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Recipes
CENTENNIAL CAKE
By Montrealer
Cake
- 4 eggs separated
- 1 cup fruit sugar
- 1 3/4 flour
- 1/4 cup cornstarch
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon of salt
- 1/2 cup of fruit sugar
- 1/2 cup soft butter
- 1 cup of milk at room temperature
- 1 1/2 teaspoon vanilla
SWEET PORK CHOPS (Juliette Huot)
By Montrealer
pork
- 2-4 thick pork chops
- 1 onion
- 1 garlic clove
- spices
- 2-3 apples
- ¼ cup brown sugar
- 1/8 teaspoon cinnamon
AVOCADO APPETIZER
By Montrealer
Appetizer
- 1 avocado
- 1 tomato
- 3 tablespoons of minced onions
- lemon juice
- Parsley
- Vinaigrette (of your choice)
CREME PATISSIERE (Cuisinart)
By Montrealer
1. Place all ingredients in the container of the Cuisinart and mix well
- ¼ cup of flour
- 1 egg
- 3 yolks
- 1 ¼ cups of sugar
- ¼ teaspoon of vanilla
- ½ liter of milk
MAPLE DOUBLE BOILER ICING (Chatelaine)
By Montrealer
ICING
- 1 . Mix maple syrup, cream of tartar and sugar in a double boiler.
- 2 . Place on hot water and add egg white.
- 3 . With electric mixer, beat until desired consistency.
BAYONNE TAGLIATELLI (Desgagnes)
By Montrealer
PASTA
- • 4 tablespoons of butter
- • 4 slices of bayonne ham cut
- • ½ cup of 35% cream
- • Grated nutmeg
- • Little safran (optional)
- • Grated parmesan to taste (1 cup)
- • 1 lb. tagliatelli
CAMEMBERT CROQUETTES (Paul Martin)
By Montrealer
Appetizer
- 1 Camembert peeled
- 1/2 cup bechamelle sauce (cold)
- salt and pepper
- Tabasco (few drops)
- 2 eggs beaten
- 1 tablespoon of oil
- 1 cup flour
- 1 cup of breadcrumbs
CHATEAU FRONTENAC CAKE
By Montrealer
Cake
- 1 cup of dates (1 1/2 cups water)
- 1/2 cup of chopped walnuts
- 1 cup of butter
- 1 cup of sugar
- 1 egg non beaten
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons butter
- 2 tablespoon cream
- 5 tablespoon brown sugar
- 3/4 cup shredded coconut
HONEYDEW MELON IN FRUIT SAUCE
By Montrealer
1. Combine sugar, lemon and orange juices and jelly in saucepan
- ¼ cup of sugar
- ¼ cup of fresh lemon juice
- ¾ cup fresh orange juice
- ½ cup current jelly
- 1 teaspoon vanilla
- 3 cups fresh honeydew melon balls
- fresh orange sections
CLAM SPAGHETTI SAUCE
By Montrealer
PASTA
- 1 tablespoon olive oil
- 1 medium onion minced
- 1 celery stalk minced
- 2 garlic cloves minced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon parsley
- 1 cup chicken bouillon
- 1 can of tomato paste (5.5 ounces)
- 1 bay leave
- 1 teaspoon sugar
- 1 can of baby clams (8 ounces) strained
- 1 can tomatoes (28 ounces)