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Do
you care enough about your country to take note of our
many fine recipes?
No? You losers!
Get
into your kitchens and whip up something patriotic today!
Be
sure to offer your burned or undercooked portions to your
American colleagues or acquaintances. A little indigestion
helps the cause immensely, sweeties.
Go
now, and grease your pie tins in the great spirit of our
upcoming tyranny!
Canadian
Oriental Ribs of Terror
Nanaimo Bars of Deadly Strength
Tourtière Très Terrible
Maitres Chez Nous Quebec-Style
Baked Beans
Weapons of Mass Destruction Moose
Roast
Cured Salmon of Militant Force
with Crowd Control Mustard Cream
Genocidal Grilled Arctic Char Salad
with Avacado and Pear
Child Indoctrination Ontario Cheddar
Cheese Soup
Early Warning System Salt Cod Chowder
Ground Zero Baked Stuffed Rabbit
Ready Capitulation Patridge
Soup
Seal Flipper Pie of Political
Protest
Mutually Assured Destruction
Double Chocolate Oatmeal Cookies
French Canadian Ratatouille of Well-Aimed
Wrath
Acadian Sugar Pie of Environmental
Exploitation
Barely Breathing, Bone Crushing
Bannock
Realpolitik Canadian Maple
Dumplings
Maple Syrup Pudding of Strategic
Policy
Ginny's 'Power To Manipulate' Butter
Tarts
Peter Downey's CANDU ThermoNuclear Bombs
Horrifyingly Hearty Wienie Chowder
Kirsten's Opium For The Heathens - Coca
Cola BBQ Sauce
Liz's "Pets de Soeur" (Nun's
Farts)
Canadian
Oriental Ribs of Terror
(A
maple syrup base just makes sense!)
Trim
excess fat from 3 to 4 lbs (1.5 to 2 kg) back ribs.
Then precook ribs.
In
a medium-size saucepan, stir together:
1/2 cup pure maple syrup
1/4 cup sherry
2 tbsp each vegetable oil and soy sauce
2 crushed garlic cloves
1 to 2 tbsp finely grated fresh ginger
Bring
to a boil over medium heat and boil gently, uncovered
and stirring often, for 5 minutes to develop flavors.
Drain precooked ribs well and cut into serving-size pieces,
about 3 to 4 ribs per section. Oil grill and preheat barbecue.
Brush ribs with maple syrup mixture. Place coated ribs
on grill and barbecue, turning ribs every 5 minutes and
basting with remaining maple syrup mixture, until heated
through, about 15 to 20 minutes.
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Nanaimo
Bars of Deadly Strength
(Good
for subduing dissidents!)
Ingredients:
1/2
cup butter
1/4 cup white sugar
3 1/2 tbsp cocoa
1 tsp vanilla
1 egg
Pinch of salt
1.
Cook above items until thick
2
1/2 cups graham crumbs
1/2 cup walnuts chopped
1 cup coconut
2.
Mix first and second mixtures together and press into
9 inch x 9 inch pan.
1/4
cup butter
2 cups icing sugar
2 pkg instant vanilla pudding
3 tbsp milk
3.
Mix and spread on the pie crust mixture, set for 15 min.
in fridge
4.
Melt 2 squares of unsweetened chocolate and 1 tbsp of
butter, pour over top.
5.
Chill till set.
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Tourtière
Très Terrible
(A
meat pie with attitude!)
1
lb ground veal
1/4 cup water
1 lb ground pork
1 teaspoon salt
1/2 cup chopped onion
1/4 teaspoon pepper
1 recipe pastry
Prepare
pastry; reserve 1/2 the pastry for top crust and line
a 9-inch pie plate with remainder. Combine all ingredients
together in a saucepan. Cook over medium heat until meat
has lost its pink colour but is still moist; cool. Roll
out top crust, make slits in centre to allow steam
to escape. Pour meat mixture into pie shell; cover with
top crust, seal and flute edges. Bake in a hot oven
(425°F) 20-25 minutes or until browned. Baked tourtière
may be frozen and re-heated before serving.
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Maitres
Chez Nous Quebec-Style Baked Beans
(Beans
with political autonomy!)
