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:auntie-do@shaw.ca]
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
<angel12@frontiernet.net
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