Conference turris::cooks

    
    	HELLO  I just went through te directory and i didn't see a note
    for any canadian meat pies or creton.  Well I guess I'll just have
    to put on in won't I.  here we go.
    
    			creton
    mixture ingredients:
    3 lbs		ground pork
    1 pkg		onion soup mix 
    15 to 20		whole cloves
    1/2 to 1 cup	water
    pinch of		salt
    
    additional ingredients:
    
    1tsp	all spice
    20 		saltine crackers
    
    directions:
    	cook all mixture ingredients together for 2 hours on low heat,
    stirring often.  at the end of the two hours add all spice and the
    saltines finely crushed.  remove cloves place in dish and let cool
    before refrigerating.
    serving suggestions:
    on bread with mustard as a sandwich or
    on toast in the morning (traditional)
    
    		tourque (sp?)  canadian meat pies
    
    ingredients:
    1/2 lb		ground pork
    1/2 lb		hamburg
    1 pkg		onion soup mix
    1 to 2 ozs.		water
    to taste		salt and pepper
    2 to 3		potatoes mashed
    as desired		all spice (this allows for individual tastes
    			start at 1/4 tsp.)
    1 pie crust
    
    directions:
    cook pork, hamburg, onion soup,and water on low heat for 3 hours
    stirring once in a while.  add the mashed potatoes and all spice
    then mix all ingredients well.  place ingredients into a pie crust
    (same as apple pie).  bake at 425 degrees until top is brown. 
    serve hot.
    
    	these recipes are not recommended for heart patients.
    
    		enjoy and have a hoppy day
    			froggy
    

I hope this is the type of recipe you're looking for.  It's a family
recipe handed down from my mother.  It always has been one of my favorite
dishes!
    

		CALIFORNIA TAMALE PIE
	        ---------------------

	2 eggs
	3/4 cup milk
	1/4 cup cooking oil
	1 cup cornmeal
	2 cups canned tomatoes, undrained (I use crushed)
	2 cups canned creamed corn, undrained
	1 can sliced olives (drained)
	1 lb. ground beef
	1 onion, sliced
	salt and pepper, to taste
	chili powder, to taste


	Preheat oven to 325 degrees.  Lightly grease (or Pam) a
	11" x 14" rectangular baking dish/pan.

	Brown the ground beef and onions together in a frying pan.
	Set aside.

	Beat the eggs, milk, and cooking oil; stir in the cornmeal,
	tomatoes, corn, and olives.  Add seasonings. Then stir in the 
	drained ground beef/onion mixture.  Pour all of this in the 
	prepared baking dish.  Bake, uncovered, at 325 degrees for 1 
	hour.  Add a generous topping of grated cheddar cheese to this 
	to melt, about 10-15 minutes before done.  6-8 generous servings.

	Note:  I made this last week and tossed in about a tsp or two
	of dried jalapeno peppers to add some zip.  This is also good
	served with some picante or salsa on top of it, with a side
	order of refried beans and some tortilla chips.
    

My mom has been making this Tamale Pie recipe for us since we were little
kids in California.  I finally got the recipe from her.

3/4 c ripe olives (Mom uses canned)
1/4 c diced onion
1 c sliced celery
1 minced clove garlic
3/4 lb ground beef
3 c canned tomatoes
3/4 c yellow corn meal
1-3/4 c whole kernal corn
1 tblsp salt
1 tblsp chili powder
1 tsp Worcestershire sauce
1 c grated cheddar cheese
ripe olives to garnish

Cut pitted olives in large pieces.  Brown onion, celery, garlic and beef in oil.
In a large saucepan, heat tomatoes and stir in cornmeal.  Cook slowly for 5 to
10 mins.  Watch closely so that bottom doesn't burn.  Blend in corn, seasonings,
olives and meat mixture.  Pour into greased baking dish and top with grated
cheese.  Bake at 350 for 1 hour.  Garnish with olives.

    Here's a Tamale Pie recipe that sounds like the Adobe Pie you described
    but this has beef in it. I imagine you could substitute chicken
    with no problem.
    
    1 1/2 c. cold water
    1 1/2 c. stone ground whole yellow corn meal
    1 1/2 tsp. salt
    2 c. boiling water
    1 lb. ground beef chuck or round
    1/2 c. chopped onion
    2 tbsp. flour
    1 tsp. chili powder
    1 can (1 lb.) tomatoes
    1 can (8 oz) tomato sauce
    1 can (8 3/4 oz) whole kernal corn, drained (1 cup)
    
    Combine and mix cold water and corn meal. Add 1/2 tsp. salt to boiling
    water. Add corn meal mixture, stirring constantly, bring to a boil.
    Partially cover pan; cook slowly 7 min, stirring often. Line bottom
    and sides of greased 2 qt. casserole with cooked mush. Cook beef
    and onion in frypan until beef is brown and crumbly. Stir in flour,
    remaining 1 tsp. salt and chili powder. Add tomatoes, breaking them
    into chunks with a spoon. Stir in tomato sauce and corn. Spoon into
    mush-lined casserole. Bake in 350 oven until hot and bubble, 40
    to 45 min. Makes 6 servings.
    

