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Recipes
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The Recipes that will be listed here were posted in
our Le Foyer NewsLetter and are French Canadian in origin.
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Dec 2005
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Submitted by Mrs. Yvette Riendeau.
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Memere Rosia Asselin Gingras was my first husband’s grandmother. When Memere came to visit she often baked donuts. We would cut the warm donuts in half and pour homemade caramel over them. We would get real sticky eating them too, but oh it was so good!
Caramel
1 bottle of dark Karo syrup
1 box of light brown sugar
1 can condense milk
1 stick butter
Boil the first 3 ingredients for 5 minutes.
Test for doneness by dropping a drop of the mixture in a glass of cold water to see if a small ball forms.
Remove from heat. Add the stick of butter and mix well.
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Aug 2005
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"Fond Memories of Canada' submitted by Lucille Landry, wife of Bob Landry
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My father came from a family of 12 children. All his brothers and sisters
had from 6 to 12 children. He migrated to the USA along with a sister and a
brother. He finally settled in Central Falls. He was married and had 9
children. During the summer months my dad would send 3 of his children to
Canada and he would take 3 Canadian cousins as an exchange. What a culture
shock for all of us. We were placed on a farm with no indoor plumbing or
electricity. My cousins were thrilled with indoor plumbing and
electricity. It was a win win situation all around. We were in heaven on
the farm. We would milk the cows, feed the pigs and play in the hay but the
best part of the vacation was when, "cetait le temps pour faire le
foin."
My uncle would hitch up the horses to the wagon and we would all hop on and
go to the field and help load the hay, that had been freshly cut. Once the
wagon was filled with hay we climb on top of the hay in the wagon and would
have a ball for the long ride back to the barn to place it in the " grange".
My "tante" would have me go to the garden and get the fixings for a salad,
I would pick some fresh tomatoes, lettuce. cucumbers, radishes and fresh
string beans for dinner. Ma tante had spent the day making: Tourtieres
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1 pound ground lean pork
1 teaspoon salt
½ teaspoon of pepper
1/2 teaspoon of nutmeg |
1/2 teaspoon of cinnamon
2 teaspoons of cornstarch
1 cup of water
Pastry for 2 crust, 8-inch pie |
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Combine pork seasoning and cornstarch blending thoroughly in a heavy cast
iron skillet. Cover and cook over low heat for 30 minutes stirring
frequently. Add meat mixture with pie dough, sealing edges. Cut slits in
top for steam to escape. Bake at 425 for 10 minutes reduce heat to 360 and
bake another 35 to 40 minutes.
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Oct 2005 - Piccalilli and times gone bye - Pauline
Bonin
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This recipe was handed down to us from ‘Mimi’ Marcoux, a close friend of our family who came from St. Louis du Ha Ha, Canada. ‘Granny’, another elder friend was our second floor tenant who spent many hours around the kitchen table telling stories to our children while we prepared the tomatoes and measured the ingredients for making piccalilli. Mimi lived to be 96 and Granny lived to be 90 years old. We relive the fine moments spent with Mimi and Granny every fall when we harvest the tomatoes from our garden. Over the years we tweaked the recipes to what we enjoy today. This recipe only grows in flavor when allowed a few months for the spices to thoroughly blend. Bon appetite!
Make a seasoning pouch using a cheese cloth and place the following ingredients: Green Piccalilli
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Slice 10lbs of green tomatoes and layer them in a platter. Lightly sprinkle salt between each layer. Cover them and leave overnight. The next day, rinse the tomatoes to rid the salt. Place them in a very large pot with the rest of the ingredients. Cook for 2 hours. Place the spice pouch in the mixture ½ hour after beginning the cooking and remove ½ hour before the end of cooking.
Pour mixture into hot canning jars leaving ¼ inch headspace. Close jars. Process 10 minutes in boiling water bath. Enjoy!
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| For comments about the recipes or if you would
like to submit your recipe contact recipe@lefoyer.org |
| If you are contributing a recipe, please include how it relates to your
family. For instance, tell us on what occasion you would make this recipe
or tell us what kind of memories it brings when you use it. |
