finely
diced
2 tsp. fresh
chopped thyme (10 ml)
½ tsp. dried savory
( 2.5 ml)
½ tsp. fresh
chopped rosemary (2.5 ml)
1/8 tsp. ground
allspice
½ tsp. ground
cinnamon (2.5 ml)
2 tsp.
Worcestershire sauce (10 ml)
1 Tbsp. Dijon
mustard (15 ml)
1cup chicken
stock (250 ml)
salt and pepper
to taste
¾ cup fresh or frozen
peas (175 ml)
Preheat oven to
375
Line a roasting
pan with foil or parchment paper. Place potatoes and squash halves in pan. Dot
squash with butter. Season with allspice, salt and pepper. Bake at 375 D for
about 35- 40 minutes or until squash and potatoes are fork tender. Remove from
oven and scoop out squash pulp into a bowl. Peel potatoes and add to squash.
Mash gently and add cream and nutmeg. Stir with wooden spoon until blended.
Adjust seasoning.Meanwhile, in a large deep skillet, sauté the pork, turkey,
shallots and garlic until meat is golden, about 4-5 minutes. Add the celery,
carrots and spices and continue to brown over high heat until carrots begin to
soften, about 4 minutes. Add the Worcestershire sauce, mustard and stock. Bring
to a boil. Reduce to low heat and season. Simmer covered for about 20 minutes
or until meat is tender and moisture is absorbed. Remove from heat and add the
peas.Transfer to a medium rectangular baking dish at least 3 " deep (8x11
½). Top with squash mixture to completely cover meat. Bake for about 15-20
minutes at 375 degrees until top is golden.Serves 6-8
===============
These rich
French-Canadian doughnuts are traditionally served during the
Christmas
holidays.
Croquignoles (37)
Ingredients:
========
1/3 cup butter
4 tsp. baking
powder
1 cup sugar
1 tsp. salt
4 eggs
1/4 tsp. nutmeg
1 tsp. vanilla
1/2 cup light
cream
4 cups flour
Icing sugar
Cream butter and
sugar.
Beat in eggs, one
at a time.
Add vanilla.
Sift dry
ingredients together.
Stir into egg mixture
alternately with cream.
Chill at least 3
hours.
Working with a
quarter of the dough at a time, roll to 1/4-inch thickness.
Cut in 1/2-inch
strips 7 inches long.
Twist each strip,
fold in half and pinch ends together.
Fry in deep fat
(375° F) until golden brown.
Drain on paper.
Dust with icing
sugar if desired.
Makes 3 to 4
dozen.
===============
Mousse a
l'Ananas - Pineapple Dream Mousse
-------------------------------------------
My mother used to
serve this after a heavy meal during Christmas
time. It's light
and very good. I remember everybody asking for her
recipe. (38)
Ingredients: (you
can double or triple to serve more guests)
1 package of
miniature marshmallows
1 large can of
crushed pineapple (I use those in their own juice, no
sugar added)
1 package of
lemon or pineapple Jello
1 pint of
whipping cream
Mix the miniature
marshmallows with the crushed pineapple in a large
bowl, cover with
plastic wrap and refrigerate for at least 8 hours.
Prepare the Jello
and refrigerate for a while until cold but don't
let it set. Mix it with the pineapple and
marshmallows and mix well.
About an hour
before serving whip the cream and blend (mix well) it
into the mixture.
Refrigerate until time to serve. Serve in glass
bowls or large wine glasses (ballons) with a
cigarette russe picked
in it (don't know
how to say this in english, it's like a
dry pastry
rolled like a
cigarette and sometimes marbled with chocolate) and a
fresh mint leaf
or half a green or red maraschino cherry to
decorate. Denise Larin
==============
I have been
reading through all these recipes and enjoying them, but I have had none to
share that are French-Canadian.
================
Grand-pères
(Maple syrup Dumplings) are often served for dessert when the sap is running.
Grand-pères au sirop d'érable
(39)
-----------------------------
1 1/2 cups maple
syrup
3/4 tsp. salt
3/4 cup water
3 tbsp. lard or
shortening
1 1/2 cups flour
3/4 cup cream or
milk
3 tsp. baking
powder
Combine maple syrup
with water in saucepan and bring to low boil.
Sift together dry
ingredients.
Cut in lard until
mixture resembles coarse crumbs.
Stir in cream to
make a soft dough.
Drop by
tablespoons into boiling syrup.
Cover tightly and
boil gently 15 minutes without removing lid.
Serve
immediately.
============
Crème Brûlée (40)
------------
4 1/2 tbsp.
cornstarch
1/2 tsp. almond
extract
3 cups milk
1/2 cup whipping
cream, whipped
3/4 cup molasses
Blend cornstarch
and milk in top of double boiler.
Cook, stirring
constantly, until smooth and thickened.
Cover and cook 5
minutes, stirring occasionally.
Boil molasses
until it has a faint odor of burnt sugar and is slightly
caramelized (310°
F).
Cool slightly.
Add molasses
gradually to milk mixture, heating through until smooth and
creamy.
Strain through
cheesecloth, add almond extract and pour into molds or
serving dishes.
Chill until firm.
Serve with
whipped cream.
6 servings.
=============
Another favorite
when the sap is running.
Maple Syrup Pie
or Tarts (41)
------------------------
1 cup milk
Meringue
1/4 cup
flour
1/8 tsp.
salt
2 egg whites
1 cup maple
syrup
Dash salt
2 egg yolks,
beaten
1/4 cup sugar or
1 cup whipped cream
1 baked 8-inch
pie shell or 12 baked medium tart shells
Heat milk.
Mix together
flour, salt and maple syrup until smooth; stir gradually into heated milk and
cook until thickened (about 5 min.), stirring constantly.
Mix a little of
the hot mixture with egg yolks, stir egg yolks into remaining hot mixture and
continue cooking 3 to 4 min.
Remove from heat.
Stir in butter.
Cool slightly and
pour into pie shell or tart shells.
Top with meringue
or whipped cream.
For meringue:
Beat egg whites
and salt until soft peaks form; add sugar gradually and continue beating until
stiff and glossy.
Spread over
filling.
Bake until
lightly browned (about 15 min.at350° F, or 5 min. at 425° F)
============
Sucre à la crème (42)
-----------------
1 cup of white sugar
1 cup of maple
syrup
1 cup brown sugar
1 cup whipping
cream
Combine all
ingredients together in a heavy saucepan.
Cook over medium
heat, stirring constantly, until the candy thermometer
Reaches 235° F or
until a small amount dropped into a cup of ice water forms a soft ball.
Remove from heat
and let cool until it can be touched with your fingers.
Beat vigorously
until mixture is thick and no longer glossy.
Spread into a
buttered baking dish.
Cool.
Cut into squares.
============
Another "Sucre à la crème" recipe....
sucre à la crème blanc (43)
----------------------
1 cup white sugar
1 cup brown or
maple sugar
a pinch of salt
1 cup cream
1/2 tsp. vanilla
1/2 tsp. maple
extract (if using brown sugar)
1/2 cup chopped nuts
2 tbsp. butter
1. Mix the sugars
together in a heavy saucepan.
2. Heat over slow
heat and cook until boiling without stirring (don't stir it or it will
crystallize).
* It is a slow process but the results are
worth it
3. When the
mixture boils, continue cooking at medium-high heat until the candy thermometer
reaches 245° F or until a small
amount dropped into a cup of ice water forms a firm ball.
Remove from heat.
Let cool, add
vanilla and maple extract, nuts, cream and butter.
Beat vigorously
until mixture forms a sugar.
Spread into a
buttered baking dish.
Cool until hard.
============
Tarte au Sucre (Sugar Pie) (44)
--------------------------
1/2 cup maple sugar
1 unbaked 8-inch
pie shell
1/2 cup brown sugar
1/3 cup whipping
cream
2 tbsp. flour
Mix maple sugar, brown sugar and flour.
Sprinkle evenly
over pie shell.
Pour cream over
sugar mixture and bake at 350° F until pastry is golden
brown (35 to 40
min).
Serve warm.
NOTE: Brown sugar
can be substituted for the maple sugar -- add maple
extract if
substituting.
=============
Blueberries are
one of the main exports of the Saguenay / Lac St. Jean
region of Quebec.
Blueberry
Cipâte (45)
-----------------
Pastry
====
2 cups flour
1 tsp. salt
1/2 cup shortening
1/4 cup butter
1/4 to 1/3 cup ice water
Filling
====
4 cups
blueberries
1 cup sugar
2 tsp. lemon juice
Sift flour and salt.
Cut in shortening
and butter until mixture resembles coarse crumbs.
Add enough water
to make a firm dough.
Divide dough into
three parts.
Line 8-inch pie
plate with one part of pastry.
Roll out other
two parts (layer for middle of pie should be very thin and trimmed to 8-inch
diameter).
Cut steam vents
in the two rolled parts.
Pour half the
blueberries into pie shell.
Sprinkle with 1/2
cup sugar and 1 tsp. lemon juice.
Cover with middle
layer of pastry.
Pour remaining
blueberries, sprinkle with remaining sugar and lemon juice.
Cover with final
layer of pastry, sealing edges firmly to pie plate.
Bake 10 to 15
min. at 450° F;
Reduce heat to
350° F and bake until golden brown (25 to 30 min.).
==============
Simple recipe
that is best when cooked in an old-fashioned cast iron pot
like Mémère used.
Rôti de Porc à la canadienne
(46)
----------------------------
4 lbs. pork
shoulder
2 medium onions,
quartered
1 clove garlic
1/4 cup water
Salt and pepper
Make several
slits in meat and insert slivers of garlic.
Brown meat in
heavy pan, sprinkle with salt and pepper.
Add onions and
water.
Cover and cook
gently on top of stove until well done (about 3 1/2 hours), turning
occasionally.
If necessary, add
a little more water during cooking to avoid sticking.
Makes 8 servings.
* Potatoes,
carrots and turnip may be added 1 hour before meat is done.
Graisse de Rôti
========== (47)
Cretons du Québec
-----------------
Served on bread
for breakfast or lunch.
2 pounds leaf
lard*
1/4 tsp. pepper
3 pounds ground
pork
2 cloves garlic,
crushed
2 small pork
kidneys, minced
1 bay leaf
2 cups boiling
water
1/4 tsp. savory
1 cup chopped
onion
1/4 tsp. whole
cloves
1 tbsp. salt
1/4 tsp. nutmeg
Cut leaf lard in 1/2-inch pieces.
Render over low
heat until light golden, stirring occasionally.
Drain and save
fat.
Grind cracklings
in meat grinder.
Simmer pork and
kidney in water 1 hour, stirring occasionally to avoid
sticking.
Add cracklings
and remaining ingredients.
Cover and simmer
2 hours, stirring occasionally.
Remove bay leaf.
If mixture
appears too lean, add a little of the rendered fat.
Cool slightly.
Mix well to
distribute fat.
Pour into bowls
that have been rinsed in cold water.
Chill until firm.
Makes 7 cups.
*Leaf lard is
rendered from the fat of the abdomen of the hog.
It is used for its special characteristics of
firmness and flavor.
=============
Cipâte is served
in French-Canadian homes on Christmas and New Year's Eve. At a réveillon that is traditionally held
after the midnight mass.
Some people call
it a Tourtière.
Cipâte (48)
------
1 4-pound chicken
1 cup thinly
sliced carrots
2 pounds boned
pork shoulder
1/2 pound sliced mushrooms (optional - a modern addition)
2 pounds boneless
stewing veal
2 cups diced
potatoes
1 pound boneless
stewing beef
2 tsp. salt
2 cups chopped
onion
1/2 tsp. pepper
1 1/2 cups diced
celery
1/2 tsp. savory
Pastry
====
2 cups flour
2/3 cup lard or shortening
1 tsp. salt
1/2 cup cream or
milk
1 tsp. baking
powder
Bone chicken, remove skin and cut meat in 3/4-inch cubes.
Prepare a
well-flavored stock with chicken bones.
Remove fat from
pork, dice fine and fry until crisp.
Cut pork, veal
and beef in 3/4-inch cubes and mix with chicken.
Mix vegetables
and seasonings.
Scatter fried
pork fat over bottom of large heavy casserole (18 cup) or
Dutch oven.
Fill dish with
alternate layers of meat and vegetable mixtures.
To make pastry:
Mix flour, salt and
baking powder.
Cut in lard until
mixture resembles coarse bread crumbs.
Add enough cream
to make a firm dough that can be easily rolled.
Roll out to fill
top of casserole.
Seal pastry
firmly to edges of dish and cut several steam vents.
Refrigerate overnight
to blend flavors.
Next day, pour in
enough chicken stock through steam vents to fill pie.
Cover and bake at
300° F until meat is tender (4 1/2 to 5 1/2 hours).
After 2 hours
cooking, if pie seems dry add a little more stock.
Uncover for last
20 minutes to brown pastry.
Makes 10 to 12
servings.
=============
Can't have all
these fine foods without something to wash it down with...
IRISH CREAM
LIQUEUR (49)
-------------------
makes
approximately 1 L (4 cups)
1 300 ml can Eagle Brand Sweetened
Condensed Milk
250 to 375ml (1
to 1 1/2 cups) Irish whiskey
250ml (1 cup)
table cream
3 eggs
15ml (1 tbsp) chocolate syrup
2ml (1/2 tsp) coconut extract, optional
Mix all
ingredients together in a blender until smooth.
Keep refrigerated
and shake before pouring.
Store
refrigerated for up to one week.
=================
RUM CREAM
LIQUEUR (50)
------------------
makes
approximately 1 L (4 cups)
1 300 ml can Eagle Brand Sweetened
Condensed Milk
375ml (1 1/2 cups) rum
250ml (1 cup) table
cream
2 eggs
25ml (2 tbsp) chocolate syrup
10ml (2 tsp) vanilla
Mix all
ingredients together in a blender until smooth.
Keep refrigerated
and shake before pouring.
Store
refrigerated for up to one week.
=========================
CHOCOLATE MINT LIQUEUR (51)
---------------------
makes approximately 1L (4
cups)
1 (300ml) can Eagle Brand Sweetened Condensed
Milk
250 ml (1 cup) milk
125ml (1/2 cup) creme de cacao
125ml (1/2 cup) creme de menthe
125ml (1/2 cup)
alcohol
50ml (1/4 cup) chocolate syrup
5ml (1 tsp) vanilla
10ml (2 tsp) peppermint flavouring
Mix all
ingredients together in a blender until smooth.
Keep refrigerated
and shake before pouring.
Store
refrigerated for up to one week.
======================
CONDENSED MILK
(EAGLE BRAND) (52)
---------------------------
Pour 1/3 cup of
boiling water over 2/3 cup white sugar.
Mix well, then
add 1 cup powdered milk and 1/4 cup melted butter.
Mix well until
smooth. Makes approximately 1 can.
=============
This is hardly a
recipe, (53) it is really much more a memory. When I was very young, probably 4 or 5, my
father and grandfather would come into the big kitchen after working in the
fields of my grandfather's Vermont farm.
Oftentimes my grandmother would be peeling potatoes for our evening
meal. My grandfather would steal a
potato from her, get a knife and proceed to cut 4 or 5 thin slices from the
potato and toss them on the hot black surface of the iron stove. After they had browned he and I would eat them. I don't know how to spell the name as I
heard it, but it sounded like green-ads.
This was a special treat that only my grandfather and I shared and to me
it was the best.
Dave Constantine
in Boston
=============
I just could not
let this Recipe Contest close without sharing my fudge
recipes with you.
It is from the "Canadian Cook Book",
and I have hung on to its broken spine and yellow pages since 1949!
Doreen
FUDGE (54)
-------
1 C. granulated
sugar
1 C. brown sugar
2 oz
Chocolate (I use bittersweet)
1 TB Butter
2 tsp corn syrup
3/4 C whole milk
(but 2% works ok too)
1 tsp Vanilla
1 -Put sugar,
syrup, milk and butter into a saucepan; heat gently, stirring until the sugar
is dissolved.
2 - Boil, without
stirring, to soft ball stage (when tested in cold water) - 238F on candy
thermometer.
3 - Remove from
heat, cool gradually; (which is when you can hold pan in
palm of your hand
comfortably), beat until creamy.
4 - Add Vanilla;
stir in well, Pour into buttered pan, mark in squares
before it
hardens.
-
---------------------------------------
MAPLE CREAM (55)
------------
3 C light brown
sugar
2 tsp corn syrup
2/3 C whole milk
2 TB butter
1/2 C chopped
walnuts (optional)
1/2 tsp Vanilla
Use the same
method as for making Fudge.
-
-------------------------------------------------------
"Note: 1 1/2 C white sugar and 1 1/2 C
brown sugar may be used for Maple Cream; the acid of brown sugar may be
sufficient to cause curdling of the milk.
To overcome this, a few grains of baking soda may be added to the sugar.
Hot sugar
solutions become granular if cooled suddenly, as in cooling in cold water. This applies in the making of all kinds of
cream mixtures, fondants, etc. in which the sugar is boiled."