2
cups white navy beans
1/4 cup brown sugar
6 cups cold water
1/2 cup molasses
1 tsp. salt
1 tsp. dry mustard
1 cup chopped onion
1/4 tsp. pepper
1/2 pound salt pork
1 tsp. salt
Wash
beans, add cold water and soak overnight. Next day, add
1 teaspoon salt, bring to a boil and simmer until the
skins split when blown on gently (about 30 minutes). Drain
beans, saving liquid. Pour half the beans in 2-quart bean
pot and sprinkle with onion. After scoring rind, place
pork skin side up on beans. Add remaining beans, allowing
rind of pork to show. Combine remaining ingredients with
2 cups of the bean liquid and pour over beans (liquid
should cover beans). Cover and bake 6 to 7 hours at 250°
F, adding more liquid as required. Uncover for last 30
minutes of cooking.
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Weapons
of Mass Destruction Moose Roast
(Good
for disabling large populations!)
3
pounds moose roast (tender cut)
4 tablespoons butter
1 tablespoon dry mustard
Salt and pepper
Parsley
A pinch of thyme
1 medium sliced onion
4 ounces dry red wine
Heat
oven to 400 F (220 C). Sprinkle roast with salt and pepper.
Mix butter and mustard together. Spread this mixture onto
the lean parts of the roast. Place onion slices in the
bottom of a shallow roasting pan. Lay roast on onion slices
and sprinkle with parsley and thyme. Cook roast for 10
minutes, lower heat to 325° F (170° C), and cook
for :
- 18 min./ pound (1/2 kg) for rare
- 20 min./ pound (1/2 kg) for medium
- 22 min./ pound (1/2 kg) for well done
Do
not cover roast while roasting; baste every 15 minutes.
Fifteen minutes before end of cooking, add wine. To serve,
pour cooking juices on slices of roast.
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Cured
Salmon of Militant Force With Crowd Control Mustard Cream
(Put
down unruly uprisings with class!)
2
salmon filets, skin intact, about 8 to 10 oz. each
1/4 c. kosher salt
3 T. granulated sugar
several grinds of pepper
lots of fresh dill sprigs
To
serve:
thin sliced red onion rings
chopped capers
crackers, rye bread, toast triangles
mustard cream
To
cure the salmon, place one filet skin down on a platter
with a deep lip. Mix salt, sugar and pepper and sprinkle
half over the salmon, applying more on the thicker part,
less near the tail. Spread the mixture with your fingers
so that it covers the entire surface. Repeat with the
remaining salt mixture so that you have a heavy coating
over the salmon. Top with dill sprigs and place the second
filet on top, head to tail, skin side up.
Loosely
cover with plastic wrap and weigh the salmon with a large
plate weighted down with two large, full cans of food,
like tomatoes, or a brick or rock. Refrigerate the salmon
and turn the filets twice a day, lifting the two filets
together and turning all at once. Baste with the juices
that collect in the bottom of the platter.
Cure
salmon for four full days. When ready to serve, place
one filet skin side down on a cutting surface. Remove
herb sprigs and slice salmon thinly on the diagonal. Store
unused salmon, covered, in the fridge. Serve atop crackers,
rye bread or toasts with onion rings, capers and mustard
cream.
Serves
about 12.
Mustard
Cream:
blend 1 c. sour cream with 1/4 c. half-and-half,1/4 c.
Dijon mustard, salt and freshly ground black pepper to
taste.
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Genocidal
Grilled Arctic Char Salad with Avocado and Pear
(If
you're going to bother with salad, at least make sure
it's a genocidal one!)
1
lb. Arctic char filet
4 T. good olive oil
2 T. lemon juice
1 garlic clove, minced
salt and pepper to taste
2 ripe avocados, thinly sliced
2 ripe pears, thinly sliced
mesclun greens (spring mix) or lettuces of your choice
balsamic vinaigrette
Whisk
together the oil, lemon juice, garlic and salt and pepper
and pour it over the Arctic char filet (or, if you have
a bit of leftover oil and vinegar-type vinaigrette, use
that). Marinate, spooning vinaigrette over the fish occasionally,
for about one hour.
To
make vinaigrette:
Whisk together 4 T. extra virgin olive oil, 2 T. balsamic
vinegar, salt and pepper to taste.
Grill
Arctic char on a well-oiled, hot barbecue, skin side down
first, turning once, until just cooked, about five minutes
skin side, three minutes flesh side. Keep a close eye
on the fish and don't let it overcook. Cut flesh from
the skin into three or four fingers per person. Toss greens
with vinaigrette, arrange on individual plates and top
with char fingers fanned out from the center alternately
with avocado and pear slices. Top with a grind of fresh
pepper.
