We have finally found a Scottish meat pie recipe for Ann. Thank you, Carole in Carson! Now, this recipe does not include chicken rice soup. However, you should be able to make a few substitutions, and hopefully have fun doing so.
Dear Sun Spots: I'm looking for an old-fashioned meat pie recipe, not one from a cookbook but from someone who could give me the correct amount of spices for flavor. I've made several meat pies over the years, but I feel that I still don't have the trick for that good taste. I appreciate your help, Thanksgiving is just around the corner and I'm sure other cooks would appreciate your help. Thank you. - No Name, Auburn. Answer: In addition to responses from readers, Sun Spots thanks Sun Journal co-worker Leo Baillargeon, who supplied us with two different family recipes. The first recipe is made entirely with ground pork and comes from Leo's wife Gail, who learned the recipe from her grandmother, Imelda Dumont. You can prepare your own crusts, but to make it easier, Gail suggests using pa...
Interestingly, like many foods of antiquity, the crust on pies was first added with a function in mind: Pies were born out of necessity, as a sort of utilitarian food - they were originally a vehicle in which to use up scraps of meat, innards or remnants of previous meals. In fact, according to modern etymology, the English word "pie" is based on the bird "magpie," making reference to the method in which the birds prepare their nests - using a large variety of collected objects as a base or filling. And humble pie, which was originally known as "umble pie," takes its name from the Old English word "umble," meaning, believe-it-or-not, deer innards. Apparently, it was customary to feed this to servants while the lord of the manner ate the actual venison. Eventually, because people thou...
RUMFORD - The Rumford Elks Lodge 862 will serve a from 4:30 to 6:30 p.m. Thursday, Jan. 24, at the lodge dining room. The menu will consist of meat pie, chicken pie, salmon pie with egg sauce, potatoes, vegetable and dessert and coffee. The cost is $6 a person and take-out will be available. Use the side entrance.
Dear Sun Spots: Next Thursday, Aug. 24, our community will have the honor of hosting a folk dance ensemble of 30 very talented Chinese-American youth from Boston who will be conducting workshops at the Lewiston Library in the afternoon and presenting a public performance at 7 p.m. at the Franco-American Heritage Center. The proprietors of Wei Lei Restaurant in Auburn have generously offered to deliver a buffet meal of authentic Chinese food to the center to feed this group a quick supper, but, as a gesture of "down-home" Lewiston hospitality, we would also like to include a traditional Franco-American dish. So here is our question: Are there a few local folks who would be willing to make a tourtiere (meat pie) or two for this occasion? We would be very grateful for the contribution, and...
By Jim Romanoff THE ASSOCIATED PRESS
Genius chef or mad kitchen scientist? Both -- with equal measures comedian and pop culture commentator thrown in -- describe Alton Brown. The creator, director and star of the long-running "Good Eats" on Food Network, host of "Iron Chef America" and author of eight cookbooks has made his mark by demystifying food and cooking techniques through scientific methodology and goofy humor. On the Peabody Award-winning "Good Eats," Brown's sidekick is a sock puppet, he and his guests regularly appear in costume, and elaborate props play a major role. All of this good fun has a serious purpose: to educate his audience about cooking and eating (mostly) wholesome food. For an episode about how to properly use your freezer, Brown deploys plastic army men to illustrate what happens to water molecule...
sheets of matzo can of chicken broth
NEWPORT - , 54, died Tuesday morning, Dec. 6, 2011, at her home on Elm Street after a year-long battle with pancreatic cancer. She was born April 29, 1957, in Dexter. She was the daughter of Jane and Russell Sawyer and also the daughter of the late Duane Ordway. Eileen loved well and was well loved throughout her life. She was a Maine girl and very proud of her heritage. She was an incredible cook; able to make the same mince meat pie that her great- grandmother made from venison as well as gourmet treats that she blessed her family and friends with every Christmas. She never knew, nor wanted to know, a life that did not include the task of "getting the wood in." Camping beside the ocean brought her much peace throughout her life. Eileen graduated from Nokomis High Sc...
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