FRENCH CANADIAN MEAT PIE

[Tball]

Pie crust for 2 (9 inch) pies

     1 lbs Ground veal

1 lbs. ground lean pork

1 lb. ground round

2 lg. onions, finely chopped

1 clove garlic, chopped

2 1/2 tsp. poultry seasoning

2 tsp. salt

1 tsp. celery salt

1 tsp. pepper

1/2 tsp. sage

1 c. water

4 med. potatoes, cooked and mashed

1 egg, beaten

CookVeal, pork, hamburg, onion, and garlic in large skillet. Stir in seasonings and water. Cover and cook 20 minutes. Uncover; simmer 10 minutes longer. Remove from heat; stir in mashed potatoes. Cool. Prepare pie crust. Put bottom pie crust in 2 pie plates. Fill with meat mixture. Place second crust over meat; tuck under and flute edges. Cut slits in top crust; brush with egg. Bake at 425 degrees for 15 minutes, then at 350 degrees for 25 minutes. Cool slightly and serve.

[GorillaXI]

Now your making me drool

[Bazza]

SOUNDS bloody marvelous but i never have heard of making the oven use two different temperatures. my oven is as temperental as my wife. tbh, i looooove cooking as a bloke, my curry sauce takes 3.5 hours to make,   yummy the currys themselves take about 30 -50 mins depends on what i'm making, but the base sauce is a cow....

i loove shopping and cooking... maybe i should get a set of mal's boobies as well thank god i understand what offside is, or i'd think i'm a freek, not just an idiot

 

p.s. thanks for the new medal, only just saw i have it   yippee yay oh

[TheCheeseyCrusader]

So...dinner at Tballs? he can pick me up in his submarine

[Unchileno]

i will try this...thxs tball

[3rdCdnInfty]

damn that sounds so good

[Hunter1948]

That looks and sounds great .When can XI come over.LOL

[WolfTiS]

I am definitely going to try that one.

[HarryWeezer]

God, it's been years. I had forgotten about meat pie. My grandmother used to make that (from Montreal area originally) only there was no veal, just pork and beef, and she would boil potatoes, cool them, them cut them into small pieces and put in the pie. It also had a sort of gravy; can't remember how she did that; and she also put peas in it.

[WeednFeed]

I

In New Brunswick Canada my Grandmother (French Canadian) used rabbit, pork and chicken, and potatoes. I used to shoot her the rabbits every year. She never let me clean them she always wanted to clean them herself she used the kidneys in the pie. Finally when she was 87 I convinced her into letting me clean them for her. She was a great cook. Sadly we lost her a veiw years ago at the age of 96.

I miss her. Ma mere we called her.

Weed

[LoJaK]

  Careful Tball,,,after you eat all of that pie. you will start talking French to your Wife..Saying things like " Voulez vous coucher avec moi ce soir Cheri !!!? " and you are going have to let her used your ears for handles...this is strong stuff...use with CAUTION...LOL

[Tball]

Yes i remember that song and if i did lose my wife it would be to a women she loves chics (not a bad thing mind you)

[Labob]

shitty domestic french canadin cuisin go eat a poutin you pig dog. Come back when you can read a menu ! I fart on you peasant

[Tball]

Now that looks Gross

[john tams]

Here's a very popular recipe from Lancashire England,

This dish is donkeys years old, an old working class meal for all the family.

Possibly has it's roots in Lancashire Hot-Pot.

 

BACON SCOLLOPS

You need,

6 rashers of good thick bacon (unsmoked & rind removed - cut into largish pieces)

1-2 Onions - (cut into rings)

2-3 Potatoes, - (peeled and cut into medium thick slices)

Stock - Vegetable or Chicken, (a stock cube is ok)

Salt & Pepper

 

METHOD

First cook the bacon pieces a few at a time, into a large saucepan and cook gently until

the bacon is done, but not crispy, (there will be enough fat in the bacon to cook itself

but you can add a teaspoon of oil if you wish.)

 

When the last batch of bacon has been removed from pan, pour away the remaining fat.

Don't wash the pan, as all those crispy bits stuck to the bottom a pure flavour.

Then layer up the pan with onion rings, potato slices and bacon pieces

until the pan is about 3/4 full.

 

Finally add your stock to just barley cover the top layer of potatoes

and cook on a low heat, on top of the stove until the potatoes and onion are tender, - about 20 mins

when ready, season with salt - (not too much as the bacon has salt in it anyway) and pepper.

 

Serve with some crusty bread and butter - Lovely!

Makes a nice warming dish on a cold day, real comfort food.

 

John Tams

[WeednFeed]

I haven't cooked this in a few years. Unfortunately the job I have limits my time hunting in the fall.

This is best cooked and eaten on the tail gate of a pick up truck after you walked in the cool fall air hunting all morning.

For Gods sake DO NOT TELL YOUR DOCTOR THIS RECIPE.

1 pound ground beef

1 pound of bacon any flavor

1 large/very large onion

1 can stewed tomatoes

1 can of  baked beans what ever flavor you prefer

  Fry the bacon and hamburger in a cast iron fry pan add the cut up onion before the meat is completely cooked. Pour the grease on several pieces of bread and keep for later.

Pour the Stewed tomatoes and beans in the fry pan with the hamburg, bacon and onions. Bring everything to a simmer. Salt pepper and if you like any other spices. Slop it all on a plate and get at it. Eat with some real good quality home made bread or rolls.

Now for the bread you soaked all the grease up with. Give to your best hunting partner it will keep him going all afternoon. His name is bill and he is my English Pointer.