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Les Orielles de Cochon

2 cups all-purpose flour

1/2 teaspoon salt

2 eggs

1/4 cup butter or margarine, melted and cooled

2 tablespoons water

Shortening or cooking oil for deep-fat frying

1-1/2 cups cane syrup

1/2 cup light molasses

3/4 cup coarsely chopped pecans

In a bowl stir together flour and salt. Set aside. In a deep bowl beat eggs with a fork or wire whisk.
Gradually beat in the cooled butter or margarine. Stir in water. Stir into flour mixture until well combined. If necessary, use hands to work in flour. Form into a ball with hands.
Divide dough into 24 balls. On a lightly floured surface roll each ball into a paper-thin round, 6 inches in diameter. Cover rounds to prevent drying.
In a large deep saucepan or deep-fat fryer heat 2 inches of melted shortening or cooking oil to 375 degree F. Place one round of dough in the oil. As soon as it rises to the surface, press the center with a long-handled fork and twist the fork to give the dough a pig's ear shape. Press fork and dough against side of the pan to retain shape.
Fry for 1/2 to 1 minute or until golden, turning once. Drain on paper towels. Repeat with remaining rounds. In a 2-quart saucepan bring cane syrup or syrup-molasses mixture to boiling. Clip a candy thermometer to pan. Cook syrup over medium-low heat to 230 degree F, stirring frequently. Arrange the pastries on a platter. Drizzle with hot syrup. Sprinkle with pecans.

Potato Salad

1 lb Potatoes, small size if -possible

1 t Cumin seeds

4 Jalapeno peppers, optional, Seeded & sliced into long strips

2 To 3 Chilies, whole, dried

1 Lime, juice - Salt to taste

3 ts Corn oil, or mustard oil (mustard gives best flavor)

 1/4 c Sesame seeds, roasted ground, optional

1/2 c Water

 1 t Tumeric powder

1/2 c Coriander, fresh, chopped

Boil potatoes in jackets. When done, peel & cut into small pieces. In a suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them until brown and then add jalepeno pepper. Let it cook a minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves.

Apple Pork Chops

6 Pork chops

 1 ts Sugar

3 Apples-unpeeled with cores

2 ts Butter Cinnamon

Pork chop fat or oil

salt and pepper to taste

Cook the chops using melted fat trimmed from the meat and 1 tsp butter. (Note from Anne MacLellan; those concerned about their fat intake may chose to use corn oil or some other vegetable oil rather than the pork fat). Season to taste and set on hotplatter. Keep warm. Slice the apples 1/2" thick and add to the pan with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook over medium heat for about 10 minutes, turning once or twice until some of apples are browned. Arrange them around the chops and serve.

Baked Cod with Stuffing
1 Cod, whole
Salt pork fat back -head, fin, tail removed -sliced

 2 c Bread crumbs; up to 3 cups -melted

1/4 c Celery;finely chopped

1 pn -Salt

2 ts Savoury -(optional)

1 Potato; mashed

1/4 c Butter

1 Onion; chopped

1/2 cup Stuffing

Mix all ingredients together well. Should be able to form into a ball. Stuff into cod immediately before baking. Remove bone from whole cod (head, tail and fins removed). Stuff interior of cod with savoury stuffing (see below). Bind cod with twine to hold in stuffing, and top generously with salt pork fat back. Bake cod with open side/salt pork up at 350 Degrees F for one hour or until salt pork is brown and crunchy. That's about it, you could sub in bacon for the salt pork, but it is good with the salt pork.

Upside-Down Roast Canada Goose

1/2 cup (1 stick) butter

1/2 cup dry white wine

1 cup carrots, shredded

1/4 cup chopped fresh parsley

1 cup celery, diced

2 tablespoons dried rosemary

1 cup onion, finely chopped

2 tablespoons dried thyme

1 medium apple, cored, peeled and chopped

4 bay leaves

4 garlic cloves, finely chopped

1 teaspoon salt

1 cup veal (or low-salt chicken) stock

1 teaspoon cracked pepper

1 whole wild goose, about 7-10 pounds

Pre-heat oven to 375 degrees F.
Melt the butter in a large sauce pan over medium-low heat. Add the carrots, celery, onions, apple and garlic. Saute for 8 to 10 minutes. Add the stock, wine, parsley, rosemary, thyme, bay leaves, salt and pepper. Turn up the heat and bring to a boil for about 1 minute. Lower the heat to medium-low and simmer for 6 to 8 minutes.
Pour the vegetables and liquid into a large roasting pan fitted with a lid. Turn the bird breast-side down and nestle into the vegetables and liquid. Spoon some of the liquid and vegetables over the goose and add more water (or wine if you like) to submerse the bird half-way. Cover and roast about 1-1/4 hours. Turn the bird over, facing up, and cook another 15 minutes, uncovered or until a meat thermometer registers 160 degrees F when inserted next to the leg bone.
Remove and let the bird sit for about 10 minutes before carving. Spoon some of the juice and vegetables over each portion of sliced meat and potatoes.

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