    			PRONTO TAMALE PIE
    
    	CRUST
    
    2 1/2 c cold water
    1 tsp salt
    1/2 tsp chili powder
    1 1/4 c yellow corn meal
    
    Combine all ingredients in a saucepan. Cook over medium heat until
    quite thick and stiff (about 10 min) stirring frequently. Reserve
    3/4 c.  Line sides and bottom of buttered 1 1/2 quart cassarole
    dish with the remaining mixture.
    
    
    	FILLING
    
    1 3/4 c (15 oz can) chili con carne
    1/2 c chopped green pepper
    1/2 c cream style corn
    1/4 c whole kernel corn
    1/2 c shredded cheddar cheese
    
    Combine all ingredients, except cheese, in saucepan. Heat through.
    Pour into lined cassarole. Top with rounded tablesoons of remaining
    crust mixture. Sprinkle with cheese.
    Bake at 350 degrees for 30 minutes.  Serves 4-6.
    
    pat
    

    I've finally convinced my mother to let me in on her secret for the
    BEST meat pie you could imagine...she learned of this recipe when she
    was an au-pair in France.
    
    MEAT PATE = MEAT PIE
    
    Ingredients:
    
    FLOUR, 275 grams (2 cups for people in the U.S.)
    COLD MARGARINE, 160 gram (12 tbsp)
    1 EGG (for filling)
    TENDER MEAT (250 gram, cut in strips)
    1 BAYLEAF
    NUTMEG
    SALAD OIL
    OLIVES (black)
    
    Make a pie dough as you would for a regular pie, but use egg loosely
    whisked, instead of water.(Save a little of the egg to use later in
    this recipe)  Let the dough rest in the refrigerator while
    making the preparations for the filling; this can be very lean pork, 
    chicken or beef (editor's note= beef is best!). After cutting it with a
    sharp knife into small strips, mix with the spices, oil and olives
    (French touch). This should be in the refrigerator for a couple of
    hours or overnight.
    
    Turn on the overn at 220 degrees C (425 degrees F), and roll out the
    dough on a floured table, folding it several times, roll into a
    rectangle and spread the meatmix length-wise on one half, folding the
    other half over the meat. First make edges wet with a little water,
    then fold the other half over and press edges together (here water
    works like glue). Cut slits in the top (1/2 inch apart) then brush with
    a little of the beaten egg that you saved earlier.
    
    Bake in the hot oven for 10 minutes, then turn the oven back to 190 C
    (375 F) and complete the baking at least 30 minutes total. (Pork needs
    40 minutes, chicken 25 minutes). Crust is a light brown. Bon appetit!
    
    It is said that this pie dough is easier to handle without drying out,
    and gives a nice semi soft crust.
    
    Editor's note (I haven't had a chance to try this myself, but from what
    I remember, it's fabulous)
    
    Ellen 

   This weekend, I made the Hot Louisiana Meat Pies in James McNair's Beef
Cookbook.  They're essentially hamburger and pork with onions, green onions,
diced celery, crushed red pepper, garlic, parsley, and cayenne, all 
inside of a pastry to make individual pies.

   My husband and I both agree that we'd like to try a sauce with them the
next time.  Either a sauce mixed up with the meat filling, or a sauce over
the top of the pies.  However, we can't put a finger on what kind of sauce
would go well with these spicy pies.

   Does anyone have a suggestion?  Thanks in advance!

--Sharon

Creole sauce or sauce piquant is what I'd recommend.

--PSW

This may  sound  a  bit  strange,  but my wife and I like sour cream on meat
pies.

- Brad

    Creole Sauce From *The Best Of Bon Appetit*
    
    1/4 pound thick-cut bacon, diced
    2 tablespoons vegetable oil
    2 cups thinly sliced onion
    2 6-ounce bunches green onion, trimmed and sliced into 1/4 inch rounds
    4 medium celery stalks, cut into 1/4 inch slices
    1/4 pound smoked ham, diced
    1 green bell pepper, seeded and cut into 1/4 inch strips
    1 red bell pepper, seeded and cut into 1/4 inch strips
    4 large, firm, ripe tomatoes, peeled, seeded and coarsely diced
    2 teaspoons firmly packed brown sugar
    1 10-ounce package frozen sliced okra, thawed and drained
    2 large garlic cloves, minced
    2 teaspoons red wine vinegar
    1 teaspoon salt
    1/4 teaspoon ground allspice
    1/8 teaspoon ground red pepper
    Freshly ground black pepper
    
    Saute' bacon in heavy large skillet over medium-high heat until fat is
    rendered and bacon begins to turn golden brown.  Discard all but 2
    tablespoons fat.  Add vegetable oil to skillet and reheat over
    medium-high heat.  Mix in onions, celery, ham and peppers and stir
    with wooden spoon until vegetables soften and begin to color, 8 to 10
    minutes.  Increase heat to high.  Add tomatoes and brown sugar and
    simmer until tomato juices evaporate, stirring occasionally, about 5
    minutes.  Blend (mix) in remaining ingredients and cook until mixture
    bobbles.  Reduce heat to medium low, cover partially and simmer until
    sauce is thick, 25 to 30 minutes.  Adjust seasoning.  Remove from
    heat.  (Sauce can be prepared 1 day ahead and refrigerated.  Reheat
    thoroughtly before serving.) 
    
