Recipes Included On This Page Pigeon Pie Potato Cheese Soup Potato Soup #1 Potato Soup #2 Potato Soup with Andouille Smoked Sausage President Reagan's Favorite Macaroni and Cheese Pudding Chômeur Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pigeon Pie Recipe By : The United States Regional Cook Book Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pigeons Salt pork fat -- (see my note) 3 cups boiling water 1/4 teaspoon peppercorns 1 small onion -- sliced 1 small carrot -- sliced 2 sprigs parsley 2 stalks celery -- chopped 3 tablespoons flour 3 tablespoons fat -- melted 1 baked pastry top to fit casserole Dress and clean pigeons. Truss and saute in salt pork fat until well browned. Place in a kettle; add water, peppercorns, onion, carrot, parsley and celery. Simmer until tender, 2 to 3 hours. Remove pigeons; strain liquor and thicken with blended flour and fat. Reheat pigeons in sauce; place in heated casserole and cover with a baked pastry top. Serves 6 to 8. From The United States Regional Cook Book; edited by Ruth Berolzheimer, Director, Culinary Arts Institute; 1947. My note: if salt pork fat is not available or desired, you could brown them in butter or olive oil or a mixture. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 7g Fat (62.2% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Potato Cheese Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potatoes -- peeled and sliced 3 carrots -- peeled and sliced 1 medium onion -- chopped 2 1/2 cups chicken broth 1 teaspoon salt 1 teaspoon parsley flakes 24 ounces evaporated milk -- (two 12-ounce cans) 2 cups shredded sharp cheddar cheese In 4-quart saucepan, combine potatoes, onions, carrots and chicken broth. Cook over medium heat until tender (approximately 15 minutes). Using potato masher, coarsely mash potatoes and carrots. Stir in remaining ingredients. Cook over medium low heat until soup is hot and cheese melts. Contributed to the FareShare Gazette by Connie in response to a request; 17 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Soup #1 Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon 3 medium potatoes 2 stalks celery -- chopped 2 carrots -- diced 1 small onion -- chopped 1/8 teaspoon pepper 1 cup water 2 tablespoons flour 2 cups milk In large saucepan, fry bacon until crisp; drain on paper towel. To drippings, add potatoes, celery, carrots, onion, salt, pepper and water. Cook covered about 15 minutes or until tender. Combine flour with small amount of milk until smooth. Add to potato mixture along with remaining milk. Cook over medium heat until mixture boils. Contributed to the FareShare Gazette by Connie in response to a request; 16 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Soup #2 Recipe By : marmiton.org Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 liter vegetable broth -- (1 quart) or chicken broth 500 grams diced potatoes -- (just over a pound) 200 grams lean bacon -- (1/2 pound) 1 tablespoon finely chopped parsley -- (1 or 2) 1 onion -- finely chopped 1 garlic clove -- crushed Peeled and chopped celery stalks -- to taste 1 tablespoon flour 1/2 cup creme fraiche Croutons fried in butter Bring to a boil 1 litre of vegetable broth (or chicken broth). Add 500 grams diced "mashing" potatoes. See note below. When potatoes are soft, strain them, reserve cooking water and purée them with a fork. Fry 200 grams of lean bacon, sliced in small chunks. Add 1 or 2 tablespoons of finely chopped parsley, one finely chopped onion, 1 garlic clove, crushed, as well as peeled and chopped celery stalks, according to taste. Steam, covered. Then add 1 tablespoon of flour, the potatoes cooking water and simmer for 15 minutes. At the last moment, add the potatoes and half a cup of creme fraiche. Serve very warm and add croutons fried in butter. Contributed to the FareShare Gazette by Claudia in response to a request; 17 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Soup with Andouille Smoked Sausage Recipe By :The Prudomme Family Cookbook Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped onions -- divided 5 tablespoons margarine 1/2 cup all-purpose flour 2 tablespoons unsalted butter 1 pound andouille smoked sausage -- cut into 1-inch slices 1 1/2 quarts pork stock 1 tablespoon fresh parsley -- minced 1 teaspoon salt 1/2 teaspoon cayenne 1/2 teaspoon black pepper 3 pounds Idaho potatoes -- peeled