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Child
Indoctrination Ontario Cheddar Cheese Soup
(Because
it's about time Canada's youth stopped thinking independently!)
Use
mild, medium or sharp cheddar, although sharp produces
the best flavour.
3
T. butter
2 carrots, minced
2 celery stalks, minced
1 onion, minced
1/2 c. cooked ham, minced (optional but nice)
4 mushrooms, minced
4 T. flour
1/2 t. each paprika and dry mustard
4 c. chicken broth
2 c. milk
2 to 3 c. Ontario cheddar, grated
salt and pepper
chopped fresh herbs (dill, cilantro, basil, parsley, or
a combination)
Melt
butter in a large, heavy saucepan and add carrots, celery,
onion, ham and mushrooms and brown a bit over high heat.
Turn heat to medium and cook until crisp-tender. Sprinkle
in flour, paprika and dry mustard and stir over low heat
to blend well, about five minutes.
Gradually
whisk in chicken broth and milk and stir until slightly
thickened. Add cheese and whisk until melted; be sure
soup doesn't boil after cheese is added. Season with salt
and pepper and serve garnished with chopped fresh herbs.
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Early
Warning System Salt Cod Chowder
(Because
there's nothing better for you than salt cod!)
1
lb. salt cod fish
1/4 cup finely diced fat salt pork
1 medium thinly sliced onion
3 cups diced raw potatoes
1 cup diced raw carrot
3 cups boiling water
1 tsp. salt
1/2 tsp. pepper
1 cup canned corn niblets
3 cups heated milk
Freshen
salt cod by soaking it overnight in cold water to cover.
Drain, and place in a stewing pot, and cover with fresh
water. Bring to simmer with low heat, Drain, if the fish
is still too salt, add fresh cold water, and bring to
simmer again, and drain. Fry salt pork in stewing pot
until crisp. Remove fried pork scraps and reserve for
garnish. Cook onion in pork fat until tender. Add potatoes,
carrots, water, salt, and pepper and cook covered about
ten minutes, or until vegetables are tender. Add corn
and heated milk and freshened salt cod. Bring chowder
to a simmering temperature, but do not boil. Garnish with
the pork scraps. Serves 8 to 10. Serve hot, with freshly
baked home made bread or rolls and butter.
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Ground
Zero Baked Stuffed Rabbit
(If
you're going to bake a rabbit, you might as well stuff
it too!)
rabbit
(bunny ... Mr. Fluffy ... whatever)
4 cups of fine bread crumbs
2 tbsp. onions
1/4 cup margarine
three or four thin slices of salt pork
1/2 tsp. salt
2 tbsp. savory
1/4 tsp. pepper.
Gravy: 2tbsp. flour, dairy sour cream
Pastry: 1/3 cup margarine, 1 cup flour, 1 tsp. baking
powder, 1/2 tsp. salt, 2 or 3 tbsp. cold water.
Dressing:
In
a mixing bowl, mix together 4 cups of bread crumbs, 2
tbsp of chopped onion, 1/4 cup of soft margarine, 1/2
tsp. salt, 2 tbsp. savory, and 1/4 tsp. pepper.
Cooking:
Stuff
the rabbit with the dressing and fasten with skewers.
Place in roasting pan and lay four or five slices of fat
port across the top. Add a little water and cover the
pan. Bake at 350F degrees or until the meat is tender
(about 25 minutes per pound.)
Remove from oven and make gravy.
Gravy:
Skim
fat from cooking liquid, reserving 2 tablespoons. In a
saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour.
Gradually stir in 1 cup of the liquid remaining in the
roasting pan from the meat. Cook, stirring until thickened.
Mix in 1 cup of dairy sour cream and heat thoroughly.
Pour
the gravy over the rabbit and cover with pastry. (See
recipe which follows.) Return to oven. Bake at 450F degrees
until the pastry is browned. Serve at once
Pastry:
Cut
margarine into flour, baking powder, and salt until the
mixture resembles bread crumbs. Sprinkle in water, 1 tbsp.
at a time and mix. Gather the pastry into a ball and place
on lightly floured board. Roll out the pastry to the correct
size to cover the rabbit.
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Ready
Capitulation Partridge Soup
(Defeat
tastes like partridge!)
1
lb. salt beef
1 or 2 partridge
1 diced turnip
2 diced carrots
1 finely chopped onion
1/2 cup of rice
Fill
soup pot almost full with hot water. Cut salt beef into
1" cubes. Cut partridge into small pieces. Add salt
beef and partridge to water. Cook for about 1 1/2 hours.
