1 c Flour
1 1/4 c Milk
1 c Snow, fresh, hard packed
1/2 ts -Salt
1 c Oil

“Throughout Acadia, it was customary to make crepes at Candlemas and
objects such as medals, wedding rings, buttons or pennies were hidden
inside and often used to predict the future of those who found them.
Moreover, since eggs were often scarce this time of year as a substitute
with spectacular results. Hence some Acadians still describe a snowfall as
“being enough to make crepes with.” This recipe is always called Crepes a
la neige, even when eggs are used instead of snow.”

Mix all the ingredients together to make a smooth dough. Drop a spoonful
of the batter into 1 inch of hot fat. Fry for 2-3 minutes on each side.
Serve with molasses or grated maple sugar.

SOURCE:”A Taste of Acadie” by Marielle Cormier Boudreau

1 Broccoli; bunch, medium
-cut into small florets
1/2 lb Crab meat; fresh or frozen-trimmed of cartilage
3 Eggs
3/4 c Whipping cream
3/4 c Milk
-salt & ground white pepper
1 pn Nutmeg, ground

LEMON BUTTER SAUCE

1/2 c White wine
1 Shallot, dry; finely chopped
1 c Butter; cut in pieces
1/4 c Whipping cream
1 Lemon; juice of

In this recipe Quebec snow crab is combined with brocolli, oven-poached
and served on a sauce, nouveau cuisine fashion. This appetizer is the
creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary
French restaurant located in an old stone mill in the village of St.
Laurent on Ile d’Orleans. Ramekins can be filled ahead and oven poached at
the last minute, or you can reheat the cooked flan in a microwave oven for
about 2 minutes at Medium (50 percent).

Cook broccoli florets in boiling salted water just until tender-crisp;
drain. Generously brush 6 to 8 ramekin or custard cups with melted butter.
Divide crab meat with broccoli among the ramekins. In a bowl, whisk
together the eggs, cream and milk; season with salt, pepper and nutmeg.
Fill ramekins three-quarters full with the custard and set in a shallow
pan of hot water. Oven poach for 1 hour at 325F or until set. (A knife
inserted in centre should come out clean.)
Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife
around the edge of each ramekin and un mold onto sauce.

Lemon Butter Sauce:
In small saucepan, heat wine and chopped shallot. Bring to a boil and
reduce over medium-high heat until only 2 tablespoons of liquid remain.
Reduce heat to low and whisk in butter, a few pieces at a time, until
sauce is smooth and all the butter is incorporated. Whisk in cream and
lemon juice. Keep warm in the top of a double boiler set over hot water
until serving time.
MAKES: about 1 1/2 CUPS SAUCE

SERVES: 6-8 as an appetizer

1/4 lb Salt pork
1 lb Salmon streak; or fillets-skinned & cut into pieces
2 tb Flour; all purpose
1/4 c Celery; chopped
1 tb Onion; finely chopped
1 Potato; medium, peeled &-sliced
-Salt & ground white pepper
Pastry for double crust 9″-pie

Cipate au Salmon

“This traditional salmon dish comes from Auberge La Msrtre, an inn on the
north coast near St. Anne des Monts. Proprietors Roger Fournier and Marie
France Crevier specialize in fish and game dishes.”

Cut salt pork into thick strips and spread evenly in the bottom of a 2 qt
casserole. Dredge salmon lightly with flour. Arrange half the fish on the
salt pork. Sprinkle with half of the celery, onion and potato slices;
season with salt and pepper to taste.
Roll out half of the pastry, slightly thicker than normal, to fit the
size of the casserole. Cover potato layer with the pastry, cutting two
large vents. Pour in water through the vents until level with the pastry.
Layer with the remaining fish, celery, onion and potato to taste. Cover
with top pastry crust and again cut out two vents. Pour water in vents
until level with pastry.
Bake pie in a preheated 350F oven for 1 1/2 hours or till crust is
golden-brown.
SERVES:4-6

2 lb Boneless chicken meat
2 lb Lean beef
2 lb Lean pork
4 md Onions, coarsely chopped
1/4 lb Salt pork, thinly sliced
2 c Potatoes, peeled and cubed
1 ts Salt
1/2 ts Ground black pepper
1/4 ts Mixed ground cloves, nutmeg,-cinnamon, allspice
2 c Chicken stock (approximate)

Traditionally this layered pie is best made with game. Failing a supply
of venison or pheasant it can be made with a mixture of meats and poultry
as is this recipe.

