Pierce the end of an egg with a pin, and it will not break when placed in boiling water.
Joan has been compiling recipes for many years and "Old Reliable" is the fruit of her labour. A "Table of Contents" follows which will no doubt start your stomach grumbling!
Reggie's Freezer-Friendly Holiday Menus
- Colorful Mixed Vegetables
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Pastas
Soups, sauces
Meats
Original Quebec Tourtiere
Total cooking time: see below
1 LB MINCED PORK(LEAN)
1 SM CHOPPED ONION
1 CLOVE MINCED GARLIC
1/2 TSP. SALT
1/2 TSP. SAVORY
1/4 TSP. CELERY PEPPER
1/4 TSP. GROUND CLOVES(OPT)
1/2 CUP WATER
1/2 CUP BREAD CRUMBS
1 SM CHOPPED ONION
1 CLOVE MINCED GARLIC
1/2 TSP. SALT
1/2 TSP. SAVORY
1/4 TSP. CELERY PEPPER
1/4 TSP. GROUND CLOVES(OPT)
1/2 CUP WATER
1/2 CUP BREAD CRUMBS
- Place all ingredients in a saucepan, except breadcrumbs.
- Bring to a boil and cook 20 minutes, uncovered, over med heat.
- Remove from heat.
- Add a few spoonfuls breadcrumbs, and let stand 10 minutes.
- Continue until all the fat is absorbed, do not add more.
- Cool and pour into pastry lined pie pan.
- Cover with pastry. Bake in 500F. oven until the top is well browned.
- Serve hot with lots of ketchup or Chef Joan's Chili Sauce. For Joan's leaner version use 1/3 mince beef, 1/3 mince veal and 1/3 mince pork. If not for immediate consumption freeze pie unbaked.
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ROYAL LEPAGE HÉRITAGE REAL ESTATE AGENCY
INDEPENDENTLY OWNED AND OPERATED
INDEPENDENTLY OWNED AND OPERATED