Add diced carrots and turnip and cook for 10 minutes.
Add rice and onions and cook for 20 minutes more. Serve
hot.
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Seal
Flipper Pie of Political Protest
(After
you've clubbed the seals and skinned their pelts, those
flippers aren't just for trash any more!)
2
seal flippers
1 tbsp. baking soda
2 tbsp flour
salt
pepper
1/4 lb. salt pork cut into small cubes
1 chopped onion
2 diced carrots
1 diced turnip
Pastry:
1/3 cup margarine
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 or 3 tbsp. cold water.
Soak
the seal flippers for 1/2 hour in cold water to which
1 tbsp. of baking soda has been added. The fat will turn
white. Remove all the fat. Mix 2 tbsp. of flour with salt
and pepper. Dredge the flippers with the flour mixture.
Cook the salt pork in a fry pan. Fry the flippers until
brown in the rendered salt pork fat. Add a little water
and simmer until partly tender. Put the flippers in a
roaster with the onion and the cubed carrot and turnip,
and add 1 cup of water. Cover and bake at 350F degrees
for 2 to 3 hours. Remove from oven and take flippers from
roaster. Adding 1 1/2 cups of water to the roaster and
stir well Add flour thickening (See recipe at the bottom,)
and stir well until thicken to make gravy. Place the flippers
back in the roaster and cover with pastry (See recipe
at the bottom.) Bake at 400F for about 25 minutes until
pastry is brown.
Flour
Thickening
Take
a small jar with a cover. Place 1/4 cup of cold water
in the jar. On top of the water place 2 tbsp. of flour.
Place the cover on the jar and shake until the mixture
is smooth Add to liquid from meat to make it thicker.
Pastry
Cut
margarine into flour, baking powder, and salt until the
mixture resembles bread crumbs. Sprinkle in water, 1 tbsp.
at a time and mix. Gather the pastry into a ball and place
on lightly floured board. Roll out the pastry to the correct
size to cover the pie.
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Mutually
Assured Destruction Double Chocolate Oatmeal Cookies
(Make
these to impress infantry and superior officers alike!)
1
1/2 Cups sugar
1 Cup margarine, softened
1 egg
1/4 Cup water
1 tsp. vanilla
1 1/4 Cups flour
1/3 Cup cocoa 1/2 tsp.
Baking soda
3 Cups Quick Oats
1 pkg. (6 oz.) semisweet chocolate chips
1 Cup chopped nuts
Heat
oven to 350 degrees. Mix sugar, margarine, egg, water
and vanilla. Stir in remaining ingredients. Drop by teaspoonful
about 2inches apart onto ungreased cookie sheets. Bake
until almost no indentation remains when touched, 10-12
minutes. Remove immediately from cookie sheet. Makes about
5 1/2 dozen cookies.
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French
Canadian Ratatouille of Well-Aimed Wrath
(A
vegetable soup fully licensed by the government to kill!)
2
onions peeled & sliced
2 red peppers seeded & sliced
1 large eggplant, halved
lengthwise & thinly sliced
4 cloves garlic peeled & halved
6 tbsp/90 ml olive oil
6 springs of thyme
2-3 medium zucchini, sliced
4-5 medium tomatoes, sliced freshly ground pepper &
salt.
Preheat
oven to 350 Degrees (180Cel.). In a very large frypan
(or 2 small ones) add onions peppers, eggplant, garlic
and 4 tbsp (60 ml) olive oil (this large volume cooks
down) COOK until onions and eggplant are softened about
10 minutes. ADD thyme and spread into a 13x9inch (3L)
baking dish. Arrange zucchini and tomato slices over the
top in overlapping alternate rows. Season with salt and
pepper. DRIZZLE with remaining olive oil: bake 45 minutes
or until zucchini is cooked. Serve with lamb, or by itself
hot or at room temperature.
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Acadian
Sugar Pie of Environmental Exploitation
(Tastiest
eaten off the corpses of your enemies!)
Pastry
for 9" pie:
2 Eggs
2 c Brown sugar; packed
1 Egg yolk
2 tb Flour; all purpose
1 c Milk
Salt; pinch
1 ts Vanilla
Roll
out pastry and fit into 9" pie plate, trim and flute
edges. In bowl, blend sugar, flour and salt. In separate
bowl using electric mixer, beat eggs and yolk
till frothy; beat in milk and vanilla. Stir egg mixture
into sugar mixture till smooth. Bake in 400F oven for
10 minutes; reduce to 350F and bake for about 35 minutes
or till crust is golden brown and filling is set. Let
cool on rack.
