RECIPES
Alma Alain often made "Les Tourtieres." The following recipe was submitted by her daughter, Edithe Lessard.
Les Tourtieres (Pork Meat Pies)
Take a raw pork shoulder and trim off excess fat. Slice into thin slices about 1/4 inch thick. Then cube these slices.
To the above mixture, add the following to taste:
onions
salt and pepper
cloves or all-spice
Barely cover with cold water and bring to a boil. Simmer 45 minutes or until mixture thickens. Set aside to cool while preparing pastry as follows:
Pastry
| 2 cups flour (remove | 5 tbsp. ice water |
| 1 1/2 tbsp. of the flour) | 1/4 tsp. salt |
| 5 tbsp. lard | Add salt to flour. |
| 5 tbsp. butter |
Cut lard and butter into dry ingredients. Add water and mix as for pastry.
Prepare bottom crust, then pour in the meat filling. Place the top crust over and bake at 350° F. till pastry is brown.
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Les Tourtieres were served in French homes during the Christmas season.
In the Alain home, Alma served pork pies both at Christmas and at New Year's. She served them hot -- alone or with gravy.
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Cream of Tomato Soup
| 2 cups tomatoes | 3 tbsp. butter |
| 1 tsp. sugar | 3 cups milk |
| 1/4 tsp. baking soda | seasoning |
Cook tomatoes and sugar for a few minutes. Mash tomatoes and add soda to neutralize acid in tomatoes. Add tomatoes slowly to milk, butter and seasoning. Have tomatoes and milk at same temperature or soup may curdle. Serve immediately.
Rachel Strasser was known for her tomato soup.