Speaking of Ritz Crackers, Here is another recipe from the Sacred Heart cookbook. This time it is a dessert.
I had these cookies for the first time when my friend Annette brought them to church. They are simple to make, and just weird enough to be delicious.
Thanks to Pauline from Sacred Heart for sharing your recipe.
1/4 cup butter, softened
2 1/4 cup confectioner's sugar
2 Tbs. milk
3/4 tsp. maple flavored extract
Walnut halves
Ritz Crackers
For frosting: Cream butter; gradually add sugar and alternate with milk. Add the maple flavoring. Yields about a cup of frosting. Spread onto crackers and top with half a walnut.
Monday, October 30, 2006
Friday, October 27, 2006
French Meat Pie
This recipe is adapted from the Sacred Heart Church cookbook I bought at the French Farmer's Market in Woonsocket, RI a few weeks ago. My brother said it was the best meat pie he ever had. I have to concur.
Crust for a two crust pie (I cheated this time and used the Pillsbury refrigerated crusts.)
3 Tbs. butter
1 medium onion, diced fine
2 lbs. lean ground pork. (I ground my own in the food processor, but you can buy it ready ground.)
salt and pepper
2 medium potatoes, peeled and cut into 1 inch chunks
10 to 12 Ritz crackers, crushed fine
2 tsp. Bell's poultry seasoning (or more, to taste)
Preheat oven to 350.
In a small sauce pan, cover potatoes with water and bring to a simmer. Cook until tender. In a large 10 to 12 inch skillet, saute the onion in butter until translucent. Add the pork and some salt and pepper. Cook, stirring occasionally, until no pink remains.
Drain the water from the potatoes and add them to the pork. Mash with a potato masher until the potatoes are well incorporated into the meat mixture. Add cracker crumbs and seasoning. Taste and adjust spices as necessary. Use meat to fill a pie crust. Add the top crust and pierce to vent the steam. This is a huge pie, so be sure to use a big enough pie plate. (I used the Pampered Chef deep dish pie plate.)
Bake at 350 degrees for 30 to 45 minutes or until the crust is golden brown.
The traditional Woonsocket way to serve this is doused in ketchup, but it is so delicious on its own that I can't bring myself to do it. Also, another traditional spice for this dish is ground cloves. You might try a tiny pinch and see if you like it.
Bon appetit, mes amis. Laissez les bon temps rouler!
Crust for a two crust pie (I cheated this time and used the Pillsbury refrigerated crusts.)
3 Tbs. butter
1 medium onion, diced fine
2 lbs. lean ground pork. (I ground my own in the food processor, but you can buy it ready ground.)
salt and pepper
2 medium potatoes, peeled and cut into 1 inch chunks
10 to 12 Ritz crackers, crushed fine
2 tsp. Bell's poultry seasoning (or more, to taste)
Preheat oven to 350.
In a small sauce pan, cover potatoes with water and bring to a simmer. Cook until tender. In a large 10 to 12 inch skillet, saute the onion in butter until translucent. Add the pork and some salt and pepper. Cook, stirring occasionally, until no pink remains.
Drain the water from the potatoes and add them to the pork. Mash with a potato masher until the potatoes are well incorporated into the meat mixture. Add cracker crumbs and seasoning. Taste and adjust spices as necessary. Use meat to fill a pie crust. Add the top crust and pierce to vent the steam. This is a huge pie, so be sure to use a big enough pie plate. (I used the Pampered Chef deep dish pie plate.)
Bake at 350 degrees for 30 to 45 minutes or until the crust is golden brown.
The traditional Woonsocket way to serve this is doused in ketchup, but it is so delicious on its own that I can't bring myself to do it. Also, another traditional spice for this dish is ground cloves. You might try a tiny pinch and see if you like it.
Bon appetit, mes amis. Laissez les bon temps rouler!
Linguica, kale and white bean soup
6 cups of chicken broth (I sometimes make homemade)
1 lb linguica, casings removed and chopped coarse (Or, if you prefer it spicy, you can substitute chourico.)
1 bunch of kale, washed, stems removed and chopped coarse
1 onion, diced
1 can of white beans (great northern work well)
1 Tb. olive oil
In a large stock pot, fry onion in olive oil until translucent. Add linguica and saute until cooked through, about 4 or 5 minutes. Add chicken broth, kale and beans. Simmer until kale is cooked, about 15 minutes.
Serve with crusty bread.
1 lb linguica, casings removed and chopped coarse (Or, if you prefer it spicy, you can substitute chourico.)
1 bunch of kale, washed, stems removed and chopped coarse
1 onion, diced
1 can of white beans (great northern work well)
1 Tb. olive oil
In a large stock pot, fry onion in olive oil until translucent. Add linguica and saute until cooked through, about 4 or 5 minutes. Add chicken broth, kale and beans. Simmer until kale is cooked, about 15 minutes.
Serve with crusty bread.
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