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 remove
any impurities). Combine rice and 1 1/3 cups water and bouillon. Bring to a
boil, reduce heat. Cover and simmer 60 minutes.* Meanwhile cook bacon
partially and add mushrooms, green onion and thyme. Cook till bacon is
crisp and mushrooms soft. Drain off fat. Add to cooked rice. Season with
pepper. Sprinkle with chopped parsley. Time consuming and expensive. Be
prepared to give wild rice as much cooking time as possible, occasionally
it will require a bit more time as it absorbs water more slowly than
regular rice.
Source: Canadian govt publication

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. The next day, pat dry and season
with salt, pepper and paprika. In a skillet, quickly brown steaks with
butter or oil. Remove meat from skillet and set aside. Saute onion and
garlic until transparent and add remaining ingredients. Place meat in
heavy roast pan and pour onion mixture over it. Cover and cook in a 350F
oven for 2 hours or until meat is tender. Remove spice bag and bay leaves.
Thicken liquid with flour and water. Serve.

SOURCE: _The Rural and Native Heritage Cookbook_ by Lovesick Lake Native
Women’s Association

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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. Stuff the 2 cloves of
garlic, cut in two, into incisions made in the veal. Place the meat in the
hot fat and brown well on all sides. Don’t rush this as the colour and
flavour of the finished gravy will depend on how well the meat has been
browned. Add the thyme or savory and the bay leaf. Place the potatoes and
onions, whole around the meat. Don’t add any liquid. Cover tightly and cook
over medium heat till meat is tender, about 2 hours. The potatoes and
onions will not break as there is no liquid added. The veal will make its
own gravy. When cooked, remove the meat from the pan to a heated platter.
Place the pan over high heat and stir gently, so as not to break up the
vegetables. When they are well coated with gravy, boil another minutes or
so till the gravy has a nice consistency. This is a complete meal.

from the Quebec section of _The Canadiana Cookbook_ by Mme. Jehane Benoit

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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 to
thicken the filling shows a Scottish influence.

Servings: 6

In a large, heavy frying pan, combine pork with cold water and heat to
boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary,
nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours,
adding more water if mixture dries out. Halfway through cooking time,
season with salt to taste. Stir in rolled oats and cook, stirring, for 1
to 2 minutes. Remove bay leaf.

Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is
lukewarm, spoon into pie shell and cover with remaining pastry. Trim
pastry, seal edges and cut steam vents in top crust. Decorate with pastry
cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then
reduce heat to 375 deg F and bake another 25 minutes or until crust is
golden.

Source: A Taste of Quebec by Julian Armstrong
Posted by: Linda Davis

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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. Heat butter in frying pan and saute
onion until soft but not browned. Add potatoes, fish, salt, pepper, milk
and cream; mix gently so as not to break up the pieces of fish. Arrange
mixture evenly in the pastry shell. Gently stir in water; it should come
halfway up the fish mixture. Cover with top crust, trim, crimping edge to
seal. Cut a small hole in the centre. Brush pastry with the beaten egg
and milk.

Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust is
browned.

Source: A Taste of Quebec by Julian Armstrong
Posted by: Linda Davis

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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 ground
1 Onion; finely chopped
1/2 ts -Salt
1/4 ts -Pepper
1/2 ts Thyme
1/2 ts Sage
1/2 ts Dry mustard
1/2 ts Cloves
1 Potato; boiled and mashed

———————————HERB SAUCE———————————
1 Celery stalk; minced
2 1/2 c Consomme
1/2 ts Sage
1/2 ts Thyme
1/4 c Butter
1/2 c Flour
1 tb Parsley
1 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 as
necessary to dissolve). Cool. Add lemon juice and egg to water-shortening
mixture. Mix liquid into flour mixture till dough leaves the sides of the
bowl. Turn out onto lightly floured board and knead for about 1 minutes or
till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12
hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for
top crust.

For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and
seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool.
Place in bottom crust, top with remaining dough and slit crust. Bake at
400F for 30 minutes.

For sauce: Simmer all ingredients except for flour, parsley and mushrooms
for 1 hour. Add to sauce and stir till thickened, then add parsley and
mushrooms Simmer for 10 minutes. Serve with tortiere.

Source: Harrowsmith Cookbook vol.3

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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. Peel and grate potatoes. Place pork, onion,
garlic, mace, sage, grated potato and raisins in large heavy pot. Cover
with boiling water, about 2 cups/ Cook, uncovered over medium hear or till
meat is no longer pink and water is absorbed, 30 to 45 minutes. Stir
frequently, reducing water if necessary to avoid boiling. Remove from heat
and set aside to cool. Skim off excess fat. Preheat oven to 400F. Meanwhile
prepare pastry. Line a pie plate with half of the pastry. Prick with fork
and bake 10 minutes. Cool to room temperature. Pour cooled meat mixture
into
pie shell. cover with top crust. Crimp and seal edges and cut vents to
allow steam to escape. Bake 10 minutes. Reduce heat to 350F and bake 30
more minutes or till crust is light brown and filling is bubbly. Serve hot.

Source: _Judith Comfort’s Christmas CookBook_by Judith Comfort

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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 for
Toronto pie. Although continuing as a family favorite, the name slipped
into disuse during the intervening years. A delicate, hot-milk sponge cake
split and filled with raspberry jam, Toronto Pie belongs in the same
family as Boston cream pie.’
During my 30 years living in Toronto, I have never heard of this cake.

Grease a 9 inch round layer cake pan and line with wax paper. Combine
scalded milk and butter.

Sift or blend together flour, baking powder and salt. Beat 2 eggs until
very light and fluffy. Gradually beat in granulated sugar and vanilla.

With mixer at high speed beat eggs and sugar for 1 minute. Fold in dry
ingredients and then stir in hot milk mixture. Turn into prepared pan.
Bake in preheated 350F oven for 30 to 35 minutes or until cake springs
back when lightly touched.

Cool in pan. When almost cool, loosen edges and remove from pan. Split
into two layers, sandwich together with raspberry jam and sprinkle icing
sugar on top.

MAKES: 1 CAKE
Source:_The Laura Secord Canadian Cookbook_

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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. Roll out thinly on floured surface. Cut into rounds with
4′ round cutter. Fit into medium-sized muffin cups. Combine all
ingredients except raisins; mix well. Put raisins into pastry shells,
dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf at
425F for 12 to 15 minutes or just until set. DON’T OVERBAKE. Overbaking
makes them runnier! Cool on wire rack, then remove from pans.
SERVINGS: 12

Source: ‘Fabulous Favourites: Baking Festival Recipes’ pamphlet; General
Foods Canada

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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 prepare
this recipe from special guests. Many people still make this cabbage salad
with sour cream.’

Mix together in a large bowl, grated cabbage, minced onion, salt and
grated apples.
Mix together sugar, vinegar, salt, pepper and thick sour cream.
Refrigerate the salad and dressing for 20 minutes before serving. Then
pour the dressing over the cabbage, mix well, and salt for salt and
vinegar.

Source:_My Grandmother’s Kitchen_ by Mme. Jehane Benoit

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