September 23rd, 2007 by alice
Tags: Canadianboriginal, Chowder, Peoples, Seafood, Toody
INGREDIENTS
- 8cupsfish stockor water
- 1/2cupbacon fator butter
- 1mediumonion, diced
- 1stalkcelery, diced
- 4garlic cloves, crushed
- 1bay leaf
- 1/2cupall-purpose flour
- 1/4lbpotatoes, diced
- 1mediumcarrot, diced
- 1/2green pepper, diced
- 1/3lbsalmon, cubed
- 1/3lb freshclams
- 1/3lbred snapper, cubed
- salt and pepper
- 1/2cupwhipping cream(approx.)
DIRECTIONS
- In a large saucepan, bring fish stock to a boil.
- In a large heavy soup pot over medium high heat, heat bacon fat.Saute onion, celery, garlic and bay leaf until onions are transparent.
- Stir in flour and cook, stirring, 2 minutes.(The result is what chefs call a roux.)Slowly add hot stock to the roux, stirring well to prevent lumps.Bring to a simmer.
- Add potato, carrot and green pepper; simmer until vegetables are tender.
- Add clams, salmon and red snapper.Cook over low heat until fish is cooked through and tender, about 10 minutes.Discard bay leaf.Season with salt and pepper.
- Remove from heat and stir in just enough cream to turn the chowder white.
- Serves 10 to 12 as a starter, 6 to 8 as a main course.
- Feast! Canadian Native Cuisine For All Seasons.
Posted in Recipes | No Comments »
September 23rd, 2007 by alice
Tags: Lemon, Meringue, Mimis, Pie
INGREDIENTS
- 1 bakedpie shell
- 1 1/2cupssugar
- 1 1/2cupswater
- 1/2teaspoonsalt
- 1/2cupcornstarch
- 1/3cupwater
- 4egg yolks((slightly beaten–save the whites)
- 1/2cupfresh lemon juice
- 3tablespoonsbutter
- 1teaspoon gratedlemon peel
-
MERINGUE
- 4egg whites(saved from the yolks)
- 1/4teaspoonsalt
- 1/2cupsugar
DIRECTIONS
- In a saucepan combine the first 1 1/2 cups water, salt, and the sugar; heat to boiling.
- In a small bowl mix the cornstarch and 1/3 cup water to make a paste.
- Add to the boiling mixture gradually, stirring constantly; cook till thick and clear.
- Remove from heat.
- Combine the egg yolks and lemon juice and mix well.
- Stir into thickened mixture slowly, stirring all the while as you don’t want to scramble the yolks (you could temper the yolks, but if you are careful about the contstant stirring, you will not need to do that).
- Return to heat and cook, stirring constantly until mixture bubbles again; remove from heat.
- Stir in butter and lemon peel.
- Cover and cool to lukewarm.
- MERINGUE:.
- Add the salt to the egg whites and beat till frothy.
- Gradually add 1/2 cup sugar, beating till glossy peaks are formed.
- Stir 2 rounded tablespoons of the meringue into the lukewarm lemon filling and mix well.
- Put the filling into a baked pie shell and pile the meringue on top spreading to the edge of the shell.
- Bake in a 325-350 degree oven about 10 minutes or till golden.
Posted in Recipes | No Comments »
September 23rd, 2007 by alice
Tags: Mainepple, Mimis, Pie
INGREDIENTS
- 3/4-1cupsugar
- 2tablespoonsflour
- 1/2-1teaspooncinnamon
- 1/8teaspoonnutmeg
- 1/4teaspoonsalt
- 7cups sliced peeledapples
- 2tablespoonsbutter
DIRECTIONS
- Peel and slice the apples.
- Combine the sugar, flour, cinnamon, nutmeg, and salt.
- Mix lightly through the apples.
- Heap into a pastry-lined 9″ pie plate.
- Dot with butter.
- Adjust top crust and flute the edges; cut vents.
- Bake in a 425 degree oven 50-60 minutes or till crust is browned and apples are done.
- NOTE:I put thin strips of aluminum foil around the edges of the pie before I bake it so that the edges don’t burn; I take them off the last 10 minutes or so, just to make sure they are browned up.
Posted in Recipes | No Comments »
September 23rd, 2007 by alice
Tags: Breast, Diane, Lemon, Turkey
INGREDIENTS
- 1lbturkey breast cutlets
- 2teaspoonslemon pepper
- 2tablespoonslemon juice
- 1tablespoonworcestershire sauce
- 1teaspoonDijon mustard
- 1teaspoonparsley
- cooking spray
- lemons(to garnish)
DIRECTIONS
- Coat a large Skillet with cooking spray; heat for 30 seconds add turkey;
- sprinkle with lemon pepper and cook for 3 to 5 minuets on each side until browned and no longer pink in the center.
- combine remaining ingredients in a small bowl mixing well. Add to pan and cook until blended through. Garnish with lemon.
Posted in Recipes | No Comments »
September 23rd, 2007 by alice
Tags: Birds, Treat, Tropical
INGREDIENTS
- 1cupCrisco(or lard if you want)
- 1cuppeanut butter
- 1/3cupcoconut
- 2 1/2cupsoatmeal
- 2 1/2cupscornmeal
- 1/2cupraisins
- 1/4cupnuts
DIRECTIONS
- Melt the fat and peanut butter.
- Stir in the rest of the stuff.
- Pour into a pan and chill in the refrigerator overnight.
- Cut into squares and wrap in plastic bags for easy storage.
- Put out a couple of squares or tie them tightly in a net bag.
Posted in Recipes | No Comments »
