Wild Rice With Mushrooms
Servings: 4
Ingredients:
1/2 c Wild rice
1 1/3 c -Water; cold
1 ts Chicken bouillon
2 Bacon slice
1/2 c Mushrooms; sliced
2 tb Green onion
Thyme; dried
Parsley; snipped
Pour cold rice over rice in strainer and lift rice with fingers (to removeany impurities). (…)
Whitney Pot Roast
Servings: 1
Ingredients:
4 lb Moose steaks; 1/2 lb each
4 lg Onions; sliced
1/2 c Wine vinegar
1 cn Tomato paste; small , 5 1/2
-fluid oz, 156 ml
-Water, equal amount to
-the tomato paste
Salt, pepper and paprika
1/2 c Butter; or oil
2 Garlic cloves; minced
1 tb Pickling spices; tied in a
-bag
3 Bay leaves
Place steaks in cold water overnight. (…)
Veau Dans Le Chaudron ( Veal Pot Roast)
Servings: 1
Ingredients:
3 tb Bacon fat or salad oil
2 Garlic cloves, cut in half
1 Veal - 1/2 leg or:
-3 or 4 lb rolled shoulder
-of veal
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme OR:
1/2 ts Savory
1 Bay leaf
6 Potatoes - medium (6-8)
6 Onions - medium (6-8)
Melt or heat bacon fat or oil in cast iron saucepan. (…)
Tourtiere De Quebec (quebec Pork Pie)
Servings: 6
Ingredients:
1 1/4 lb Ground pork
1/2 To 3/4 cup cold water
1/2 c Onion, finely chopped
1/4 c Celery, finely chopped
1/2 ts Ground black pepper
1 Bay leaf
1/2 ts Dried savoury
1/4 ts Dried rosemary
1/4 ts Grated nutmeg
Pinch cinnamon
Salt
1/4 c Old-fashioned rolled oats
Pastry for double crust pie
This is considered Quebec style, using rolled oats instead of potatoes tothicken the filling shows a Scottish influence. (…)
Tourtiere A La Ouananiche (lac St-jean Salmon Pie)
Servings: 6
Ingredients:
2 tb Butter
1 md Onion, thinly sliced
1 lg Potato, peeled, thinly
-sliced
1 lb Ouananiche or salmon, cut
-into small pieces
Salt and ground white pepper
1/4 c Milk
2 tb Light cream
1/3 c Water (approximate)
1 Egg, beaten with 1 Tb milk
Pastry for double crust pie
Servings: 6
Line a 9-inch pie plate with pastry. (…)
Tourtiere #3
Servings: 8
Ingredients:
———————————–CRUST———————————–
2 1/2 c Flour
2 ts Baking powder
1 ts -Salt
1/2 lb Shortening
1/2 c -Hot water
2 ts Lemon juice
1 Egg; well beaten
———————————-FILLING———————————-1 lb Pork; lean ground1 Onion; finely chopped1/2 ts -Salt1/4 ts -Pepper1/2 ts Thyme1/2 ts Sage1/2 ts Dry mustard1/2 ts Cloves1 Potato; boiled and mashed
———————————HERB SAUCE———————————1 Celery stalk; minced2 1/2 c Consomme1/2 ts Sage1/2 ts Thyme1/4 c Butter1/2 c Flour1 tb Parsley1 c Mushrooms; chopped
For Crust: Combine flour, baking powder and salt in large mixing bowl.Measure in 2/3 cup cold shortening and cut into flour till mealy.Completely dissolve remaining 1/2 cup shortening in hot water (heat asnecessary to dissolve). (…)
Tourtiere #2
Servings: 6
Ingredients:
2 lb Pork; ground
1 Onion; large
1 Garlic clove
1/8 ts Mace; ground
1/8 ts Sage; ground
1 Potato; small
1/4 c Raisins
-Pepper to taste
-Water; boiling
Pastry for double crust pie
Finely mince onion and garlic. (…)
Toronto Pie
Servings: 1
Ingredients:
1/2 c Milk; scalded, heated till
-bubbles appear around
-edges
2 tb Butter
1 c Cake and pastry flour
1 1/4 ts Baking powder
1/4 ts -Salt
2 Eggs
2/3 c Granulated sugar
1/4 ts Vanilla
Raspberry jam
Icing sugar
‘The Home Cook Book , published in Toronto in 1879, included a recipe forToronto pie. (…)
The Ultimate Butter Tart
Servings: 1
Ingredients:
Pastry for double crust pie
1/2 c Brown sugar;lightly packed
1/2 c Corn syrup
1/4 c Shortening;’golden’ flavour
1 Egg; slightly beaten
1 ts Vanilla
1/4 ts -Salt
3/4 c Raisins
Prepare pastry. (…)
The Mother Superior’s Cabbage Salad
Servings: 1
Ingredients:
3 c Cabbage; finely grated
1 Onion; small,minced
1/2 ts -salt
2 Apples; red, unpeeled,grated
1 tb Sugar
2 tb Vinegar
1/4 ts -salt
1/4 ts -pepper
1/2 c Sour cream;thick
La salade de choux de la Mere Superieure
From Mme Benoit, ‘The Mother Superior at the village convent would preparethis recipe from special guests. (…)