============
French Canadian
Christmas Eve <><> Pork
Pie (56)
------------------------------
Ib. bacon,
4 lb minced lean pork ( ground pork )
I jar mince meat
5 sm onion,
finely chopped
1/2 pound brown
sugar
1/2 teaspoon
spoon salt
I/2
teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon sage
1/2 teaspoon ground cloves
about 1 cup maple
syrup
<><><>you can add more
maple syrup
to your taste
<><><>
10 lb mashed
potatoes / lots of real butter
please <>
No instant potatoes :)))
5 - 9 inch pie shells / with covering of crust
Fry bacon till
med cooked
Add pork,
and onion
Cook till browned very well
drain
<><><> GOOD *
add mince
meat ( all ) of one jar
add brown sugar
& maple Syrup
add water
sparingly if needed
and spices
reduce heat to
simmer,
Cook 60 minutes (
stir often ) ****
Combine meat and
potatoes, let cool slightly
Note<><>
You can let this cool, and put mixture in pie crust
latter in the day
- ( time saver ) have a egg nog or two
then fill the
damity pie shells. :))))) I never stress myself
out on this happy
Christmas Pie: I put the music on
" Oh
Christmas Tree, Jingle Bell's, and the chipmunk's too. "
Via La Tortiere !!!!!!!!!! (57)
(MAY BE MIXED UP)
<><><><><><><><>
Line pie 9 inch
pie plate
Fill with
meat and potato mixture
Place top crust,
seal, flute and cut slashes
Brush with some
maple syrup
Bake at 350 for
20 minutes
Reduce heat to
300, bake another 30 mins
Topping _ NONE *
side dish's ( Mint Jelly )and orange slices ***** I like to put a slice of the
pie on plate with a sprig of mint leaf, then the mint jelly, with a large slice
of fresh orange.
If I'am not
exhausted, and have not had to many
eggnog's I will fry some dough ( Gillette's ) and sprinkle them with white
sugar , and add to plate also. ( with a side dish of real maple syrup and some
brown sugar ) A nice glass of white wine
, or a mello red wine is also
an added touch
!!! Lots of candles, and happy faces.
Bon Appetite!
===============
From my
ggrandmother.. WHERE DOES THIS
BELONG ????
WHAT
NAME ???
6 slices bacon,
sliced
1 lb minced lean
pork
1/2 lb veal
minced
1 sm onion,
finely chopped
1/2 c boiling
water
1 clove garlic
minced
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp celery
salt
1/2 tsp sage
pinch ground
cloves
1 c mashed
potatoes
Pastry for 9 inch
pie
Fry bacon till
cooked (not crisp)
Add pork, veal,
onion
Cook till lightly
browned
drain
add water and
spices
reduce heat to
simmer, cover
Cook 45 minutes
Combine meat and
potatoes, let cool slightly
Line pie 9 inch
pie plate with 1/2 pastry
Fill with meat
mixture
Place top crust,
seal, flute and cut slashes
Bake at 450 for
10-12 minutes
Reduce
heat to 350, bake another 30 mins Bon Appetit!
=============
Ragoût de
boulettes (meatball stew) is a spicy meatball dish which is very popular in
Quebec.
Ragoût de Boulettes (58)
--------------------
3/4 cup finely
chopped onion
1/2 tsp. cinnamon
1 tbsp. lard
1/2 tsp. nutmeg
2 pounds ground
pork (coarse ground if possible)
1/8 tsp. ground
cloves
1 tsp. salt
6 cups stock
(pork bones or hocks)
1/4 tsp. pepper
3/4 cup browned
flour
Sauté onion in fat until transparent (about 3 minutes).
Mix with pork and
seasonings.
Shape meat
mixture in balls about 1 1/2 inches in diameter.
Drop into boiling
stock and simmer 1 1/2 hours.
Gradually
sprinkle in browned flour, stirring until smooth and thickened.
Makes 6 servings.
To make browned
flour:
Spread a thin
layer of flour in heavy pan and place over low heat or in oven (350° to 400°
F).
Stir occasionally
until flour takes on an even tan color.
After removing roast from pan, add 1 cup water to drippings. Bring to boil,
scrape brown
drippings from bottom of pan and stir constantly until well blended. Simmer 2
to 3 minutes. Pour into small bowl and chill until firm. Serve as a spread on bread.
============
Subject: [Q-R]
mashed potato pie 59)
My Canadian
mother made a mashed potato pie with canned salmon in it. We ate
it every lent! Of course,
ketchup went on top of that too!!
Joanne Darcy
Joanne. We call it salmon pie and add chopped onion
to it. Always serve it with chopped
boiled egg in cream/white sauce. Only
place I know where I can get it in a restaurant is at Huot's in Camp Ellis in
Saco, Maine. Don't get up there very often,
but food is very good. (I am not
affiliated with Huot's. Just like to
eat there) God Bless Jeannette
===============
The reason he used biscuits is because he
lived in the south, We New
England Canucks
seldom had biscuits, let alone biscuits and gravy. But my son loves them.
God Bless Jeannette
Jeanette, if you live in an area like I do in
California, with many of
Latino descent around, lard is available in all the
markets, though I never use it. People
are pretty much alike all over, I guess. Your creamed salt pork is not much different than the thick sliced bacon
my Missouri father loved, served with
cream gravy like you describe, though he more often ate the gravy over biscuits.
Patricia
============
My mother used to
make a ragout for my dad as it was his favourite. I thought it was made with pigs feet but the only one I can find
is the following with oxtails. Joyce
Crete
OXTAIL
RAGOUT (60)
-------------
Have butcher cut
two oxtails into 2 inch pieces and roll them in seasoned flour (salt &
Pepper)
Saute slowly in heavy kettle with two minced
onions in 2 Tbsp hot fat.
When meat is brown add 1 tsp salt, 1/2 cup
hot water, 1/2 cup dry red
wine,sprig of
parsley and 1/4 tsp peppercorn.
Simmer covered 2 hours, adding more hot water
as necessary.
Add 6 small
onions and 6 whole medium sized potatoes.
Simmer covered
about 40 minutes longer or until meat and vegetables are
tender. Makes 6 servings. Found in Womans Home Companion printed 1942 first published
1832.
============
Well I found
everything else as you see what I sent in, until just now when I decided to
look at Mme Benoit's recipe and lo
under pork I found lots of the old, strange to me recipes.I guess in those days
you had to use all parts of an animal and mostly the cheapest parts then not
now,
QUEBEC RAGOUT DE PATTES (61)
-----------------------
2 TO 3 Lbs pork
hocks cut in pieces
1 tsp coarse salt
1/4 tsp pepper
1/2 ts cinnamon
1/4 tsp ground
cloves
1/8 tsp nutmeg
2 Tbsp fat
4 to 6 cups
lukewarm water
1 cup onions,
sliced thin
4 Tbsp browned
flour
1/2 cup water
Roll the hocks in
a mixture of the salt, cinnamon, cloves and nutmeg.
Melt the fat in a
heavy saucepan.
Brown the hocks
until dark brown in color (there lies the secret for
successful
ragout)
When the meat is
well browned, add the onions and stir around until light brown, add the tepid
water.
Cover and simmer
until the meat is tender, approximately 2 hours
Shake together in
a glass jar, the flour and 1/2 cup water.
Pour into the
broth and cook while stirring, until of a good thick
consistency. Joyce Crete
===============
Hi me again -
right next to the ragout is another old favourite or dads.
Head Cheese (62)
------------
The jelly of head
cheese will always be clearer if the head is wrapped in a cloth and sewed in
well, for cooking. It is then easier, when
done to remove the meat from the bones.
Do not use more than 3 quarts of water for each head, Part of the water may be replaced by apple
juice (As in Normandy) or white wine (as in Poitou) or by chicken or beef
consommé(as in Brittany) Head cheese will
keep for 2 to 3 weeks as long as it is not stored in metal molds and is well
wrapped. It freezes for 2 to 3 months,
but the jelly loses some of its clarity although the flavor remains the same.
1 pigs head
6 cloves
2 sticks or 1
tbsp cinnamon
2 tbsp salt
2 large onions,
chopped
1 large carrot,
grated
2 quarts hot
water
Wrap the head in
a cloth. Place in a saucepan with the
remaining
ingredients.
Bring to a boil.
Cover and cook slowly for 2 hours.
Unwrap the head, chop
the meat removed from the bones and put into the hop broth. Boil quickly for 10 minutes.
Pour into molds
and refrigerate until jelled. Joyce
Crete
I guess I better
stop here. I could go one with recipes
for DEVILLED PIG EARS, PICKLED PIG TONGUES, GRILLED PIG TAILS, BOILED PORK
HOCKS, RILLETTES DE TOURS AND RILLETTES BONNE FEMME. All these hog recipes I would be a hog hogging all your
space. good night.
=============
"Booyah"
is a thick chicken stew that was often found at "reveillons" or
barn raisings in
the Papineau area of Quebec. This recipe was handed down to my mother by her
grandmother. I had to translate it from the broken French it was written in. (
BTW... Booyah is how they pronounced "bouillon" ) (63)
1 lb. butter
25 lbs. chicken, cut in pieces and browned
5 lbs. beef,
cubed and browned
5 lbs. onions
browned with meat
5 lbs. celery, diced
5 lbs. carrots,
diced
3 pecks potatoes, peeled and diced
5 lbs. shredded cabbage
5 lbs. fresh tomatoes, diced
1 cup salt
4 teaspoons pepper
1 cup chopped parsley
The following may
be added if desired
5 No. 2 cans
whole kernel corn or equivalent of fresh cooked corn.
2 lbs. dried split peas, soaked overnight and cooked until tender
2 lbs. dried navy beans, soaked overnight and cooked until tender.
After the meat is
browned thoroughly, add seasoning and enough hot water to cook until tender.
Remove chicken
from bones and cut into cubes.
Place all the
meat in one very large container and add vegetables in the order given with
reference to length of time for cooking each, with enough additional boiling
water for cooking the mixture. ==Watch
the mixture carefully to prevent sticking and burning. Makes 25 gallons.
===============
Pain de Ble d'Inde (Johnny Cake)
(64)
-------------------------------
A tradition in
many families of French origin, It was often served with
Soupe au Pois (pea soup)
Ingredients:
========
1 cup yellow
cornmeal
1 cup flour
1/4 cup sugar
1/2 tsp. salt
2 tsp. baking
powder
1/2 tsp. baking
soda
1 egg
1 cup buttermilk
1/4 cup lard,
shortening or oleo
Preparation:
========
Put baking soda
in buttermilk and stir.
Sift dry
ingredients together.
Add egg,
buttermilk, and lard to dry ingredients and beat 1 minute.
Put in greased
9"x9" pan.
Bake in 425
degree oven for 20 to 25 minutes.
============
Mom's Soupe au Pois (PEA SOUP)
(65)
------------------------------
Ingredients:
-----------
1 pound dried
green peas washed and drained (whole or split)
1 ham bone
1 large onion,
chopped coarsely
3 peeled carrots,
shredded
1 stalk celery,
leaves and all, washed
1 large bay leaf
3 cups chicken
broth
several pinches
of summer savory --- preferably fresh
Directions:
=======
Put all
ingredients in a five quart pot.
Cover with water.
Boil slowly until
peas are soft. This should take about 3 hours.
Remove celery and
discard.
Remove ham bone
and clean off any ham scraps, saving for later.
Salt and pepper
to taste.
Put through a
food mill or a blender for smoother soup.
Add ham scraps.
Serve with Johnny
Cake
============
Mémère Larose's
New Years supper dish...
The French call
this the weeping leg of lamb because they roast the meat
right on the oven
rack and the drippings "weep" into the potatoes. The
method below is a
little easier on the cook but retains the savory flavor.
Gigot Qui Pleure
(Weeping Leg of Lamb) (66)
--------------------------------------
Ingredients:
========
1 leg of lamb ( 6
to 7 pounds)
3 cloves of
garlic, slivered
salt and freshly
ground black pepper
rosemary
butter
3 to 3 1/2 pounds
of potatoes, peeled
3 cloves of
garlic, minced
1/2 teaspoon
thyme
3 tablespoons
chopped parsley
Directions:
=======
Put lamb on rack
in shallow roasting pan.
Stud meat with
slivers of garlic and rub with salt, pepper, and rosemary.
Butter meat well.
Insert a meat
thermometer through fat side into center of lamb.
Roast in slow
oven ( 325. F.) 1 hour.
Cut potatoes in
thin even slices.
Butter a large
shallow baking dish and put a layer of potatoes in the
bottom.
Dot with butter
and sprinkle with a little garlic, salt, pepper, rosemary and thyme.
Repeat until all
the potatoes are used.
With baster,
remove some of the fat from the pan in which the lamb is
roasting and
sprinkle on the potatoes.
Put in oven and
bake with the potatoes for 90 to 100 minutes or until
potatoes are done
and meat registers 175F on the thermometer.
Slice lamb and
arrange slices on top of the potatoes.
Pour juices from
slicing over the dish.
Makes 6 to 8
servings --- but when my brother's were there it only served 4
=============
Biscuits au Gruau
(Oatmeal Cookies) (67)
------------------------------------
Ingredients
========
1 cup brown sugar
1 cup white sugar
1 cup lard or
shortening
2 eggs
1 teaspoon
vanilla
4 tablespoons
cream or milk
2 cups flour
2 teaspoons baking
powder
1 teaspoon salt
2 cups oatmeal
Directions:
========
Cream together
the butter and sugars.
Add eggs.
Beat well.
Add vanilla.
Mix well.
Sift together the
flour, baking powder, and salt.
Add flour mixture
alternately with the milk.
Mix until creamy.
Add oatmeal and
stir well.
Drop on greased
cookie sheet.
Bake at 350°F.
for about 12 minutes.
Remove from
sheet.
Cool... Store.
==============
Cheese Soup (68)
-----------
It's wonderful
served with crusty bread or rolls.
Ingredients:
========
1 cup carrot
slices
2 cups chopped
cabbage or broccoli florets (modern variation)
1 cup chicken
broth or 1 cup water and 2 bouillon
cubes
1/4 cup chopped
onion
4 Tbsp. butter
4 Tbsp. flour
1/4 tsp. pepper
2 cups of whole
milk
2 cups (8 oz.)
finely shredded sharp cheddar cheese
Directions:
=======
In a small sauce
pan combine the carrots, broccoli, broth.
Bring to a boil.
Cover and reduce
heat.
Simmer for 5
minutes.
Set aside.
In a large
saucepan, sauté onion in the butter.
Blend in the
flour and pepper.
Cook one minute.
Stir in milk.
Cook, stirring
occasionally, until mixture comes to a boil.
Remove from heat.
Blend in the
cheese.
Stir in
vegetables and the cooking liquid.
Makes 5 cups of
soup.
===============
Yes Joyce, it was
called Tire Ste. Catherine- and it was great.
It is also a fun thing to make with family on a cold night.Doreen
Hi all -
When my sister and I were children my French aunts and cousins would have a gathering and make some kind of
taffy. I think it was to do with St.Catherines Day (for old maids) We used to sit and pull it and it was white when pulled but got darker. I did take a lot of pulling by a lot of
people, thats why my aunt always had a houseful when it was being made
Old fashioned Canadian taffy (As my sister
and I remember it)
TIRE ST.CATHERINE (69)
----------------
1 cup molasses
1 cup white sugar
1 cup brown sugar
1/2 cup corn syrup
1/2 cup water
1 Tbsp butter
1 Tbsp vinegar
1 tsp baking soda, no lumps
few drops vanila for special flavour
Put all ingredientgs except soda into deep
saucepan
Boil till mixture forms hard ball in cold
water
Add soda and mix well
Pour contents into well buttered platter.
Let cool till candy can be handled.
Pull with both hands until becomes golden
brown or lighter shade if
desired.
Cut in small pieces and wrap in wax
paper. Joyce Crete
A more economical version follows and
probably a lot easier to make.
OLD FASHIONED VINEGAR CANDY.. (70)
-----------------------------
This economical taffy, creamy white in
colour, is fun to make and nice to
eat. If you're too young to have
heard about it, try it and see.
3 cups sugar.. 1 & 1/2 cups cider
vinegar. (some recipes add butter)
Place the sugar and the vinegar in a deep
saucepan over low heat. Stir constantly until the sugar is dissolved,
cover and simmer 3 minutes to melt the
sugar crystals.. Uncover, and continue to cook slowly until the syrup reaches the firm ball stage in ice water, or
240 deg F on a candy thermometer . Pour
into a large buttered platter and let cool until the candy can be handled comfortably.
Butter your hands and pull the taffy until it
is white and almost firm. stretch into
a rope about 1 inch in diameter, then roll it into a twist and snip off pieces with kitchen scissors. Place on a buttered dish or wrap each piece in transparent paper. Joyce Crete
=============
Since I've gained
at least 10 pounds just reading all these recipes, I thought I'd send these
along..
Great
Grandmother's Pumpkin Pie (71)
-------------------------------
Preheat oven to
450 degrees
Crust:
------
1 cup flour
1 stick butter (room temp)
1 3 oz. Pkg. cream cheese
Cut the butter
into the flour. Add the cream cheese
and blend it all into a medium soft dough.