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Barely
Breathing, Bone Crushing Bannock
(An
old campfire favourite!)
4
cups flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons oil
Add
enough water to achieve a bread dough consistency. You
can replace a portion of the white flour with an equivalent
amount of whole grain flour of choice, and include some
dried fruit of choice, wheat germ, bran, and nuts of choice.
The bannock can also be seasoned with brown sugar and
cinnamon
Mix
ingredients well and knead for approximately ten minutes.
Grease and heat a fry pan. Form the dough into cakes about
1/2 inch thick and dust lightly with flour. Lay the bannock
cakes in the frying pan and hold them over the heat. Shake
the pan at intervals to prevent the bannock from sticking
to the pan. Once a bottom crust has formed and the dough
has hardened enough to hold together, you can turn the
bannock cakes.
Cooking
takes 12-15 minutes. Test whether or not the bannock is
ready by inserting a clean toothpick or sliver into the
loaf. If it comes out clean, the bannock is ready to eat.
If
you don't have a fry pan you can make a thicker dough
by adding less water. Roll the dough into a long ribbon,
no wider than an inch. Wind this around a preheated green
hardwood stick and cook over a fire, turning occasionally,
until the bannock is cooked.
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Realpolitik
Canadian Maple Dumplings
(Maple
syrup makes good dumplings even better!)
Dumplings
450 g (2 cups) all-purpose (plain) flour
225 ml (1 cup) milk
20 g (4 tsp.) baking powder
60 g (4 tbs.) butter
Pinch of salt
Syrup:
450 ml (2 cups) 100% Pure Maple Syrup
225 ml (1 cup) water
Pinch of salt
100g (1/2 cup) raisins (seedless) (sultanas)
Mix
all-purpose (plain) flour, baking powder and salt. Sift
together. Cut in butter with 2 knives or pastry blender.
Add milk and stir to obtain a smooth paste. Drop thick
dough, by spoonfuls, into boiling Pure Maple Syrup and
allow to cook 20 minutes without removing lid from the
pan. Serve with the Pure Maple Syrup, thickened if desired,
to which raisins (sultanas) have been added. It is very
important to add the milk to dry ingredients at the last
minute when Pure Maple Syrup is ready to start cooking
dumplings.
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Maple
Syrup Pudding of Strategy Policy
(When
your well-reasoned arguments aren't enough, use pudding!)
Pudding:
450
g (2 cups) all-purpose (plain) flour
20 g (4 tsp.) baking powder
5 g (1 tsp.) salt
160 ml (3/4 cup) liquid (water or milk)
60 g (4 tbsp.) butter
Sauce:
450 ml (1 cup) 100% Pure Maple Syrup
100 ml (1/2 cup) water
Pinch salt
10 g (2 tsp.) cornstarch
Sift
flour, baking powder and salt, 2 or 3 times. Cut in butter
with 2 knives or pastry blender. Promptly add liquid and
handle as little as possible. Roll out 1.5 cm (1/2 inch)
thick. Butter lightly, sprinkle with sugar. Roll like
a jelly roll (sponge). Cut into slices 2 cm (3/4 inch)
thick. Bake in hot oven in sauce made with Pure Maple
Syrup, water, pinch of salt, and cornstarch.
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Power
to Manipulate Butter Tarts
Recipe
courtesy: Ginny
(the
simplest recipes are the most deadly)
1
c. brown sugar
1 c. raisins
1 egg (beaten)
butter (about the size of an egg-melted)
1 T. water
1 T. vanilla
pastry shells
Beat
egg, add sugar, beat some more. Add water, vanilla,
raisins and butter. Drop into shells that have already
been baked. Fill them half up with the mixture.
Bake at 450 for 15 minutes. Feed to the Canadian
masses.
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Peter
Downey's CANDU ThermoNuclear Bombs
Recipe
Courtesy: Peter
Downey
(Good
for snacking while stuck in the trenches!)
Eat
two or three squares of this and you'll have more energy
than Captain
CanoeHead, ready to trash imperialistic pro-American pig
dogs.
Note:
there are no measurements. Just fake it. It'll be ok.
At the very
worst, you'll need a spoon.
You
need:
-a pan
-graham cracker crumbs.
-1 can condensed milk. We recommend Carnation or Cow brand.
