side.
For the full recipe, use a turkey basting pan
Please Read Carefully.
The chicken, veal, beef and pork can be put into the pie either cooked or raw.
If your not pre-cooking the meats then remove skin and bone the chicken and cut into cubes.
Same for the beef, pork and veal, remove any excess fat or nerves from your meat.
If you are cooking your meat, then cook chicken as you normally would either boiled or baked, cook your beef, pork and veal cubes in frying pan lightly oiled, do not overcook your meat.
Cut all meats into cubes.
Mix all vegetables in a large mixing bowl ...
In large glass bowl, toss together rabbit, vermouth, brandy, one-third each of the carrots and onions, the peppercorns, juniper berries, and small PINE and CEDAR branches. Cover and refrigerate for 24 hours, tossing occasionally.
In Dutch oven, cook salt pork over medium high heat until browned and crisp, about 10 minutes; using slotted spoon, transfer to bowl. Drain off pork fat in pan, reserving 2 tablespoons for pastry.
Discarding pine and cedar branches and reserving marinade, add rabbit to pan and brown on all sides; transfer to ...
Drain clams. Reserve nectar. Saute' bacon in butter until golden brown and crisp. Add onion and celery. Cook until golden. Add 1 cup reserved nectar, potatoes, carrots, salt and pepper. Boil until potatoes are tender. Mince clams and add with balance of nectar to other ingredients. Heat. Scald milk and add to the chowder. Season to taste.
r twice with Struttin' Sauce (recipe posted separately).
Allow the
In a large pot, saute garlic in oil for 2 minutes.
Add tomatoes in juice and tomato paste.
Cook over medium heat, stirring and breaking up tomatoes; let cook for about 10 minutes.
Add raisins and wine, pine nuts, sardines, fennel, sugar, salt and pepper.
Cook at least 30 minutes over low heat.
Add oregano and parsley; Stir well.
Simmer 10 minutes more.
Serve over pasta.
~NOTE~This pasta is never served with grated cheese.
Serve only with special St.
Joseph's Day bread crumbs.
Fill a tall Collins glass with ice.
Add Champagne first, then St-Germain, then Club Soda.
Stir completely. St-Germain is heavier than wine, thus it will settle to the bottom unless mixed thoroughly.
Garnish with a lemon twist, making sure to squeeze essential oils into the glass.
Quarter the ripe figs without cutting through.
Pinch the bottoms and the fig will open.
Slather on the St Andre.
Have a pepper grinder handy.
I know you are shaking your heads and going -- are you kidding me? Trust me in this -- It will turn heads. Sometimes simplicity is the best.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
In large saucepan, mix ground beef, ground pork, beefy onion mix, nutmeg and allspice.
Add 3/4 cup water; blend thoroughly. Bring to a boil, then cook, covered, over medium heat for 25 minutes.
Stir in flour blended with remaining 1/4 cup water; cook until slightly thickened.
because the raw sugar in St Vincent made a cloudy mixture
Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
Freeze well.
Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.
ork bits, then continue the recipe, omitting the salt. Do not
In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
You'll need half this recipe to do the Vegetable Lentil Cream/Soup.
ettuce leaves. Plate the loc lac beef in the middle. Sprinkle
erve hot.
NOTE: Cooked tourtiere may be frozen for 4