If it's sticky, add a little flour.
Grease & flour a pie plate (10” deep one if you have it) and push
the dough into it. Make it as even as
possible.
If you have a
food processor it takes about 30 seconds to make the dough :-)
*Note: For a really deep pie plate, make 1 ½
recipes for the crust
Pumpkin Filling:
---------------
3 cups pumpkin
1 tsp. cinnamon
½ tsp. allspice
1 tsp. each ginger, cloves, & nutmeg
1 tsp. salt
1 cup heavy cream
1 Tbs. cornstarch
3 eggs
2 Tbs. molasses
1 cup sugar
Mix all the
ingredients (except cornstarch together)
Add a little milk to the cornstarch and mix it until it's smooth, then
add it to your pumpkin mixture. Pour
the pumpkin Filling into the crust.
Bake for 10 to 15
minutes to cook the crust. Turn heat
down to 325 degrees & bake until a silver knife comes out clean
(approximately one hour)
This is a very
rich filling. It's really good with
whipped cream on it - a little goes a long way! The cream cheese crust is a real easy one to do for lots of
open-type pies.
===============
Apple Cinnamon Pie (72)
------------------
Another really
good one is fill the uncooked crust with peeled, cored & cut up apples. (it
kind of looks like a big flower when you finish). Sprinkle it with sugar & cinnamon & bake the same
way. It doesn't take a whole hour after
the crust is cooked - maybe 30 minutes.
It's really good & a great way to use up apples, although Macintosh
are really the best here for cooking.
Enjoy!! And for those on the list who are celebrating next week - Happy
Thanksgiving Carolee
=============
Smoked Moose
Nose ( Kay)(73)
-----------------
This recipe comes
from Alberta and dates back to 1847. (No one is actually credited as having
come up with the recipe.)
"Remove the nose
from the moose's head and place in the coals of a hot fire until the hair is
burnt off, including the hair in the nostrils. The nose will be pure white
after the hair comes off. Scrape all the hard parts and boil the meat, adding
spices, onions, or other vegetables to taste. Cooks quickly. After cooking, it
can be hung in the smokehouse for a day or two. For a more tender nose, allow
to hang a few days to age before cooking and smoking."
==============
Hi All - I think the next 4 recipes will cover meat,
fish, beverage and
vegetable
categories. Joyce Crete
SLUMGULLION. (74)
-----------
Take any minced
meat from game. Season and shape into
patties. Brown in fat and then stew for
1 hour with 1 large can of tomatoes, a spoonful of sugar or molasses, salt,
pepper and cooked noodles added in the last 20 minutes. The whole is well simmered and eaten with a
spoon. Joyce Crete
===============
HOOLIGAN (75)
------------
Clean and wash 18
smelts. Place a layer in a casserole
greased with bacon fat. Sprinkle with 1
onion and 1 clove garlic, chopped fine. Salt and pepper to taste. Cover with 1/4 inch layer of cracker
crumbs. Continue layers until casserole
is full.
Pour 1 cup milk over it all. Bake in 350 deg
oven for 1 hour. Serve hot. Joyce Crete
===============
Following are
from Nova Scotia (76)
ATHOLL BROSE (don't know what this means but sounds
intriging) Joyce
An Athol or
Atholl in pre-conquest England was a prince, probably the
prince in line
for his father's crown. I think that
Brose in this context may be a form of the word ambrosia, but my dictionary
says [perhaps alternative of scottish bruis or broth, or French brewes] and
then says a chiefly Scottish dish made with a boiling liquid and meal.
Since your recipe
is obviously a dessert type beverage, that is why I am thinking of ambrosia
which by one meaning from my dictionary is:
something extremely pleasing to taste or smell. Jann
=============
2 parts honey
1 part whiskey
6 part cream
mix honey and
whiskey together in bowl
add cream, stir,
and ladle into wine glasses Joyce
Crete
================
POTATO CANDY (77) (They didn't mind how much sugar they
used then eh!!)
------------
1 medium sized
potato
1 lb icing sugar
1 cup coconut
1 tsp vanila
1 sq chocolate
boil and mash
potato
add icing sugar,
coconut and vanila
mix well and
press into buttered pan
melt chocolate
over hot water
and pour over top
of candy
cut into
squares
==============
Joyce - thank you
so much for the Potato Candy recipe - my best friend and I used to make bonbons
with it just before Christmas and
Easter every year...We rolled the potato centres into little balls and dunked
them in the melted chocolate - yummy - oh yes, her mother also tinted the
mixture with food colouring.. After school
days, we went our separate ways and I lost track of Janet, but I have been
looking for the recipe for years and years..
Thanks for the
60+ years old memories, too... You and your sister are both very welcome.. I'm
trying to find time to make some before Christmas..Inez
Joyce. Love it and haven't had it for years. Thanks for the reminder. God Bless
Jeannette
Hi Folks
The following my mother used to make many a time and I made it once only
a few years back. Joyce Crete
Blanc Mange (78)
-------------
2 1/2 cups milk
2 tsp. vanilla
1/4 cup white sugar (or to taste)
1/4 cup corn starch
1/2 cup milk
In a saucepan combine milk,vanilla and sugar.
Bring to boil. Remove from heat.
Combine corn starch and 1/2 cup milk add to
mixture.
Return to heat and cook until thickened.
Remove from heat and cool.
Serve with berries, jelly or stewed
prunes. Joyce Crete
===========
Molasses Partridgeberry Pudding Nfld
(79)
-------------------------------------
1 cup molasses
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1/2 cup hot water
1 tsp. baking soda
1/2 cup melted butter
2 1/2 cups flour or little more if you need
more
1/2 tsp. salt
2 cups partridgeberries
Mix together molasses and spices. Dissolve
soda in hot water and add
butter and berries. Mix well. Add salt and
flour. Pour into a pudding
mould with lid. Or use foil to cover mould.
Place pudding mould in
boiling water and steam approximately two
hours. (I cheated and threw in a few
more berries.) I picked the berries myself this summer. If you do not have partridgeberries, use cranberries.
If you do not have a pudding mould, use a
pudding bag.
Sauce: Use a hard sauce recipe or cream or
ice cream or brown sugar
sauce or any special sauce that you like. You
could even spike the sauce with your
favourite liquor.
===============
hELLO - Not of this world?? Who is to say, I say Canadian..... Joyce
Gaahk (80)
Serving Size
: 8 Preparation Time :0:00
Categories
: Casseroles Seafood
Star Trek
Amount
Measure Ingredient --
Preparation Method
--------
------------
--------------------------------
-----KLINGON
KASSEROLE-----
4
cans Chinese chow mein
noodles
5
cans Tuna -- 7 1/2oz ea
1
can Cream of mushroom
soup,
Institutional size
2
cups Milk
Open cans. If not of Klingon blood, use can
opener. Use a 10 x 14"
lasagne pan. Cover bottom of pan with 2 cans
of Chinese noodles. Mix
milk with cream of mushroom soup. Pour half
over noodles. Drain tuna
and flake over soup mixture. Cover tuna with
remaining soup mixture.
Cover soup mixture with remaining 2 cans of
Chinese noodles and press
lightly. Bake at 350 for approx. 45 minutes,
or until it bubbles. Let
set then serve. Lynn Thomas' notes: I made
this using 5 regular-sized
cans of soup and 4 cans of tuna and Chung
King noodles (the cheaper
noodles weren't as good). Definitely a
different dish that kids would
love.
- - - - - - - - - - - - -
- - - - -
AAKTAY (81) Joyce
--------
Serving Size
: 2 Preparation Time :0:00
Categories
: Breads
Amount Measure Ingredient -- Preparation Method
--------
------------
--------------------------------
--- --------KLINGON STEAMED BREAD--
1
c White cornmeal
1
c Whole wheat flour
1/2 c All-bran cereal
1
t Cinnamon
1/2
ts Ginger
3/4
ts Salt
1 1/2
ts Baking soda
1/2
c Walnuts, chopped
1/2
c Dates, chopped
2/3 c Powdered skim milk
1 1/2
c Buttermilk
1/2
c Honey
1/2 Orange -- unpeeled
1
c Rhubarb -- chopped
Margarine -- to
grease cans
2 37 oz empty cans
Mix together in a bowl all the dry
ingredients
including dates and walnuts (leave out only
the
buttermilk, honey, orange half and
rhubarb). Put the
buttermilk and the honey in the blender.
Wash an
orange, cut off any price or brand marks
and cut it in
half. Cut the orange half into chunks and
add it to
the blender, being sure that you have
removed all the
seeds. Run the blender until the orange
chunks are
chopped into little bits. Now add the
buttermilk
mixture, along with the rhubarb chunks, to
the dry
ingredients and mix well.
Pour immediately into greased cans,
filling each can
no more than two-thirds full. Cover the
filled cans
with aluminum foil, and secure the foil
with rubber
bands. Place them in a large pot, on some
kind of a
rack so they are not touching the bottom of
the pot.
Pour in hot water until the bottom 2 inches
of the
cans are covered. Bring to a boil and keep
the water
boiling gently for about 1 1/2 hours.
The pot should be covered and there should
be a
little steam escaping at all times. Check
the pot
occasionally to make sure that there is
enough water
left.
At the end of 1 1/2 hours, check with a
skewer, right
through the foil. If it does not come out
clean, cook
for another half hour and recheck. When the
loaves are
done, take the "hot" cans out of
the pot. When you are
ready to serve, uncover a mold, shake the
loaf out
onto a breadboard and slice it. Serve warm
with butter
or cream cheese.
===============
Hello -
This is a pie that we served at an old Canadian Fashion Show at our
church last year. It went over very
well. I loved it. Joyce
Title: Flapper
Pie (82)
-----------
Categories: Canadian, Pies
Yield: 1 servings
1 1/4 c
Graham wafer crumbs
1/2 ts Cinnamon
1/4 c
Sugar, granulated
1/4 c Butter;melted
--------------------------------FILLING-------------------------------
1/4 c
Sugar, granulated
2 Egg yolks;lightly beaten
3 tb Cornstarch 1 ts Vanilla
2 c
Milk
-
--------------------------------MERINGUE----------------------------
2
Egg whites
2 tb Sugar, granulated
1/4 ts Cream of tartar
"In eastern Canada, this recipe was
called Graham Wafer Cream Pie, but
westerners knew it as Flapper Pie. ... Cream
pies like butterscotch,
banana, cream and coconut cream were
favorites of this decade and
restaurants (called cafes in the West and
usually run by Chinese
cook/owners) always had cream pies on their
menus.
Combine crumbs, sugar and cinnamon; blend in
butter. Set 1/4 c aside.
Press remainder onto bottom and sides of 9 inch
pie plate. Bake in 375F oven for 8
minutes; cool.
Filling: In saucepan, mix sugar with
cornstarch; blend in milk. Cook over
medium heat, stirring, until boiling; stir a little into yolks, then
return to the saucepan. Cook over low
heat, stirring, for 2 minutes or until
thickened. Remove from heat; add vanilla and cool slightly. Pour into
pie crust.
Meringue: Beat egg whites with cream of
tartar till soft peaks form; gradually
beat in sugar until stiff peaks form. Spread over filling, sealing to crust. Top with reserved crumbs.
Bake in 400F oven for 5 minutes or
till lightly browned. Cool to room temperature, about 4 hours. Joyce Crete
==============
Fondue québécoise (83) Kim
Lalonde
1 lb mild cheddar cheese
3/4 tsp white
wine
1 tsp
Worcestershire sauce
1 clove of garlic
Rub fondue pot
with a clove of garlic. Grate cheese into fondue pot. Add wine and Worcestershire
sauce. Heat in double boiler or over flame until homogenous. Add a pinch of
nutmeg and serve with croutons of French bread.
================
French Canadian
Chili (84) Kim Lalonde
---------------------
1
clove garlic; minced
2 onions; chopped
2 lb lean ground beef
2
each: red; green and yellow-peppers,
1
jalapeno pepper; seeded-chopped
1
container (10 oz) white-mushrooms; chopped
5
garden tomatoes; chopped
5
plum tomatoes; chopped
2 can (6 oz) tomato paste
2 can (28 oz) stewed tomatoes
1
jar; (16 oz) garden style-tomatoes
2 tb dried oregano
2 tb dried thyme
1 tb celery salt
1
ground pepper
4 can red kidney beans; drained
First, pour some
vegetable oil a large skillet. Then add the garlic and
onion, letting
them sauté until they're translucent. Then add the ground
beef and brown
it.Add all the peppers, jalapenos included, plus the mushrooms to the post,
continue cooking
the vegetables until they soften a bit (2-3 minutes). To a large pot, add all
the canned tomato paste, the canned stewed tomatoes and the chopped fresh plum
and garden tomatoes.Combine browned meat/peppers mixture with tomato mixture in
large pot. Add the oregano, thyme, celery salt and pepper.
Let entire
mixture simmer for 20-25 minutes.After it's simmered, add the beans and simmer
for another 15 to 20 minutes until the sauce is the consistency of a thick
gravy.
==============
Beaver in Sour
Cream (85) Kay
---------------------
1 beaver, skinned
and cleaned
1/2 cup vinegar
1 tbsp salt
2 quarts water
2 tsp soda
1/2 cup flour
1 tsp salt
1/4 tsp paprika
1/4 cup butter
1 medium onion,
sliced
1/2 cup water
1 cup sour cream
1. Soak beaver
overnight in solution of 1/2 cup vinegar and 1 tablespoon
salt in cold
water to cover.
2. The next day,
remove the beaver from the brine, wash and cover with solution of 2 teaspoons
soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes.
3. Drain and
rinse beaver and cut into serving pieces.
4. Dredge each
piece of meat thoroughly in the seasoned flour.
5. Melt butter in
a heavy frying pan and brown the pieces of meat.
6. Transfer meat to
a greased casserole, slice onions over top, add water and bake at 325 degrees
F. until tender.
7. When meat is
almost tender, add 1 cup sour cream to the casserole. Stir well and continue
cooking until tender. Serves 4.
---
This is my
mother's recipe...
She often made it
with left over roast and we covered it with gravy
Pâté Chinois (86)
------------
Ingredients:
=======
2 pounds lean
ground beef
2 medium onions
diced
Salt & pepper
19 ounce tin
cream corn
5 mashed potatoes
(medium)
Butter
Preparation:
========
Fry the ground
meat and onions (crumble the meat).
Salt & pepper
to taste.
Place the meat
and onions in a bread pan
Cover with cream
corn.
Cover the corn
with mashed potatoes.
Dot the top of
the potatoes with tabs of butter.
Cook in a 350 degree
oven until golden brown (app 1 hour)
==============
Pâté's were quite
common when I was growing up.(Gary Boivin)
My mother often
made a meal with cut up meat leftovers that we called "pâté
caché". (87)
-------------
She would often
replace the corn with a layer of cut up cooked vegetables (peas, green beans,
carrots, beets... or mixed vegetables)
==============
This was a
favorite in my family. Pauline
Alabama French Meat Pie
---------------
Piecrust - enough
for top & bottom crust (88)
1/2 lb ground
beef
1/2 lb. ground
pork
1/3 clove minced
garlic
1/2 cup chopped
onion
14 cup water
1 tsp salt, 1/4
tsp pepper
1/2 tsp dry
mustard
1/2 tsp ground
thyme
1/4 tsp. ground
sage
1/8 tsp ground
cloves
Combine all
ingredients in a large skillet. Cook
until meat has lost its pink color, but is still moist.
When cooled fill
pastry lined 9" pie plate and cover top with remaining pie crust. Press edges together. Cut slits for steam to escape.
Bake for 25
minutes or until golden brown in 425' oven.
Cool slightly, cut into wedges - serve.
===============
Recipe via Meal-Master (tm) v8.03
Title: CIPAILLE OR CIPATE (LAYERED MEAT
PIE) (89)Joyce
-----------------------------------
Categories: Ethnic, Poultry, Beef, Pork/ham
Yield: 8 Servings
2 lb Boneless chicken meat
2 lb Lean beef
2 lb Lean pork
4 md Onions, coarsely chopped
1/4 lb Salt pork, thinly sliced
2 c
Potatoes, peeled and cubed
1
ts Salt
1/2 ts Ground black pepper
1/4 ts Mixed ground cloves, nutmeg,
-cinnamon, allspice
2 c
Chicken stock (approximate)
Traditionally this layered pie is best made
with game.
Failing a supply of venison or pheasant it
can be made
with a mixture of meats and poultry as is
this recipe.
Servings:
8 to 10
Pastry for double crust pie Cut chicken,
beef and pork
into 1 inch cubes and place in a large bowl.
Combine
with onions; cover and refrigerate for at
least 12
hours or overnight.
Arrange salt pork evenly in the bottom of a
3 quart
casserole, preferably cast iron with a
cover. Layer
with 1/3 of the meat mixture and 1/3 of the
potatoes;
season with 1/3 of salt, pepper and
spices. Roll out
half of the pastry slightly thicker than for
a normal
pie and arrange on the potato layer, cutting
a small
hole in the centre. Repeat with 2 more layers of meat
and potatoes seasoned with salt, pepper and
spices.
