FROM CHEF FREDDY'S
1 lb minced pork *or* 1/3 lb each ground, veal, beef and por
1 small onion
1 small clove garlic [minced]
1/2 tsp salt
1/2 tsp savory (or sage)
1/4 tsp celery salt
1/4 tsp cloves [ground]
1/2 cup water
1/2 cup bread crumbs
1 pastry for double crust pie
A Recipe for
French Canadian Meat Pieú
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
This Recipe for French Canadian Meat Pieú is one of thousands in the Recipes-to-go Baking Cookbook.
In Mexico we have a word for sushi: bait. |
| José Simons |
If you enjoy this French Canadian Meat Pieú Recipe - you should enjoy the recipe collections you can find on the websites below:
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Eat little, sleep sound. |
| Iranian Proverb |
This is a recipe for French Canadian Meat Pieú from the recipe cookbook of Recipes-to-go (Baking)
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Never eat more than you can lift. |
| Miss Piggy |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
1) Place all of the ingredients (except the bread crumbs and pie
shell) in a sauce pan and bring to a boil and cook uncovered for 20
min. over med. heat... then remove from heat and add a few spoonfuls
of bread crumbs, and let stand for 10 min... If the fat is
sufficiently absorbed by the bread crumbs, do not ad more...If not
continue in same manner...
2) Cool the meat mixture and pour into a pastry lined pan... cover
with the top crust, cut steam vents and bake in a 400ø oven until
golden brown...
Serve hot with potatoes or rice and your favorite side dish...
{This may be frozen for 4 to 5 months)
From a recipe by Mary Marshal found in an old Farm and Garden typed
for you by Fred Goslin in Watertown NY on Cyberealm Bbs at
(315)-786-1120
Serves: 1
French Canadian Meat Pieú Recipe brought to you by Recipes To-Go