On 17 Sep 2005 at 4:34, Larry wrote:
> Hi.... Phaed,
> We just returned from a trip to Nova Scotia and while there we were
> introduced to an old French Canadian (Acadian) recipe made from
> chicken boiled with herbs, onion, etc.. then baked under a covering
> of shredded potatoes. That's the best I can describe and It was
> called "Rappi Pie" although that's a shortened version of it's French
> name. Can you find a recipe? It's definitely a "comfort food".
"Rappi pie" is a phonetic pronunciation of "rappe pie", which is short for "pati a la rapure".
Pati a la Rapure
Prep Time: 3 Hours
Yields: 12 Servings
1 (5-pound) chicken
3 medium onions, quartered
1 medium carrot, sliced
1 celery stalk
2 tsps salt
8 strips bacon
15 medium potatoes (about 8 pounds)
salt and pepper to taste
2 medium onions, diced
2 carrots, sliced
4 ounces butter
In a large stockpot, place chicken, quartered onions, 1 carrot,
celery and salt. Add water until ingredients are just covered.
Bring to boil. Reduce heat to simmer and skim off any impurities
that rise to the surface. Simmer 21/2 hours or until meat is tender.
When done, remove skin and bones from chicken and cut meat into
pieces. Strain stock, discard vegetables and reserve liquid.
Preheat oven to 400°F. Fry bacon until crisp. Peel potatoes then
grate very fine, or purée in a blender. Squeeze 1 cup of potatoes
at a time through a clean dish towel to remove liquid. Reserve
all liquid. Place drained potatoes in a large bowl. Measure liquid.
Measure out an equal amount of chicken stock then discard potato
liquid. In a stockpot bring chicken stock to a rolling boil.
Gradually stir hot stock into potatoes and mix thoroughly until
all lumps are removed. As boiling stock cooks potatoes, they will
take on a jelly-like appearance. Season with salt and pepper and
stir vigorously. Cover bottom of a well-greased pan with half of
the potato mixture.
Arrange pieces of chicken, diced onions, carrots and pats of butter
on top, distributing evenly. Cover with the other half of potato
mixture and another layer of onions, carrots and butter. Top with
strips of bacon to form the crust. Bake 2 hours or until a browned
crust forms. Serve piping hot.
On 16 Sep 2005 at 22:21, Ruth wrote:
> Hi Uncle Phaedrus ,
> I would like to know if you could find a recipe called bag pudding.
> My mother made it 55 or more years ago .
> She would use cherries , flour,sugar, but that is all I remember
> I was only around 6 years old so it's been along time. she would
> put it into a bag and then put the bag into hot water and cook it.
> I don't know where she got the recipe her Dad came from Canada. so
> I don't know if that is where it came from. and her Mother was
> Pennsylvania Dutch
> Thank You for your time
> I would real love to have this recipe .
> Thank you ---- Ruth
Well, there's more than one kind of "bag pudding". Bag puddings are
of English origin. The puddings made in this manner are the cake-like
puddings popular in Britain. The pudding bag is an alternate method
of cooking this type of "steamed" pudding. The method was brought over
by settlers coming to Canada and the U.S. The "Figgy Duff" popular
in Newfoundland, Canada is a type of bag pudding. Another example is
"One cup of currants, one cup of seedless raisins, one cup of suet chopped fine,
one cup of milk, one cup of molasses, three cups of flour, two teaspoonfuls of
baking powder. Place in a pudding bag, allowing room for it to swell. Put into
a kettle of fast-boiling water and boil for three hours. It may be kept on hand
and steamed when wanted."
Ruth, the only bag pudding with cherries that I could find is the
Indian Bag Pudding
1 c. buttermilk
1/2 c. dried cherries
1 teaspoon soda
1/4 c. wheat flour
Combine buttermilk, eggs, dried cherries, soda and wheat flour in
a bowl. Mix in enough corn meal to make a batter that will pour.
Boil in bag for 1 hour. Slice and serve hot with sweetened cream.
On 17 Sep 2005 at 12:37, Ruth wrote:
> Uncle Phaedrus , I am sorry to bother you again but where could
> I get a Pudding Bag? Could I just use a bag I made out of cotton?
> Thank you again . Ruth
Pudding bags are just a square of cloth large enough to hold the
pudding inside. I've heard of them being made of linen, cotton,
muslin, and calico. You can buy them here:
There are instructions for making them below.
"The eighteenth century pudding bag indicates progress in its day:
made of woven linen or strong cotton cloth, it was simply a square
large enough to hold the pudding securely in a boiling water bath.