Cover with remaining pastry, cutting a small
hole in
the centre.
Slowly add enough chicken stock through the
hole until
liquid appears. Cover dish and bake in a
preheated 400
deg F oven for 45 minutes or until liquid
simmers.
Reduce temperature to 250 deg F and continue
to bake,
covered, for 5 to 6 hours more or until top
crust is a
rich golden brown.
================
Title: LES PETONCLES A LA
NAGE (SCALLOP SOUP)(90)
Categories: Fish/sea,
Soups/stews, Ethnic
Yield: 2 Servings
1 c
White wine; dry
1 c
Fish stock
1/4 c
Carrots; julienne strips of
1/4 c
Turnips; julienne strips of
1/4 c
Leeks; julienne strips of
-Salt & white ground pepper
12 Scallops;large fresh
Les Petoncles a la Nage (90)
Joyce
-----------------------
Claude Cyr, chef-proprietor of
Au cion del la baie in
Metis sur Mer, makes a simple soup from
scallops and
vegetables.
In a medium saucepan, bring wine, fish,
stock and
vegetables to a boil, season with salt and
pepper to
taste. Reduce heat and simmer 5 minutes or
until
vegetables are tender-crisp. Place 6
scallops in each
of 2 heated bowls. Divide the very hot stock
among the
bowls, stir briefly and serve at once.
SERVES: 2
SOURCE: _A Taste of Quebec_ by Julian
Armstrong
Hi folks -
another old time Nfld recipe which I had forgotten to look up. Most
people today prefer the new more modern (1845)which I also have. Pease Pudding
(To serve with boiled pork) JOYCE
CRETE
-------------- (91)
Ingredients
Split peas - one pint
butter - one ounce
salt and pepper
(or)
butter 1 1/2 ounce
eggs - three
Time - to boil the peas 2 - 2 1/2 hours, to
boil the pudding with eggs 1 hour, without eggs 20 -30 minutes
Method
Wash the peas and soak them all night in
plenty of cold, soft water (if
water be hard
half a teaspoon of carbonate of soda, must be stirred into the water in which
the peas are boiled)
Next day tie them up in a thick, closely
woven pudding cloth giving them room to swell or they will be hard, but no too
much or they be watery and if they are watery it is impossible to make them
into a pudding. Put them into a
saucepan with cold water to well cover them, bring them to boiling point and
boil them for 2 - 2 1/2 hours.
Lift them into a colander and let the water
drain off. Untie the cloth and crush the peas to a paste with a wooden spoon.
Stir in the butter with pepper and salt, tie
up very tightly and boil for half an hour
Turn the pudding very gently into a dish that
it may not break and serve as hot as possible.
This is the common old fashioned mode of
preparing a pease pudding, many persons prefer it to the more modern
==============
Veal Pot Pie With
Dumplings (Joyce) Nfld Recipe
--------------------------- (92)
2 lbs. shoulder
of veal
1 onion,1
teaspoon salt
Dash of peper
1/2 teaspoon
Worcester Sauce
2 cups diced
potatoes
1/4 cup of Tomato
Ketchup
3 tablespoons
flour
1/2 cup cold
water
Dumplings
In a saucepan
containing 1-1/2 quarts of boiling water, place veal and
onion, let simmer
for one hour or more. Add salt, pepper and Worcester
Sauce. Add
potatoes and cook until they are nearly done.Add
Ketchup. Thicken,
using flour blended with water. Place dumplings on top of the meat, cover
closely and steam for 12 minutes. Be sure the dumplings rest on the meat and
cannot sink into the liquid, as this is what causes them to be heavy. If a
sauce is desired part of the lizuid may
be removed before putting dumplings into pot.---
===============
Pâté Chinois (93)(Suzanne
Carriere)
-----------
Ingredients:
=======
12 medium
potatoes... Peeled and diced.
1 cup of milk
2 finely chopped
medium onions
3 tbsp. butter +
1/4 pound of butter
1 tbsp. vegetable
oil
2 cups of sliced
mushrooms (or one can including broth)
2 pounds of
ground beef
1/2 can of cream
of condensed mushroom soup
2 14 ounce tins
of cream corn
Salt & pepper
Preparation:
========
Cook the potatoes
in salt water until tender and drain.
Heat the milk in
a small pot and add the onions. Simmer for 5 minutes.
Mash the potatoes.
Mix in the 1/4
pound of butter and the milk and onions.
Salt & pepper
to taste.
Add extra cold
milk if needed.
Set aside.
In a frypan heat
up the oil and 1 tbsp. of butter.
If using fresh
mushrooms... Sauté until golden brown.
Add the ground
beef.
Crumble the meat
and cook until no longer pink.
Salt & pepper
to taste.
(If using canned
mushrooms add now and mix in)
Add the cream of
mushroom soup and simmer for a couple of minutes.
Divide the meat
mixture between two bread pans.
Cover the meat with
one can of cream corn in each pan.
Fill the pans
with the mashed potatoes.
Dab the remaining
butter on top of the potatoes.
Turn your oven on
broil.
Cook the Pâté
Chinois until golden brown
Serves 3 - 4 per
bread tin
Comments: Prepare
and freeze for later meals.
Heat in a 350°F
oven for 15 to 20 minutes before serving
==============
Grandma Gauthier made this pie and my
Father loved it so he taught Mom how to make it. I don't have the pastry recipe but I use my favourite and it
works just fine. Grandma Gauthier's
Pie (94)
--------------------
Pastry
1 cup flour
1/2 cup butter -
just firm
1/4 cup sour
cream
Put flour in a
bowl add butter and cut in with pastry blender or use hands and work until well
mixed. Add sour cream and work into a
ball. This can be used right away or chilled or even frozen. Bring to room temp
to use and use flour on your rolling surface.
Working the dough will not cause it to be tough. When ready to make
crust use about 2/3rds for bottom and remaining for top.
Potato Filling
6-8 med potatoes
- boil, drain and mash
1 med onion ,
chop small and sauté in butter then add to mashed potatoes
and butter (
about 3 tbsp) and about 1.4 cup milk beat well.
Put potato
filling in prepared pie shell, add top crust, cut vent holes and bake at 375F
for about 35 minutes. When the crust is
golden brown and you think its done stick a knife in the centre and make sure
it is hot all the way through, if not cook longer. If the crust is getting browner than you like cover with a piece
of aluminum foil.
We used to put
more butter on the pie when we ate it, some time we would use left over
gravy. Donna
=============
Baked Fish &
Vegetables (serves 4) (95)
-----------------------
1 large Canadian
Fish (firm fleshed works best)
2 medium Canadian
Potatoes
2 small Canadian
Onions
4 to 6 good sized
Canadian Carrots
Seasonings- Salt,
pepper, dill, herbs de Provence
Clean fish and
season with spices, set aside.
Wash Canadian
potatoes, do not peel, and cut in half lengthwise. Peel Canadian onions and cut
in quarters. Scrape Canadian carrots and cut them in half, lengthwise. Take one large wooden board, and place
seasoned fish and prepared vegetables on it.
Arrange the vegetable around the fish, cut side down, alternating them,
starting with carrots. Sprinkle seasonings on the vegetables and secure all
with baking nails. Place everything in
a preheated, 325 degree oven. Bake for
30 minutes.
Carefully remove
nails from food, scrape food into the trash and serve the board. Respectfully submitted, Ann
==============
Pouding Su Chomeur (96)
------------------
In cake tin,
place 1 cup of brown sugar and 1/2 cup of water and simmer until syrupy. Set aside.
In a bowl prepare
1 cup of sifted
flour
1 tsp. baking
powder
1 tsp. vanilla
1 cup of shredded
coconut
1 cup of brown
sugar
salt
and enough milk
to form a batter of medium consistency.
Pour batter over syrup in cake tin and cook in 325 degree oven for half
hour.
Peggy (Drew) Large, UE
===============
P'tit Caribou (Little Caribou)(97)
------------------------------
Ingredients:
----------
500 ml (2 cups) of Canadian Port
250 ml (1 cup) of 45% Alcool or Vodka
60 ml ( 1/4 cup) Blackberry Liqueur or Cherry
Liqueur
60 ml (1/4 cup) maple syrup
Preparation:
-----------
Mix all the ingredients and let sit in the
refrigerator for a few hours before
serving.
=============
Pâté Chinois is
often confused with Shepherd's Pie.
They are similar
but not quite the same
Pâté Chinois (97)
------------
Ingredients:
========
1 large diced
onion
1 pound lean
ground beef cooked with fat drained off
Chopped Parsley
(to taste)
14 ounce can
cream corn
3 large potatoes,
cooked and mashed
2 to 3
tablespoons of butter
Salt, pepper,
nutmeg
Preparation:
========
Fry the onions (until
clear)
Add the cooked
ground beef and the parsley
Salt, pepper
& nutmeg to taste
Place the meat
& onions in a greased cake or bread tin
Pour the can of
cream corn on top of the meat
Cover the corn
with the mashed potatoes to the top of the pan.
Place tabs of
butter on top of the mashed potatoes.
Broil until the
potatoes are golden brown.
MARCUS COOKIES
(Recipe may be halved) (99)
--------------
Ingredients:
2 cups butter
24 oz.chocolate
chips
4 cups flour
2 cups brown
sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz Hershey
Bar (grated)
5 cups blended
oatmeal
4 eggs
2 tsp. baking
powder
2 tsp. vanilla
3 cups chopped
nuts (your choice)
Measure oatmeal,
and blend in a blender to a fine
powder. Cream the
butter and both sugars. Add eggs
and vanilla, mix
together with flour, oatmeal, salt,
baking powder,
and soda. Add chocolate chips, Hershey
Bar, and nuts.
Roll into balls, and place two inches
apart on a cookie
sheet. Bake for 10 minutes at 375 degrees
Makes 112
===========
REINDEER
SANDWICHES (100)
-------------------
2 slices bread
1 Tbls. creamy peanut butter
or enough to cover bread
2 twisted pretzels
1 maraschino cherry
2 raisins
Spread the peanut butter on one slice of bread. Top
with the other
slice. Cut a triangular shape in the sandwich, throwing the ends and remainder
of the sandwich away. Place a twisted pretzel between the two slices of bread
on two points of the triangle to form the reindeer'' antlers. Place two raisins
for the eyes and a cherry on the remaining point for the nose. Enjoy! Your kids
will love them.
==============
GOLDEN PAN FRIED
RAINBOW TROUT (101)
------------------------------
(First you have
to catch them)
6 pan sized
rainbow trout, dressed
12 slices bacon
1 egg
1/4 cup milk
1 tsp salt
1/8 tsp pepper
1/2 cup flour
1/4 cup yellow
cornmeal
1 tsp paprika
Rinse trout under
cold running water and pat dry. Fry bacon until crisp and remove from pan,
reserving the bacon fat. Keep the bacon warm in the oven.
In a bowl, beat
egg lightly, then add milk, salt and pepper.
In another bowl,
combine the flour, cornmeal and paprika
Dip the fish
first in the egg mixture, then coat in the flour mixture. Fry in hot reserved
bacon fat (add more fat if necessary) for 2 to 3 minutes on each side or until
the fish are golden brown and test done. Drain fish on paper towels and garnish
with bacon. Serves 6. Tastes even
better if they are cooked at the lake.Elenore Kamloops, B.C.
==============
Moose / Beef Tongue
(102)
--------------------
I wash the
tongue, then I put it in a Dutch oven and fill it with water
covering the
tongue.
Then I bring it
to a boil.
Then I pour out
that water and I usually rinse the pot of the froth that
happens at its
first boiling.
Then I put the
tongue back in the pot fill with fresh cold water and bring it back to a boil.
Then I cut up a
carrot or two, large onion or 2 shallots, a stick of celery (celery flower is
better)
about 6
peppercorns, a little bit of Italian seasoning
Once boiling,
bring it down to fast simmer for two hours
I check for
doneness by sticking a carving fork into the meat - also you can tell if it is
not cooked if the skin doesn't come off easily.
Scrape of the top
layer of skin before serving.
Someone once
posted this "sauce au raisins" which I tried with the tongue... ---------------- (103)
½ cup golden
brown sugar or if you're into stronger flavours try molasses
1 ½ tsp. dry
mustard
1 tbsp.
cornstarch
1½ cup water
¼ cup vinegar
1/3 cup raisins
1 tbsp. butter /
margarine
Combine dry
ingredients: slowly add water and vinegar.
Add raisins and cook
over med-low heat until it starts to boil stirring
constantly then
to low heat until thickened.
Cook 10 minutes
longer to plump raisins then add the butter.
============
MOOSE
MEATLOAF (104)
--------------
3 slices soft
bread broken into crumbs
1 egg
1 1/2 lbs. ground
moose meat
1/2 LB ground
pork
1/4 cup sliced
onion
1 cup milk
1 tsp. salt
1/4 tsp. pepper,
celery salt & sage
1 tsp.
Worcestershire sauce (optional... I prefer Soya sauce)
Preheat oven to
375 F (190 C).
Add milk and egg
to broken bread bits and mix.
Add meat, onion
and seasonings.
Mix thoroughly
and shape into loaf.
Place in baking
pan and cook 1 hour. Serves 6...
But in a bush
camp we double everything...
add a can of beer
instead of milk... and pig out!
===============
Meatball
Soup (105)
==========
2 1/2 cups ground
lean hamburger
4 lbs. stewing
meat, cubed
Several soup
bones
1/4 LB Lard or
Shortening
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 cup of rice
1/4 cup of barley
1/4 cup chopped
celery
1/2 Cup tomato
juice or diced tomatoes
5 cups cold water
Grind meat
several times.
Mix well with
salt and pepper.
Shape into 3/4
inch balls brown in hot fat.
Brown soup bones
and bring soup bones and meat to boil with water in
pressure cooker.
Skim froth.
Cook under
pressure for 20 minutes.
Add meat balls,
rice, barley and tomato juice.
Cook under
pressure for 8 - 10 minutes.
Remove bones.
Makes
approximately 10 servings.
This is a very
old recipe and here is how it was originally prepared.
Pound meat well with
a strong tenderizing wooden mallet until flat.
Cover the meat
with salt & pepper.
Fold the meat
over and pound again until meat becomes smooth and pasty.
Shape into small
balls and brown in hot fat.
Brown soup bones
in fat.
Add tomato juice,
celery and seasonings.
Simmer until meat
balls are done.
Add one half cup
rice and cook until tender.
Add salt to
taste.
==============
MOOSE STEAKS
BRAISED WITH ONIONS AND BEER (106)
-----------------------------------------
6 steaks from
shoulder or outside bottom round
4 tbsp butter
Salt and pepper
to tast.
2 large onions,
sliced
1 clove garlic,
chooped
2 tbsp flour
1 can beer
Thyme, pinch
Marjoram, pinch
1 tbsp chopped
fresh chives for garnish
Preheat oven to
360F. Heat butter in a large saucepan over medium heat.
Season steaks
with salt and pepper. Brown on both sides. Remove meat and set aside.
Place onions and
garlic in the pan and saute until golden brown & soft.
Stir in flour and
fry for a minute. Add beer and bring to a boil, scrape off all solids from the
bottom of the pan. Return meat to the sauce and add thyme and marjoram. Cover
tightly and place in the oven. Meat should be tender in about 1 1/2 hours.
Remove meat, place on a serving dish and keep warm. Bring sauce back to a boil
and adjust seasoning if necessary. Pour sauce over the steaks, sprinkle with
chopped chives. Serve with mashed or boiled potatoes and carrots.
You can substitute deer or buffalo. (Even
beef or lamb if you haven't been hunting) Our family loves this one. Elenore
Kamloops, B.C.
================
MOOSE ROAST IN
ALUMINUM FOIL (107)
----------------------------
3 lb roast from
leg or shoulder
3 1/2 oz. pork
back fat
Salt and pepper
to tast
1 tsp thyme
2 tbsp olive oil
2 tbsp butter
1 medium onion.
finely chopped
1 clove garlic,
crushed
2 bay leaves
Preheat oven to
350F. Lard roast with fat. Season roast with salt, pepper and thyme. Heat oil
and butter in frying pan over medium heat. Brown roast on all sides to a deep
brown. Remove meat and set aside.
Add onion, garlic
and bay leaves to pan and fry until golden brown and
soft. Place roast
onto 2 or more layers of aluminum foil, placed crosswise, and arrange onions on
top of meat. Close foil tightly, set in frying or roasting pan and bake in oven
for 3 1/2 to 4 hours.
Remove roast from
foil, slice and arrange on warmed plates or platter. Pour onion and meat juices
on top. Serve with creamy mashed potatoes and carrots or a salad on the side.
You can substitute
all the deer family, antelope, mountain sheep or buffalo. This is delicious. Elenore Kamloops, B.C.
================
It's the real
thing!
"In 1986,
Nanaimo Mayor Graeme Roberts, in conjunction with Harbour Park Mall, initiated a
contest to find the ultimate Nanaimo Bar Recipe. During the four-week long
contest, almost 100 different variations of the famous confectionery were
submitted. The winner: Joyce Hardcastle.
