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On 16 Nov 2005 at 11:51, Jill wrote:
> Hi
> I have been in search of a couple of recipes for a while now, I hope
> you can help. My Meme(Canadian-French) use to make this meat mixture.
> She called it Gorton ( I'm probably spelling it wrong). Now I
> searched and found your recipe for the Is this the same thing?
> French Canadian Turkey Stuffing. I thought the Gorton did not have the
> hamburger in it. I remember my mom use to buy it at Market Basket a
> Long long time ago. I check all the time and never see it their. I
> hope you can help. I also want to thank you for the
> Rochetts Baked Bean Recipe. I hope you can help me. If not, Thank you
> for trying.
>
> Jill
Hello Jill,
Not exactly the same thing. Gorton seems to contain only pork. See below for a couple
of Gorton recipes.
Phaed
Gorton
Break 1 pound of ground pork into a saucepan. Add enough water
to cover meat and simmer until cooked (about 15-25 minutes,
stirring occasionally. Add salt, pepper and minced onion as it
cooks. Thicken with a mixture of flour and water. Season with
cloves and cinnamon to taste.
--------------------------------
French-Canadian Gorton Stuffing Recipe
1 1/4 lbs ground pork (not lean)
2-3 potatoes
1 dash cloves
1 dash nutmeg
1 dash cinnamon
salt & pepper
Peel, cube, boil and drain potatoes.
Saute pork and spices, do not drain fat.
Add pork mixture to potatoes and mash together, add s&p.
Allow to cool before stuffing chicken or turkey.
This can also be served as a side dish.
Just bake for 30 min.
at 350 degrees.
On 17 Nov 2005 at 20:55, Terri wrote:
> Would love to have the recipe for Cracker Barrel's cornbread stuffing!
>
> Thanks,
> Terri
>
Hi Terri,
See below.
Phaed
Cracker Barrel Country Cornbread Dressing
Source: Cracker Barrel
From: Providence Journal, July 5, 2005
Makes 16 servings (6 ounces each)
2 quarts of day old, grated cornbread*
1 quart of day old, grated biscuits*
2 cups chopped celery
2/3 cup chopped onion
1/4 cup dried parsley flakes
2 teaspoons poultry seasoning
2 teaspoons ground sage
1 teaspoon coarse ground pepper
4 ounces margarine, melted
1 quart plus 14 ounce can chicken broth**
Preheat oven to 400 degrees. Spray two 8-inch by 8-inch pans
with non-stick spray.
Mix grated cornbread and biscuits, celery, onion, parsley,
poultry seasoning, sage and pepper in a large mixing bowl.
Add melted margarine to mixture. Stir until well blended.
Add chicken broth to dry ingredients and mix well. The dressing
should have a wet but not soupy consistency (like a quick banana
or cornbread batter).
Divide mixture evenly into prepared pans.
Bake uncovered for 1 hour at 400 degrees or until lightly brown
on the top.
Tips For Great Dressing:
*Grate biscuits and corn muffins in a food processor until
coarsely ground or using the largest holes on your hand grater.
**Substitute your own homemade chicken or turkey stock for canned
if you prefer.
On 7 Nov 2005 at 2:35, Cathy wrote:
> Hi there!!!!
>
> Years ago a friend gave me a recipe for Brandied Cranberries that was
> made on the stove top. The cranberries stayed whole, you tried to
> simmer them with the sugar and a little water just enough that
> theydidn't "pop". You wanted these nice and together!!!! It didn't
> take long on the burner. The berries along with the sugar/water was
> then put into a quart fruit jar and the remainder of the jar was
> filled with brandy to just below the rim. The lid was then tightly
> secured and the jar was placed in the refrigerator for about 4 weeks.
> If you made them at Thanksgiving they would be ready by Christmas. We
> always looked forward to when it was time to pop the lid off the jar
> and dole them out. They were very firm and sweet - warm going down!
> You would take them out of the jar like you would stuffed green
> olives. Open the jar up before Christmas and they just were not as
> sweet. I can't find any recipes for this that are stove top.
>
> Thanks a bunch~
>
> Cathy
Hi Cathy,
The closest recipe that I can find to what you describe is below.
Phaed
Brandied Cranberries
Ingredients :
2 c. granulated sugar
1/2 c. water
1 cinnamon stick (3 inches)
1 lb. (4 c.) cranberries, washed
1/2 thin skinned orange, finely chopped, including rind
1/2 c. brandy or cognac
Preparation :
1. In heavy 2 quart saucepan, combine sugar and water.
Bring to boil and boil for 3 minutes, without stirring.
Add cloves, cinnamon stick, cranberries and orange.
Cook over low heat, stirring occasionally for 4 to 5
minutes, or until cranberries begin to pop. Remove from
heat and stir in brandy or cognac. Let cool to room
temperature. Discard cloves and cinnamon stick. Pack
relish into airtight containers and refrigerate. Relish
will keep well in refrigerator for up to one month or
in freezer for 6 months.
2. May be canned for shelf storage by chopping cranberries
in half and processing mixture in 1/2 pint jars for 10
minutes.
3. Serve at room temperature with meats, duck or turkey.
4. Makes two 1 pint or four 1/2 pints.
I'll give you the Cheese Pie recipe anyway.
Cheese Pie
4c grated sharp cheddar
1 tube saltines
1 egg beaten
1 1/2 c milk
s & p
In a 9X13 toss cheese & crumbles saltines. Mix egg & milk.
Pour over cheese & crackers. Tilt dish so that milk mixture
gets in all corners & sides. PLace whole saltines over top
& drizzle w/ butter. Bake 40-45 min @ 350.
Cheese heaven. Its a holiday staple w/ my family so
fix it for your holiday spread. Stephanie.
I was looking for this recipe online to no avail and saw your site.
Finally found the cookbook!
Pineapple upside down cake cooked in a skillet with a lid on the
stove top!
1/2 cup butter or marg.
1 cup sugar
2 eggs
2cups sifted cake flour
3 teas. baking powder
1/2 teas. salt
1 teas. vanilla
3/4 cup cold water
1 cup brown sugar
1/4 butter or marg.
5 slices pineapple
5 marashino cherries
cream butter , add sugar. add beaten egs one at a time.
sift flour powder and salt together, add vanilla to water.
incorporate dry and liquid ingrediants alternating.
grease 10 inch skillet with tight fitting lid.
put brown sugar in pan, dot with remaining butter or marg.
arrange pineapple slices with a cherry in the center of each
ring. pour batter on top,cover.
Place on medium heat for 5 minutes and then low heat for 55 minites.
let stand in pan 5 minutes before removing from pan.
I have also found the recipe I believe one of your readers requested
for a white cake baked by her grandmother in her wearever skillet:
silver cake
1/2 cup butter or marg.
1 cup sugar
1 teas. vanilla
2 cups sifted cake flour
2 teaspoon baking powder
1/2 teas. salt
2/3 cup milk
3 stiffly beaten egg whites
cream butter and sugar, vanilla .
sift together dry ingrediants.add alternately with milk ,mix well.
fold in egg whites.
put in greased 10 inch skillet and cover.
place over medium heat for 5 minutes, reduce to low heat and bake
40-45 minutes.
hope these help some people!
maureen
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