and sliced crosswise about 1/2-inch thick [about 2 quarts sliced] Place 1 cup of the onions in a bowl. Have a wooden spoon handy even if you use a metal whisk to make the roux. Heat the margarine (the traditional recipe would have called for pork lard) in a 2-quart Dutch oven over high heat until hot, 2 to 3 minutes. Using a long-handled wooden spoon, gradually stir the flour into the hot margarine. Cook, whisking constantly or stirring briskly, until roux is medium brown, about 5 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and with a wooden spoon immediately stir in the reserved 1 cup onions. Continue stirring until roux stops getting darker, about 3 minutes. Set aside. In a large skillet, heat the butter over high heat until half melted. Add the andouille and cook about 3 minutes, turning andouille and scraping pan bottom occasionally. Add the remaining 1 cup onions, turn heat to medium and continue cooking until andouille and onions are well browned, 6 to 8 minutes, stirring and scraping almost constantly. Remove from heat and set aside. Bring the stock to a boil in a 4-quart saucepan over high heat. Add the roux by spoonsful to the boiling stock, stirring until roux is blended in before adding more. Add the reserved andouille and onion mixture (including all the drippings), the parsley, salt, cayenne and black pepper. Return mixture to boil, stirring constantly. Reduce heat, cover pan and simmer about 10 minutes, stirring occasionally. Now add half the potatoes, re-cover pan, and return to a boil over high heat; then reduce heat and simmer until potatoes are tender, about 20 minutes more, stirring occasionally. Add the remaining potatoes, return to a boil over high heat, then simmer until all potatoes are tender, about 20 minutes longer, stirring frequently so mixture doesn't scorch. Remove from heat and serve immediately. Description : "The Prudomme Family Cookbook" NOTE : Instead of cutting the andouille into 1-inch slices, it is easier to eat if cut into smaller pieces. Also, instead of slicing the potatoes, dicing them also makes it easier to eat. Since I don't have pork stock I use chicken stock generally. This is really a hearty soup and is great served with corn meal muffins. Contributed to the FareShare Gazette by Jennie in response to a request; 17 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * President Reagan's Favorite Macaroni and Cheese Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound macaroni 1 teaspoon butter 1 egg -- beaten 1 teaspoon salt 1 teaspoon dry mustard 3 cups grated cheese -- sharp 1 cup milk 1 tablespoon hot water Boil macaroni in water until tender and drain thoroughly. Stir in butter and egg. Mix mustard and salt with 1 tablespoon hot water and add to milk. Add cheese, leaving enough to sprinkle on top. Pour into buttered casserole, add milk, sprinkle with cheese. Bake at 350 degrees F. for about 45 minutes or until custard is set and top is crusty. Contributed to the FareShare Gazette by MaryLee in response to a request; 19 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pudding Chômeur Recipe By : Companion Hotel Motel, Hearst, Ontario Serving Size : 18 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping 2/3 cup shortening 1 1/3 cups granulated sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup milk Syrup 2 cups brown sugar 1/4 cup all-purpose flour 3 1/2 cups water 1/4 cup butter -- softened Preheat oven to 350 F. Grease a 9-inch by 13-inch baking dish. Using electric hand mixer, cream shortening and sugar in a large bowl. Beat in eggs and vanilla. In a separate bowl, stir together flour, baking powder and salt. Beat in shortening mixture, alternating with milk. For syrup, in medium saucepan over medium-high heat, combine sugar, flour, water and butter. Bring to a boil, stirring often. Pour into prepared dish. Drop topping, by large spoonfuls, over syrup. Bake 45 to 50 minutes, until top is golden brown. Makes about 18 servings. Source : Companion Hotel Motel, Hearst, Ontario (Toronto Star, October 2002) Contributed to the FareShare Gazette by Claudia; 20 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 11g Fat (35.5% calories from fat); 3g Protein; 43g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 160mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.

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