The Nanaimo Bar
Recipe (108)
----------------------
Bottom Layer
½ cup unsalted
butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham
wafer crumbs
½ c. finely
chopped almonds
1 cup coconut
Melt first 3
ingredients in top of double boiler. Add egg and stir to cook and thicken.
Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an
ungreased 8" x 8" pan.
Second Layer
½ cup unsalted
butter
2 Tbsp. and 2
Tsp. cream
2 Tbsp. vanilla
custard powder
2 cups icing
sugar
Cream butter,
cream, custard powder, and icing sugar together well. Beat until light. Spread
over bottom layer.
Third Layer
4 squares
semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted
butter
Melt chocolate
and butter overlow heat. Cool. Once cool, but still liquid, pour over second
layer and chill in refrigerator." Auntie-do
===============
Soupe de potiron Pumpkin
Soup (109)
-------------------------------
Ingredients:
3 lbs. of
pumpkin, seeded and diced
2 TBS olive oil
4 large onion,
chopped
1 peeled garlic
clove
1 cup cooked rice
1 teaspoon sage
4 teaspoon salt
1½ teaspoon
freshly ground pepper
4 cups water
1 TBS extra
virgin olive oil
½ cup cheese,
freshly grated (such as parmesan)
2 TBS chopped
fresh parsley for garnish
1. Heat 2 TBS
olive oil in a large skillet and sauté the onions for 10
minutes.
2. Add the
pumpkin and garlic clove and cook for 30 minutes or until
pumpkin is very
tender.
3. Add rice,
sage, salt and pepper. Mix together.
4. Pass the
mixture through a food mill. Put into a saucepan.
5. Add the water
to pumpkin mixture and stir to combine. Heat through.
Check seasoning.
To Serve: Serve
piping hot with a dash of olive oil and a garnish of the cheese and parsley.
Source: The
Cuisine of the Sun
===============
WINDSOR CANADIAN
GOOSE (110)
----------------------
1
Goose -- 6-8 lbs.
1
qt Buttermilk
8
oz Prunes, dried
2
md Apple -- sliced
5
sl Bacon
Butter -- as needed
-----SAUCE-----
1/2
c Butter
1/4
c Flour
3/4
c Beef or chicken
broth
Salt -- to taste
1
c Sour cream
4
tb Currant jelly
Soak goose in buttermilk at least 4 hours in
refrigerator. Wash bird and drain.
Stuff with prunes
and apples.
Truss and wrap in bacon. Cover
tightly
with heavy duty foil. Bake until tender at 325
degrees F. for about 3 hours. Baste with butter to
brown.
Sauce
Melt butter in sauce pan. Stir in flour with whisk.
Add broth and heat stirring constantly. Just before
serving add sour cream and jelly. Heat and serve.
Note:
Remove fruit from goose before serving and arrange on
platter around it.
==============
Steak Au Poivre (111)
---------------
1 teaspoon salt
4 teaspoons fresh
ground black pepper, ground coarsely
1 tablespoon
butter
4 6-ounce tenderloin steaks, 3/4 inch thick
5 tablespoons
Cognac
3 teaspoons Dijon
mustard
2/3 cup half
& half cream
3 tablespoons
brined green peppercorns (drained)
Directions:
=======
*Rub salt and
ground black pepper over both sides of the steak.
*Heat a dry sauté
pan over high heat.
*When pan becomes
very hot add butter, let melt, then add steaks.
*Turn steaks only
once and cook to desired degree of wellness
(approximately 3 minutes per side for
medium-rare, depending on exact
thickness.)
*Add Cognac to
pan,let sit for five seconds & then light a match to it.
*Flame should
burn out after approximately 10 seconds.
(If flame continues to burn, put it out by
placing a lid on the pan.)
*Remove steak
from pan (leaving drippings in the pan), reserve on a warm
plate and cover
with aluminum foil.
*Reduce heat to
low and slowly stir Dijon and cream into the drippings.
*Add peppercorns.
*Stir and simmer
for a couple of minutes until sauce gains some thickness.
*Place steaks on
warmed serving plates
*Pour
sauce over steak.
=================
---------- Recipe via Meal-Master (tm) v8.04Title: CARMELIZED MUSKRAT ON A PLANK (112) ---------------------------- Categories: Main dish Yield: 4 servings 1 ea Fresh Muskrat (Road Kill) 1 ea Hickory plank, slightly 1 x -larger than muskrat 1 tb Cooking oil 1 ts Salt 2 ea Green onions 1 ds Pepper 1 tb Fish sauce Skin the fresh muskrat and discard the skin.( Can be saved and tanned into leather.) Nail the muskrat to the hickory plank, carefully stretching out. Chop the green onion fine. Heat the oil in 2 quart pot, then add the onion and the remaining ingredients. Saute, stirring, on medium heat until the sauce is done. (about 5 minutes or more). Place planked muskrat in a large pot, add 4 cups of water and simmer, uncovered, on medium heat for one hour. Add the fish sauce and continue to simmer on medium heat 1 more hour. Most of the water will be absorbed by the meat and the remainder will be slightly thick--or carmelized. Be careful not to burn it. Remove the muskrat from the pot carefully ! Separate the muskrat from the plank, and place meat to one side. Pour the sauce from the pot over the plank. Totally discard the muskrat and eat the plank ! Bon Appetite. Serve hot as a main dish, with lots of rice. =============
French Canadian
Pea Soup (113)
------------------------
1 lb Dried peas 1/4 c
Carrots; grated
8 c
-Water 1/4
c Parsley; fresh, chopped
1/2 lb Salt pork-all in one piece 1
Bay leaf; small
1
Onion, large; chopped
1 ts Savory, dried
1/2 c
Celery; chopped -Salt and Pepper
"Newfoundland Pea Soup is very
similar, but usually includes more
vegetables such as diced turnips and
carrots, and is often topped with
small dumplings. This soup is very good reheated.. The most
authentic version of Quebec's soupe
aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually
chopped and returned to the soup, or
sometimes removed to slice thinly and served
separately. Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they
are available commercially or made at
home.
Pea soup remains a popular dish in
restaurants where tourists enjoy a true
taste of old Quebec. In some variations, a little garlic, leeks,
other vegetables or a ham bone are
added for flavour. For a thicker consistency
(though this is not traditional) a cup or two of cooked peas can be
pureed then returned to the
soup."
Wash and sort peas; soak in cold water
overnight. Drain and place in a large pot; add water, parsley, salt pork,
onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt. Bring to a
boil; reduce heat and simmer until peas are very tender, about 2 hours, adding
more water if needed.
Remove salt pork; chop and return to soup.
Discard bay leaf. Season to taste with salt and pepper. MAKES 8 SERVING:
SOURCE:
"The First Decade" chapter in _A
Century of Canadian Home Cooking_
===============
Sugar Pie (114)
---------
3/4 cup light
brown sugar
2 tbs. flour
1/4 cup of heavy
cream or a little bit more
Mix sugar , flour,and heavy cream and mix
together.
Pour over pie crust.
Cook at 400
degrees for about 20 minutes.
Cool for about 1
hour before cutting.
Note I double the
recipe, because I like it a bit thicker.It is very sweet, so some people use
cool whip or other can whip to cut the sweetness. I like mine plain. Cut in
small pieces because it is so sweet.
==============
POPED GOOSE
MOOSE. ON OPEN PIT FIRE. (115)
------------------------------------
Feeds about 177
people. ~ first
shot big moose,
clean with apple cider vinegar, next shot or capture 7
to 9 geese, clean
with cold salted water, (after removing feathers!)
next you will
need a large pipe, or pole to hold moose over the pit
fire. insert pole
or pipe. (This is really important! Make Darn sure
moose is dead!
they tend to get a bit angry at who ever is poking them
with that big
stick.) next you will need to prepare the geese for the
goosed moose, you
will need one bag of jolly time unpoped corn for each
bird, stuff bird
with popcorn, ram, or gently insert geese into moose,
again! make sure this
big moose is dead! next for basting moose you can
use a maple
syrup, and barbeque hot sauce, or you can coat with 44 bags
of shake n bake!
the cooking time depends on how hot the fire is, but
when the pop corn
slow"s down to just a few pops a minute, its done, it
is also important
to make sure that you put the geese in properly, so
that the goosed
moose has been properly geesed, and remember! it will be
hot! so handle
carefully, lift the mossies tail to release the hot steam before serving,
enjoy!!!!!!!!! PEACE. TOMMY
=============
Caramel
Candy (116)
-------------
1lb of margarine
1 bottle of white Karo syrup
1lb of crushed
walnuts (optional)
1 can of
CONDENSED MILK
Melt margarine ,
then mix all the ingredients together.
Cook slow for two
hours until candy thermometer reaches 240 degrees
Pour in buttered
grease cookie pan,
When cooled cut
size you desire (about in one inch or so pieces) and wrap in wax paper. Very good
=============
Grandma's
Christmas Tarts (117)
-------------------------
Line baking tins
or Aluminum tart cups with pastry.
Mix together 1 cup
currants
1 ½ cups sultana raisins
1 cup
chopped pecans
1 cup
medium coconut
½ cup
glazed cherries
Blend
together ¼ lb butter
1 cup
brown sugar
Juice and rind of one lemon
Method:
Fold the fruit
mix into the egg mixture. Mix
thoroughly. Fill the pastry shells.
Bake 375F for
12.-15 minutes or until pastry is golden.
Glaze Juice of 1 lemon, stir enough icing sugar to
make slightly runny consistency. Spoon
on top
==================
Pumpkin Stew (118)
------------
Ingredients:
large pumpkin,
(flat on the bottom)
1-3 lbs. ground
beef (depending on the size of the pumpkin)
1-2 bottles Prego
spaghetti sauce
1-3 lbs. frozen
mixed vegetables (depending on the size of the pumpkin)
1 large onion
salt and pepper
(optional - You
may add some fresh potatoes and carrots.)
Directions:
Clean out the
pumpkin this is going to be your pot.
Brown the meat
and the onions.
Pour this into
the pumpkin and add the spaghetti sauce.
Stir.
Place the pumpkin
in the oven on a cookie sheet and bake at 350 degrees for 2 1/2 hours.
Steam the
vegetables on the stove.
After the pumpkin
comes out of the oven, add the vegetables and as you mix them in, scoop some of
the cooked pumpkin off the sides into your stew. Your stew is complete!
================
* Exported from MasterCook *
:
http://www.recipesource.com/text./main-dishes/meat/sausages/recipe55.txt
:
Boudin (119)
see also (148)
:
------
: Recipe By :
: Serving
Size : 1 Preparation Time :0:00
: Categories : Sausages Cajun
: Entrees Appetizers
:
: Amount
Measure Ingredient --
Preparation Method
: -------- ------------ --------------------------------
: 3
cups Water
: 1/2
pound Boneless pork --
cubed
: 1/8
pound Pork liver
: 1/2
cup Onion -- chopped
: 1/4
cup Green onion -- chopped
: 1
teaspoon Parsley flakes
: 1
teaspoon Celery flakes
: 3/4
teaspoon Salt
: 1/2
teaspoon Black pepper
: 3/4
teaspoon Red pepper
: 3/4
cup Rice -- cooked
: Sausage casings
:
: Place water,
boneless pork, and pork liver in a 2 quart saucepan. Bring mixture to a boil over high heat setting and simmer until
pork is tender.
: Remove pork and
liver from stock. Grind pork and liver
(may use food
: processor, if
desired). Add onion, green onion, and
other seasonings to stock.
: Cook until
onions are tender. Add ground meat
to vegetablestock
mixture. Cook until most of the water has
evaporated. Stir in cooked
rice. Adjust seasonings, if desired. Stuff rice meat mixture into sausage
casings. Prick casings 3 to 4 times
each to prevent bursting during cooking.
Cook boudin in simmering water for 12 minutes. Remove from water and serve.:
===============
FRIENDSHIP RECIPE (120)
---------------
Ingredients:
One Cup of SHARING
Two Cups of CARING
One Cup - FORGIVENESS in
HUGS OF TENDERDESS
Mix all together ........
to make -
FRIENDS - FOREVER
==================
Pate de Foie Gras (121)
-----------------
2 lbs pork liver
1/2 lb unsalted
lard
1 1/2 lb bacon
2 onions
1 clove garlic
4 eggs
spices, salt and
pepper
Grind liver,
lard, onions and garlic. Mix
thoroughly; add yolks and season. Lastly, add stiffly beaten egg whites and mix. Line a mold with bacon; fill with the first
preparation and cover with bacon. Bake
at moderate heat in oven for approximately 2 hours. Let cool and remove from mold
===================
Bangbelly (From Newfoundland) (122)
---------
SHOPPING LIST:
allspice, baking powder, baking soda, cinnamon, cloves,
flour, mixed
spice, molasses, salt pork, raisins, rice
INGREDIENTS
3 cups of cooked
rice, 1 cup of flour, 1 cup of molasses, 2 cups of raisins,
1 1/4 cups of
salt pork cubed, 1 1/2 tsp. baking soda, 1 tsp baking powder, a tsp. cinnamon,
1/2 tsp. allspice, 1/4 tsp. cloves, 1/4 tsp. mixed spice.
INSTRUCTIONS
Grease 9" x
9" pan with margarine.
Rinse 1 1/4 lb.
of cubed salt pork in warm water. Partially pan fry the salt pork. Allow to
cool a little.
Pour the fried
pork and the fat that rendered from it into the 3 cups of
rice. Add the 1
cup of molasses.
Sift together the
flour, baking soda, baking powder, and spices.
Add to the
pork/rice/molasses mixture and mix well.
Add the raisins
and mix.
Pour into the
9" x 9" greased pans.
Bake for 1 1/4
hours in a 350F degree oven.
When cool cut
into squares.
===================
Pâté à la
Râpure (someone referred to it as
Potatoe Pie) (123)
----------------
1 5 pound fowl,
cut up
3 medium onions
1 medium carrot
1 celery stalk
2 teas. salt
1/2 lb. finely
diced salt pork
15 medium
potatoes (about 8 pounds)
Cook fowl,
onions, carrot, celery and salt in water to cover. Bring to boil and skim.
Simmer until meat is tender (about 2 1/2 hours). Remove skin and bones and cut meat in
pieces. Strain broth. Fry salt pork until crisp. Peel potatoes; grate very fine or puree in
electric blender (as opposed to non electric blender - tee hee). Working with about 1 cup of potato at a time, squeeze it in a clean dish towel (no
fabric softner) to remove as much liquid as possible (save liquid). Empty potato into large bowl (at this stage
potato feels like snow). Measure liquid
and discard; measure an equal amount of chicken broth, bring to a boil and gradually
stir into potato to mix thoroughly (potato will swell). Spread a layer of potato mixture in bottom
of greased roasting pan (15 x 20 inches) and cover with a layer of chicken. Repeat layers until dish is full, ending
with potato. Sprinkle with salt
pork. Bake at 400 F until top starts to
brown (30 minutes). Turn oven control
to 350 F and continue baking until brown and crusty (2 hours).
10 to 12 servings
Found this on
some website a long time ago, named Foods - à la canadienne.
===============
Dorothy's Frugal
Ham Flan (124)
-------------------------
1 - 9 inch unbaked pie shell
2 Tbsp. - Butter
1/2 Cup Chopped onion
1/2 Cup Sliced Mushrooms
1 Cup Cubed Canadian HAM
1 1/2 Cups - Shredded Canadian (mild or medium) cheddar cheese
2 - Canadian EGGS
1 1/4 Cups - Canadian Milk
1/4 cup Canadian white flour
1/2 tsp each Salt and pepper
Garnishes - slices of Tomato and sprigs of Parsley (
Canadian grown)
Now --
Melt butter in a frypan; saute' onions and mushrooms until
tender. Sprinkle
the chopped ham in botton of pie shell.
Combine eggs and milk, gradually blend into a mixture of the flour, salt
and pepper.
Pour - into pie shell (on top of ham)
Bake
- in preheated oven - 375 deg F. for 30 to 40 minutes - until a knife
inserted off-centre comes out clean.
Let stand 5 minutes. Serve hot or cold, garnished with slices of
tomato and
parsley sprigs. Makes approx. 6
servings.
This Flan - keeps well in Fridge for a
couple of days and also freezes well.
** recipe orginally from - 1980 Edition
of the book " Cook Milk In any Flavour you Like. G o o d L u c k !
Question: How many recipes are we allowed to submit???
Thanks. Dorothy
P.S. - please
forgive any typos .... I may have been sampling that RUM
LOL
===============
Cap Tourmente
Goose (125)
-------------------
Preparation:
35-40 minutes
Cooking time: 4
hours
Serves: 6
1 goose
Stuffing:
2 cups, good
quality sandwich bread, cubed
1 cup cubed apple
1/2 cup cubed
celery
1 teaspoon curry
powder
1/2 tsp. Salt
1/4 tsp. Pepper
1 egg
Mirepoix
1 cup chopped
carrots
1/2 cup chopped
celery
1/2 cup chopped
onion
1/4 cup apple
juice
1 1/4 cup good
quality chicken stock (preferably home made)
Remove the
wing-tips, the neck and the excess fat from the goose (do not
throw away the fat!)
and wash and dry the bird. Combine the ingredients for the stuffing. Stuff the
goose and truss it with kitchen string. I a large roasting pan, melt a little
of the fat from the bird and brown the goose.
