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The Quilt Inn Country Cookbook
Aliske Webb
younger than my brother and I so we all had lots of toys to play with on Christmas
day!
Tourtiere
2
2
1
1
3
1
1
4
1
1
1
pastry shells
lbs. ground beef
1/2 lbs. ground veal
lb. ground pork
cups mushrooms, chopped
package onion soup mix
celery stalk, chopped fine
cloves garlic, minced
/2 tsp. oregano
/2 tsp. tarragon
1/2 cups dry red wine
cornstarch
salt and fresh ground pepper
Brown meat in large skillet. Add mushrooms, celery, spices, onion soup mix and
wine. Cook 15 minutes, stirring occasionally. Make paste of 3tbsp. cornstarch and 1/4
cup water. Thicken meat mixture. Coll slightly. Fill pie shell and cover with pastry.
Preheat oven to 425F. Cut vents in top pastry with sharp knife Bake for 25 to
3
0 minutes. Pastry should be golden brown. Serve with crisp dill pickles, mashed
potatoes and vegetable of choice. Serve with a robust Burgundy wine.
Tourtiere can be made ahead and frozen, either cooked or uncooked. Wrap
pies in heavy aluminum foil and freeze. To reheat cooked tortiere, leave in foil but
pierce with knife to allow steam to escape. Heat frozen pie in 350F oven for 1 hour.
Uncover and cook additional 5 minutes.
Pesto Potatoes Please
2
lbs. potatoes, peeled, halved, steamed until cooked
Pesto
1
cup fresh basil leaves, chopped
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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