The Melting Pot 2.0/The Melting Pot 2.0.iso/rdytrd/mmcanuck.txt

Text File | 1993-04-04 | 132KB | 3,617 lines

---------- Recipe via Meal-Master (tm) v7.04

      Title: All Canadian Coffee
 Categories: Beverages, Canadian, Company
   Servings:  4

    1/4 c  Maple syrup; pure
    1/2 c  Rye whiskey
      3 c  Coffee; hot, black,
           -double strength

----------------------------------TOPPING----------------------------------
    3/4 c  Whipping cream
      4 ts Maple syrup; pure

  Topping: Whip cream with maple syrup just up until soft mounds; set aside.
    Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or
  goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.
  Decorate with tiny Canadian flags if desired.

  MAKES: 4 Servings
  SOURCE: The Merry Christmas Cookbook from Canadian Living magazine

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Apple Pancakes From The Townships
 Categories: Snacks, French can, Benoit
   Servings:  4

      2 c  Flour; all purpose
      1 tb Baking powder
      1 ts Baking soda
      2 ts -Salt
      3 tb Sugar
      1 ts Cinnamon
  2 1/4 c  Sour milk; buttermilk
      2    Eggs
      1 c  Apples;unpeeled,
           -cut in pieces
      6 tb Butter; melted

  Crepes aux pommes des Cantons

  Sift together flour, baking powder (1 Tbsp amount is correct), baking
  soda, salt sugar and cinnamon.
  Beat sour milk and eggs in a small bowl. Add apples, unpeeled and cut into
  small pieces  and melted butter.
  Add the sour milk mixture to the dry ingredients. Stir well. Cook as you
  would ordinary pancakes in greased cast iron fry pan. Brown on both sides.
  Serve plain or with butter and maple syrup.

  to quote Mme Benoit, " Each year at the end of September, the whole family
  would go to the Eastern Townships Apple Festival. And there, instead of
  eggs in syrup as was the custom at sugaring parties, apples pancakes were
  served with lots of butter and delicious Townships maple syrup."

  Source: Mme. Jehane Benoit's _My Grandmother's Kitchen_ a collection of
  recipes from her grandmother's recipe book with modern measures and
  instructions added.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Apple Pork Chops
 Categories: Meats, French can, Benoit
   Servings:  1

      6    Pork chops
           Pork chop fat or oil
      2 ts Butter
           -salt and pepper to taste
      3    Apples-unpeeled with cores
      1 ts Sugar
           Cinnamon

  Cook the chops using melted fat trimmed from the meat and 1 tsp butter.
  (Note those concerned about their fat intake may chose to use corn oil or
  some other vegetable oil rather than the pork fat). Season to taste and set
  on hot platter. Keep warm. Slice the apples 1/2" thick and add to the pan
  with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook
  over medium heat for about 10 minutes, turning once or twice until some of
  apples are browned. Arrange them around the chops and serve. Serves: 4-6

  To quote Mme. Benoit, "The apples keep the chops moist and tender. I
  sometimes use 6 to 7 apples, then I use 1 Tablespoon sugar. Serve very
  hot."
  Source" _The Canadiana Cookbook_ by Mme. Jehane Benoit

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Baked Cod with Stuffing
 Categories: Canadian, Newfdland, Seafood
   Servings:  1

      1    Cod, whole;
           -head, fin, tail removed
           Salt pork fat back
           -sliced

----------------------------------STUFFING----------------------------------
      2 c  Bread crumbs; up to 3 cups
      1 pn -Salt
      1    Onion; chopped
      2 ts Savoury
    1/4 c  Butter; up to 1/2 cup
           -melted
      1    Potato; mashed
    1/4 c  Celery;finely chopped
           -(optional)

  Stuffing:
  Mix all ingredients together well.  Should be able to form into a ball.
  Stuff into cod immediately before baking.

  Remove bone from whole cod (head, tail and fins removed).  Stuff
  interior of cod with savoury stuffing (see below).  Bind cod with twine
  to hold in stuffing, and top  generously with salt pork fat back.  Bake
  cod with open side/salt pork up at 350 Degrees F for one hour or until
  salt pork is brown and crunchy.
  That's about it, you could sub in bacon for the salt pork, but it is
  good with the salt pork.  Enjoy.

  To: WAYNE WOODMAN                 Refer#: NONE
  Conf: F-COOKING (1010)           Read Type: TEXT SCAN (+)

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Baked Peameal Bacon
 Categories: Canadian, Meats, Baird
   Servings:  1

      1    Peameal Bacon, 1 centre cut
           -piece

  "Peameal bacon is a unique Canadian meat, pickled but unsmoked loin of pork
  rolled in cornmeal. Usually it is sliced and fried for breakfast but it
  excellent baked whole. The cornmeal makes a crisp exterior and the meat,
  although quite lean, is particularly juicy, because of the pickling
  process. For baking it is important to select a piece from the centre cut,
  with a wide band of lean visible on both ends."

  Place in an open roasting pan, fat side up. Bake at 350F degrees for 1-
  1/2 hours. Serve hot in generous slices with baked beans if desired.

  SOURCE: _Classic Canadian Cooking_ by Elizabeth Baird

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Bannock
 Categories: Canadian, Breads
   Servings:  6

      1 c  Whole wheat flour
    1/2 c  All purpose flour
    1/2 c  Rolled oats
      2 tb Sugar, granulated
      2 ts Baking powder
    1/2 ts -Salt
      2 tb Butter, melted
    1/3 c  Raisins; optional
    3/4 c  -Water; approx,

  "Bannock, a simple type of scone was cooked in pioneer days over open
  fires. Variations in flours and the additional of dried or fresh fruit make
  this bread the simple choice of Canadian campers even today.  Oven baking
  has become an acceptable alternative to the cast iron frypan. McKelvie's
  restaurant in Halifax serves an oatmeal version similar to this one. For
  plain bannock, omit rolled oats and increase the all purpose flour to 1
  cup....
  One of the earliest quick breads, bannock was as simple as flour, salt, a
  bit of fat (often bacon grease) and water. In gold rush days, dough was
  mixed right in the prospector's flour bag and cooked in a frypan over an
  open fire.
   Indians wrapped a similar dough around sticks driven into the ground
  beside their camp fire, baking it along with freshly caught fish. Today's
  native _Fried Bread_ is like bannock and cooked in a skillet.
     Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the
  stove's dampers while _Toutons_ are similar bits of dough deep fried. At a
  promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo
  Doughnuts, deep fried rings of bannock dough, were served. It is said that
  Inuit children prefer these "doughnuts" to sweet cookies.
     Red River settlers from Scotland made a frugal bannock with lots of
  flour, little sugar and drippings or lard. Now this same bread plays a
  prominent part in Winnipeg's own Folklorama Festival.
     At Expo '86 in Vancouver, buffalo on bannock buns was a popular item at
  the North West Territories ' restaurant. In many regions of Canada, whole
  wheat flour or wheat germ replaces part of the flour and cranberries or
  blueberries are sometimes added. A Saskatchewan firm markets a bannock
  mix, and recipe books from coast to coast upgrade bannock with butter,
  oatmeal, raisins, cornmeal and dried fruit."

  Stir together flours, oats, sugar, baking powder and salt. Add melted
  butter, raisins (if using) and water, adding more water if needed to make
  sticky dough. With floured hands, pat into greased pie plate. Bake in 400F
  oven for 20 to 25 minutes or until browned and tester comes out clean. Cut
  into wedges.
  SERVES:6
  VARIATIONS: In place of raisins add chopped dried apricots or fresh
  berries.(Blueberries are terrific if one is camping in northern Ontario in
  August.)

  SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Beignes Aux Dattes De Ma Mere (mother's Date Doughnuts)
 Categories: French can, Desserts, Armstrong
   Servings:  3

      2    Eggs, beaten
    3/4 c  Granulated sugar
      1 tb Melted butter
  2 1/2 c  All-purpose flour
  2 1/2 ts Baking powder
    1/2 ts Salt
    1/4 ts Ground nutmeg
      1 c  Dates, chopped
      1 c  Milk
      1 ts Lemon extract

  Servings: 3 to 4 dozen doughnuts

  Vegetable oil or shortening for deep-frying

  In a bowl, combine beaten eggs, sugar and melted butter; beat well. In
  another bowl, combine flour with baking powder, salt and nutmeg. Fold in
  dates.  Add dry ingredients to egg mixture alternately with milk and lemon
  extract.

  Heat oil in deep-fat fryer to 375 deg F.  Drop batter by tablespoonfuls, 2
  or 3 at a time, into hot oil and fry until crisp and brown, about 3
  minutes frying time, turning once.  Drain on paper towels.

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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Boudin du pays (Blood Pudding)
 Categories: French can, Acadian, Meats
   Servings:  1

      2 c  Pork blood
           -Salt
      2 lb Pork, fresh
      1    Pig's lung
    1/2    Pig's heart
      2    Pig necks
           -Salt
      5    Onions; chopped
           -Salt & pepper
           Cloves
           Summer Savory
           Coriander seeds; crashed
           -to taste
      2 tb Flour

  "Blood pudding is one of the great delicacies of Acadian cuisine. It used
   to be that every Acadian family made its own. Since the annual slaughter
   came during Advent, the boudin was usually saved for the Christmas
   holidays." Also part of Cajun cuisine,

  Sauce a boudin
  When slaughtering a pig, collect the fresh blood, immediately add salt and
  stir to prevent coagulation.
  Cut the fresh pork, the lung, heart and neck into large pieces. Place the
  meat into a large pot and add just water to cover the meat. Add the salt
  and 3 chopped onions. Simmer on medium heat for 3 hours.
  Remove the meat from the cooking liquid and let it cool. Cut the meat into
  very small pieces or grind it with a meat grinder. Add the meat to the
  cooking liquid with the 2 remaining onions, pepper and spices.
  Bring the liquid to a boil and slowly add the blood by pouring it through
  a sieve. Stir constantly. Add the flour, mixed with a small amounts of
  water. (The flour may be browned in the oven before being add to the meat,
  provided that slightly more flour is used.) Simmer the mixture on low heat
  for approximately 1 hour, stirring frequently.
  This sauce may served later by warming in a skillet.

  Boudin des Branches (Blood Pudding Sausages)
  To make blood pudding sausages, prepare blood pudding sauce but do not
  simmer for the last half hour. Rather, clean the small intestines of the
  pig, cut them into 20 inch pieces at tie them at one end.
  Using a funnel or a piece of birch bark as was the Acadian tradition, fill
  the intestinal lining with the sauce until the intestine is three
  quarters full. press out the air and tie the other end, leaving some space
  for expansion.
  Put the branches (sausages) in boiling water and cook for 45 to 1 hour.

  SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudreau

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Butter Tart Pie
 Categories: Pies, Canadian
   Servings:  1

      3    Eggs
    3/4 c  Brown sugar; packed
    3/4 c  Corn syrup
      3 tb Butter; melted
      4 ts Flour; all purpose
  1 1/2 ts Vanilla
    1/4 ts -salt
  2 1/4 c  Currants or raisins
      1    Pie shell, 9", unbaked

  In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter,
  flour, vanilla and salt until blended. Stir in currants or raisins. Pour
  in pie shell.
  Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes
  longer or till centre is just firm to the touch, covering edges of pastry
  with foil if browning too much. Let cool completely before cutting.
  MAKES:10 Serving

  This version of butter tarts (a Canadian speciality) is easier to prepare
  than the traditional individual tarts. It is very rich and best served in
  small pieces.
  Canadian Living magazine

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Butter Tarts
 Categories: Canadian, Tarts
   Servings:  1

    1/4 c  Butter
    1/2 c  Brown sugar; packed
    1/2 ts Vanilla
      1    Egg
    1/2 c  Corn syrup
    1/2 c  Raisins; or currants
     12    Tart shells;lined with
           -pastry shells

  "These tarts were the basis for Butter Tart Pie and Butter Tart Squares
  which appeared in later decades. Another variation uses maple syrup
  instead of corn syrup. ...Butter Tarts are uniquely Canadian. There are
  theories whether they were adapted from southern pecan pie, old-fashioned
  sugar pies, or maple syrup, backwoods or vinegar pies. Squabbles arise
  whether or not the tarts should be runny or not, and just how runny.
  Opinions differ about the use of syrup or sugar only, eggs beaten or not,
  currants or raisins, and how the tart pans should be filled."

