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Wild Rice With Mushrooms

Tuesday
Dec 11,2007

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.

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  • Whitney Pot Roast

    Tuesday
    Dec 11,2007

    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 & 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. Sauté 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.

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  • Tuesday
    Dec 11,2007

    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.

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  • Toronto Pie

    Tuesday
    Dec 11,2007

    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.

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  • The Ultimate Butter Tart

    Tuesday
    Dec 11,2007

    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 OVER BAKE. Over baking
    makes them runnier! Cool on wire rack, then remove from pans.
    SERVINGS: 12

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  • Tuesday
    Dec 11,2007

    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.

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  • Tuesday
    Dec 11,2007

    1 lb Fiddleheads; fresh -OR-
    1 pk -frozen fiddleheads, 300 g
    1/4 c Butter
    6 Garlic cloves; finely chopped
    2 Shallots; finely chopped
    1 tb Soya sauce
    1 ts Sugar, granulated
    3 tb White wine

    Tetes de Violon a l’Ail

    The tiny, curled fronds of fern, which have gained a reputation as one of
    Canada’s national foods, come in a large part from the Matapedia River
    valley. At Auberge La Coulee Douce in Causapcal, Suzanne Couisneau likes
    to steam fiddleheads, then season then with garlic sauce.

    Shake fresh fiddleheads in a paper bag until brown skins come off;
    discard skins. Steam fresh or frozen, unthawed, fiddleheads until just
    tender. Meanwhile, heat butter in heavy frying pan and saute garlic and
    shallots until softened. Blend in soya sauce, sugar and wine. Add steamed
    fiddleheads, turning to coat them well in sauce. Serve at once.
    SERVES:4

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  • Tuesday
    Dec 11,2007

    1 c Brown sugar
    1 tb Flour
    1 tb Butter
    4 tb Cream
    Pie crust; uncooked

    Mix the brown sugar, flour, butter and cream. Pour the mixture into an
    uncooked pie crust, covering the top with woven strips of pastry dough, if
    desired.
    Bake at 400F for about 30 minutes.

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  • Sugar Pie – Hotel Paulin

    Tuesday
    Dec 11,2007

    Pastry for 9″ pie
    2 c Brown sugar; packed
    2 tb Flour; all purpose
    Salt; pinch
    2 Eggs
    1 Egg yolk
    1 c Milk
    1 ts Vanilla

    Roll out pastry and fit into 9″ pie plate, trim and flute edges. In bowl,
    blend sugar, flour and salt. In separate bowl using electric mixer, beat
    eggs and yolk till frothy; beat in milk and vanilla. Stir egg mixture into
    sugar mixture till smooth. Bake in 400F oven for 10 minutes; reduce to 350F
    and bake for about 35 minutes or till crust is golden brown and filling is
    set. Let cool on rack.

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  • Strawberry Spinach Salad

    Tuesday
    Dec 11,2007

    1/2 c Raspberry vinegar
    1/2 c Vegetable oil
    1 c -Water
    3 Shallots; finely chopped-freshly ground black pepper
    2 pt Strawberries;fresh ; 1 lb-sliced
    1 lb Spinach;fresh, trimmed(500g)

    Les Frises Vinaigrette et Leurs Pousses Vertes

    Strawberries need not be confined to dessert, says Denis Pelletier, chef
    at Restaurant Le Mouilin de St. Laurent on Ile d’Orleans. The island is
    one of the province’s lushest strawberry-growing areas. The chef suggests
    serving this colourful salad with a semi-soft cheese as St. Nectaire.

    Make a salad dressing by combining vinegar, oil and water. Add chopped
    shallots and pepper to taste. Arrange sliced strawberries in a spiral
    formation on the spinach and drizzle with the dressing.

    SERVES:6

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