Servings: 8 to 10

Pastry for double crust pie
Cut chicken, beef and pork into 1 inch cubes and place in a large bowl.
Combine with onions; cover and refrigerate for at least 12 hours or
overnight.

Arrange salt pork evenly in the bottom of a 3 quart casserole,
preferably cast iron with a cover. Layer with 1/3 of the meat mixture and
1/3 of the potatoes; season with 1/3 of salt, pepper and spices. Roll out
half of the pastry slightly thicker than for a normal pie and arrange on
the potato layer, cutting a small hole in the centre. Repeat with 2 more
layers of meat and potatoes seasoned with salt, pepper and spices. Cover
with remaining pastry, cutting a small hole in the centre.

Slowly add enough chicken stock through the hole until liquid appears.
Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until
liquid simmers. Reduce temperature to 250 deg F and continue to bake,
covered, for 5 to 6 hours more or until top crust is a rich golden brown.

2 Carrots; medium-peeled & grated in long,-thin shreds
1/2 c Celery; finely diced
1/4 c Butter; melted
4 c Milk; or 1/2 milk, 1/2 cream
4 c Oysters
-salt and pepper to taste

Peel and grate in long thin shreds, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover and
simmer over very low heat for 20 minutes, without browning the vegetables.
Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
Heat oysters in enameled cast iron pan over medium heat; do not boil.
Pour into milk and serve. Use salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to curdle.
The milk and vegetables can be be prepared ahead of time and the oysters
heated and served at the last minute.

To quote Mme. Benoit, “This traditional Quebec dish is still very much
alive. My grandmother’s recipe is, as far as I am concerned, the best
there is.”
Note: from Anne – it seems as oysters were used at Christmas. My maternal
grandmother from the American Midwest had a similar Christmas oyster dish
although hers included corn.

BASE-

1/2 c Butter
1/4 c Sugar
1/3 c Cocoa
1 ts Vanilla
1 Egg; beaten
1 c Coconut, desiccated
1 3/4 c Graham wafer crumbs
1/2 c Almonds; chopped

FILLING

1/4 c Butter; softened
1 tb Cherry juice
2 c Icing sugar
1/3 c Maraschino cherries; chopped

TOP

2 oz Semisweet chocolate
1 tb Butter

BASE:

Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat
heat, stirring constantly until custard begins to thicken. Remove from
heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9
pan inch square pan. Chill for 1 hour.

FILLING:

Cream butter, cherry juice and extract. Gradually beat in icing
sugar to a make a smooth spreading consistency. Stir in cherries. Spread
over base and chill until firm.

TOP: Heat chocolate and butter, stirring until smoothly melted. Drizzle
chocolate over filling. Chill. Cut into bars.
YIELD: 30 BARs

1 Cauliflower; medium, cut in-florets
2 tb Butter
2 tb Flour; all purpose
1 c Milk
-Salt & pepper
Nutmeg, ground
4 Eggs; separated
1 c Cheddar cheese; strong, grated

Soufflé de Chou-Fleur
The fertile plains around Lac St. Jean produces excellent vegetables and
supports thriving dairy farms. A strong cheddar cheese, made at St. Prime
on the west side of the lake and aged up to 4 years, is one of the region’s
finest cheeses. Adele Coperman-Langevin of St. Fulhence combines
cauliflower from her market garden in her soufflé.

Cook cauliflower in boiling, salted water until tender, drain well and
mash. Melt butter in medium saucepan, blend in flour and cook, stirring
over medium heat until bubbly; do not let mixture brown.
Meanwhile, bring milk to a boil in another saucepan. Add hot milk to
butter-flour mixture and cook, stirring over medium heat until sauce
thickens and is smooth. Season to taste with salt, pepper and nutmeg.
Remove from heat.
Lightly beat egg yolks and stir into sauce. Then stir in cheese and
cauliflower until smooth. In a large bowl, beat egg whites until stiff but
not dry. Fold cauliflower mixture gently but thoroughly into beaten egg
whites. Pour into a buttered 2 quart (2 L) soufflé dish. Bake in preheated
350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
Serve at once.
SERVES: 4-6