    In bowl, cream together butter, sugar and vanilla. Beat in egg and corn
  syrup. Spoon raisins into tart shells; pour in the filling, two-thirds
  full. Bake in 375F oven for 15 to 18 minutes or until lightly browned.
  MAKES: 12 TARTS

  SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_
  by Carol Ferguson and Marg Fraser

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Cape Breton Oatcakes
 Categories: Canadian, Scottish, Breads
   Servings:  1

      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.

  SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Cape Breton 'pork Pies'
 Categories: Tarts, Canadian, Nova scotia
   Servings:  1

--------------------------------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.

  Source: _Out of Old Nova Scotia Kitchens_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Cape Breton Scones
 Categories: Breads, Canadian, Nova scotia, Staebler, Scottish
   Servings:  1

      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 flavoured butter or honey.

  Source: _More Baking with Schmecks Appeal_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Cauliflower Souffle
 Categories: Vegetables, French can, Armstrong
   Servings:  1

      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

  Souffle 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 souffle.

    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) souffle dish. Bake in preheated
  350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
  Serve at once.
  SERVES: 4-6

  SOURCE: _A Taste of Quebec_by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Cherry Almond Nanaimo Bars
 Categories: Canadian, Bars, Candy
   Servings:  1

------------------------------------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

  SOURCE: _Tastefully Yours_, All Saint Kingsway Anglican Church, Toronto

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Christmas Oyster Soup (soupe Aux Huitres De Noel)
 Categories: Soups, French can, Holiday, Benoit
   Servings:  4

      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 enamelled 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.

  Source: _My Grandmother's Kitchen" by Mme. Benoit

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Cipaille Or Cipate (layered Meat Pie)
 Categories: French can, Poultry, Meats, Armstrong
   Servings:  8

      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.

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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Cipate au Salmon (Layered Salmon Pie)
 Categories: Seafood, Pies, French can, Armstrong
   Servings:  1

    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

  Source:_ A Taste of Quebec_ by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Crab Custard With Lemon Butter Sauce
 Categories: Seafood, Appetizers, Eggs, French can, Armstrong
   Servings:  1

      1    Brocolli;bunch, medium
           -cut into small florets
    1/2 lb Crab meat;fresh or frozen
           -trimmed of cartilege
      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 brocolli 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 brocolli 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 unmold 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

  SOURCE: _A Taste of Quebec_ by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Crepes a la Neige (Crepes with Snow)
 Categories: French can, Acadian, Desserts
   Servings:  1

      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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Fish And Brewis
 Categories: Canadian, Newfdland, Seafood
   Servings:  4

      1 lb Salt cod
      2    Hardbread or hardtack cakes
      1 c  Salt pork; diced

  "Fish and brewis (pronounced "brews") is one of the oldest traditional
  dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod and
  the brewis is made from hardtack or hardbread, which is available
  everywhere in Newfoundland and in specialized grocery stores across
  Canada. The dish is always sprinkled with scrunchions, crisp fried bits of
  salt pork. Fisherman's Brewis is sometimes the same as Fish and Brewis,
  but often the fish and bread are chopped while hot and mixed together, or
  fresh cod is used instead of salt cod."

  Cut cod into serving-size pieces. Soak cod and hardbread separately in
  cold water for 8 hours or overnight. Drain fish. In saucepan, cover fish
  with cold water. Heat to boiling and boil gently for 15 to 20 minutes or
  until tender; drain.
    Meanwhile, in skillet, fry salt pork until golden. Brain bread and place
  in saucepan, cover with salted water and bring to a full boil. Drain
  immediately and serve with fish on warm plates. Sprinkle with scrunchions.
  SERVES:4

  SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Flapper Pie
 Categories: Canadian, Pies
   Servings:  1

  1 1/4 c  Graham wafer crumbs
    1/4 c  Sugar, granulated
    1/2 ts Cinnamon
    1/4 c  Butter;melted

----------------------------------FILLING----------------------------------
    1/4 c  Sugar, granulated
      3 tb Cornstarch
      2 c  Milk
      2    Egg yolks;lightly beaten
      1 ts Vanilla

----------------------------------MERINGUE----------------------------------
      2    Egg whites
    1/4 ts Cream of tartar
      2 tb Sugar, granulated

  "In eastern Canada, this recipe was called Graham Wafer Cream Pie, but
  westerners knew it as Flapper Pie. ... Cream pies like butterscotch,
  banana, cream and coconut cream were favorites of this decade and
  restaurants (called cafes in the West and usually run by Chinese
  cook/owners) always had cream pies on their menus.

  Combine crumbs, sugar and cinnamon; blend in butter. Set 1/4 c aside.
  Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F
  oven for 8 minutes; cool.
    Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook
  over medium heat, stirring, until boiling; stir a little into yolks, then
  retUrn to the saucepan. Cook over low heat, stirring, for 2 minutes or
  until thickened. Remove from heat; add vanilla and cool slightly. Pour
  into pie crust.
    Meringue: Beat egg whites with cream of tartar till soft peaks form;
  gradually beat in sugar until stiff peaks form. Spread over filling,
  sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5
  minutes or till lightly browned. Cool to room temperature, about 4 hours.

  SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: French Canadian Pea Soup
 Categories: French can, Soups, Vegetables
   Servings:  1

      1 lb Dried peas
      8 c  -Water
    1/2 lb Salt pork-all in one piece
      1    Onion, large;chopped
    1/2 c  Celery;chopped
    1/4 c  Carrots;grated
    1/4 c  Parsley; fresh,chopped
      1    Bay leaf;small
      1 ts Savory, dried
           -Salt and Pepper

  "Newfoundland Pea Soup is very similar, but usually includes more
  vegetables such as diced turnips and carrots, and is often topped with
  small dumplings. This soup is very good reheated..
  The most authentic version of Quebec's soupe aux pois use whole yellow
  peas, with salt pork and herbs for flavour. After cooking, the pork is
  usually chopped and returned to the soup, or sometimes removed to slice
  thinly and served separately. Instead of fresh or dried herbs, herbes
  salees (herbs preserved with salt) are often used; they are available
  commercially or made at home.
    Pea soup remains a popular dish in restaurants where tourists enjoy a
  true taste of old Quebec. In some variations, a little garlic, leeks,
  other vegetables or a ham bone are added for flavour. For a thicker
  consistency (though this is not traditional) a cup or two of cooked peas
  can be pureed then returned to the soup."

  Wash and sort peas; soak in cold water overnight. Drain and place in a
  large pot; add water, parsley, salt pork, onion, celery, carrots, parsley,
  bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer
  until peas are very tender, about 2 hours, adding more water if needed.
  Remove salt pork; chop and return to soup. Discard bay leaf. Season to
  taste with salt and pepper.

  MAKES 8 SERVINGS:
  SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_
  by Carol Ferguson and Margaret Fraser

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Fricot A La "Belette" ("Weasel" Fricot/Soup)
 Categories: Acadian, French can, Soups, Vegetables, Vegetarian
   Servings:  1

      1    Onion; chopped
      3 tb Butter
      2 tb Salted herbs;*
      4 c  -Water
      3 c  Potatoes; diced
           -salt and pepper
      1 tb Flour

-------------------------DUMPLINGS:* THIS IS ONE OF-------------------------
           -several possible dumpling
           -recipes given
      1 c  Flour
    1/2 ts -Salt
    1/2 c  -Cold water


  "If there was one dish that could be called typically Acadian, it would
  certainly be Fricot, a soup containing potatoes and meat. The dish has
  been a long time favorite in Acadian households, so much  that the word
  fricot was once synomous with a good meal and a common call for dinner was
  often, "Vous etes invites au fricot!"... This potato fricot was prepared
  when neither meat nor fish were available, and given the tongue-in-cheek
  name, "Weasel Fricot" (Fricot a la Belette). If you ask Acadians about the
  origin of the name, they will smile and say, "Parce que b'lette a passe
  tout drouete (Because the weasel went right on by.)

  On Prince Edward it is called Fricot a la bezette (Ninicompoop Fricot)
  where bezette roughly translates as "nincompoop". It is known as butter
  fricot, salted her fricot and potato fricot, and is often served with a
  large slice of buttered bread and molasses."

  Handkerchief Dumplings (Pates en Mouchior de Poche)
  Mix flour with salt. Gradually add cold water to the dough as one would
  when making biscuits.
  Roll the dough fairly thin, cut into 1 1/2 inch squares and place the
  squares in the fricot. Cover and simmer 7 minutes.

  Saute the onion and salted herbs in butter for 1-2 minutes or until the
  onion is golden brown. Add the water, potatoes, salt and pepper, and
  simmer for 20 minutes. To thicken the broth, add dumpling or flour mixed
  with water.

  SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Gateaux Jos Louis (Joe Louis Cakes)
 Categories: Cakes, Kids, French can, Armstrong
   Servings:  1

------------------------------------CAKE------------------------------------
    1/2 c  Butter
    1/2 c  Sugar, granulated
      2    Eggs;beaten
      1 c  Milk
      1 tb White vinegar
      1 ts Baking soda
      2 c  Flour;all purpose
      1 ts Baking powder
    1/4 c  Cocoa powder;unsweetened
    1/2 ts -Salt
  1 1/2 ts Vanilla

------------------------------VANILLA FILLING------------------------------
      2    Egg whites
    1/2 c  Sugar, granulated
      1 pn -Salt
      2 tb -Water
      1 ts Vanilla

------------------------------CHOCOLATE ICING------------------------------
      2 tb Butter
      2 tb Cocoa powder;unsweetened
      2 tb Light cream; up to 3 T
    1/2 ts Vanilla
    1/2 c  Icing (Confectioner's) sugar
           -approximate

  Gateaux Jos. Louis

  Home-made versions of this best selling commercial snacking cake turn up
  in recipe collections throughout the Beauce. A product of the giant Vachon
  bakery at St. Marie, it was launched by founder-bakers Arcade and
  Rose-Anna Vachon who named it for their eldest two sons Joseph and Louis
  and not, as some believe , after the heavyweight boxing champion, Joe
  Louis. Home recipes use a drop-cookie method and -sometimes- a marshmallow
  filling. The baking cake is made  automatically with a diameter of 3 1/2
  inches (9 cm). To achieve a symmetrical look and a light texture, I
  adapted a recipe belonging to Mariette Scully Bourque of Notre Dame des
  Pins to the muffin tin.

  CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl,
  cream butter and sugar together until fluffy. Measure milk into a 1 cup
  measure and stir in vinegar, then baking soda. In another bowl, sift or
  mix together flour, baking powder, cocoa powder and salt. Combine dry
  ingredients with butter mixture with milk; stir in vanilla. Fill prepared
  muffin tins half full of batter. Bake in a preheated 350F oven for about
  10 minutes or until a tester inserted in centre comes out clean. Cool for
  10 minutes in pan. Turn out onto rack and cool completely.

  VANILLA FILLING:
  In top of a double boiler, set over boiling water, combine egg whites,
  granulated sugar, salt and water. With an electric mixer, beat until stiff
  and fluffy, about 3 to 4 minutes. Remove from heat and beat in vanilla.