Put the pan with
the bird in the oven and roast for 1 hour at 250 degrees.
Add the mirepoix
to the pan and continue cooking at 250 degrees for another 3 hours (or less,
depends on the size of your bird), basting occasionally with the pan drippings.
When it is done, remove the bird from the pan and keep it warm. Degrease the
pan and add the apple juice and stock to the pan.
Bring to a strong
simmer and reduce by half. Strain, and serve with the
carved goose.
Oie du Cap Tourmente (126)
--------------------
Préparation: 35 à 40 min.
Cuisson: 4 hours
Portions: 6
1 Oie 6,6 kg.
FARCE
500 ml Mie de pain en cubes
250 ml Pommes en cubes
125 ml Céleri en cubes
5 ml Cari
2 ml Sel
1 ml Poivre
1 Ouf
MIREPOIX
250 ml Carottes hachées
125 ml Céleri haché
125 ml Oignons hachés
60 ml jus de pomme
300 ml fond blanc de volaille
Enlever les extrémités des ailes, le cou, les abats et le surplus de
graisse de l'oie; bien nettoyer. Mélanger tous les ingréedients de la farce.
Farcir l'oie et la ficeler. Dans une rôtissoire, faire fondre un peu de gras et
faire colorer l"oie; la faire cuire au four à 120°C (250°F) pendant 1
hour.
Ajouter alors mirepoix et continuer la cuisson au four à 120°C (250°F)
pendant encore 3 hours. Arroser souvent avec le gras de cuisson. Aprés
la cuisson, retirer l'oie et bien chauffer la rôtissoire; la dégraisser.
Ajouter ensuite le jus de pomme et le fond blanc et laisser réduire de
moitié. Passer à l'aide d'une passoire et servir cette sauce avec l'oie
désossée.
===============
This recipe was
handed down from my 3rd-gr-grandmother Delia Aubry, and
is still a
holiday favorite!
Mimere's Icebox Pudding (127)
------------------------
1 lb. sweet
unsalted butter
2 C. powdered
sugar
12 eggs
(separated)
6 squares bakers
chocolate (semi-sweet or unsweetened depending on your
taste)
1 TBSP. vanilla
4-5 pkgs. lady
fingers (the soft ones) (Mimere made
hers, I buy mine)
1.
Line the sides and bottom of a serving bowl with ladyfingers
2.
Melt chocolate
3.
Cream butter & sugar together
4. Add
egg yolks one at at time to the creamed butter & sugar
5.
Drizzle the melted chocolate into the butter & sugar mixture.
6.
Add vanilla.
8.
Set aside.
9.
Beat egg whites till stiff and fold into the other mixture
10. Layer into
serving bowl: chocolate
mix/ladyfingers/chocolate mix
etc.
11. Chill. Serve with real whipped cream Bavarian whipped cream is
even better!
12. Loosen belt and lie down!
==========
RASPBERRY
FRITTERS (128)
------------------
- 1 cup flour - 1 teaspoon baking
powder - 1/4 tsp. salt 2 tblesps. sugar - 2 eggs 2 -3 tsps.
water 1 cup raspberries (as follows) mix flour, baking powder and salt together. Add in stiffly beaten
egg whites and the raspberries, leaving
the fruite as whole as possible.. The amount of water may vary,. The batter
should be thin enough to fold in the fruit but thick enough to hold together,
otherwise the fruit in cooking will be
too soft. Drop mixture t0 from a
tablespoon into hot deep fat (or cooking oil heated) and deep fry until
golden brown , turning once. Serve hot with icing or regular sugar
sprinkled on top. This recipe can be
used with other fruit and diced fresh
apples
( I forgot to
mention mix the egg yolks, water and
sugar together ) beat egg whites
separately. and add …
===============
CANADIAN FRUIT CAKE RECIPE (129)
--------------------------
Ingredients:
2 cup water
2 cup sugar
8 large eggs
4 cups dried
fruit
2 tsp. baking
soda
1 tsp. salt
2 cup brown
sugar
lemon juice
mixed nuts
1 bottle of
canadian Caribou
Sample the Caribou to check for quality. Take
a large bowl. Check the
Caribou again. To
be sure it is the highest quality, pour one level cup and drink. Repeat.
Turn on the
electric mixer, beat one
cup of butter in
a large fluffy bowl. Add one teaspoon of sugar and beat
again. Make sure
the Caribou is still okay. Cry another tup.
Turn off the
mixer. Break two leggs and add to the bowl and chuck in
the cup of dried
fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it
loose with a drewscriver. Sample the
Caribou to check for tonsisticity.
Sift two cups
of salt. Or something.
Who cares? Check
the Caribou. Now sift the lemon juice
and strain
your nuts. Add
one table. Spoon. Of sugar or something. Whatever you can
find. Grease the
oven. Turn the cake tin to 350 degrees. Don't forget
to beat off the
turner. Throw the bowl out of the window, check the
Caribou again and
go to bed.
===============
Pate Aux Poireaux (Leek Tart)
(129)
----------------------------
(someone tried it
and says its wonderful)
6 tb Butter 1
Egg
4
Leeks; up to 5
2 tb Light cream
-finely chopped 1 c White cheddar
cheese;mild
1/2 c
-Water
-grated
2 tb Flour; all purpose Pastry for 9 inch
tart shell
-Salt & ground black pepper
This is not
something I think I would acquire a taste for but you be the judge! That is
after you capture & taste the moose!
==============
Wonderful salad
with an old Canadian recipe: (130)
-------------------------------------------
Take the old
Canadian recipe, blow the dust off, cut in small pieces
and put in large
bowl.
Add chopped
garlic, a pinch of salt, pepper, whatever raw chopped
vegetables you
have at hand and add your favourite dressing. Enjoy! Denise
==============
Jellied Moose
Nose (131)
------------------
1
Upper jawbone of a moose
1 ts Salt
1
Onion; sliced 1/2 ts Pepper
1
Garlic clove
1/4 c Vinegar
1 tb Mixed pickling spice
1.
Cut the upper jaw bone of the moose just below the eyes.
2.
Place in a large kettle of scalding water and boil for 45
minutes.
3.
Remove and chill in cold water.
4.
Pull out all the hairs - these will have been loosened by the
boiling and should come out easily ( like plucking a duck).
5.
Wash thoroughly until no hairs remain.
6. Place
the nose in a kettle and cover with fresh water.
7.
Add onion, garlic, spices and vinegar
8.
Bring to a boil, then reduce heat and simmer until the meat is
tender.
Let cool overnight in the liquid.
9.
When cool, take the meat out of the broth, and remove and discard
the bones and the cartilage. You will have two kinds of meat,
white meat from the bulb of the nose, and thin strips of dark
meat from along the bones and jowls.
10. Slice the meat thinly and alternate
layers of white and dark meat
in a loaf pan.
11. Reheat the broth to boiling, then pour
the broth over the meat in
the loaf pan.
12. Let cool until jelly has set. Slice and serve cold.
Always wondered
what I would do with this recipe! Linda Benoit
=============
Pate aux Poireaux (132)
-----------------
This leek and cheese quiche
from Ile d'Orleans is related to the
Flamiche aux
poireuax, a savory leek tart made in northern Franch and
Flanders. The
same recipe can also be used to make small tarts.
Heat 4 tablespoons of the butter in a
heavy saucepan, add leeks and
Cook over low
heat for 10 minutes. Add water, cover and simmer gently for 20 to 25 minutes or
until tender.
In another saucepan, melt the remaining
two tablespoons butter,
blend in flour
and cook over medium heat until bubbling. Blend in leek
mixture, bring to
a boil and season with salt and pepper. Remove from heat.
Beat egg and cream together, blend with leek
mixture and pour into
unbaked tart shell. Sprinkle top evenly
with cheese. Bake in
preheated 400F
oven for 25 to 30 minutes or until cheese begins to brown. SERVES: 6
===============
OKAY.......................my
last one. LOL Lorie
Okay............this
is really my last, final etc.
STUFFED
CAMEL) (133)
-------------
1 whole camel,
medium size
1 whole lamb,
large size
20 whole
chickens, medium size
60 eggs
12 kilos of rice
2 kilos of pine
nuts
12 kilos of
almonds
1 kilo of
pistachio nuts
110 gallons of
water
5 lbs. of black
pepper
Salt to taste.
Skin, clean and
trim the camel, lamb and chickens. Boin until tender. Cook rice until fluffy.
Fry nuts until brown and mix with rice. Hard boil and peel eggs. Stuff the chickens
with half the eggs and rice mixture. Stuff the lamb with 5 chickens and some
more rice mixture. Stuff the camel with the lamb, and more rice. Broil in a
large oven or near gas flame until brown. Spread the rest of rice and nut
mixture on a large tray and place camel on top. Place rest of stuffed chickens
around the came. Decorate with boiled eggs and nuts. Will feed a friendly crowd
of 200.
===============
SCRIPTURE
CAKE: (134)
---------------
4.5 CUPS---1
Kings, Chapter 4, Verse 22
1.5 CUPS---Judges,
Chapter 5, Verse 25
2
cups--------Jeremiah, Chapter 6, Verse 20
2 cups----------1
Samuel, Chapter 30, Verse 12
2
cups--------Nahum, Chapter 3, Verse 12
1
cup-------Numbers, Chapter 17, Verse 8
2 x 15 mi 1 Samuel, Chapter 14, Verse 25
Season to taste
with II Chronicle, Chapter 9, Verse 9
6 x 15 mi
Jeremiah, Chapter 17, Verse 11
A pinch of
Leviticus, Chapter 2, Verse 13
Half cup of
Judges, Chapter 4, Verse 19
2x5 mi
Amos, Chapter 4, Verse 5
Add citron and
follow Solomon's advice for making a good boy. Proverbs, Chapter 23, Verse 14,
and have a good cake. Lorie
===============
BANNOCK (135)
-------
4 c. flour
6 tsp. bkg.
powder
1 tsp. salt
1/2 cup
shortening or lard
2 c. raisins
Mix ingredients, wrap
around a stick, and cook before an open fire, rotating, until browned on all
sides. Makes 2 Lorie
Gee, this is fun.
============
TRAINWRECKER
BEANS (136)
-----------------
1/2 lb. Canadian
bacon
1 lb. ground beef
1 chopped onion
1 stalks celery,
chopped
1/2 c. ketchup
1/4 c. Canadian
maple syrup
1 tsp. dried
mustard
1 can, drained
mushrooms
2 28 oz. cans pork & beans
1 19 oz. can kidney beans
Fry bacon till
crisp, add beef, onion & celery. When meat is browned, stir in all
remaining ingredients. Put in large casserole and bake 45 minutes at 350
degrees. Serves 6
=============
SPOTTED DICK
PUDDING (137)
--------------------
Apples, raisins,
current, cherries............your choice
2 c. flour
1 c. milk
1.2 tsp. salt
4 1/2 tsp. bk.
powder
4 tbs. shortening
1 cup fruit (raw
or canned)
1/2 c. sugar
Mix ingredients
and steam for approx 1 hr. Lorie
=============
Singing
Hinnies (138)
----------------
Yield: 1 servings
4 c
Flour
1/4 c Margarine
2 ts Sugar 1 1/4 c
Currants or currants and
1 ts Baking soda -sultanas mixed
2 ts Cream of tartar 2 tb Milk;or enough to
make
1 pn -salt -stiff dough
1/4 c
Lard
These are hotcakes from the isle of Cape
Breton in Nova Scotia.
Mix flour, sugar, baking soda, cream of
tartar and salt then rub in lard (I
would use shortening) and margarine. Add currants and milk to make
dough stiff enough to roll 3/4"
thick. Cut into thick rounds and bake on greased griddle or lightly greased electric pan saet on low, until
brown. Turn and cook on the other
side. Split and spread with butter and jam.
Enjoy, Deb Rochon
=============
Tetes De Violon a L'ail (139)
-----------------------
(Garlic-Flavoured
Fiddleheads)
Yield: 4 servings
1 lb Fiddleheads; fresh -OR- 2 Shallots; finely chopped
1 pk -frozen fiddleheads, 300 g 1 tb Soya sauce
1/4 c
Butter 1
ts Sugar, granulated
6
Garlic cloves;finely chopp 3
tb White wine
Tetes de Violon a
l'Ail
The tiny, curled fronds of fern, which have
gained a reputation as one of Canada's
national foods, come in a large part from the Matapedia River valley.
Shake fresh fiddleheads in a paper bag
until brown skins come off;
discard skins. Steam fresh or frozen,
unthawed, fiddleheads until just tender. Meanwhile, heat butter in heavy frying
pan and saute garlic and shallots until softened. Blend in soya sauce, sugar
and wine. Add steamed fiddleheads, turning to coat them well in sauce. Serve at
once.
==============
Lorie,
Your recipe
sounds great and I would like to make it for
a family
get-together, but
I live in north-central Quebec and am having trouble
finding pistachio
nuts. Have fun, all,Cheers, Io
=================
Hello again,
Here's my # 3 Recipe for the contest.
# 3 -
RUM CAKE (140)
--------
1 or 2 Quarts of Rum 2 Cups Canadian Butter
l Cup dried Nut 1 Tsp Sugar
2 Large Canadian Eggs Baking Powder
Lemon Juice Brown Sugar
Before you start,
check the Rum for Quality, by sampling.
Good, isn't it ?
Select a large
mixing bowl, measuring cup, etc., Check
the Rum again. It must be Just Right
! To be sure of quality, pour 1/2 cup
of rum into a glass and drink as fast as you can. Repeat.
With an electric
mixer, beat on cup of butter in a large
fluffy bowl. ADD on seaspoon of
thugar and beat again. Menawhile, make sure the Rum is of the
Finest Quality. Try another 1/2
cup. Better open the second quart.
Add two arge
Leggs, 2 cups Fried Druit and Beat til high.
If fruit gets
stuck in beater,
just pry loose with screwdriver. Sample
the Rum again from the other
bottle, checking
for tonscisticity.
Next, sift 3 cups
of Pepper or Salt ( It really doesn't matter).
Sift 1/2 pint of lemon juice.
Sample the Run again. Fold in chopped butter and strained nuts. Add one babblespoon of brown thugar, or
whatever colour you can find. Wix well.
Grease owen and
turn cake pan to 350 degrees. Now pour the whole mess into the coven and ake.
Check the Rum
again and bo to ged. Merry
Christmas :):):)
p.s. this rum cake is excellent with Eggnog.
================
Recipe # 2 - MOCK CHERRY PIE (141)
---------------
3 cups Canadian Cranberries, chopped
3/4 cups seeded raisins
2 Tbsp. Canadian Flour
1 1/4 cup white sugar
1/2 Tsp. Vanilla
1/2 cup water
Dash - of Almond flavouring
Mix cranberries, rasins, flour and sugar.
Add water and vanilla and almond
flavouring
Bake in 2 Crust pie shell. Bake at 450 deg F. for 10 minutes - then reduce heat to 350 Deg. F. and bake
30 minutes.
Regards Dorothry
E. Morris Whitby On.
================
Thanks for that
recipe.
My mom used to
make blanc mangé but I never had the recipe for it.
Wonder if I will
still like it:) Renée
Blanc Mange -
Quebec & Nfld - from Joyce Crete
Hi Folks The following my mother used to make many a time
and I made it once only a few years back.
Blance Mange (142)
------------
2 1/2 cups milk
2 tsp. vanilla
1/4 cup white
sugar (or to taste)
1/4 cup corn
starch
1/2 cup milk
In a saucepan
combine milk,vanilla and sugar.
Bring to boil.
Remove from heat.
Combine corn
starch and 1/2 cup milk add to mixture.
Return to heat and cook until thickened.
Remove from heat
and cool.
Serve with berries, jelly or stewed prunes.
===========
Molasses
Partridgeberry Pudding Nfld (143)
-------------------------------------
1 cup molasses
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1/2 cup hot water
1 tsp. baking
soda
1/2 cup melted
butter
2 1/2 cups flour
or little more if you need more
1/2 tsp. salt
2 cups
partridgeberries
Mix together molasses
and spices. Dissolve soda in hot water and add
butter and
berries. Mix well. Add salt and flour. Pour into a pudding
mould with lid.
Or use foil to cover mould. Place pudding mould in
boiling water and
steam approximately two hours. (I cheated and threw in
a few more
berries.) I picked the berries myself this summer. If you do
not have
partridgeberries, use cranberries.
If you do not
have a pudding mould, use a pudding bag.
Sauce: Use a hard
sauce recipe or cream or ice cream or brown sugar
sauce or any
special sauce that you like. You could even spike the sauce
with your
favourite liquor.
=============
Quebec Tourtiere – Mme Benoit
(144)
-------------
1 lb minced pork
1 small
onion,chopped
1 small clove
garlic minced
1/2 tsp salt
1/2 tsp savory
1/4 tsp celery
pepper
1/4 tsp ground
cloves
1/2 cup water
1/4 to 1/2 cup
bread crumbs
Place all
incredients in a saucepan except the crumbs.