2 c Flour
2 tb Sugar
1 tb Baking powder
1 ts -salt
1/4 ts Baking soda
1 c Raisins or currants
1/2 c Sour cream
1/4 c Oil
1 Egg;slightly beaten
3 tb Milk

Sift together dry ingredients and stir in the raisins. Blend the remaining
ingredients and stir in the flour mixture until the dough is all together.
Toss on a lightly floured surface until no longer sticky. Knead a few
times. Divide the dough in half then pat each ball of dough into a 6 ”
circle with the top slightly rounded. Brush the tops with milk and
sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart
on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve
hot with butter and jam or flavored butter or honey.

TART SHELLS
1 c Butter
4 ts Icing sugar; confectioner’s
2 c Flour

FILLING
2 c Dates; chopped
1 1/2 c Brown sugar
1 c -Water
Lemon juice

“How these little tarts got their name remains a mystery to us. It could
be that pork fat was once used as the shortening or it just might be a
reflection of the wonderful Cape Breton sense of humor.”

Tart Shells:
Cut the butter into the flour; add the flour and knead until well blended.
Press small amounts of dough into small muffin tins. Press small amounts
of dough into small muffin tins. Bake in a 425F oven for 10 minutes. When
cool fill with the following:

Filling:
Simmer the above ingredients until the dates are of soft consistency.
Cool; then fill the tart shells. Ice with butter icing.

TART SHELLS
1 c Butter
4 ts Icing sugar; confectioner’s
2 c Flour

FILLING
2 c Dates; chopped
1 1/2 c Brown sugar
1 c -Water
Lemon juice

“How these little tarts got their name remains a mystery to us. It could
be that pork fat was once used as the shortening or it just might be a
reflection of the wonderful Cape Breton sense of humor.”

Tart Shells:
Cut the butter into the flour; add the flour and knead until well blended.
Press small amounts of dough into small muffin tins. Press small amounts
of dough into small muffin tins. Bake in a 425F oven for 10 minutes. When
cool fill with the following:

Filling:
Simmer the above ingredients until the dates are of soft consistency.
Cool; then fill the tart shells. Ice with butter icing.

2 c Flour; all purpose
2 c Rolled oats
1 c Brown sugar; packed
2 ts Baking powder
1/2 ts -Salt
1 c Shortening
1/2 c -Cold water

SAVORY VARIATION

2 c Oatmeal; scotch type*
1 c Flour;all purpose
2 ts Sugar, granulated
2 ts Baking powder
1/4 ts -Salt
1/3 c Shortening; or lard or
-bacon fat
1/4 c -Cold water

Anne’s note: I prefer the savory version as it is closer to the original
Scottish version ; my grandmother in Nova Scotia uses ‘pinhead’ oatmeal, a
fine grind of oatmeal sold in the Maritimes, “Ogilivy’s” is the most
popular brand there. Processing the oats in a food processor for a few
seconds should help.

“If desired process the oats in a food processor for 10 seconds to get a
finer texture…The original recipe for oatcakes likely arrived with
Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer’s
gristmills, a little fat worked with fingertips, and perhaps a touch of
sugar, made a crispy baked “cake” to eat with cheese or jam. Over the
years, Cape Bretoners (and eventually all cooks across Canada) used rolled
oats and more sugar to make a cookie-like oatcake. The Glenghorm Resort in
Angonish, Nova Scotia, prints a recipe for these regional favorites on its
postcards. Trilibys, a British version, richer and filled with a cooked
date mixture, lead to the Date Sandwich Cookies so popular in Canada over
the years.”

Sweet version: Stir together flour, oats, sugar, baking powder and salt;
rub in shortening with fingertips. Mix in water with fork, until ball
forms; divide in half.
On a floured surface, roll out each half to 1/4 inch (5 mm) thickness.
Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly
greased baking sheets in 350F oven for 15 minutes or till lightly browned.
Transfer to racks to cool.
MAKES: 60

Savory Variation: (to serve with cheese)
Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each
granulated sugar and baking powder, and 1/4 tsp salt. Work in 1/3 cup
shortening, lard or bacon fat. Add 1/4 cup cold water. Proceed as above.