Martha Bradley, a mid-eighteenth-century English cookbook author
whose works were also used in the Colonies, described the process:
'Let the Cloth be perfectly clean and free from any Taste of the
Soop, for that is full as bad as Dirt. Before the Pudding is put
nto it let it be dipped in hot Water and floured. As to the tying,
the Nature of the Pudding makes a difference; if it be a Batter
Pudding it must be tied close, but if it be a Bread Pudding it is
to be tied loose. See that the Water perfectly boils before the
Pudding is put into the Pot, and let it be stirred about from Time
to Time, to prevent its sticking to the Bottom.'"
" An 18th century pudding bag is a yard square of linen. The pudding
cloth should be wet and floured lightly before adding the pudding.
Have a pot of water boiling to suspend the budding bag in for boiling.
Tie the bag with twine and make the twine a length that can be loosely
tied to the cover of the pot. This prevents the pudding bag from
touching the bottom of the pot. It should boil 1 hour. "
"Get a large piece of calico (it must have a tight weave), and boil
it for a few minutes. Rub flour into the inner surface. Place 1/2
the mixture on it, and bring the corners together, leaving room for
the mixture to rise. Tie with string. Cook by immersing in boiling
water, when you add extra water, it must be already boiling, or the
pudding will get soggy. The pudding will be rounder, and have a
better crust than one steamed in a pudding bowl. A good crust means
that the brandy won't soak in when you light it, so it'll burn for
longer. Age the pudding by hanging it in a cool, dry place. The
problem with using a pudding bag is that it tends to grow mold if
the climate is too humid."
> > On 7 Sep 2005 at 18:42, Sandie wrote:
> Thanks Phaed. I found these on the internet and thought I would
> share them with you.
> Date: Mon, 15 Dec 2003 22:36:41 -0800
> Subject: [Home-Bakery] Donut Pan Recipes
> Donut Pan Recipes Heavenly Healthy
> Newsletter, Nov. 20, 2003
> #1 : Baked Donuts
> 2 cup flour
> 1 teaspoon vanilla extract
> 3/4 cup sugar
> 1 tablespoon shortening, melted
> 2 teaspoons baking powder
> 3/4 cup milk
> 1/2 teaspoon salt
> 2 eggs, slightly beaten
> For best results, lightly spray pan with
> vegetable shortening or non-stick
> spray. Mix all of the above ingredients
> together until well combined. Pour
> mixture into pan so that sections are
> about 3/4 filled. Place into a
> preheated oven for 15 minutes at 325
> degrees; donuts are ready when
> toothpick pressed into mixture comes out
> clean. As oven temperatures vary,
> experiment with your oven for best
> Remove from oven and allow to
> cool. Donuts can then be dipped into a
> mixture of equal parts cinnamon and
> nutmeg and a generous portion of
> powdered sugar. For glazed donuts, melt
> 1 cup of powdered sugar in 2 cups of hot
> water; sprinkles, nuts, coconut and
> shaved chocolate can be dropped onto
> #2:Apple Cider Donuts
> Servings: 12-24, depending on capacity
> of donut pan
> These donuts are low in fat as they are
> baked in the oven instead of deep
> fried. Good for people on
> low-cholesterol, low fat diets.
> Approximately 3 tbsp. sugar for
> preparing pans 2 cups all-purpose flour
> 1 1/2 tsp. baking powder 1 1/2 tsp.
> baking soda 1/2 tsp. salt 2 tsp. ground
> cinnamon 1 large egg, lightly beaten 2/3
> cup packed brown sugar 1/2 cup apple
> butter 1/3 cup pure maple syrup 1/3 cup
> apple cider 1/3 cup nonfat plain yogurt
> 3 tbsp. vegetable oil
> Special Pan:
> You will need a mini bundt baking pan
> with 6 or 12 cavities or
> A 6 or 12 cavity donut baking pan
> Preheat oven to 400 degrees F (200 C).
> Coat molds of a mini-Bundt pan with
> nonstick cooking spray or oil. Sprinkle
> with sugar, shaking out excess. In
> a mixing bowl, whisk together flour,
> baking powder, baking soda, salt and
> cinnamon; set aside. In another bowl,
> whisk together egg, brown sugar,
> apple butter, maple syrup, cider, yogurt
> and oil. Add dry ingredients and
> stir just until moistened. Divide half
> the batter among the prepared
> molds, spooning about 2 generous tbsp.
> of batter into each mold. Bake for
> 10 to 12 minutes, or until the tops
> spring back when touched lightly.
> Loosen edges and turn the cakes out onto
> a rack to cool. Clean the mini-bundt pan,
> then re-coat it with oil and sugar.
> Repeat with remaining batter.
Kresge's Chili Burgers
6 lbs. ground beef
3 cups chopped onions
3 cups tomato puree (not sauce or paste)
4 Tbsp. chili powder
4 Tbsp. paprika
2 Tbsp. salt
1 Tbsp pepper
Combine the ground beef and onions in a large skillet and brown
until beef is no longer pink. Drain fat.
Stir in remaining ingredients and simmer on low for about an hour,
or until the liquid has evaporated.