Bring to a boil
and cook 20 mins, uncovered, over medium heat.
Remove from heat.
Add a few
spoonfuls bread crumbs, let stand 10 mins.
If the fat is
sufficiently absorbed by the bread crumbs,
do not add
more. If not, continue in the same
manner.
Cool and pour
into a pastry-lined pie pan.
Cover with
pastry. Bake in a 500F oven until the
top is
well
browned. Serve Hot.
================
(From Carole Bloom.)
Butter and Lard Crust (145)
---------------------
Makes a double 9-inch
crust (see note)
3 cups sifted all-purpose
flour, chilled
1/4 cup sugar (see note)
Pinch of salt
8 tablespoons (1 stick)
unsalted butter, chilled
and cut into 8 pieces
1/3 cup lard, chilled and
cut into small pieces
6 to 8 tablespoons ice
water
Combine the flour, sugar
and salt in the bowl of a
food processor fitted with
the metal blade. With
the top off, sprinkle the
butter and lard over the
dry ingredients. Re-cover
and pulse a few times
until small clumps form.
Begin to add the ice water
through the feed tube, 1
tablespoon at a time,
pulsing quickly until the dough begins to form into
a ball. Turn the dough out
onto a sheet of plastic
wrap. As you wrap the
dough in the plastic, form it
into a disk. Refrigerate
for 30 minutes.
Take the dough from the
refrigerator and cut it
into 2 pieces, one
slightly bigger than the other.
Wrap the smaller piece in
plastic wrap and return
to the refrigerator. Roll
out the bigger piece on a
lightly floured surface
until it is slightly larger
than the pie pan. Drape one end of the dough
over
the pin and gently lift it
up, then slip the pan
underneath the dough and lower it into the pan.
Press the dough gently and
quickly against the
sides of the pan. Leave
about an inch of dough
hanging over the sides of
the pan and cut any
excess away. Refrigerate
the crust for at least 30
minutes before either
filling or prebaking.
If you are making a pie
with a top crust, after you
have filled the pie, take
the smaller disk from the
refrigerator and roll it
out on a lightly floured
surface until it's a
little bigger than the pie.
Drape
one end of the dough over the rolling pin,
lift it gently, then drape
it over the top of the
filling.
Press the edges together
and crimp to seal. Slash a
few vents across the top
of the crust to allow
steam to escape. Bake the
pie according to the
directions in the recipe
you are using.
Notes: For the Sweet
Potato Pie recipe, you will
need only one crust.
Either freeze the second
dough disk or make an
extra bottom crust for
another pie. Omit sugar for a savory pie crust.
(From "Pie Every
Day" by Pat Willard, Algonquin
Books of Chapel
Hill.)
========================
CARROT & TURNIP
SOUP (146)
-------------------
Carrots and a
turnip. I buy the carrots that are already peeled,
those little
carrots , but you can buy the reg if you find it cheaper. I make a lot so I buy the two LB bag.
One large onion
diced small
1 or more LB. of
stew beef.
1 soup bone
5 beef bouillon cubes
margarine to
brown stew beef
Brown stew beef
in large pan,
cover with water
add soup
bone,
salt and pepper
slow cook as you
would a chuck roast you know.
cut the carrots
the size of what you would find in a soup in a restaurant.
peel turnip then
cut in pieces the size to match the carrots 1/2 inch about
use about the
same amount of both vegetables
When the meat is
tender as stew beef should be ,
add onion, and vegetables to meat.
cover with water.
add the beef cubes. the cubes will make it salty so go easy on the salt.
salt and pepper
to your taste.
slow cook until
vegetables are soft but not mushy.
I like to make a
sandwich with the meat. but it is meant to be eaten with the vegetables. Kathy
==============
Here's an old
recipe for "Boudin" otherwise known as "Blood Sausage".
It seems that
every BOIVIN I ever met that makes it uses the same recipe, more or
less... see also (119)
Ingredients -
Boudin (147)
-----------
* Pork blood - 9
cups.
* Whole Milk - 5
cups
* Onions - 6
large ones diced.
* Flour - 8
heaping tablespoons.
* Salt - 2
tablespoons.
* Cinnamon
(secret ingredient??? )
* Pepper - 1 1/2
tsp.
* Cloves - 1 1/2
tsp.
* Back-fat - 1
1/2 lbs. (or in modern day... use lard)
Preparation:
========
* Melt fat/lard
and sauté onions.
* Mix dry
ingredients and add fried onions.
* Add whole milk
to blood and mix in dry ingredients.
* Can be poured
into casings and fried on low heat or poured into bread pans and baked at 325.
===============
Thank you(not me)
for sending in the tourtiere recipes! my french Canadian grandmother made it
every Christmas, I have wonderful memories of its smell, however she made two
kinds, with pork and beef and nutmeg spices
and one including potatoes. I tried the potato meat one on a visit to
the champaign region of Quebec in a trip, and loved it but it wasn't as good as
grandma's, being in a motel restaurant run by two francophone brothers in the
woods...we grew up in a totally French-Canadian area in Kankakee county in Illinois, about 60 miles south of
Chicago, grandma didn't speak English till she was 14 and French was mandatory
in grade school till my first year in 1976....I loved French and am grateful
they made us take it
===============
"This fine
cowboy recipe comes from the kitchen of the Bar Lazy W Quarter
Horses in
Orleans, ON. (148)
--------------------
HERE'S WHAT YOU
NEED:
2 cups of regular
flour
1 1/2 cups rye
flour
1 tsp of baking
powder
1 tsp of caraway
seeds (you can substitute cardamom seeds)
1/2 can of warm
beer (the darker the beer the better)
1 egg
1/4 cup dark
molasses
2 tsp melted
butter
HERE'S WHAT YOU
DO:
Pre-heat the oven
to 3250 F and oil up a 10" cake pan
Get a honking big
mixing bowl and mix in your flours, caraway seeds and
baking powder
In a smaller
bowl, beat together the warm beer, eggs and dark molasses
Pour the beer
mixture into the flour mixture and stir until a thick dough forms
Put the dough
into your cake pan
Bake for
approximately 40 minutes
Remove from the
oven
Brush the top of
your hot whisky toast with melted butter
Put things back
in the oven for about another 5 minutes
Now, you've got
some real cowboy food -- whisky toast!
ENJOY
Thanks Al &
Madeleine (& equines Champ and Annie) at the Bar Lazy W for this one. It's
a keeper"
==============
LUMPY DICK – from Best Bill Strange but true recipe (149)
------------
Add flour to
boiling water slowy until it turns into mush. Add a pinch of salt and serve
with milk and sugar.
See how easy that
was.....................get to work
Best Bill :)
=============
HOW TO COOK A
TURKEY (150)
======================
Step 1: Go buy a
turkey
Step 2: Have a
sip of whiskey (scotch or Jacky D.)
Step 3: Put
turkey in the oven
Step 4: Take
another 2 drinks of whiskey
Step 5: Set the
degree at 375 ovens
Step 6: Take 3
more whiskeys of drink
Step 7: Turn oven
the on
Step 8: Take 4
whisks of drinky
Step 9: Turk the
bastey
Step 10: Whiskey
another bottle of get
Step 11: Stick a
turkey in the thermometer
Step 12: Glass
yourself a pour of whiskey
Step 13: Bake the
whiskey for 4 hours
Step 14: Take the
oven out of the turkey
Step 15: Take the
oven out of the turkey (oopsie)
Step 16: Floor
the turkey up off of the pick
Step 17: Turk the
carvey
Step 18: Get
yourself another scottle of botch
Some recipes came
from the following site:
http://www.recipesource.com/ethnic/americas/canadian/
Step 19: Tet the
sable and pour yourself a glass of turkey
Step 20: Bless
the saying, pass and eat out
================
Serenity Pie (151)
------------
This is a pie
that will be remembered by al your inlaws for a long time, and lends itself to
peace and serenity.~First invite all your inlaws to Thanksgiving dinner, next
you will want to bake as many pies as you need to feed all your guest, this
recipe is for one pie. any pie crust will do, melt 2 Lg. semi-sweet chocolate
chunks in pan, (cool) add real cream about 1/2 cup. chill, take one large bar chocolate exlax,
shredded, sprinkle 2/3 on top of pie, add your favorite whipped topping,
sprinkle rest of shredded exlax on top, and serve. next lock all bathroom
doors, get movie camera, new batteries, and two extra tapes. then you and your
spouse and children, can enjoy a quite XMAS at home, without any inlaws showing
up, and you can show the Thanksgiving movies and laugh yourself into silly
land. PEACE. TOMMY
= = = = = = = = = =
Micha's
Tourtiere Christina Aubin (152)
Sun 4:44 am
-----------------
3 lbs. or more of
lean ground porc
1/2 to 3/4 cup of
finely chop onions
3 to 4 tea spoons
of salt
3/4 tea spoon of
savory ? (sariette)
1/8 tea spoon of
pepper
1/2 tea spoon (or
more) to the taste of cloves (powdered) (personally,
I put 3/4)
3 to 4 small bay
leaves
1/8 tea spoon
fine herbs seasoning
3/4 cup boiling
water
3 table spoons of
bread crumbs
Mix ground porc,
chopped onions, seasonings and bay leaves. Add boiling
water, let simmer
uncovered, mixing from time to time +- 20 minutes, until all the meat is
whitened.
Remove the bay leaves
and let cool. Add the bread crumbs (remove fat from the meat for less fat).
Prepare pastry
for 3 to 4 large pies (bottom and top layers). Put meat into the pastry plates,
cover with the top pastry and make small cuts on top part to let steam out.
Bake at 425 F for
about 30 minutes but check around 25 minutes, until pastry is golden.
P.S.
this recipe is like most, adaptable. You could make small tourtieres (bite size
to muffin size). They're very good as entree with anything else and I often
serve them at anytime of the year.
VEGAN style Tourtiere (153)
24/11/02
Sun 9:31 am
---------------------
Christina has a
perfect recipe to follow to make a really great vegan
"Tourtiere"
- just substitute the ground pork for packaged soy veggie burger and make sure
that pie crust is made with vegetable shortening, not lard. Just as flavourful
and your vegetarian friends will be happy.
Doreen to modify Micha's Tourtiere
= = = = = = = = =
Sites used or recommended by listers. (154)
--------------------------------------------
More good ones at http://www.baccalieu.com/yaffles/index.htm including Figgy Duff!
http://www.joycesfinecooking.com/FCRecipes/ragout_de_pattes.htm
http://www.recipesource.com/ethnic/europe/french/indexall.html
More sites for recipes – from Sylvie
-------------------------------------------
http://www.afgs.org/recipes.html
http://www.recipesource.com/ethnic/americas/canadian/
http://www.quakeroats.ca/recipes/html/eng_main.html
http://www.geocities.com/NapaValley/Vineyard/3534/recipes.html
http://www.bisoncentral.com/cba/recipes.html
http://www.kcc.cc.il.us/hss/jpaul/french%20canadian/Page_13x.htm
http://frenchfood.about.com/cs/frenchcanadian/
http://www.joycesfinecooking.com/French.htm
http://www.terriau.org/cuisine.htm
http://www.intlecorner.com/canada/canfood.php3
http://www.homecookingmagazine.com/features/free_recipes/pdfs/mar01_canadian_feasting.pdf
http://www.windfall.ca/foodrecipes.html
----- Original
Message -----
From: "Mary
Anne Smith" To: "'Suzanne
Carriere'"
Sent: Sunday,
November 24, 2002 1:56 PM
Subject: Browned
Gravy (155)
------------
> NOW you've
really done it! When I first married
my husband, he was
> aghast that I
thought I could make gravy from flour and water! His
> mother
cooked very heavily with Meat, Meat and More Meat.....fat
included. The mere thought that we should be calling
anything "gravy" without a
ton of fat and lots of meat was almost a sacrilege in his family!
I honestly have never before in my life heard or seen anyone outside my family mention simply browning
flour to make the rich "beef"
color.....and that it really does taste delicious with salt, pepper,
and nothing but water to thin it! Again,
Mary Anne Smith
Suzanne
Carriere sun 11:47pm
We always called
this "Ketchup au tomates vertes" (green tomato ketchup). It
is similar to chow-chow. Delicious with
Tourtières
Marinade de tomates vertes
(156)
--------------------------
10 lbs. of green
tomatoes
1/2 cup of coarse
salt
one celery stalk
one cabbage
3 cups of vinegar
3 cups of sugar
1 tbsp. of pepper
1 tbsp. of clove
1 tbsp. of
cinnamon
1 tbsp. of
allspice
2 tsp. of ginger
1/2 tsp.of nutmeg
The night before
slice the tomatoes put them in a big bowl, cover with the salt , and leave it
overnight.
Next day... Place a cheesecloth in your colander and
pour the tomatoes in and let them drip for a few hours.
Put the tomatoes and
the other ingredients in one large pot and bring to a low boil.
If serving fresh
then let simmer for an one hour (stir often ).
If jarring then
follow the instructions of your sealers for pickles.
NOTE:
Don't use
aluminum pots or utensils - they react with the vinegar and the salt. Some prefer it with only half a cabbage
You'll have to
experiment with the spices to get it like your Mémère's.
============
Split Mary's (plain and simple)
(157)
-------------
Donna Dunham Jones Sun 5:22 am
Here is a simple
recipe my mas would make that us kids loved,
Flour, baking
powder, 1 egg and milk.
mix together
until a ball forms in bowl. Take
spoonfuls and pat flat. Cut three slices in top and deep fry. When cooked just dunk in syrup.
the amount of flour,
baking powder and milk depended on the amount that you wanted to make. Donna Dunham
Jones Langdon, NH
====================
Aunti-do
sun 10:03 am
People seem to
have moved away from desserts but this is an old standard that is a great treat
on a cold winter night.
HOT WATER
GINGERBREAD (158)
--------------------
1/2 C. butter
& lard
1/2 C. brown
sugar
1 egg (well beaten)
2/3 C molasses (dark)
2 ½ C. flour
2 tsp baking
powder
½ tsp salt
1 tsp baking soda
1½ tsp ginger
½ tsp cinnamon
½ tsp ground
cloves
1 C. boiling
water
1 - Cream
shortening, add sugar.
2 - Add beaten
egg and molasses.
3 - Sift dry
ingredients together, add to mixture.
4 - Add boiling
water; mix until smooth. (The mixture will be very thin).
5 - Pour into
greased baking pan, bake in a slow oven 45 to 50 minutes.
Temperature 300º to 325º F.
Serve warm with a
dollop of whipped cream.
============
Denise Larin -
sun 10:54 am
My grandmother
Victorine used to make this delicious pie
Tarte à la ferlouche du Québec
(159)
-------------------------------
Ingredients:
1 cup brown sugar
1/4 cup maple syrup (or molasse, or corn syrup but maple syrup is
definitely better)
3/4 cup water
3 tablespoon flour
1/2 cup dried raisins
Pinch of salt
Mix flour, brown
sugar and salt. Add the water and maple syrup. Cook
low heat until it
thickens and add the raisins. Cook a few
more
minutes. Put in a
pie crust and brown in the oven. A real treat!
Denise Larin
===========
Pate a la Viande –
Saguenay (see 19) Darlene
Sun 3:55 PM
There were
several recipes for "Tourtiere" (which contains potatoes), but none for meat pie as we in the Saguenay
Region, in Central Quebec, know it.
Our Tourtiere contains meat(s), cut in cubes,
onions, potatoes, bouillon, baked in a
deep dish, double crust pie.
Our Meat Pie
(Pate a la Viande) contains ground pork (sometimes some
veal),onions and
optional spices, baked in an ordinary double crust pie.
==============
-
Canadian TOURTIERE (160)
3 lbs Canadian Ground Pork
2 lbs Canadian Ground Beef
l Large Canadian Onion - Chopped
1 1/2 tbsps. Canadian Salt
l Tsp Canadian Pepper
Canadian Hot Water
Canadian Soda Crackers
l Tbsp. Ground Cinammon
l Tbsp Ground Gloves
Pastry for three (3) Double Crust pIES
In a large pot, combine pork, beef,
onion, salt & pepper.
Add enough water to barely cover.
Bring to boil and
simmer 20 min.
Add enough crumbled soda crackers
to thicken BUT not too dry
Add cinammon and cloves. COOL
Pour into pastry lined pie
shaells, dampen rims (cold water)
Add top crust and prick top with fork.
BAKE
at 450 degree oven. About 25 mins
Keeps very wekk 2 weeks in fridge anbd
freezes very well too. !
Great for those large family
gatherings. !! Enjoy. Dorothy
RECIPES SENT IN AFTER CLOSE OF CONTEST
---------------------------------------------------------------
Subject: [Q-R]
End of Contest - Thanksgiving Bird
Hi Listers - Just to close off our contest making jest of
our popular
bird. Joyce
Oh, I LOVE that
one, Joyce. Had to call in my husband
to read it to
him.......we both
laughed right out loud. Poor, stupid
"pet" turkey!!!