  CHOCOLATE ICING:
  Cream soft butter with cocoa powder. Blend in cream and vanilla. Stir in
  sifted icing (confectioner's) sugar until icing is of spreading
  consistency.

  Slice cakes in half horizontally. Fill with Vanilla Filling and spread
  tops and sides with Chocolate Icing.

  MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES
  SOURCE: _A Taste of Quebec_ by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Grand Marnier Nanaimo Bars
 Categories: Canadian, Bars, Candy
   Servings:  1

      2 c  Graham wafer crumbs
      1 c  Coconut, unsweetened, flaked
    1/2 c  Pecans; toasted, chopped
    2/3 c  Butter
    1/3 c  Cocoa powder; unsweetened
           -sifted
    1/4 c  Sugar, granulated
      1    Egg; beaten

----------------------------GRAND MARNIER LAYER----------------------------
      2 c  Icing Sugar
    1/4 c  Butter; softened
    1/4 c  Grand Marnier;or orange
           -liqueur
      1 tb Orange rind; coarsely grated

-----------------------------CHOCOLATE TOPPING-----------------------------
      1 tb Butter
      4 oz Semisweet chocolate; melted

  In bowl, stir together crumbs, coconut and pecans. In small saucepan,
  gently heat butter, cocoa and sugar until butter melts. Remove from heat;
  whisk in egg. Blend into crumb mixture. Press into greased 9 inch square
  cake pan. Bake in 350F oven for 10 minutes. Let cool on rack.

  Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix
  in half of the icing sugar with butter; mix in Grand Marnier, remaining
  icing sugar and orange rind. Spread over base.

  Chocolate Topping: Stir butter into chocolate until melted; spread evenly
  over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut
  into bars.
  (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2
  months. Let soften slightly before serving.

  VARIATION: CLASSIC NANAIMO BARS
  Make base and Chocolate Topping as above. In layer, substitute milk  for
  Grand Marnier; add 1/2 tsp vanilla. Substitute 2 tsp grated lemon rind for
  orange juice.

  SOURCE:_Canadian Living's Desserts_ by Elizabeth Baird

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Grandmother's Molasses Taffy
 Categories: Candy, French can, Armstrong
   Servings:  1

      1 c  Molasses
    1/2 c  Sugar, granulated
    1/2 c  Brown sugar
    1/3 c  -Water
      2 tb Butter
    1/4 ts Baking soda
      1 pn -Salt

  Tire a la Melasse de Grand-Mere

  Quebec's sweet tooth is often satisfied by this old-fashioned candy made
  from molasses and sugar. This recipe belongs to Marguerite Legault, a
  member of Les Fermieres de Thuroso, a rural woman's group in the town on
  the Ottawa River.

   In a medium, heavy saucepan, combine molasses, granulated and brown
  sugars and water. Heat to boiling and stir to dissolve sugars. Let mixture
  boil, without stirring, until syrup reaches the hard ball stage
  (260F/125C) on a candy thermometer. Remove from heat, stir in butter,
  baking soda, and salt. Immediately pour onto a buttered marble slab or
  baking sheet.
    When cool enough to handle, butter hands and gather taffy into a ball.
  Pull taffy between hands and continually stretch and fold again until
  taffy turned lighter in colour (this can take from 5 to 15 minutes.)
    Stretch and twist taffy into a rope about 1 inch thick and cut into
  pieces using buttered scissors. Wrap each piece in waxed paper.
  MAKES: ABOUT 48 PIECES

  SOURCE: _A Taste of Quebec_ by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Green Tomato Soup
 Categories: Soups, French can, Vegetables, Benoit
   Servings:  1

      3 c  Tomatoes; green
           -peeled & chopped fine
      1    Onion; chopped
    1/4 ts Cinnamon
    1/8 ts Cloves; ground
      1 ts Sugar
    1/4 ts -Pepper
      2 c  -Water
    1/4 ts Baking soda
      3 tb Butter
      3 tb Flour; all purpose
      4 c  Milk

  Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar,
  pepper and water. Bring to a boil and boil for 30 minutes. Add the soda.
  Melt the butter, add the flour. Mix and add the milk. Cook till creamy,
  stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt
  to taste and serve.

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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Hardy Vegetable Soup
 Categories: Soups, Vegetables, Meats, Canadian
   Servings: 10

      4 qt Water
    3/4 c  Celery, chopped
    3/4 c  Onion, chopped
      2    Garlic cloves, chopped
      1 c  Carrots, sliced
      2 c  Potatoes, diced
      2 tb Canola oil
    1/2 c  Tomato paste
    1/2 c  Green pepper, diced
      1 c  Mixed vegetables *
    1/2 tb Sweet basil
           Salt & pepper to taste
    1/2 c  Macaroni
    1/2 c  Pot barley
      2 c  Chicken, beef,ham (leftovers
      2 c  Coarsely chopped cabbage
      1    Tomato, chopped

  In a soup pot saute the celery, onion and garlic in oil for 5 minutes. Add
  water, vegetables, pot barley, meats, seasonings. Bring to the boil and
  simmer for 1 1/4 hours. For last 1/4 hour add cabbage and macaroni.
  * Soup mix

  from Fillmore, Sask.
  Lindsey Jones, F-Intercook

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Herbs Salees (Salted Herbs)
 Categories: Acadian, French can, Herbs
   Servings:  1

      1    Onion; finely chopped
      4 c  Chives; or onion shoots
           -cut into 1/2 inch pieces
    1/2 c  Salt

  "Salted herbs are a central element in traditional Acadian cuisine; they
  are a basic ingredient in fricot, soups and most dishes which use meat and
  fish. Traditionally made with chives, shallots and onion shoots, salted
  herbs may also contain finely chopped onions."

  Layer the ingredients in a stoneware or glass pot. Let the mixture stand
  for several days until a brine is formed. Use as a seasoning in a variety
  of fish and meat dishes.

  SOURCE:_A Taste of Acadie_ by Marie Cormier-Boudreau

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Jambon De Le Cabane A Sucre ( Sugar House Ham)
 Categories: Meats, French can, Benoit
   Servings:  1

      1    Ham; 8 to 10 lbs
      3 qt Apple juice or Maple sap
      2 c  Maple sugar
      1 ts Mustard; hot dry
      2 ts Cloves; ground
    1/4 c  -Water
      2 c  Raisins

  Bring the apple juice or maple sap to a boil and place ham into it. Cover
  and simmer over low heat for 3 hours, or till the ham is tender. Remove
  meat from liquid and trim off rind only. Place the sugar, mustard, cloves
  and water in saucepan, and add one cup of the cooking juice and 2 cups of
  the raisins. Simmer 5 minutes, and place ham in dripping pan and pour
  sauce over it. Bake at 300F for 30 minutes.
    Thicken the juice to taste with browned flour, blended with cold water.
  Serve the delicious sauce with the warm ham (which is equally good cold).

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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Jellied Moose Nose
 Categories: Meats, Game, Canadian
   Servings:  1

      1    Upper jawbone of a moose
      1    Onion; sliced
      1    Garlic clove
      1 tb Mixed pickling spice
      1 ts Salt
    1/2 ts Pepper
    1/4 c  Vinegar

  1.  Cut the upper jaw bone of the moose just below the eyes.

  2.  Place in a large kettle of scalding water and boil for 45 minutes.

  3.  Remove and chill in cold water.

  4.  Pull out all the hairs - these will have been loosened by the boiling
      and should come out easily ( like plucking a duck).

  5.  Wash thoroughly until no hairs remain.

  6.  Place the nose in a kettle and cover with fresh water.

  7.  Add onion, garlic, spices and vinegar

  8.  Bring to a boil, then reduce heat and simmer until the meat is tender.
      Let cool overnight in the liquid.

  9.  When cool, take the meat out of the broth, and remove and discard the
      bones and the cartilage.  You will have two kinds of meat, white meat
      from the bulb of the nose, and thin strips of dark meat from along the
      bones and jowls.

  10. Slice the meat thinly and alternate layers of white and dark meat in a
      loaf pan.

  11. Reheat the broth to boiling, then pour the broth over the meat in the
      loaf pan.

  12. Let cool until jelly has set.  Slice and serve cold.

  I must confess I have not yet tried this recipe, mainly for lack of a
  moose nose...   But, sometime, maybe...

  "Northern Cookbook"  from the Ministry of Indian Affairs, Ottawa, Canada,
  edited by Eleanor A. Ellis

  From: [e-mail] (Roger Campbell)
  From: KAREN MINTZIAS               Refer#: NONE
  Conf: (1668) L-CUISINE

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Lassy Tart
 Categories: Newfdland, Canadian, Pies
   Servings:  1

      1    Egg
      1 c  Molasses
      1 c  Bread crumbs, soft
           Pastry for 8 inch lattice
           -top pie

  "Molasses is a common ingredients on Newfoundland cooking; "lassy" tarts,
  pies. dumplings, puddings. cakes and sauces have been popular for
  generations."

  Beat egg; beat in molasses. Stir in bread crumbs. Line 8 inch pie plate
  with pastry; pour in molasses mixture. Arrange strips of pastry over top
  to create lattice pattern.
  Bake in 400F oven for 20 minutes or until done. Serve hot or cold.
  MAKES: 4-6 SERVINGS

  SOURCE: Canadian Living magazine

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Leftover Turkey Or Chicken Hash
 Categories: Poultry, French can, Leftovers, Benoit
   Servings:  4

      2 tb Butter; melted or chicken
           -fat (up to 3T)
      1    Onion; thinly sliced
    1/2 c  Celery; diced
      2 c  Turkey; cooked,diced
           -(up to 3 cups)

-----------------------------------SAUCE-----------------------------------
      2 tb Turkey or chicken fat
           -(I would use butter)
      3 tb Flour
  2 1/2 c  -Water
    1/2 ts Savory
    1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Cream

--------------------------------HOT BISCUITS--------------------------------
      2 c  Flour; all purpose
      1 tb Baking powder
      1 ts Salt
    3/4 c  Cream
      2    Eggs; beaten

  La fricasee fatuguee

  Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add
  thinly sliced onion and diced celery. Heat 5-8 minutes over low heat,
  stirring often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat.

  Sauce: Brown the chicken fat (I would use butter) and flour well before
  adding water. Add savory, salt and pepper to taste. When sauce is smooth
  and creamy, add 1/4 cup cream and any remaining turkey or chicken gravy.
  Pour over turkey. Simmer 15 minutes, then serve with hot biscuits and
  pickled beets.

  Hot Biscuits: Sift together in bowl, flour, baking powder (no error in
  amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and
  mix just enough to moisten; the dough is rather soft and should remain
  lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie
  sheet. Cook 16 minutes at 400F.

  from Mme. Benoit, "In days that followed Christmas, every bit of the turkey
  was used - the bones for soup, the skin, diced and crisped in the oven til
  browned, then served, instead of butter, on toasted homemade bread. So,
  when it came time to make hash from all the little bits and pieces, the
  children felt that the poor turkey must be tired (fatiguee), hence the
  name.

  Source: _My Grandmother's Kitchen_ by Mme. Benoit

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Les Petoncles a la Nage (Scallop Soup)
 Categories: Seafood, Soups, French can, Armstrong
   Servings:  2

      1 c  White wine;dry
      1 c  Fish stock
    1/4 c  Carrots;julienne strips of
    1/4 c  Turnips;julienne strips of
    1/4 c  Leeks;julienne strips of
           -Salt & white ground pepper
     12    Scallops;large fresh

  Les Petoncles a la Nage

  Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer, makes
  a simple soup from scallops and vegetables.