-1 bag chocolate chips (may be any variety. it doesnt
matter.)
-1 bag chopped walnuts.
-butter or margarine
-1 bag shredded coconut (optional. Mom says coconut is
good for me. yuck.)
1.
Get a pan. Any pan. Something you can put into the oven
without it
breaking or mom getting mad.
2. Pre-heat oven to some very hot temperature. Whoa! Too
hot. Ah. right there. (like 375 @F <--- please convert
to metric. my oven only has imperial as it is plunder
taken from my last pillaging expedition to Buffalo.)
[It's
190.5556 Celcius -- CWD]
Stick
the pan on top of the stove element with the vent so it
gets warm.
3. Dig out Great White North by the McKenzie Brothers.
Featuring Geddy Lee, lead singer of RUSH. Let the pan
heat up for the entire length of "Take Off To The
Great White North"
4. Melt enough butter or margerine in the bottom of the
pan (which should be nice and buttery melting warm) to
form a film of buttery goo about 1-2 mm thick.
5. Sprinkle the graham cracker crumbs over the buttery
goo. It must be thick enough so that the buttery goo is
just seeping through. Think graham cracker pie crust here.
(But buying one in the store is JUST PLAIN WRONG!!)
6. The graham cracker crumbs should be that dark moist
colour. But if you can poke the crumbs and they go squish..
add more graham cracker. Moist. Not squishy.
7. Pour the can of condensed milk over the graham cracker
base. We want a nice, thin film... too much and it will
never get to the ungooey phase. Which is optional but
not recommended.
8. As you might as well guess, dump the rest of the stuff
on top to suit. We recommend layering the chocolate chips
around the coconut and walnuts.
9. Slam that pan in the oven. Take out when the condensed
milk is just beginning to boil through and turn a nice
golden brown. At this time, the outside rim of the pan
may have progressed further into the "burnt"
phase, but several of my compatriates have indicated that
this is indeed the best part. Chacun son gout.
10. Put the pan into the freezer (or just leave outside.
It's Canada.) for 20 mins for the goo to solidify.
Take out, cut into squares.
Eat.
In
moderation.
Not
before bed.
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Horrifyingly
Hearty Wienie Chowder
(So
hearty you'll feel like a lumberjack!)
4
wiener, cut in 4 slices each
1 stalk celery, sliced
1 can (10 oz/ 284 mL) condensed tomato soup
2 cups (500 mL) milk
1/2 cup (125 mL) frozen corn
1 cup (250 mL) MINUTE RICE Brand Rice
COMBINE
all ingredients in a large saucepan. Bring to a boil,
stirring frequently.
Cover, simmer 5 minutes. Add pepper to taste.
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Opium
for the Heathens - Coca Cola Barbecue Sauce
Recipe
courtesy: Kirsten
Anderson
(Caffeinated
sauces are an excellent pick-me-up!)
2
tbs.. unsalted butter
1 onion
3 cloves garlic, minced
1 bay leaf, crumbled
2 cups ketchup
3/4 cup Coca-Cola (not diet)
1 tbs.. Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
red chile flakes or Tobasco to taste
salt and pepper to taste
Allow
the coke to go flat...Melt butter in a medium saucepan
over
medium-low heat. Add onion; cook 1 minute. Add garlic;
cook 4 minutes
more. Do not brown. Stir in remaining ingredients. Heat
to boiling;
reduce heat. Simmer, uncovered, stirring occasionally,
1 hour. (Y'all
don't need instructions for using barbecue sauce, do you?)
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Liz's
"Pets de Soeurs" (Nun's Farts)
Recipe Courtesy: Liz
This
very traditional Northern Ontario treat is made with left
over pie dough,
because a good Canadian wastes nothing.
Ingredients:
Pie dough
Butter
Brown Sugar
Cinnamon
There are no real measurements. Roll out extra pie dough.
Spread with butter (or margarine)
Mix Brown Sugar and cinnamon ( about 3 to 1)
Spread mixture over dough. Roll dough up like a poster.
Cut into 2 - 2.5cm sections. Bake on a foil lined baking
sheet at what ever temp. the pie recipe calls for until
golden brown.
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The correct shape for pancakes.
(As determined by CWD's 'Cooking Standards and Practices'
Committee)
Ever
made something with beer or maple syrup?
Send
us your patriotic recipes!
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Content copyright © 1997-2000 Generals Claire
& Jenny, Canadian World Domination.
Unauthorized duplication leads to punishment.
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