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From the Dionne Kitchen in Fairfield, Maine Torturer(Pork Pie) and Catonne(Meat Cheese)

Need: 3 1/2 lbs of Pork butt shoulder (2 1/2lbs for pie) 4-5 medium potatoes rustic is what mom used. 2 medium onions minced or finely chopped. 1 teaspoon salt and paper each. 1 1/2 teaspoon of Summer Savory. 1 1/4 Teaspoons of Cinnamon 1 Teaspoon of Clove Put together and bake: (1) Boil meat to a boil, then simmers for 4 hours. Note: save about 1 cup of broth. Put meat on a plate and let cool overnight in the fridge. (2) Grind meat very fine with a hand grinder or food processor. Add minced onions; spices mix well all together. Put aside about 1lb per person of meat for catonne(meat cheese spread). Put in fridge (3) mash potatoes with broth, mash fine or leave some chunks for Maine-style pie; add the mash to meat. The mixture should be thick to make the pie stay solid. (4) Mold the bottom pie crust, put meat in, and put the top crust on top, pinch and trim the pie crust. (5) Preheat oven to 450 Degrees. Brush top with egg yoke so the pie will brown. Cook for 20 minutes or until brown. Watch it does not burn. Wrap edges with foil and cook until done. Note: both pie and meat cheese are good for five days. You can freeze it for up to 8 months, and good for one week after freezing, as cited on 4 internet sites.

From the Dionne Kitchen in Fairfield, Maine Mom's Maine Bake Beans.

Need: 2 lbs of pea beans 1/2 lb of Salt Pork 1 Larg onion 4 Tablespoon LIght Molasses 2 teaspoon of Dry Mustard 1 teaspoon of salt + pepper each one 1 teaspoon Steps: (1) Boil beans until skin breaks and coming off. (2) Dissolve Molasses, Dry Mustard, Salt and Pepper, 1 cup of hot water. (3) place beans and salt pork in to Dutch oven or Bean Pot and place Molasses mixaure over been. Place to cover beans with enough water to cover beans. (4) Bake at 350F uncovred until beans turn brown, then cover and bake for 8 - 10 hours. Keep adding water if needed

From New England Salmon loaf

Need: 1 Can Salmon Drained but put a side shift with hand looking out for small bones in fish! 2 beaten eggs 1/2 Tea dill weed 1 1/2 cups of soft bread crumbs 1/2 cup of Half & Half or Milk 2 Tbsp melted butter 1 chop onion mince 1 Tbsp dried parsley 1/4 teaspoon salt and paper 4 boil with skins or peeled sliced in half 1 can baby peas or other vegetables 4 whole potato cut into 4 and boiled until soft. 1 can peas **Round Glass casarole uncovered -------------------------------- For white sauce Flour Salmon juice from can and 1/2 milk -------------------------------- Making of loaf: Flake the salmon and mix with all the ingredients in a small bowl. Mix well with hands so it feels solid. In a buttered baking pan. Put loaf in middle and bake at 350F for 45 - 55 minutes or until brown and at 165F inside. -------------------------------- Making White Sauce in small pan put milk and juice from salmon together. Add a little flour as you keep steering under med head add a little at a time into smooth and sauce thickness.

New England Bread Pudding

New England Bread Pudding ingredients 8 slices stale bread 3⁄4 cup raisins 3 eggs (beaten) 3⁄4 cup sugar 2 teaspoons vanilla 1 teaspoon cinnamon 1⁄4 teaspoon nutmeg 1⁄8 teaspoon salt 4 cups milk directions In an ungreased 3 quart baking dish tear up the bread in pieces. In another bowl pour boiling water over the raisins and drain. Add to the bread and mix up. In another bowl beat the eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Add the milk to this. Mix well and pour over the bread and mix gently. Set this dish in a pan of water and bake 350 degrees for 1 1/2 hours. Serve with whipped cream dollops. directions In an ungreased 3 quart baking dish tear up the bread in pieces. In another bowl pour boiling water over the raisins and drain. Add to the bread and mix up. In another bowl beat the eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Add the milk to this. Mix well and pour over the bread and mix gently. Set this dish in a pan of water and bake 350 degrees for 1 1/2 hours. Serve with whipped cream dollops.