   In a medium saucepan, bring wine, fish, stock and vegetables to a boil,
  season with salt and pepper to taste. Reduce heat and simmer 5 minutes or
  until vegetables are tender-crisp. Place 6 scallops in each of 2 heated
  bowls. Divide the very hot stock among the bowls, stir briefly and serve
  at once.
  SERVES: 2

  SOURCE: _A Taste of Quebec_ by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Maple Baked Chicken Breasts
 Categories: Poultry, Main dish, French can, Armstrong
   Servings:  4

      4    Chicken breasts;single
    1/4 c  Flour;all purpose
           -Salt & ground black pepper
      2 tb Butter
    1/2 c  Maple syrup
      1 ts Savory,dried
    1/2 ts Thyme, dried
    1/4 ts Sage, dried
      1    Onion; sliced
    1/2 c  -Water

  Poitrine de Poulet au Sirop D'Erable

  Chicken and pork are often baked or braised in maple syrup in the Beauce.
  This easy recipe for chicken breasts can also be used with a whole cut-up
  broiler-fryer chicken. It's from the collection of Jeanne d'Arc Nadeau,
  long-time proprietor of Le Danube Bleu reception hall in St. Marie and a
  cookbook author.

    Dredge chicken pieces in flour seasoned with salt and pepper to taste. In
  a heavy, flameproof casserole, heat butter until bubbling and brown chicken
  pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and
  sage. Arrange onion slices on top of chicken pieces. Pour water into the
  bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60 minutes
  or until tender, basting occasionally with pan juices.
  SERVES: 4

  SOURCE: _A Taste of Quebec_ by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Maple Syrup Broilers
 Categories: French can, Poultry, Benoit
   Servings:  1

      2    Chicken, broilers:young,
           -tender
           Flour
           -Salt & pepper
      4 tb Butter
      2    Onions, large;thinly sliced
      1 pn Aniseed
      1 pn Savory
      8 tb Maple syrup; 1 Tbsp per
           -piece of chicken
    1/2 c  Cider or water

  Poussins au sirop d'erable (pour la visite)

  From Mme Benoit, "This was a dish for company and always a source of
  discussion between my grandparents as they had to decide which of the
  chickens were the most tender. I still have the earthenware dish and I
  often (not just for company) make this delicious casserole.

  Quarter 2 very tender young broiler. Roll each piece in flour seasoned with
  salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces,as they
  are browned in an attractive ovenproof earthenware casserole. Add 2 large
  thinly sliced onions to the fat in the fry pan, brown, and pour on top of
  the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory
  and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying
  pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes,
  uncovered, in a 350F oven.

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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Maple Syrup Pie
 Categories: French can, Pies
   Servings:  1

    1/2 c  -Cold water
    1/4 c  Flour;all purpose
      1 c  Maple syrup;pure
      1    Egg;lightly beaten
      2 tb Butter
      1    Pie shell;8 " baked

  Tarte au sirop d'erable
  "This classic sweet of old Quebec has a smooth, rich filling, typically
  shallow and very sweet. Variations of the traditional recipes are still
  popular in Quebec. ... Syrup, sugar or molasses pies of all kinds were
  popular in every region in pioneer days. In Quebec Maple Syrup Pie (Tarte
  au sirop d'erable) and Sugar Pie (tarte au sucre) made use of local maple
  syrup and maple sugar when available, or brown sugar for economy.
   Backwoods Pie , using brown sugar plus maple or corn syrup, appears in
  early Nova Scotia cookbooks as well as national books such as the Five
  Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or tarte a la
  molasses in Quebec) and Lassy Tart (in Newfoundland) was usually lightly
  spiced and thickened with bread crumbs. Shoofly Pie, most common in
  Mennonite areas, had molasses and brown sugar filling with crumbs on top.
  In the early years, when ingredients were scare, molasses was a standby
  everywhere.)

  Whisk water with flour until smooth; stir into syrup in small heavy
  saucepan. Stir in egg; cook over medium -low heat, stirring, until thick,
  about 7 minutes. Stir in butter until melted. Pour into pie shell. Let
  cool.

  SOURCE: The 2nd decade chapter, _A Century of Canadian Home Cooking_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Maple Syrup Tart
 Categories: Desserts, Tarts, French can, Armstrong
   Servings:  1

  1 1/2 c  Maple syrup
      1 c  Whipping cream
    1/4 c  Cornstarch
    1/4 c  -Cold water
      1    Pie shell, 9";baked, crust

  Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais,
  who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near
  Riviere du Loup.

  In saucepan, combine maple syrup and cream. Blend in cornstarch and water
  together until smooth. Bring filling to a boil over medium heat and cook
  for 2 minutes, stirring constantly until thickened.
   Pour filling into baked pie shell and let cool until set.
  SERVES 6-8

  SOURCE: _A Taste of Quebec_ by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Maple Tourlouche ( Upside Down Cake)
 Categories: Cakes, French can, Benoit
   Servings:  1

      1 c  Maple
      1 tb Butter; softened
      3 tb Sugar
      1    Egg
      1 c  Flour, all purpose
      2 ts Baking powder
    1/8 ts Salt
    1/4 ts Nutmeg or cinnamon
    1/2 c  Milk
    1/4 c  Nutmeats, finely chopped (up

  Bring syrup to a boil and pour into a generously buttered 8 by 8 by 2
  baking dish.  Let stand in a warm place, With a large spoon beat butter,
  sugar and egg together until creamy. Mix remaining dry ingredients and add
  with the milk to the creamed mixture, stirring until well blended. Place
  as four large balls into hot syrup, then stretch dough with two forks
  until all are joined together.  This is easy because the dough gets soft
  when it comes in contact with the hot syrup. If using nut meats, add them
  to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with
  ice cream or whipping cream, served warm.

  SOURCE: Mme. Jehane Benoit. in _The Canadiana Cookbook_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Matrimonial Cake
 Categories: Canadian, Bars
   Servings:  1

  1 1/2 c  Flour, all purpose
  1 1/2 c  Rolled oats
      1 c  Brown sugar; packed
    1/2 ts Baking soda
    1/4 ts -Salt
    3/4 c  Butter; softened

----------------------------------FILLING----------------------------------
      2 c  Dates; chopped, pitted
    1/2 c  Sugar, granulated
      1 ts Lemon juice
    3/4 c  -Boiling water

  "This recipe in some old cookbooks is called Date Sandwich Cake. Other
  variations are Raisin Squares or Fig Squares. ..
  Date Squares (Matrimonial Cake, if you happen to come from the West) are a
  real nostalgia treat. The fillings in the 30s recipes was extremely sweet.
  Today's versions reduce the sugar in the filling, since the dates are
  sweet enough, and are often microwaved. Raisin Puff, an old favorite in
  P.E.I. is somewhat similar, with raisin filling sandwiched between layers
  of soft cookie dough instead of an oatmeal mixture."

  Filling: In saucepan, cook dates, sugar, lemon juice and water over medium
  heat, stirring often, until the dates are soft, about 15 minutes. Let
  cool.
    In a bowl, combine flour, rolled oats, sugar, baking soda and salt;
  blend in butter until mixture is crumbly. Pat half onto bottom of 9 inch
  square pan. Spread filling evenly over the top. Sprinkle with the
  remaining flour mixture, patting lightly. Bake in a 350F oven for 30 to 35
  minutes or until nicely browned. Let cool; cut into squares.

  MAKES: 36 SQUARES
  VARIATION: Mincemeat Squares : Use 2 cups mincemeat instead of date
  filling.

  SOURCE: _A Century of Canadian Home Cooking: 1900 Through the 90s" by
  Carol Ferguson and Margaret Fraser

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Memorable Mincemeat
 Categories: Pies
   Servings:  8

    3/4 c  Suet;minced (or butter/marg)
      2 c  Seedless raisins
  2 1/2 c  Currants
  1 3/4 c  Brown sugar
  1 1/2 ts Cinnamon
  1 1/2 ts Mace or cloves
  1 1/2 ts Nutmeg
    3/4 ts Salt
      4    Apples, peeled, grated
      1 c  Candied citron
      1    Lemon (rind and juice only)
      1    Orange (rind and juice only)

  Makes 8 cups (not 8 servings)

  Combine all ingredients in a large saucepan.  Bring to a boil and simmer 5
  minutes, stirring frequently.  Refrigerate or freeze in recipe size
  portions.  (Dark or light raisins may be used in place of currants, and
  ground cloves substituted for mace. ER)

  Note:  Processing mincemeat is recommended for long term storage 1-2
  years.  Spoon into pint sealers.  Process 30 minutes in a boiling water
  bath.

  Source:  Festive Favourites, TransAlta Utilities Shared by Elizabeth
  Rodier, March 1993

  From Blue Ribbon Cook Book, Winnipeg Manitoba 1905 - Mince Pie Hints Dried
  apples soaked in water a few hours make a very fair substitute for fresh
  apples in mince pies.  Dried cherries and other fruit prepared with sugar
  can be soaked 10-12 hours in a very little water and then both water and
  fruit used instead of raisins.  They will be much cheaper and will answer
  very well.  Economical housewives will often find hints like these very
  serviceable.

  From: ELIZABETH RODIER             Refer#: NONE
  Conf: (1010) F-COOKING

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Miel aux Trefles ( Cloverleaf Honey)
 Categories: Acadian, French can, Misc
   Servings:  1

      2 c  White sugar
      1 c  -Water
      2 c  Clover blossoms
      5    Wild roses

  "Honey was often made with cloves and wild roses boiled in sugar."

  Boil the sugar until the sugar has dissolved. Add the clover and roses and
  let the mixture stand for 30 minutes. Bring to a boil for 3 minutes and
  strain the syrup through a cheesecloth or fine meshed strainer. Bring the
  syrup to a boil and simmer for 10 minutes.
  Pour the honey into jars, and store in a cool, dark place.

  SOURCE:_A Taste of Acadie_ by Marie Cormier-Boudreau

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Mock Duck
 Categories: Canadian, Meats
   Servings:  4

      1    Onion;chopped
    1/2 c  Celery;chopped
    1/2 c  Mushroom;chopped
      1 tb Butter
    3/4 c  Dry bread crumbs
    1/2 ts Savory,dried
    1/4 ts Thyme,dried
           -salt & pepper
      1 lb Round steak
      1 tb Vegetable oil
    3/4 c  Beef stock

  "Today a nonstick frypan works well, but just as in the 30s, a black cast
  iron one is great, too. Thicken the gravy with flour if desired. ... With
  the prairie sloughs dried up and little snow in the winter, there were
  very few wild birds in the worst years of the 30s. Stuffed, thinly pounded
  less-tender cuts of beef made an adequate substitute. Some books called
  for flank steak, other for round steak. Veal birds are similar, Rouladen,
  a German dish, is made with meat spread with mustard and wrapped around
  dill pickle spears. And in many regions of Canada, venison, moose and
  caribou were used in place of beef. In Newfoundland, savory seasons the
  stuffing and salt pork tops the meat rolls.

