Category Archives: #familyRecipes

Biscuits d’Aurélie à la Jennifer

This recipe comes from the grandmother of my husband, Aurélie Leblanc Munn.  The original is just the list of ingredients leaving plenty of room for you to add your own personality.

~Shopping List~

  • 1 tasse de beure ou de graisse fondue (1 cup butter or crisco)
  • 2 oeufs (2 eggs)
  • 6 cuillère à table de sirop d’érable (6 tablespoons of maple sirop)
  • 1 tasse de cassonade (1 cup brown sugar)
  • 1/2 tasse de lait à laquelle on ajoute 1 cuillère à thé de soda à pâte (1/2 cup milk with 1 teaspoon of baking soda combined)
  • 2 cuillère à thé de poudre à pâte (2 teaspoons baking powder)
  • Farine pour épaissir (3.5-4 tasse), (Flour to thicken- 3.5-4 cups)

~What to do~

  1. Beat butter to add air.  
  2. Add eggs, syrup, cassonade, milk/baking soda, and baking powder until well blended (the butter will still be visible in small chunks.  
  3. Add flour a little at a time until the mixture becomes the consistency of a butter cookie batter.  
  4. Cover in wax paper and place in the refrigerator for 2-4 hours (until set).  It can sit overnight if needed.
  5. When ready to bake, preheat oven to 350 degrees and grease the baking pan with butter.  
  6. Roll out sections of dough and cut out using your favorite cookie cutters (or simply roll into balls and flatten on the baking sheet).  
  7. Bake for 7-10 minutes (until light gold).  
  8. Let cool and eat.

~Spice it up~

Like in the picture, you can also add your favorite decorations.  Cream cheese frosting and sprinkles go nicely with the flavour of the cookie.

Sharon’s dressing

~ Shopping List ~

  • Martha White’s white cornmeal mix (you’ll be making 2 9″ skillets for the full recipe)
  • 1/4 cup sugar
  • 5-6 slices of white bread
  • Sage (dry)
  • Poultry seasoning
  • Salt
  • Pepper
  • 1 Large Onion
  • 1/4 cup butter or margarine
  • Turkey stock (if you are making this with Turkey use the stock generated during cooking.  If not, any stock will work.  You will need enough to make your mixture “soupy” but not so thin that it does not set during baking.)

~ To do ~

  1. Make cornbread according to directions on the package (add sugar before cooking).
  2. Toast the bread.
  3. Crumble the cornbread and bread together into a very large bowl (should resemble bread crumbs).  Add at least 1 tablespoon each of poultry seasoning and sage.  You will adjust to taste later.  Add salt and pepper.  Mix together.
    * Up to the above points may be done the same day or up to 5 days in advance.  If done in advance, keep refrigerated until ready to use.  Remove from refrigerator enough in advance to bring it to room temperature before baking time.
  4. Melt the butter in a frying pan and sweat the onion until transparent.  Add onion and butter to the bread mixture until evenly distributed.
  5. Add broth until you reach a firm soupy consistency.
  6. Taste the mixture and adjust sage, poultry seasoning, salt and pepper to desire taste.
  7. Pour into a large non-stick (or glass) baking dish.  Bake in a low heat oven (in the neighborhood of 350) until brown on top and set.  Normally around 20 minutes.
  8. Serve hot.

Ragoût à la Jacqueline

Écrit par Jacqueline Légaré-Munn

This hearty, traditional Québec dish is always a family winter favorite.

Shopping List ~

  • water
  • 1 large onion (picked with a fork)
  • 6-8 pork chops (with bone)
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 pack toasted flour
  • pepper (to taste)
  • timbal (a type of bread available in Quebec)

What to do ~

  1. Fill a large pot 3/4 of the way and bring water to a boil.  
  2. While waiting, mix beef and pork together and roll into meatballs.  
  3. Roll meatballs into toasted flour.
  4. When water reaches boiling, add onion, pork and meatballs.  
  5. Cook until pork chops are cooked through.  
  6. Once pork chops are cooked, slowly add the remaining toasted flour (to thicken).
  7. Serve over Vol-au-vent feuilletés for a traditional serving or accompanied by rolls.
Vol-au-vent feuilletés

Making this dish a day in advance enhances flavor, but it is equally good served right away.