Mary Anne
Hi Mary Ann
- Thanks for the response. I loved it
too, just had to send it in, I did ask Fred first though. Joyce
1. Black November
--------------
When I was a
young turkey, new to the coop,
My big brother Mike
took me out on the stoop,
Then he sat me
down, and he spoke real slow,
And he told me
there was something that I had to know;
His look and his
tone I will always remember,
When he told me
of the horrors of...Black November;
"Come about
August, now listen to me,
Each day you'll
get six meals instead of just three,
"And soon
you'll be thick, where once you were thin,
And you'll grow a
big rubbery thing under your chin;
"And then
one morning, when you're warm in your bed,
In'll burst the
farmer's wife, and hack off your head;
"Then she'll
pluck out all your feathers so you're bald 'n pink, And
scoop out all
your insides and leave ya lyin' in the sink; "And then
comes the worst
part" he said not bluffing, "She'll spread your cheeks
and pack your
rear with stuffing".
Well, the rest of
his words were too grim to repeat,
I sat on the
stoop like a winged piece of meat,
And decided on
the spot that to avoid being cooked,
I'd have to lay
low and remain overlooked;
I began a new
diet of nuts and granola,
High-roughage
salads, juice and diet cola;
And as they ate
pastries, chocolates and crepes,
I stayed in my
room doing Jane Fonda tapes;
I maintained my
weight of two pounds and a half,
And tried not to
notice when the bigger birds laughed;
But 'twas I who was
laughing, under my breath,
As they chomped
and they chewed, ever closer to death;
And sure enough
when Black November rolled around,
I was the last
turkey left in the entire compound;
So now I'm a pet
in the farmer's wife's lap;
I haven't a
worry, so I eat and I nap;
She held me
today, while sewing and humming,And smiled at me and said "Christmas is
coming..."
== = = = = = = = = =
2. Hungarian
Kiffner's from
Kenny Hedgpeth mon 1.43am
while some are at it ... sharing recipes here's my entry ...
these are not
really a french pastry ... but they sure are a prized favorite for the
holiday's :)
I made 57 dozen
last week-end! but between my kids their friends and a few neighbor friends ...
and my sister in-law who drove 43 miles to get a sample of them, they all made
a pretty good dent in the profits of my labor : ) I got the rest hidden in the
hall cupboard for Thanksgiving ... after these are baked, they look like a
little lightly glazed croissant : ) some people say that they taste like
baklava ... kind a I guess ... same flaky crust sort of
Here is the
recipe for those interested .... ingredients and directions are as follows
...
ingredients for
the cookie dough
--------------------------------
- flour 6-8 cups
[ I start with 7 cups usually that enough ] too much
flour and you will have heavy pie crust
which is hard to roll out;
- eggs 6
- yeast 3 cakes
[I use the Rapid Rise dry packets]
- butter 1 lb. [4
cubes] can sub margarine
- salt 1 teasp.
- Eagle Brand sweetened
condensed milk 1/2 cup [I use half of a 14 oz.
can]
- vanilla 1
teasp.
mix the dough ingredients in large bowl with
your "own hands" until
it comes clean from the bowl sides ...
use a bowl that has a lid ... needs to be refrigerated 12-24 hours ! [I have no
idea of why] then place bowl on counter top 2-4 hours before ready to use, and
pop the lid [or] replace it with a dish tale ... to breath and soften up ...
ingredients for
the filling
---------------------------
- brown sugar 1
1/2 cups [one box]
- walnuts 1 lb
chopped [ you can sub pecans or Macedonians]
- Eagle Brand
sweetened condensed milk 1/4 cup [I use the other half
of a 14 oz. can]
- butter 1/2
stick [I use whole stick]
- vanilla 1
teasp.
- dates 1 lb.
sliced [you can sub additional 1 lb. of walnuts instead]
while dough is setting on counter, prepare
the filling, mixing all
ingredients in a medium or large pot on
stove top low heat ... DO NOT bring to a boil ...
the walnuts WILL
burn ! your just devolving the brown sugar and melting the butter .... turn
heat off and let set on cooler burner until ready to use ...I some times add a
1/2 cup of hot water to dissolve the brown sugar quicker :)
pre-heat oven 350
assembly
instructions ...
---------------------
1. sprinkle / dusting
of white sugar on bread board / large cutting board
2. take about a
baseball size or smaller of dough mold into ball
3. flatten out
with rolling pin in one direction, then flip over
3a. continue
flatten out with rolling pin to about the size of a 12" pizza or larger
1/4 to 1/8 inch thick
4. cut up like
pizza into 8 pieces
5. place approx.
teasp. size drop of the filling at the wide end of each triangle
6. fold the
corners of the wide end over the filling, and then roll it on down to the
center point
7. place on un
greased cookie sheet [teflon cookie sheet ok, but not
necessary]
I used 3
restaurant style cookie sheet [heavy gage aluminum] this time [they were a
gift] only 30 cookies per sheet [usually I prefer my old
oven bake cookie
sheets, lip on one end only, and I can fit 40 per sheet] ...
cooking time is
suggested 25-30 minutes [ my oven over heats, so I cut it down to 19-20
minutes] or until light golden brown ... when you start to smell them, their
almost done : )
remove from
cookie sheet on to large brown paper grocery bag ... bottom side of cookies up
...
should get
between 7 to 9 dozen of cookies per batch ... I usually get 8 dozen
-------------
This is an old
family recipe, that my Nana [really she was my step gr. gr'dma] use to make
when I was a child ... she had no recipe cards or
books ! every
thing was from memory and experimenting.
a short time
before she died in 1968 at age 94!, my Mom and a couple of my Aunt's took turns
watching her and re-measuring the ingredients of
various specialties
she use to make .... which as I recall was very difficult ... as she didn't use
standard measuring instruments ... mostly she just used her trusty old tea cup
and hands ... also most of the time bowls were not used either ... the dough
for these cookies, breads and pie crusts were mixed and molded right on the
counter top!
Her name was
Florence Lacher, she was born in either Russia or Germany, and her husband [who
I don't remember at all] was from the other ...
they raised a
family of 24 children in S. or N. Dakota, they had several sets of twins
several of them died before adulthood ... they were potato farmers.bon appetite
!"a dweller on the path by the hedge"
Ken Hedgpeth ~
Arcadia, CA ~ USA
============
Suzanne mon
5:17 am
One of my
husband's favorite quick suppers...
3. Old Fashioned Hamburger avec
la sauce blanche
-------------------------------
1 - 2 pounds of
hamburger
1 medium onion
diced (coarse)
1 can of mushrooms
(optional)
Salt and pepper
Corn starch
Pot of boiled
potatoes.
Fry the hamburger
until all the pink is gone
Add the onions
and cook until clear.
Add the mushrooms
(with fluid)
Season to
taste...
Add 2 cups water
and bring to a boil on high heat.
Add 2 tablespoons
of corn starch to 1/2 cup of cold water
Slowly pour into
the meat and reduce the heat.
Serve with the
potatoes.
Canned peas go
nice on top.
Instead of using
corn starch, I sometimes will make a brown gravy using
browned flour. I like
it that way but my husband prefers it the above way.
4. "Old
Fashioned Bread Pudding" this is
from www.freerecipe.org
----------------------------
2 C stale but not
dry bread
1 quart of milk
1/4 tsp salt
2 eggs
1/2 C granulated
sugar
1 tsp vanilla
Soak the bread in
the milk until it is very soft, then mash it fine. Heat together until nearly boiling. Beat the eggs until light and add to them the sugar, salt and
vanilla. When well mixed, stir this into
the bread and milk. Pour the whole
mixture into a (earthenware) baking dish, set in a pan of water, then bake 45
minutes in a rather slow oven.
For chocolate
bread pudding, melt two squares of chocolate over hot water and add this to the
soaked bread and milk. For bread
pudding with raisins, add 1/2 cup raisins.
Then there is
this one from my school (1949)
"Canadian Cook Book" which is almost the same as above, except 1 C
bread crumbs is substituted for 1 egg and seems to take less milk.
2 C hot milk
1 C bread crumbs
1 egg
2 to 4 TB sugar
1/4 tsp salt
2 TB butter
1/2 tsp vanilla
Add crumbs to
milk; let stand until very soft. Beat
egg slightly, add
sugar, salt and
milk to mixture; beat until very smooth.
Add butter and
vanilla.
Pour into
buttered baking dish, oven-poach until firm - about 1 hour at 325 F. Regards, Doreen
===============
5.
Split Pea Soup - - msg 26/11/02
I know the
contest is over but just had to add this.
I was wondering
if this version of "Split Pea Soup" would come up or not. Every Christmas and Easter my Mom made this
with the left over ham & stock from
the days big dinner which always included a boiled cabbage, carrots, potatoes, and onions & of course the ham
was boiled for a few hours them baked
with ham glaze pineapples and cherries that were held in place with fresh cloves and toothpicks. The vegetables
were added when the ham was put in the
oven, and served with the dinner. After
dinner the ham was placed back into the stock which already had the peas in it cooking on simmer. Depending on
how early we ate she would either let it cool and refrigerate till the next day
or immediately add more freshly cut vegs and cook till tender. Once cooked and
completely cooled it was usually either refrigerated for a day or two or placed
in the freezer for a later meal.
The really
strange thing is that my mom is not of Canadian descent, her
ancestors were
all believed to be German & English 1830-Present. Although I know better
through research, her ancestors are POETZSCH, BENNER, BOYER, & CHALMIEUX
all born in Germany; and HAWKES born ENGLAND, TRESCOTT of VT, DeFRANCESCO of
NJ, & CLARK of VT all according to family members.
=================
Hello Patricia
- I too missed the one sent in for the
contest but here is one that was sent in 05/06/02 and 3 other versions of Tourtiere Joyce
Re Tourtiere - Thank
you. someone sent me the other one, but this one sounds better.
Patricia
6. TOURTIERE
(AS REC'D FROM QUEBEC RESEARCH DIGEST) 05/06/02
--------------------------------------------------------
1/2lbs veal,
1/2lbs ground beef, 1/2 lbs. ground pork
1/8 tsp. Allspice
1/8 tsp cinnamon
3/4 cup finely
chopped onion
1/2 cup water
(you can adjust
meat to any you like, some use just pork)
2 large potatoes
(1 lb.)
Pepper & salt
to taste abt. 1/2 tsp each
1 egg yolk
In a medium
saucepan, combine raw, veal, beef, pork, onion, spices and ½ cup water; mix
well. Bring to a boil and let simmer covered for at least 2 hours.
Meanwhile peel
potatoes; quarter. Cook in a small amount of salted boiling water until tender.
Drain. Add potato to meat mixture along with salt, and pepper; mash with a
potato masher.
(LET MIXTURE COOL
BEFORE PUTTING IN PIE CRUST)
Preheat oven to
450 degrees. Roll half of pastry to make an 11" circle; fit into bottom of
a 9" pie plate. Turn mixture into pie plate. Roll other half of dough to
make 11" circle. Adjust pastry over top; crimp edges, make several slashes
in top for steam vents. Mix egg yolk with 2 tbsp. water; use to brush over
pastry. Bake 10 minutes or until pastry starts to brown, reduce to 375 degrees
and continue to bake for additional 20 minutes.
===============
I missed the
Canadian Tourtiere. Could someone post
it again, or send it to me at [email protected] Thanks, Patricia
Hello Patricia
- I too missed the one sent in for the
contest but here is one that was sent in 05/06/02 (#6 above) Thank you. someone sent me the other
one, but this one sounds better.
Patricia
Tourtiere Recipes
The following 3
recipes indicate a few of the variations according to the regions within the
Province of Quebec.
============
7. TOURTIERE
---------
1-1/4 lbs. lean
ground pork ¼ tsp. Ground cinnamon
¾ lbs. lean
ground beef ¼ tsp. Ground cloves
1 onion, finely chopped
½ cup water
1 tsp. Salt
pastry for two crust pie (9")
1/8 tsp. Pepper
Put all
ingredients except pastry into a saucepan and cook covered slowly about 1 hour,
until meat is tender and liquid cooked down.
Stir occasionally. Let meat mixture cool before putting in pie plate.
Put bottom crust in pie plate, spread mixture evenly and put on top crust. Trim
and crimp edges. Slash to let out steam.
Place in 400
degree oven until light brown , 25 to 30 minutes, depending on oven.
================
8. TOURTIERE
--------
1-1/2 lbs. ground
pork ¼ tsp. Allspice
½ cup finely
chopped onion 1/8 tsp. Pepper
2 large potatoes
(1 lb.) 1 egg yolk
½ tsp. Salt
In a medium
saucepan, combine pork, onion and ½ cup water; mix well. Cook covered over low
heat 2 hours. Meanwhile peel potatoes; quarter. Cook in a small amount of
salted boiling water until tender. Drain. Add potato to meat mixture along with
salt, allspice and pepper; mash with a potato masher.
Preheat oven to
450 degrees. Roll half of pastry to make an 11" circle; fit into bottom of
a 9" pie plate. Turn mixture into pie plate. Roll other half of dough to
make 11" circle. Adjust pastry over top; crimp edges, make several slashes
in top for steam vents. Mix egg yolk with 2 tbsp. water; use to brush over pastry.
Bake 20 minutes or until pastry is golden brown.
===============
9. TOURTIERE
--------
This is a more
modern version; with less fat; but just as tasty.
1 lb. Lean ground
beef ¼ tsp. Cinnamon
½ lb. Lean ground
pork ¼ tsp. Ground cloves
½ lb. Ground veal
½ tsp. Onion powder
1 bay leaf salt
& pepper to taste
Instant potato
flakes, as needed 2 Packages Pillsbury pie crust
Put ground meats
and seasoning in a heavy pan. Brown on medium heat, stirring as needed. When
meat mixture is no longer pink, add just enough water to cover the
mixture. Simmer covered, stirring as
needed, for about 1-1/2 hours to let flavors develop and to be sure pork is
fully cooked. Remove from heat. Sprinkle instant potato flakes in pan to absorb
the meat juices and stir well. If more juices rise to surface, sprinkle a
little more potato flakes until all liquid is absorbed and stir. Remove bay
leaf.
Let meat mixture
cool before turning into pie crusts. I find it easier to prepare the meat
mixture one day and assemble the pies in another day or two. This mixture also
freezes well and could be made well in advance.
Line two 8"
or 9" pie pans with crust. Turn in meat mixture. Add top crust. Trim crust
and slash to allow steam to vent. These pies can be frozen unbaked until you
need them.
To bake put
thawed pies in 375 degree oven for about 45 to 50 minutes.
===============
A cousin just
sent me these two texts and I thought I could share it
with all of
you. Here is the first one. Denise Larin
10. Genie-alogy
My family coat of arms ties at the back
... is that normal ?
My family tree is a few branches
short! All help appreciated.
My ancestors must be in a witness
protection program!
Shake your family tree and watch the nuts
fall!
My hobby is genealogy; I raise dust
bunnies as pets.
How can one ancestor cause so much TROUBLE
?
I looked into my family tree and found out
I was a sap.
I'm searching for myself; Have you seen me
?
If only people came with pull-down menus
and on-line help ...
Isn't genealogy fun? The answer to one problem leads to two more!
It's 2000 ... Do you know where your
G-G-Grandparents are ?
A family reunion is an effective form of
birth control.
A family tree can wither if nobody tends
its roots.
A new cousin a day keeps the boredom away.
After 30 days unclaimed ancestors will be
adopted.
Am I the only person up my tree ... sure
seems like it.
Any family tree produces some lemons, some
nuts, and a few bad apples.
Ever find an ancestor HANGING from the
family tree?
FLOOR:
The place for storing your priceless genealogy records.
Gene-Allergy : It's a contagious disease but I love it.
Genealogists are time unravellers.
Genealogy is like playing hide and seek
: They hide ... I seek!
Genealogy : Tracing yourself back to better people.
"Crazy" is a relative term in my
family.
A pack rat is hard to live with but makes
a fine ancestor.
I want to find ALL of them! So far I only
have a few thousand.
I should have asked them BEFORE they died!
I think my ancestors had several "Bad
heir" days.
I'm always late. My ancestors arrived on
the JUNE flower.
Only a Genealogist regards a step
backwards as progress.
Share your knowledge; it is a way to
achieve immortality.
Heredity: Everyone believes in it until
their children act like
fools!
It's an unusual family that hath neither a
lady of the evening nor a
thief.
Many a family tree needs pruning. Shhhh!
Be very, very quiet ...
I'm hunting forebears.
Snobs talk as if they had begotten their
own ancestors!
That's strange : half my ancestors are WOMEN!
I'm not sick, I've just got fading genes.
Genealogists live in the past lane.
Cousins marrying cousins : Very tangled roots!
Cousins marrying cousins : A non-branching family tree
All right! Everybody out of the gene pool!
Always willing to share my ignorance ...
Documentation ...The hardest part of
genealogy.
Genealogy : Chasing your own tale!
Genealogy ... will I ever find time to mow
the lawn again ?
That's the problem with the gene pool
: NO Lifeguards
I researched my family tree ... and apparently
I don't exist!
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