    In a skillet, cook onion, celery and mushrooms in butter until softened.
  Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to
  taste and just enough water or stock to moisten.
    Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces;
  spread with stuffing almost to edges. Roll up each from widest sides;
  secure with string. In skillet, brown rolls in oil. Add stock; cover and
  simmer for 1 hour, turning and basting occasionally, or bake in 325F oven
  for 1 hour.
  MAKES: 4 or 5 servings

  SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Nanaimo Bars
 Categories: Bars, Canadian, Candy
   Servings:  1

           First layer:
    1/2 c  Butter; unsalted
    1/4 c  Sugar
      5 tb Cocoa powder; unsweetened
      1    Egg; beaten
  1 3/4 c  Graham wafer crumbs
      1 c  Coconut; sweetened
    1/2 c  Almonds; finely chopped
           Second layer:
    1/2 c  Butter; unsalt, room temp
      3 tb Cream
      2 tb Vanilla custard powder (eg.
      2 c  Icing sugar
           Icing:
      4 oz Chocolate; semisweet (4 sq)
      2 tb Butter; unsalted

    For 1st Layer: Place butter, sugar and cocoa powder in double boiler over
  barely simmering water. Stir occasionally till melted. Add egg and stir to
  cook and thicken. Remove from heat and stir in graham wafer crumbs, coconut
  and almonds.  Press firmly in ungreased 8" square pan. Chill.
   For 2nd layer: Cream together butter, cream and custard powder together in
  bowl. Gradually beat in icing sugar till light and fluffy. Spread over
  first layer. Chill. For Icing: melt chocolate and butter in top of double
  boiler over barely simmering water (or in microwave). Stir to combine. Cool
  to room temp. Spread evenly over 2nd layer with spatula. Chill. Cut into
  bars. MAKES: 16-24

  a contest winner for best Nanaimo bar in Nanaimo, British Columbia. very
  sweet! Source: Toronto Sun-contest winner

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Nanaimo Bars -2
 Categories: Canadian, Bars, Candy
   Servings:  1

--------------------------------BOTTOM LAYER--------------------------------
    1/2 c  Butter
    1/4 c  Sugar, granulated
    1/3 c  Cocoa powder;unsweetened
      1    Egg;beaten
  1 3/4 c  Graham wafer cracker crumbs
    1/2 c  Nuts;finely chopped
      1 c  Coconut;shredded

--------------------------------MIDDLE LAYER--------------------------------
    1/2 c  Butter
      3 tb Light cream
      2 tb Custard powder;*
      2 c  Icing Sugar

---------------------------------TOP LAYER---------------------------------
      4 oz Semisweet chocolate
      2 tb Butter

  * Anne's note: Custard powder can be found in the baking section of
  Canadian supermarkets. I have seen the substitution of instant vanilla
  pudding or instant vanilla pudding powder in American cookbooks.

  "Recipes for this no-bake treasure appear in countless cookbook as
  Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squares and
  many other names. But the origin of Nanaimo Bars is still a hot topic of
  debate.
  The Woman's Auxiliary to the Nanaimo Hospital Cook Book (1952) included
  three similar recipes (two called Chocolate Squares and one Chocolate
  Slice). These recipes appeared under the name Nanaimo Bars in the
  Vancouver Sun in the early 50's and in the B.C. Women's Institute
  Centennial of B.C. Cookbook in 1958. The test kitchens of food companies
  developed various versions with their own products.
  Since the 50s, endless variations include Minted, Grand Marnier, Cherry,
  Pina Colada, Mocha, and Peanut Butter Nanaimo Bars...During the 50s, a
  Dairy Food Service Bureau recipe called Dominoes suggested piping a little
  bit of the middle layer into dots on top to give a domino pattern when
  cut."

  Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and
  cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9
  inch square pan.
   Middle Layer: Beat together butter, cream, custard powder and sugar;
  spread over base. Chill.
   Top Layer: Melt chocolate with butter; cool slightly. Pour over second
  layer; chill. Cut into bars.

  SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_
  by Carol Ferguson and Margaret Fraser

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Nanaimo Bars - Revisionist
 Categories: Bars, Canadian, Candy
   Servings:  1

    3/4 c  Butter & 1 tbsp
      5 tb Sugar
      5 tb Cocoa
      1 ts Peppermint extract
      1    Egg
      2 c  Graham cracker crumbs
    1/2 c  Vanilla pudding
      2 c  Sugar; icing
      2 oz Chocolate; unsweetened

    Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg
  and stir till consistency of custard. Remove from heat and stir in crushed
  graham crackers. Press mixture into greased 8" square pan. Cream together
  1/4 cup of remaining butter, the pudding and icing sugar. Spread over
  graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then
  pour over second layer. Let sit for a few minutes, then refrigerate for 1
  hour before cutting.
  This recipe does not use the traditional custard powder and therefore may
  be used by those who are unable to obtain custard powder (ie. Americans)

  Makes: 3 dozen squares

  Source: Harrowsmith Cookbook

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Nova Scotia Oatcakes
 Categories: Canadian, Nova scotia, Breads, Baird
   Servings:  1

      3 c  Rolled oats; not instant
      3 c  Flour, all purpose;sifted
      1 c  Brown sugar
      1 ts Baking soda
      2 ts -Salt
  1 1/2 c  Shortening
    2/3 c  -Cold water, up to 3/4 cup

  Combine oats, flour, sugar, soda and salt. Cut in the shortening with a
  pastry blender or 2 knives until the mixture is crumbly.
  Using a fork, gradually add enough water for moisture to form a ball.
  Roll out 1/4" thick on a lightly floured board. Cut into circles and
  place on greased baking sheet.
  Bake at 350F for 15 minutes.
  Yield about 4 dozen, depending on spoon size.

  SOURCE: _Classic Canadian Cooking_ by Elizabeth Baird

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Oatcakes (not Sweet)
 Categories: Breads, Canadian, Nova scotia, Staebler, Scottish
   Servings:  1

  3 1/2 c  Oats; quick
      1 ts -salt
      2 tb Flour
    1/2 c  Shortening
    1/2 c  -water ,approx.

  Combine the oats, salt and flour. Cut in the shortening and add enough
  water to dampen and form a ball. (A food processor does the work in a
  jiffy). Leave to swell for ten minutes. Divide the dough and roll each
  part to 1/8" thickness; slide onto ungreased cookie sheet, indent in
  squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but
  watch that they don't turn brown.

  Sweet Oatcake: Add 1 cup sugar to recipe.

  Anne's note: That recipe is labelled "Bannock" in the title in cookbook
  but it far more a nonsweet oatcake in the tradition of Walker's oatcakes
  (it appears as "oatcakes" in the book's index.

  Source: _More Baking with Schmecks Appeal_)

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Pate A La Rapure (grated Pie)
 Categories: Poultry, Vegetables, French can, Acadian, Benoit
   Servings:  1

      1    Chicken 5-6 lb boiling
      5 lb Potatoes
      2    Onions; medium- chopped
      1    Celery stalk-diced
      1    Carrot; grated
    1/4 ts Thyme or
           -1 bay leaf
           Salt & pepper

  Cut chicken into individual pieces. Place in saucepan. Cover with cold
  water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt
  and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is
  tender. Peel and grate potatoes over a bowl of cold water. When chicken is
  cooked squeeze 1 or 2 cups potato at a time in a piece of cotton till
  quite dry. Place in a saucepan. When potatoes are all squeezed dry add as
  much boiling broth from the chicken as needed to almost cover potatoes.
  Stir till thoroughly mixed. Salt lightly. Simmer over low heat about 10
  minutes. Grease generously a 8" square baking dish. Spread half potatoes in
  the bottom of the pan. Bone the hot chicken and spread over the potatoes,
  cover with the half of the potatoes. Mince one small onion very finely, add
  1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2
  hour in 350F oven or till top is golden brown and crisp. Serve hot.

  from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane Benoit.
  To quote the author, "R^ape in French means grated, so in either case,
  r^apure or rappie" indicated that fact. A great deal of French and English
  is mixed together in the Acadian language") (I had to leave out the French
  accents.)

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Pate aux Patates (Potato Pie)
 Categories: Vegetables, Pies, French can, Armstrong
   Servings:  1

      5    Potatoes; to 6 hot
           Milk
      2 ts Butter
      2    Egg yolks
      1    Onion; finely chopped
    1/4 c  Celery stalk; & leaves
           -finely chopped
      1 tb Parsley;chopped, fresh
      1 pn Savory, dried -OR-
      1 pn -Chives, fresh
           -Salt & ground pepper
           Pastry for double crust 9"
           -pie

  Pate aux Patates

  This potato pie makes a warming supper dish. It was a Friday favorite in
  the days when the meatless rule was observed in French Catholic families,
  says Nicole Kretz.

    Line a 9-inch pie plate with pastry, Mash potatoes with enough milk to
  make a smooth puree; add butter and 1 egg yolk. Combine potatoes with
  onion, celery, parsley and savoury; season with salt and pepper to taste.
    Sprinkle potato mixture in pie shell. Cover with top crust, trim and
  crimp edges to seal and cut steam vents. Brush top crust with remaining
  egg yolk.bake pie in a preheated 400F oven for 30 to 40 minutes or until
  pastry is golden.
  SERVES: 6-8

  SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Pate aux Poireaux (Leek Tart)
 Categories: Vegetables, Tarts, Cheese, Brunch, French can
   Servings:  6

      6 tb Butter
      4    Leeks; up to 5
           -finely chopped
    1/2 c  -Water
      2 tb Flour;all purpose
           -Salt & ground black pepper
      1    Egg
      2 tb Light cream
      1 c  White cheddar cheese;mild
           -grated
           Pastry for 9 inch tart shell

  Pate aux Poireaux

  This leek and cheese quiche from Ile d'Orleans is related to the Flamiche
  aux poireuax, a savory leek tart made in northern Franch and Flanders. The
  same recipe can also be used to make small tarts.

    Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook
  over low heat for 10 minutes. Add water, cover and simmer gently for 20 to
  25 minutes or until tender.
    In another saucepan, melt the remaining two tablespoons butter, blend in
  flour and cook over medium heat until bubbling. Blend in leek mixture,
  bring to a boil and season with salt and pepper. Remove from heat.
    Beat egg and cream together, blend with leek mixture and pour into
  unbaked tart shell. Sprinkle top evenly with cheese. Bake in preheated
  400F oven for 25 to 30 minutes or until cheese begins to brown.
  SERVES: 6

  SOURCE: _A Taste of Quebec_ by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Petits Bateaux dans la Sauce (Little Boats in Sauce)
 Categories: French can, Acadian, Desserts
   Servings:  1

-----------------------------------CRUST-----------------------------------
      2 c  Flour
      2 ts Cream of tartar
      1 ts Baking soda
    1/2 ts -Salt
      6 tb Lard
    1/2 c  Milk

-----------------------------------SAUCE-----------------------------------
      3 tb Butter
      1 c  Molasses
      2 c  -Water; or milk
      2 c  Brown sugar
  3 1/2 c  -Water

  Mix the dry ingredients. Blend in the lard to form a coarse mixture.
  Gradually add milk until the dough is smooth but not too sticky. Roll the
  dough until it is 1/4 inch thick. Cut the dough into 4"X2" rectangles.
  Pinch together the ends to form shapes ressembling small boats.
  Put the ingredients for the sauce in a casserole dish, place it in the
  oven set at 350F and bring to a gentle boil.
  Put the "little boats" in the sauce in a casserole dish, and bake at 350F
  for about 30 minutes.
  To serve, remove the pastries from the casserole dish & cover with the
  sauce.

  SOURCE: _A Taste of Acadie_ by Marielle Cormier-Boudreau

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Pets de Soeurs ( Cinnamon Rolls)
 Categories: Acadian, French can, Breads, Desserts
   Servings:  1

-----------------------------------CRUST-----------------------------------
      3 c  Flour
      2 tb Baking powder
      1 ts -Salt
      1 ts Sugar
    1/2 c  Lard
      1 c  Milk

----------------------------------FILLING----------------------------------
      2 tb Butter; softened
      1 c  Brown sugar
      1 ts Cinnamon
      1 c  -Water

  To quote the author Marie Cormier-Boudreau, "These pastries which
  resemble cinnamon rolls, have been made throughout Acadia for many, many
  years. Although they are usually given the colourful name Pet de Soeurs
  (literally nun's fart), they are also be called (sic) Rosettes, Rondelles,
  Hirondells, Bourriques de veilles, Bourriques de soeurs or Bourriques de
  viarges (Rosettes, Slices, Swallows, Old Women's Belly Buttons, Nun's
  Belly Buttons and Virgin's Belly Buttons."

