Tourtiere by Bibbety

Tourtiere (from the "Canadian Living Cookbook")

Pastry for double crust pie (9 or 10 inches). Traditionally, it is lard pastry.

1 1/2 lb. ground pork I onion chopped 2 cloves garlic minced 1 tsp salt 1/4 tsp each pepper, dried thyme and savoury 1/4 tsp cloves 1/4 tsp allspice I small crumbled bay leaf 3/4 cup chicken stock

In skillet, brown pork, stirring with fork to break meat up finely and draining fat. Add onion, garlic, salt, and spices and saute further until onion is softened. Add stock. Cover and simmer for about 15 minutes. Taste and adjust seasoning. Cool.

Pour filling into prepared pastry lined pie plate. Cover with top crust, seal and flute edges. Cut a few slashes in crust to let steam escape. Bake in 425 oven for about 30 minutes, or until well browned.

Variations:

You can use a mixture of different types of meat. Obviously pork should predominate, but veal or beef can make up part of the mixture. I'm using half a pound of ground lean beef, for example.

The original recipe specified water as the liquid, but I find using stock give a real richness to the pie.

You can also vary the spices. It think though, it's important to have cloves and allspice.

I cut out little pastry stars for the top and do an egg wash.

You can also make tiny little tarts with this. The cookbook says this will make about seventy-two 1 1/4 inch tarts.

Tips on Roasting Turkey Quickly by bookseller

If you do decide to roast, rather than going in the bag route [a roasting bag had been suggested earlier in the discussion. ed.], you might consider cutting the beast up into breast halves and thighs and drummers and wings. It would cook much more quickly that way. And FWIW, if you decide you absolutely have to make it the day before, I'd take the breast off when the turkey is done, and refrigerate it in turkey broth. THe next day, slice the breast and reheat it on the stovetop in the broth -- otherwise it will dry out like crazy. If you think the white-meat people will miss the crisp skin, take the skin off before you slice the breast, and stick it in the oven with the dark meat. The skin will crisp up, and the dark meat can handle the oven's dry heat a second time.

My No Bake Fruit Cake by Grizzled Adams

3 shots of Black Seal Bermuda Rum

3 Maraschino Cherries

Ice

Throw that all together in a nice Old Fashion glass and enjoy. If ya gotta have cake, dip a twinkee init.

Lemon Pancakes by shell

OK, here's the pancake recipe. It's from "Joy of Cooking"; I love their basic and buttermilk pancake recipes too.

LEMON PANCAKES

Whisk together in a large bowl:
1 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Whisk together in another bowl:
3/4 cup sour cream
1/3 cup milk
1/4 cup fresh lemon juice
3 tablespoons unsalted butter, melted
1 large egg
1 1/2 teaspoons vanilla

Pour the wet ingredients over the dry and whisk together, mixing just until combined.

Fold in: grated zest of 2 lemons

They're delicious with a little honey drizzled on top.

Using parmesan Rinds in Soup by bookseller

I save my parm rinds in the freezer, and toss them into soup. I typically cut the rinds into chunks -- maybe 1.5" -- before putting them in, and I don't pick them out; while they give up a lot of their flavor in the cooking, they retain some, and turn into interesting, unexpected, vaguely cheesy chewies. My sense is that they don't add a specific cheese flavor so much as they deepen the overall flavor, in the same way that adding anchovies can. Besides which, there's something that pleases me about making use of something that would otherwise get thrown away -- you know, because I'm so inherently frugal (has coughing fit from laughing hysterically).