 New England Chicken and Dumplings

Total Time: 60 Hands-On Time: 30 Yield: Makes 10 to 12 servings. For the Soup: Ingredients 1 whole 4- to 5-pound chicken 1 Bag of baby carrots 1 medium yellow onion, diced 5 bay leaves 5 tablespoons salted butter 1-1/2 tablespoons table salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste Instructions Put the chicken into a large soup pot. Add enough water to cover completely, then add onion, bay leaves, butter, salt, and pepper. Cover the pot, set over high heat, and bring to a boil. Reduce heat to low, partially cover, and very gently simmer until the chicken is cooked through, about 1 hour. When the chicken is done, transfer it to a cutting board, leaving the broth and bay leaves in the pot. When chicken is cool enough to handle, pull the meat from the bone in small pieces and set aside (discard bones, skin, and other waste). For the Dumplings: Ingredients 3 cups all-purpose flour 1-1/2 teaspoons baking powder 1 teaspoon table salt 1/2 cup vegetable oil 3/4 cup plus 2 tablespoons water 2 large eggs, beaten Garnish: minced fresh parsley Instructions Put the flour, baking powder, and salt in a large bowl and whisk to blend. Add the oil and stir to coat the flour, then add the water and beaten eggs. Stir just enough to combine, then knead with clean hands until evenly mixed. Turn the dough out onto a generously floured board and divide in half. Take the first portion and roll out into a thin rectangle. Slice the dough lengthwise into 1/2-inch-wide strips, then cut cross-wise into pieces 4 inches long. Repeat with remaining dough. Bring the broth back to a boil. Drop the dumpling strips into the boiling liquid. Reduce heat to a simmer and cook uncovered, stirring occasionally to prevent sticking, until the dumplings are tender (they'll puff up a bit), about 20 minutes. Return the chicken to the pot in the last 5 minutes of cooking. Taste and add additional salt and pepper as needed. Serve hot, garnished with parsley. This Recipe is a stranded recipe from New England. It was a lot easy to just use theirs because it the same recipe my mother used growing up

Classic Yankee Pot Roast

Yankee Pot Roast | Recipe With a History Instant Pot Pot Roast Total Time: 4 hours Hands-On Time: 35 minutes Yield: 4-6 servings Ingredients 1 2- to 3-pound beef chuck roast Kosher or sea salt and freshly ground black pepper, to taste 4 tablespoons olive oil, divided 1 large yellow onion, diced 3 garlic cloves, minced 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 cup medium-bodied red wine (such as Merlot) 4 cups beef stock, divided 2 tablespoons tomato paste 3 large carrots, peeled and cut into 2-inch pieces 3 celery ribs, cut into 2-inch pieces 2 cups pearl onions, ends removed and peeled 1 bay leaf, whole 2 sprigs fresh rosemary 2 sprigs fresh thyme Instructions Preheat your oven to 350° and position a rack in the lower half of the oven. Pat the meat dry and season liberally on all sides with salt and pepper. Set a large Dutch oven over medium-high heat, and add 2 tablespoons of olive oil. Add the beef to the pot and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side. Transfer to a plate and set aside. Lower the heat to medium and add the remaining olive oil. Add the onion, garlic, and chopped herbs, and cook, stirring often, until the onions are translucent, about 6 minutes. Deglaze the pot: Add the wine and 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot. Add the tomato paste; then return the browned roast to the pot, adding more stock to come a little more than halfway up the meat (the amount of stock you’ll need will vary with the size of the roast). Bring to a simmer. Once it’s simmering, remove the pot from the heat. Cover the top with a sheet of aluminum foil; then cover with the lid. Transfer the pot to the oven and cook until the beef is quite tender, 2 to 2½ hours. Be sure the liquid in the pot is simmering, not boiling, and that there’s enough liquid to prevent the meat from drying out. Remove the pot from the oven and arrange the vegetables, bay leaf, and herb sprigs around the meat. Cover and return to the oven for an additional 20 to 30 minutes, or until the vegetables are tender and a knife slips easily in and out of the meat. Transfer the roast to a plate and tent with foil for 15 minutes. To serve, slice against the grain, or use two forks to pull the beef into chunks. Discard the bay leaf and herb sprigs; then arrange the beef and vege­tables on a platter. Spoon the sauce over the beef and vegetables alongside mashed potatoes, buttered egg noodles, or rice. If you prefer a thicker gravy, try our recipe for Quick Beef Gravy. from

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