  Sift the dry ingredients together. Blend in the lard to form a coarse
  mixture. Gradually add the milk until a soft dough is formed. Roll the
  dough until it is fairly thin, although it should be thicker than a
  regular pie crust.
  Butter the dough with soft butter, cover with 1/4 inch of brown sugar and
  sprinkle with cinnamon. Roll the dough up like a jelly roll and slice into
  circles about 1/2 inch thick.
  Pour water into a casserole dish. Put the sliced dough into the casserole
  and bake at 375F for about 30 minutes or until the pets de soeur are
  golden brown.

  VARIATION: Cranberry jam may be substituted for the sugar and the
  cinnamon.

  SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Pictou County Oatcakes
 Categories: Breads, Canadian, Nova scotia, Scottish
   Servings:  1

      2 c  Oatmeal
      1 c  Flour
      1 c  Brown sugar
      1 ts -Salt
    3/4 c  Shortening
    1/4 ts Baking soda
    1/4 c  -boiling water

  Combine dry ingredients and cut in shortening. Dissolve baking soda in the
  boiling water and add, continuing to mix with a knife. Mold with the hands
  and shape into a long wedge. Slice off and bake in a 400F oven for 10
  minutes.
  This recipe comes from the county where the Scots first landed in Canada
  (and where my dad was born.) To  quote the author, "Our Scottish ancestors
  used "real" oatmeal when they made their favorite oatcakes. However sugar
  did creep in, as indicated by this 75 year old recipe. (The book was
  published in 1971 so the recipe would be form the year 1894.)

  Source: _Out of Old Nova Scotia Kitchens_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Pommes Caramel (caramel Apples)
 Categories: Desserts, French can, Benoit
   Servings:  1

    1/3 c  Butter
      1 c  Sugar; Brown pref.
      1 ts Vanilla
      6    Apples

  Melt butter in frypan and add sugar. Stir till sugar is dissolved or
  softened and everything is well blended, then add vanilla.
  Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer
  uncovered over medium heat, basting often with the syrup for 15-20
  minutes.

  To quote the author, "Make these with the first fresh apples. In Quebec we
  use the first ripe Melbas. Served hot or cold, they are superb on ice
  cream."
  Source: _Canadiana Cookbook_ by Mme. Jehane Benoit

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Pot En Pot
 Categories: Acadian, French can, Meats
   Servings:  1

      2 lb Fatty beef; up to 3 lb
      5 c  -Salted water
      5    Potatoes; sliced or cut in
           -large pieces
      1    Onion; up to 2 onions
           -chopped
           -salt & pepper
           Summer savory; to taste

----------------------------POUTINES (DUMPLINGS----------------------------
      1 c  Flour
    1/2 ts -Salt
      1 tb Baking powder
    1/2 c  -Cold water

  "Although pot-en-pot contains the same ingredients as fricot, the method
  of preparation is significantly different. The most commonly used meats for
  this dish are chicken and hare but beef, pork, duck or goose may also be
  used. In Cheticamp and on the Magadalen Islands, pot-en-pot is called
  Etouffrage."

  Poultines Blanches:
  In a bowl, mix flour with salt and baking powder. Gradually add cold water
  to the dough as one would when making biscuits. Roll the dough fairly
  thin, cut into 1 1/2 inch  squares and place in fricot or other dish.
  Cut the meats into pieces. Place the pieces in a large pot with the salted
  water and bring to a boil. Simmer until the meat is tender. Remove the
  meat from the pot, reserving the stock.
   In the bottom of a second large pot, place a layer of potatoes, a layer
  of meat, a layer of chopped onion Season with salt, pepper and summer
  savory and continue adding until there are no ingredients left.
   Add the stock from the simmered meat and just enough water to cover
  three quarters of the ingredients. Cover and simmer for 45 minutes or
  until the potatoes are tender.
   Add Poutines Blanches (dumplings) 7 minutes before it is ready to be
  served, cover for the remaining 7 minutes.

  VARIATIONS: To vary the taste, other spices such as cumin or coriander may
  be added to the pot-en-pot. The meat may be sauteed before being simmered
  to improve it's flavour.  Handkerchief dumplings (included with Fricot a
  la Belette may be layered in with the ingredients at the beginning of the
  cooking time, instead of the dumplings used.

  SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Potage de ble ( Corn Soup)
 Categories: Soups, Vegetables, French can, Armstrong
   Servings:  1

      2 c  -Water
      2 c  Milk
      4 c  Corn kernels; fresh
           -frozen may be used if out
           -of season
      1 ts -Salt
      2 tb Butter
    1/3 c  Celery;chopped
    1/4 c  Onion;chopped
    1/4 c  Leek;chopped,white part only
      2 tb Flour
    1/2 c  Whipping cream
           -Salt & ground black pepper

  Potage du Ble

  This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold
  in St. Georges is rich and creamy. It may be made with frozen or canned
  corn kernels,  but it won't have the same delicate sweetness.

    Bring water to a boil in a large saucepan. Add milk, corn and salt; cook
  just until corn is tender. Strain cooking liquid into a bowl and set corn
  aside. Heat butter in same saucepan and saute celery, onion and leek until
  softened. Blend in flour; cook until bubbly. Stir in reserved corn
  cooking liquid. Bring to a boil, then partially cover and let simmer for
  15 to 20 minutes.
     Place corn and liquid in food processor or blender and puree in batches
  until smooth. Return to saucepan and add cream. Adjust seasonings with
  salt and pepper to taste. Reheat until piping hot.
  SERVES: 4-6

  SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Potato Scones
 Categories: Canadian, Nova scotia, Breads
   Servings:  1

  1 1/2 c  Flour, all purpose
    1/4 c  Sugar, granulated; approx
      1 tb Baking powder
      1 ts -Salt
      2 tb Butter; or shortening
    1/4 c  Currants
      2    Eggs
    1/3 c  Milk
    3/4 c  Potatoes; mashed

  "Potato scones reflect the influence of the Scottish in the Maritimes and
  their adaptibility in using the famous P.E.I. potato...Scones were a
  favorite Scottish tradition. According to _A Treasury of Nova Scotia
  Recipes_ "the difference between bannock and scone (which the Scots rhyme
  with 'on', not 'bone') is that the bannock is a rather large, round cake,
  and the scone is a smaller triangle or 'farl'..But local usages vary
  considerably, Scots being strong individualists.
   A similar recipe for German Buns appears in an Ontario cookbook from the
  Kitchener area, where German settlers were predominant.
   When Their Majesties King George VI and Queen Elizabeth visited Government
  House in Halifax on June 15,1939, scones were served. And Canadian Brits
  gathered for "tea at the Empress" in Victoria for scones and tea.

  In a bowl, combine flour, baking powder and salt; cut in butter until
  mixture resembles coarse meal. Beat eggs lightly; reserve 1 Tbsp. With
  fork, stir into dry ingredients along with milk  and potatoes until well
  moistened.
  Knead gently on a lightly floured surface about 20 times. Roll or pat into
  circle 1/2 inch thick. Place onto ungreased baking sheet; brush with
  reserved egg yolk and sprinkle with more sugar. Cut into 16 wedges,
  separating slightly.
  Bake in 425F oven for 12 to 15 minutes or until lightly browned.
  MAKES: 16 SCONES

  VARIATIONS: RAISIN SCONES: Add 3/4 cup raisins with dry ingredients
  OAT SCONES: Use 1/2 cup rolled oats in place of 1/2 cup flour

  SOURCE: The 2nd decade chapter in _A Century of Canadian Home Cooking_ by
  Carol Ferguson and Margaret Fraser

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Pouding Aux Pommes Au Sirop D'erable (apple Maple Pudding)
 Categories: Puddings, Fruit, French can, Armstrong
   Servings:  6

      3    Cooking apples, large
           -or 6 small
           -peeled, cut into chunks
      1 c  Maple syrup
      1    Egg; beaten
      1 tb Melted butter
      2 ts Lemon juice
    1/2 c  All-purpose flour
      1 ts Baking powder
      1 pn -salt
    1/2 c  Raisins
           Unsweetened whipped cream
           -(optional)

  Arrange apples in a greased 8 inch square baking pan.  Pour 1/2 cup of the
  maple syrup over apples, stirring to coat well, and spread in an even
  layer.

  In a bowl, combine beaten egg, butter and lemon juice with remaining 1/2
  cup maple syrup.  In another bowl, combine flour, baking powder and salt.
  Stir the dry ingredients into the egg mixture.  Fold in raisins.

  Pour batter evenly over apple pieces.  Bake in preheated 375 deg F oven
  for 30 to 35 minutes or until top is lightly browned.  Serve warm with
  unsweetened whipped cream, if desired.

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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Pouding Renverse des Bluets (Blueberry Upside Down Pudding)
 Categories: Desserts, Puddings, Berries, French can, Armstrong
   Servings:  1

      2 c  Blueberries;fresh -OR-
      1 pk -Blueberries, 300 g
           -individually frozen,
           -unsweetened
    3/4 c  Sugar,granulated
      1 ts Lemon rind;grated
  1 1/4 c  Flour;all purpose
  1 1/2 ts Baking powder
    1/4 ts -Salt
    1/4 c  Shortening
      1    Egg;beaten
      1 ts Vanilla
    2/3 c  Milk
           Whipped cream -OR-
           Ice cream; opt

  Pouding Renverse des Bleuets

  Lemon-flavoured cake batter baked over fresh blueberries makes a perfect
  dessert. When I was immersed in French language studies at Jonqiere's
  Centre linguistique, Jeannine Renouf treated me to this recipe and also to
  a version that she makes with wild raspberries. It was a delectable kind
  of immersion.

    Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8
  inch square baking pan.
    In a bowl, combine flour, baking powder and salt. In another bowl, cream
  shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and
  vanilla. Add dry ingredients alternately with milk, blending well after
  each addition and finishing with dry ingredients.
    Pour batter over fruit in pan and bake in a preheated 350F oven for
  about 40 minutes, or until a tester inserted in centre comes out clean.
  Let cool slightly; turn out onto serving plate. Cut in squares and serve
  warm or at room temperature, with whipped or ice cream, if desired.
  SERVES: 6-8

  SOURCE: _A Taste of Quebec_ by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Poutines Rapees
 Categories: French can, Acadian, Vegetables, Desserts
   Servings:  6

    1/2 lb Salt pork, fatty
     10    Potatoes; finely grated
      4    Potatoes; cooked & mashed
           -Salt & Pepper

  "For many Acadians living in southeastern New Brunswick, Poultine Rapee,
  potato dumpling dish with a mixture of seasoned pork in the centre, is
  considered a national dish. In other parts of Acadia, these delicacies are
  prepared without the meat and fish is sometimes added to fricot. Although
  the greyish colour and gluey texture of the poutines makes them appear
  somewhat unappetizing, their taste more than compensates for their
  unattractive appearance."

  Soak the pork overnight in cold water to remove the salt, and cut into
  cubes.
  Extract the water from the grated potatoes by putting them in a cotton bag
  and squeezing vigourously.
  Mix the mashed potatoes with grated potatoes. Season with salt and pepper.
  Roll the potato mixture into balls resembling small snowballs. Make a hole
  in the centre of the potato ball and add 1 Tbsp of the salt pork. Close
  the hole and roll the poultines in flour.
  Gently drop the poultines 2 or 3 at a time, into a large pot of boiling
  salted water, ensuring that the water is kept at a rolling boil. Simmer
  the poultines for 2-3 hours.
  Eat the poultines hot with butter, salt and pepper, or as a dessert with
  sugar and molasses.
  MAKES: 6 POULTINES

  SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudrau

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Pumpkin Potatoes
 Categories: Vegetables, French can, Benoit
   Servings:  1

           Pumpkin ;(equal parts of)
           - peeled
           Potatoes; peeled
      1    Onion; finely chopped
           Butter
           Bacon
           -salt & pepper to taste

  Pommes de terre a la citronuille

  The directions for this recipe are very loose;
  Boil together equal parts of peeled potatoes and pumpkin. When cooked,
  drain them, add 1 good sized onion, finely chopped and a piece of butter.
  Mash all till creamy, season to taste and serve with golden sliced of
  fried salt pork or bacon.
  To quote Mme. Benoit, "Grand-mere was a wizard with pumpkin. Her mashed
  potatoes pumpkin french fried chips were super. It's amazing how most of
  what we enjoyed in our youth remains a pleasure as we grow older.
  In the autumn of 1959 I made these on my television show. The amount of
  mail requesting the recipe was unbelievable!"