                          

    Here's the hot meat pie recipes that I promised.  As I commented
    before, it seems like it could use a sauce of some sort.
    
    --Sharon
    
                                Hot Louisiana Meat Pies
    
    
    
    	FILLING: 
    	2 T lard or solid vegetable shortening 
    	1/4 cup unbleached all-purpose flour 
    	1 1/2 lbs. ground round or other lean 
    	  tender beef 
    	1/2 lb. ground lean pork 
    	2 cups finely chopped yellow onion 
    	6 green onions, including green tops, 
    	  finely chopped 
    	3/4 cup finely chopped celery 
    	1/2 cup finely chopped red or green  
    	  sweet pepper 
    	1/2 cup chopped fresh parsley, preferably 
    	  flat-leaf type 
    	2 T minced or pressed garlic 
    	1 T crushed dried red pepper, or to taste 
    	salt 
    	freshly ground black pepper 
    
    	PASTRY: 
    	8 cups unbleached all-purpose flour 
    	4 tsp baking powder 
    	1 cup lard or solid vegetable shortening 
    	  melted and cooled 
    	4 eggs 
    	about 1 1/2 cups milk 
    	 
    	1 egg, beaten, for glaze 
    	Ground cayenne pepper for dusting
    
     
             To make the filling, melt the lard or shortening in a saucepan
             over medium- high heat.  With a wire wisk or wooden spoon,
             blend in the flour and cook, stirring, until lightly browned,
             about 5 minutes.  Add the ground beef, pork, yellow and green
             onion, celery, sweet pepper, parsley, garlic, crushed red
             pepper, and cayenne pepper and saute until meat is browned.
             Season to taste with salt and peppers.  Set aside to cool.
    
             To make the pastry, sift flour and baking powder together into
             a mixing bowl.  Add melted shortening, eggs and just enough
             milk to make a stiff dough.  Turn out onto a lightly floured
             work surface and knead, adding flour a little at a time if
             necessary, until no longer sticky, about 5 minutes. With a
             heavy rolling pin, roll dough out as thinly as for pie crust,
             about 1/2 inch thick.  Using a 5 1/2-inch saucer as a guide,
             cut out about 20 circles with a sharp knife.  Roll out each
             circle as thinly as possible with a few more strokes.
    
             Preheat oven to 400 degrees.
    
             Spoon about 3 tablespoons of the filling onto one half of each
             dough round, moisten the edges of teh dough with cold water,
             fold the other half over the filling, and press edges 
             together. 
    
             Crimp the edges with the tines of a fork or a fluted pasty
             sealer.  Arrange the pies on a lightly greased pastry sheet;
             brush with beaten egg and dust with cayenne pepper.  Bake
             until golden brown, about 15 to 20 minutes.  Serve hot or at room
             temperature.
    
             Makes about 20 pies; serves 10.
    
     

    To the mixure in .2 add a little bit of cinnamon and even less nutmeg -
    that is how my ex-mother-in-law used to make it.  The filling would be
    cooked first and then encased in the pie crust, so the meat pie would
    just bake until the crust browned.  This dish would be served with a
    thin soup that was mostly just rice cooked in a lot of water, mixed
    with the pan drippings of whatever meat dish had most recently been
    cooked (dripping from the meat filling for the meat pie, for example),
    and a couple of her home-canned tomatoes if there were still some left.
    Good food cheap.
    
    /Charlotte

        Here is a great recipe I copied from the Lipton's "It's in
       the Soup" recipe book. It is a great way to use up summer
       veggies. Recipe copied without permission

                  Summertime's Bounty Pie

       1 envelope Onion soup mix
       1 1/2 pounds ground beef
       1 1/2 cups bread crumbs
       8 oz sour cream
       1 egg
       1/4 teaspoon thyme or basil
       1 tablespoon flour
       1 1/2 cups shredded Cheddar cheese
       3 1/2 cups hot cooked veggies (I used summer squash,
             carrots,peppers and onions)     


        Preheat oven to 350. Mix soup mix, ground beef, bread crumbs,
       sour cream, egg,thyme.  Evenly sprinkle flour into a 9 inch deep
       dish pie pan. Press meat mixture onto bottom and sides of the pie
       pan. Form a center well. Bake 30 minutes, drain off grease. Fill
       with 1/2 the cheese, vegetables and top with remaining cheese.
       Bake for an additional 13 minutes. Serves 6.