Text 32021, 76 rader
Skriven 2009-12-09 23:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Michael Smith
=====================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> that Dale met in Jasper/Banff.

 DS> Yep, and a nice guy also.

I found his web site which has about 500 of his personal recipes on
it. Some are as simple as how to make a really good cup of cocoa
while others are short and simple but innovative but most are
extremely fancy and/or complicated. I'm downloading about half of
them and formatting them for our eventual enjoyment here.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: D'Eon's Acadian Rappie Pie
 Categories: Canadian, Pies, Chicken, Potatoes
      Yield: 13 servings
 
1 13/16 kg Bag of D'Eons Rappie Pie
           Mix
      1 lg Stewing hen
           Several chopped onions
           A few bay leaves
      1 ga Water
           Salt and pepper
           A few slices of salt-pork,
           Fatback or bacon
      1 lg baking dish or two medium
 
  This stewed chicken and potato dish is one of the tasty recipes that
  Acadians in South-Western Nova Scotia are historically famous for.
  It features a unique potato product made by freshly grating a bushel
  of potatoes then spin-drying it... in a washing machine! That's the
  secret to the famous rappie pies from D'Eon's Bakery in West Pubnico
  and they'll share it with you. Call them at 902.762.2312 and they'll
  send you a frozen bag so you can make this dish as authentically as
  they do. When it arrives here's what to do with it:
  
  Toss the chicken, onions and bay leaves into a stockpot. Cover with
  the water and simmer until the meat is tender and the broth
  flavourful, about three hours. Remove the chicken and onions from
  the broth. When the chicken is cool enough to handle shred the meat
  and toss with the onions. Reserve. Save the broth. Discard the skin
  and bones.
  
  Mix the D'Eon's Rappie Pie Mix with two cups of cold water to begin
  dissolving it. Add precisely 26 cups of the warm chicken broth. If
  there's leftover broth save it for another recipe. If there's not
  enough broth simply use more water. Generously season the works with
  salt and pepper. Taste it and continue seasoning if necessary.
  
  Preheat your oven's broiler. Layer half of the potato mixture into a
  large baking dish or two. Cover with an even layer of the chicken
  then top with the remaining potato mixture. Chop the salt-pork,
  fatback or bacon and sprinkle on top. Place the works on the top
  shelf of your oven and broil it until it begins to dry and form a
  crust, about five minutes. Turn the heat down to 400 degrees and
  continue baking until the top is an even golden brown, about ninety
  minutes. Get ready to enjoy an authentic Acadian treat with your
  family and friends!
  
  Recipe by: Michael Smith, Chef at Large
 
-----
                     

Cheers

YK Jim


... I like a Big-Gulp vodka Slurpee before my before afternoon nap.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)