  Source: _My Grandmother's Kitchen_ by Madame Jehane Benoit

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Quebec Apple Dumplings
 Categories: Desserts, Holiday, French can, Benoit
   Servings:  1

      1    Pie dough (double batch)
    1/4 c  Cheddar cheese-grated
     12    Apples; medium- peeled &
           -cored
    1/2 c  Mincement
    1/4 c  Rum
           Butter
    3/4 c  Sugar
    1/4 c  Sugar; Brown
    1/4 c  Cream
           Lemon rind; 1/2 lemon

  Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares
  (about a double batch.) Sprinkle each square with 1 tsp grated cheddar.
  Peel and core apples and place one on each square. Fill the centre of each
  apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of
  butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough
  over the apple to form ears at the top. Cover the 'ears' with aluminium
  foil. Mix the brown sugar, cream and grated lemon rind. Brush the
  dumplings with this mixture and bake 35 to 45 minutes in 400F oven.Remove
  foil, brush ears with cream mixture and return to oven till 'ears' are
  brown. Serve warm to plain cream or sweetened cream, flavoured with rum.

  Note from Anne MacLellan: Mme Benoit does not give total amounts for
  cheese, sugar, mincement and rum. I used Meal Master's conversion to
  decimal and back to calculate the total amounts.

  To quote Mme. Benoit,"In Quebec these were baked in deep brown
  earthenware pudding dishes and served on a hot wooden board or tray
  surrounded by autumn leaves or boughs cut from the Christmas tree. It was
  a traditional in our family to serve these dumplings after we had finished
  decorating the Christmas tree."

  Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Quebec Poached Salmon
 Categories: Seafood, French can, Benoit
   Servings:  1

      4    Salmon steaks 4-6
      1 tb Oil; salad
      1    Lemon juice; from 1 lemon
           Lemon peel; from 1/2 lemon
      1 tb Salt
      1    Onion; small-quartered
      4    Parsley sprigs
      6    Peppercorns-crushed with
           -back of spoon

--------------------------SAUCE VERTE (GREEN SAUCE--------------------------
    1/2 c  Green onion tops or: Chives
    1/2 c  Green pepper
    1/4 c  Parsley
    1/2 c  Spinach- uncooked
      2 tb Lemon juice
      1 c  Mayonnaise

  Spread the oil in a frypan or baking dish. Place the salmon steaks next to
  one another, but not overlapping. Add the lemon juice and peel,
  peppercorns, salt, onion and just enough hot water to cover the fish.
  Cover and poach on top of the stove (if using frypan) over low heat, for
  10-12 minutes or in 325F oven (in baking dish) for the same length of time
  or until the salmon flakes.
  Allow the fish to cool in the liquid. Drain well and remove the skin.
  Arrange on platter, then cover completely with the following sauce. Serve
  with a cucumber salad.

  Sauce Verte:
  Chop the vegetables coarsely and put in blender with lemon juice. Cover
  and blend until it turns into a sort of mush with small bits of this and
  that in it. Add the mayonnaise and blend.
  If you don't have a blender, chop the ingredients very finely and blend
  them into the mayonnaise with the lemon juice, crushing them as much as
  possible to give color to the sauce.

  From the author, "Use salmon steaks for this colourful and tasty dish. It
  is then easy to make it for 2 or 10."

  Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Quebec Tourtiere
 Categories: Holiday, French can
   Servings:  4

           Pastry for 9"pie (lard is
           -traditional)
      1 lb Pork; lean ground
      1    Onion; medium, chopped
           -Salt & pepper
    1/2 ts Savory
           Cloves; ground
    1/4 c  -Water; boiling

    Mix meat, onion, spices in a saucepan. Add boiling water. Simmer,
  uncovered for 20 minutes, stirring occasionally. Skim off any fat.
   Preheat oven to 375F. Roll out half of the pastry and line 9" pie plate.
  Place filling in pie plate and cover with the remaining pastry. Prick with
  a fork. Bake at 375F for 30 minutes or till golden. Serve piping hot topped
  with homemade ketchup or chili sauce. SERVES 4-6

  traditionally this is eaten hot after midnight mass on Christmas Eve.
  Source: _Harrowsmith Cookbook 1_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Queen Elizabeth Cake 2
 Categories: Canadian, Cakes
   Servings:  1

      1 c  -Boiling water
      1 c  Dates;chopped
      1 ts Baking soda
    1/2 c  Butter
      1 c  Sugar,granulated
      1    Egg
      1 ts Vanilla
  1 1/2 c  Flour,all purpose
      1 ts Baking powder
    1/2 ts -Salt

------------------------------BROILED TOPPING------------------------------
    1/4 c  Butter
    1/2 c  Brown sugar;packed
    1/4 c  Light cream
    3/4 c  Coconut;shredded;half nuts
           -if desired

  "This date and nut cake always included a broiled topping. Lazy Daisy was
  a plain cake with the same topping. ...
  Queen Elizabeth cakes have appeared in cook books coast to coast for many
  years. Some claim that the recipe was a favorite of the Queen Mother and
  given to worthy groups as a fund raiser during World War II. One from
  Quebec's Eastern Townships includes the footnote that says that, "This is
  not to be passed on but must be sold for charitable purposes for 15 cents.
    In a reply to our query about the name of this recipe, the Queen
  Mother's Lady-in-Waiting writes; "I fear I have to tell you that, although
  we have known about this recipe for many years, it did not originate from
  either Buckingham Palace or Clarence House...However as Her Majesty always
  made it a rule, due to the number of requests received, never to give
  "favorite recipes", I fear that I have to tell you that you that should
  you wish to include this recipe in any cookbook, it should only be called
  a 'date and walnut cake' with no reference to the Queen Mother."

  Pour water over dates and soda; let stand until lukewarm. In bowl, cream
  butter with sugar; beat in egg and vanilla. Mix together flour, baking
  powder and salt; add to creamed mixture alternately with date mixture.
  Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven
  for 40 minutes or until tester comes out clean.

  Broiled Topping:
  In a small heavy saucepan, combine butter, packed brown sugar, light cream
  and coconut (half nuts if desired). Bring to a boil, stirring; boil gently
  for 1 minute. Spread over warm baked cake; broil until bubbly and lightly
  browned, watching carefully.

  SOURCE: The Forties chapter, _A Century of Canadian Home Cooking_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Queen Elizabeth Cake 3
 Categories: Cakes, Canadian
   Servings:  6

-----------------------------------BATTER-----------------------------------
      1 c  Dates
      1 c  Boiling water
      1 ts Vanilla
    1/4 c  Margarine
      1 c  Sugar
      1    Egg, beaten
  1 1/2 c  Flour
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt

----------------------------------TOPPING----------------------------------
      6 tb Brown sugar
      3 tb Butter
      4 tb Canned milk
      1 c  Coconut
      1 pn Salt

  Cook dates, water and vanilla to soft mass.  Cream margarine, sugar and
  egg.  Add dry ingredients to creamed mixture.  Add date mixture.  Pour
  into a 9 x 9 greased pan and bake at 325F for 35 minutes.

  While cake is baking, put all the topping ingredients into a small pot and
  bring to a boil.  Boil for 3 minutes.  When cake is baked, remove from
  oven, spread topping on it and place under the broiler to brown.  Watch
  carefully, because it could burn.
  Helen Peagram, F-Cooking

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Roast Venison
 Categories: Meats, Game, Canadian
   Servings:  6

      4 lb Venison roast;
           -elk,moose,or deer)
      2 tb Flour
      2    Cloves garlic (minced)
      2 tb Brown sugar
      1 ts Prepared mustard
      1 tb Worcestershire sauce
    1/4 c  Vinegar or lemon juice
      1 lg Onion (sliced)
      1 cn Tomatoes (14 oz can)
           MARINADE
    1/2 c  Vinegar
      2    Cloves garlic (minced)
      2 tb Salt
           Cold water to cover meat

  Marinade the venison over night in the refrigerator.
  Season with salt, roll in flour and brown in hot skillet.
  Place in crock-pot cooker and add remaining ingredients.
  Cover and cook on low 10 to 12 hours.
  MARINADE:
  Mix ingredients together in a bowl just large enough to cover venison with
  water. No need to stir this marinade. Use for "red" meats (including
  rabbits) or game birds.

  From: LINDSEY JONES
  Conf: (1114) F-INTERCOOK

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Runny Butter Tarts
 Categories: Desserts, Canadian
   Servings:  1

    1/4 c  Raisins
     16    Tart shells; baked
    1/4 c  Butter;soft
    1/2 c  Sugar; brown, lightly packd
    1/2 c  Corn syrup
      1    Egg
      1 ts Vinegar
      1 ts Vanilla
           Salt

     Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl,
  cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla
  and salt. Pour into pastry shells, filling each 3/4s full.
    Bake in 400F oven for about 10 minutes or just till runny in centre. Let
  cool in pan for 1 minute, remove to rack and let cool completely.
   Makes 16 tarts.
  Source: FOOD magazine (now defunct)

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Salted Herbs
 Categories: French can, Herbs, Armstrong
   Servings:  5

      1 c  Chopped fresh chives
      1 c  Chopped fresh savoury
      1 c  Chopped fresh parsley
      1 c  Chopped fresh chervil
      1 c  Grated carrots
      1 c  Chopped celery leaves
      1 c  Chopped green onions
    1/4    To 1/2 cup coarse salt

  These seasonings seem to be added to a lot of traditional French- Canadian
  recipes. "Herbs preserved with vegetables and salt make a lively seasoning
  for soups-particularly pea soup - sauces, stews and omelettes.  A
  commercial brand, Les Herbes Salees du bas du fleuve, is marketed by J.Y.
  Roy of St. Flavie, Quebec.  This recipe comes from the Metis district."

  In a large bowl, combine herbs and vegetables.  Layer 1 inch of herb
  mixture in the bottom of a crock or glass bowl and sprinkle with some of
  the salt.  Repeat layers until all of the herb mixture and salt is used.
  Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack
  herb mixture into sterilized jars.  Refrigerate until ready to use.  Makes
  about 5 to 6 cups.

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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Saskatoon Pie
 Categories: Canadian, Pies
   Servings:  1

      4 c  Saskatoon berries; called
           -Serviceberries in the US
    1/4 c  -Water
      2 tb Lemon juice
    3/4 c  Sugar, granulated
      3 tb Flour
           Pastry for double crust pie

  In a saucepan, simmer saskatoon berries in water for 10 minutes. Add
  lemon juice. Stir in granulated sugar mixed with flour. Pour into pastry
  lined pie plate. Dot with butter. Cover with top crust; seal and flute
  edges.
  Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45
  minutes longer or until golden brown.

