aux Pois (pea soup)
1 cup dried peas
¼ lb. salt pork
salt, pepper, parsley
Soak the peas in cold water about 12 hours. Drain and discard the water. Put
the salt pork in a pan and cover with cold water, bring to a boil, pour off the
water. In a pot, put the peas, 6 cups of cold water, the salt pork (in slices or
cubes), and the onion. Let simmer about 2 hours. Salt the soup to taste only
when the peas are almost cooked.
Tourtiere (pork pie)
2 pounds ground medium-lean pork (or 1 lb. ground beef or
2 medium size onions, diced
1 cup water
½ tsp. pepper
1 large potato, cooked and
2 prepared pie crusts
Combine meat, onions, and water in a pan. Mix well. Stir while
bringing the mixture to a boil. Lower heat and simmer for 20-25 minutes. Spoon
off excess grease. Add mashed potato. Add salt and pepper to taste.
Cool. Line pie plate with one crust. Add cooled mixture and cover with second
crust as you would a regular pie. Make 3 one-inch openings in top crust to
allow steam to escape. Bake at 400º until golden brown. Serve hot. The pie can
be refrigerated or frozen for later use.
For variation with spices try adding: ½ tsp. savory, ¼ tsp. powdered
celery, 1/8 tsp. ground cloves, ½ clove of garlic, sliced thin, -or-1 tsp.
ground cloves, 1 ½ tsp. cinnamon, -or- tsp. ground allspice, ¼ tsp. ground
Sucre à la Créme (sugar and
1 cup brown sugar
1 cup light whipping cream
½ tsp. vanilla
Combine ingredients in a cooking pan, stirring well. Cook on LOW
approximately 25-30 minutes or until syrup forms a soft ball*. Let stand for 5
minutes. Stir until mixture thickens and is smooth. Pour into buttered Pyrex
dish; cool and cut into small squares.
*To determine if soft ball stage has been reached, drop a small quantity of
the syrup into chilled water to see if it forms a ball which does not
disintegrate but flattens out when picked up with your
Variation: Combine all ingredients except vanilla in a
microwave-safe bowl. Cook uncovered for 10 minutes on HIGH. Stir twice while
cooking; let stand for 5 minutes. Whip mixture in blender until smooth 3-5
minutes. Pour into buttered Pyrex dish and refrigerate until firm,
approximately 1 hour. Cut into small squares.
Source: The Providence Archives, Seattle,