Favorite Recipes

Favorite Recipes

Acadian Meat Pie:

You will need a Dutch oven or large pot with cover.

1 Fresh pork shoulder or pork sold as boneless country style ribs, loin
or any lean pork meat. (2lbs is just right)
Cut pork into 1" bite pieces. Add 2-3 onions chopped, salt (apprx.1/2 tsp per lb of meat)
& pepper to taste.
Put meat, onions and seasonings in pot and add water just to cover.
Cook for 2-3 hours slowly----you can do this on stove top on low
or in oven at about 300 degrees.
(water will diminish, so watch closely...you will need enough juice left to thicken
for gravy to serve with meat pie) Use a little cornstarch & water to thicken once
the meat is cooked.

Pour meat into pie shell and bake at 400 degrees until brown--about 35-45 minutes.

Broccoli Fixings:

2 pkgs broccoli (1 lb frozen)...(I prefer to use fresh broccoli)
2 cans cream of celery soup (undiluted) (or you could use cream of broccoli soup)
3 cups seasoned packaged stuffing
1 stick margarine or butter melted

Cook broccoli for 3 minutes, drain.
Melt margarine, mix with stuffing.
Butter a medium sized casserole dish. Spread a layer of broccoli
on the bottom, then half the soup & half the stuffing crumbs. Repeat.
Bake at 350 degrees for 30-45 minutes. Serves 8

Garlic Roasted Potatoes:

4 lbs new small red potatoes (scrubbed)
1 tbsp kosher salt
1 tbsp dill weed or 1/4 cup fresh dill chopped
(rosemary or thyme would also be very good in this dish)
1/2cup butter
1 head of garlic, cloved, separated and peeled
Fresh dill (rosemary or thyme)

Preheat oven to 350 degrees. Combine all ingredients in a
9x13 baking pan. Bake 2-3 hours (or more), stirring occasionally. The longer the better.
You can adapt this recipe using regular potatoes cut into 1" pieces...leave the skins on.
You can also drizzle olive oil over the potatoes instead of butter for a healthier version.

Creamy Seafood Bake

1-2 lbs cod, orange roughy, haddock or other mild white fish
12 scallops
4 Tbsp olive oil
1 cup sour cream
2 Tbsp garlic powder
2 Tbsp chopped fresh herbs (like: chives, dill weed, rosemary, or thyme)
2 tsp. salt
2 tsp. fresh ground back pepper

Preheat oven to 425 degrees. Rinse fish & scallops & pat dry. Pour olive oil on a plate.
Roll fish fillets & scallops in the oil then salt & pepper both sides of each one. Arrange
oiled portions in one layer in a baking pan. Sprinkle tops with garlic powder, then cover with
sour cream and chopped herbs. Bake approximately 10-12 minutes or until fish flakes easily with fork
and scallops are tender. (I find it generally takes longer to cook than the time given here, more like15-20min.)
This serves 4-6, you could scale it down for just 2 people.

Lobster Bisque
Makes 6 servings

2lbs boiled lobster 2 cups milk, scalded

1 cup chicken broth 1 cup light cream or half & half, scalded

1 cup lobster shell broth 3 TBSP butter

Cayenne pepper 3 TBSP flour

Salt

Remove cooked lobster meat from shell. Dice the body meat and chop tails and claw meat fine. Add shells to the cooking water and let simmer for 25 min, then strain. Melt butter and blend in flour.Gradually stir in 1 cup of lobster shell broth and the chicken broth, keeping mixture smooth. Next, stir in scalded milk. Add lobster meat and simmer slowly for 5 minutes. Remove from fire and stir in cream. Season to taste with salt and cayenne pepper. Serve the following day. This is important as the flavors must age or mellow to be just right!You could feasibly make it in the morning and eat it for supper. It does need time for the flavors to blend though apprx. 5-6hrs