  SOURCE: the sixties chapter, _A Century of Canadian Home Cooking_ by Carol
  Ferguson and Margaret Fraser

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Scotch Barley Broth
 Categories: Soups, Canadian, Nova scotia
   Servings:  1

      2 lb Shoulder of mutton
      1 c  Dried green peas
    1/2 c  Pearl barley
      2 qt Cold water
      2 ts Salt
    1/4 ts Pepper
      2    Onions, chopped
      3    Carrots, diced
      1 c  Turnip, diced
    1/2 c  Celery, diced
      1 tb Parsley, chopped

  Soak green peas overnight and soak barley for 2 hours.  Wipe meat and trim
  off fat.  Put into broth pot with cold water, salt and pepper.  Slowly
  bring to the boiling point and skim.  Add peas, barley and onions and
  simmer gently for 2 hours.  Cool then skim fat from broth.  Bones may be
  removed if desired.  Add carrots, turnip and celery and simmer 30 minutes
  until vegetables are tender.  Season with more salt if needed and pepper
  to taste.  Twenty minutes before serving, add parsley and remove any film
  of fat that has gathered on the surface.

  Out of Old Nova Scotia Kitchens by Marie Nightingale
  shared by Elizabeth Rodier
  Conf: (1010) F-COOKING
  The book mentions Portable Soup (sometimes called Pocket Soup or Glue)
  that was made by simmering stock for 12 hours and then boiling/stirring
  constantly for 8. Then solid stock was formed into small cakes.
  Sea-faring men and woodsmen could carry them in their pockets.

  The Public Soup House in Halifax (spring 1818) distributed 100 gallons
  of soup daily made from 50 pounds of beef and vegetables.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Seafood Chowder
 Categories: Seafood, Soups, Nova scotia
   Servings:  1

      1 md Onion; minced
      1 tb Butter
  1 1/2 ts Thyme
  1 1/4 ts Celery salt
      2 c  Whipping cream
      9 oz Haddock or halibut fillets
      6 oz Scallops; chopped
      3 oz Lobster meat; cooked &
           -chopped
    3/4 c  Sour cream
      3    Potatoes; peeled, cooked and
           -diced
  1 1/4 c  Milk
      1 ts -salt
    1/2 ts -pepper
           Paprika for garnish

  "A traditional Atlantic chowder is made with fish or shellfish, canned
  milk, potatoes, onions and is served with a dollop of butter. This
  version, which comes from a Nova Scotia fisherman and uses sour cream,
  fresh cream and thyme, is quite different and very good.
  When reheated leftover chowder, it may be necessary to add a little more
  milk or cream, because the fish and potatoes will have absorbed some of
  the liquid."

  Cook the onion in the butter until transparent. Add the thyme and celery
  salt. Remove from heat.
  In a saucepan, pour the whipping cream over the fish fillets.Cover, bring
  to a boil and simmer slowly for 10 minutes or till the fish flakes easily.
  Remove the fish with a slotted spoon, then break into small pieces and
  remove any bones.
  Add the onion mixture and the scallops to the poaching liquid. Bring to
  barely a boil, then simmer for about 1 minute or till the scallops are
  opaque. If the chowder is not to be eaten immediately, refrigerate
  everything at this stage.
  Just before serving, add the fish, lobster, sour cream, potatoes and milk.
  Heat through, but do not allow to boil. Season with salt and pepper.
  Ladle into soup bowls. Sprinkle with paprika. Serve immediately.
  SERVES: 4-6
  from the Zwicker Inn, Mahone Bay, Nova Scotia

  Source: _Across the Table:An Indulgent Look at Food in Canada_.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Skidaddle Cookies
 Categories: Cookies, Canadian
   Servings:  1

      3 c  Flour
      1 ts Baking soda
    1/2 ts Salt
    3/4 c  Butter
  1 1/2 c  Sugar, brown lightly packed
      1 ts Vanilla
      1    Egg
      1 c  Fruit cocktail, well drained
    1/2 c  Walnuts

  "Skidaddle Ridge, New Brunswick, came by its name because it was a hideout
  for draft dodgers. The "Skidaddlers were Democrats who, not in sympathy
  with the Republican Party during the Civil War; "skidaddled" out of the
  country. Most of them returned home after the war, but many stayed to
  settle in New Brunswick and Southern Ontario.

  These cookies are frequently packed in the lunch boxes carried by hunters
  in this region."

  Sift together the flour, baking soda and salt.  Cream together the butter,
  brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the
  dry ingredients  and add the walnuts. Drop batter from a teaspoon about 2
  inches about on a greased baking sheet. Bake in 350 oven for 10 to 12
  minutes, or until golden brown.
  MAKES: about 6 dozen
  Source:_The Laura Secord Canadian Cookbook_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Singing Hinnies
 Categories: Breads, Canadian, Nova scotia, Staebler, Scottish
   Servings:  1

      4 c  Flour
      2 ts Sugar
      1 ts Baking soda
      2 ts Cream of tartar
      1 pn -salt
    1/4 c  Lard
    1/4 c  Margarine
  1 1/4 c  Currants or currants and
           -sultanas mixed
      2 tb Milk;or enough to make
           -stiff dough

  These are hotcakes from the isle of Cape Breton in Nova Scotia.

  Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard
  (I would use shortening) and margarine. Add currants and milk to make
  dough stiff enough to roll 3/4" thick. Cut into thick rounds and bake on
  greased griddle or lightly greased electric pan set on low, until brown.
  Turn and cook on the other side. Split and spread with butter and jam.

  Source: _More Baking with Schmecks Appeal_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Smothered Muskrat and Onions
 Categories: Canadian, Game, Meats
   Servings:  4

      1    Muskrat
      1 tb -Salt
      1 qt -Water; Canadian qt=5 cups
  1 1/2 ts -Salt
    1/4 ts Paprika
    1/2 c  Flour
      3 tb Fat
      3 lg Onions; sliced
      1 c  Sour cream

  Skin and clean the muskrat, remove fat, scent glands and white tissue
  inside each leg.
  Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt
  (Imperial qt = 5 cups) water. Drain, disjoint and cut up.
  Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake
  until each piece is well coated.
  Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until
  browned.
  When meat is browned, cover with onions, sprinkle with salt and pepper and
  pour the cream over.
  Cover fry pan and simmer for 1 hour.
  SERVES: 4

  SOURCE: _The Northern Cookbook_, Ministry of Supply and services, Canada

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Soft Molasses Cookies
 Categories: Canadian, Cookies, Nova scotia, Heritage
   Servings:  1

      1 c  Sugar
      1 c  Shortening
      1    Egg
      1 c  Molasses
      1 c  Sour milk or buttermilk
  4 1/2 c  Flour
      3 tb Flour
      4 ts Baking soda
  2 1/2 ts Ginger

  Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda,
  salt and ginger together. Add milk & flour one after another; blend
  together. Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes
  in 350F.
  This recipe is from my grandmother in Nova Scotia's recipe box.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Soupe A L'ivrogne (drunkard's Soup)
 Categories: French can, Soups, Armstrong
   Servings:  8

      2 tb Salted herbs
    1/4 lb Salt pork, cut into small
           -cubes
      3 lg Onions, chopped
      6 sl White bread, cubed
      8 c  Beef stock
           Salt and ground black pepper

  Servings: 8 to 10

  Soak herbs in cold water, then drain.  Fry salt pork until crisp and brown
  in a large, heavy frying pan.  Add onions and saute until browned.  Add
  bread cubes to the frying pan; toss to coat well.  Place frying pan in a
  preheated 350 deg F oven for 15 minutes to toast bread lightly.

  Transfer mixture to a large, heavy saucepan.  Add beef stock and salted
  herbs.  Simmer gently for 1 hour.  Adjust seasoning with salt and pepper.

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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Soupe Aux Pois Beauceons (pea Soup, Beauce Style)
 Categories: Soups, French can, Armstrong
   Servings:  8

      2 c  Dried white pea beans
      2 tb Butter
    1/2 c  Onion, chopped
    1/4 c  Leek, chopped, white part
           -only
    1/4 c  Smoked ham, plus ham bone
    1/2 lb Salt pork
      1    Garlic clove
      8 c  Cold water
      2 tb Salted herbs, rinsed in cold
           -water

  Servings: 8

  Soak peas for at least 8 hours or overnight in water to cover; drain. Heat
  butter in a large, heavy pot and saute onion and leek until tender. Add
  peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring
  quickly to a boil, lower heat, partly cover, and cook gently for 2 to 3
  hours or until peas are tender.  Stir occasionally during cooking, adding
  more water if necessary.  Remove salt pork, cut in small pieces, then
  return to soup. May be frozen.

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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Squamish Bars
 Categories: Bars, Canadian
   Servings:  1

      1 c  Peanut butter
    1/2 c  Brown sugar;packed
    1/2 c  Corn syrup
      1 c  Crisp rice cereal
      1 c  Cornflakes

----------------------------------FILLING----------------------------------
      2 c  Icing sugar
    1/4 c  Butter;softened
      2 tb Light cream
  1 1/2 ts Vanilla

----------------------------------TOPPING----------------------------------
      3 oz Chocolate; bittersweet or
           -semisweet
      1 tb Butter

  "British Columbia has more than one no-bake square named after one of its
  towns. The Squamish bar, peanutty and crisp with cereal, may be pretend to
  be a cookie, but, just like its cousin, the Nanaimo bar, it's really candy
  and should therefore be cut into very small squares and served as special
  treats." Anne's note:I do not know whether there really is a "Squamish
  bar" or if Canadian Living made this up.

  In large saucepan over low heat, beat peanut butter, sugar and corn syrup
  until blended and sugar has dissolved. Remove from heat, stir in rice
  cereal and cornflakes. Press into lightly greased (" square cake pan; let
  cool.
  Filling: In bowl, beat icing sugar and butter; beat in cream and vanilla.
  Spread over cereal base, chill for 30 minutes.
  Topping: In double boiler, over hot water, melt chocolate and butter, let
  cool. spread evenly over filling, chill for 20 minutes. Cut into squares.
  (Can be refrigerated for up to 1 week or frozen up to 1 month. Let soften
  slightly before serving.)
  MAKES: 36 SQUARES

  Source: Canadian Living magazine

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Strawberry Spinach Salad
 Categories: Salads, Fruits, French can, Armstrong
   Servings:  6

    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

  SOURCE: _A Taste of Quebec_ by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Sugar Pie - Hotel Paulin
 Categories: Pies, French can
   Servings:  1

           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.

  a French Canadian speciality
  Source: Canadian Living magazine, the same recipe is called "Acadian Sugar
  Pie" in _Canadian Living's Country Cooking_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Tarte au Sucre Jaune (Brown Sugar Pie)
 Categories: French can, Acadian, Pies
   Servings:  1

      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.

  SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudreau

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: (Tetes de Violon a l'Ail (Garlic-flavoured Fiddleheads)
 Categories: Vegetables, French can, Armstrong
   Servings:  4

      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

  Source: _A Taste of Quebec_ by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: The Mother Superior's Cabbage Salad
 Categories: French can, Vegetables, Benoit
   Servings:  1

      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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: The Ultimate Butter Tart
 Categories: Tarts, Canadian
   Servings:  1

           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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Toronto Pie
 Categories: Canadian, Pies
   Servings:  1

    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_

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Tourtiere #2
 Categories: Meats, Holiday, French can
   Servings:  6

      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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Tourtiere #3
 Categories: Meats, Holiday, French can
   Servings:  8

-----------------------------------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 & 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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Tourtiere A La Ouananiche (lac St-jean Salmon Pie)
 Categories: French can, Seafood, Armstrong
   Servings:  6

      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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Tourtiere De Quebec (quebec Pork Pie)
 Categories: French can, Meats, Armstrong
   Servings:  6

  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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Veau Dans Le Chaudron ( Veal Pot Roast)
 Categories: Meats, French can, Benoit
   Servings:  1

      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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Whitney Pot Roast
 Categories: Meats, Game, Canadian
   Servings:  1

      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. 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

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Wild Rice With Mushrooms
 Categories: Rice, Company, Canadian
   Servings:  4

    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

-----