This hearty, traditional Québec dish is always a family favorite.

Shopping List ~

  • water
  • 1 large onion (picked with a fork)
  • 6-8 pork chops (with bone)
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 pack toasted flour
  • pepper (to taste)
  • timbal (a type of bread available in Quebec)

What to do ~

Fill a large pot 3/4 of the way and bring water to a boil.  While waiting, mix beef and pork together and roll into meatballs.  Roll meatballs into toasted flour.

When water reaches boiling, add onion, pork and meatballs.  Cook until pork chops are cooked through.  Once pork chops are cooked, slowly add the remaining toasted flour (to thicken).

Serve over timbal (or accompanied by rolls).

Making this dish a day in advance enhances flavor, but it is equally good served right away.

Recipe graciously provided by my octogenarian mother-in-law.

Broccoli casserole

No matter where I find myself, this dish always reminds me of home.  Maybe one day I’ll be able to make it like my mom.

~ Shopping List ~

3 cups broccoli
1 medium onion
1 can cream of mushroom soup
2 cups grated cheese

1 tablespoon butter
2 cups Ritz Crackers

~ What to do ~

Boil or steam broccoli and onion until tender (if boiled, drain water after it is cooked).  While waiting for broccoli to cook, heat butter in frying pan, crush crackers and cook in butter until browned, set aside.  When broccoli is cooked, mix all ingredients except crackers together and pour into  a greased baking dish.  Top with crackers and bake in preheated 350 degree oven for 30-40 minutes.

Do like the spicy side of life?  Try adding a little cayenne with the crackers.

Squash casserole

~ Shopping List ~

  • 3 cups squash, roughly chopped
  • 2 eggs
  • 1 medium onion
  • 2 cups grated cheese (cheddar)
  • 1 tablespoon milk
  • 1 can cream of mushroom soup
  • 1 tablespoon butter
  • 2 cups Ritz Crackers

~ What to do ~

  1. Boil or steam squash and onion until tender (if boiled, drain water after it is cooked).  
  2. While waiting for squash to cook, heat butter in frying pan, crush crackers and cook in butter until browned, set aside.  
  3. When squash is cooked, mix all ingredients except crackers together and pour into  a greased baking dish.  
  4. Top with crackers and bake in preheated 350 degree oven for 30-40 minutes.

Sharon’s pizza crust

This simple thin crust is a perfect subtle base for any pizza.

~ Shopping List ~

1 package yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons vegetable oil
2.5 cups flour

~ What to do ~

  1. Preheat oven to 425 degrees (F).  
  2. Dissolve yeast in water, add sugar, salt and oil.  
  3. Add flour.  
  4. Allow dough to rest 5 minutes.  
  5. Then knead a few minutes and roll into 2 large crust.
  6. Add sauce and toppings to taste and bake.

Sharon’s potato soup

Image by RitaE from Pixabay 

Simple yet satisfying.  This soup is perfect for those cold rainy days.

~ Shopping List ~

4-6 medium potatoes, peeled and diced
1 small onion, chopped
1 tablespoon butter
1 cup milk
4 tablespoons flour
salt & pepper (to taste)
water

Optionals: bacon, cheese

~ What to do ~

Fill large heavy bottom pot half-way and bring to a boil.  Add potaotes, onion and butter, cooking until potatoes are soft.  Separately mix milk, flour, salt and pepper.  Add to potato mixture.  Continue cooking until the soup reaches your desired thickness.

Optional serving suggestions:  using a thick cut bacon, cut into small cubes and pre-cook.  Add with the milk mixture.  If you want to add cheese (cheddar and/or monterey jack work wonderfully) add also with the milk mixture.

Buttermilk Cornbread

~ Shopping List ~

  • 1 cup buttermilk
  • 1 cup stoneground cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 tablespoon shortening

~ What to do ~

Preheat oven to 450 degress (F).  Mix cornmeal, salt and baking soda together.  Add egg and buttermilk and melted shortening.  Pour batter into muffin cups (2/3 full).  Bake for 10-15 minutes or until golden brown.

You can also cook this in an iron skillet instead of in muffin tins.  To do so:  melt shortening in skillet in oven, then add batter to warm skillet:  mix and backe 30-40 minutes for a 9″ skillet.