Canadian Recipes (5)

Stir together flour, baking powder, and salt in a large bowl. Pour water and melted butter over flour mixture. Stir with a fork to make a ball.
Turn dough out onto a lightly floured surface; knead gently about 10 times. Pat into a flat circle, 3/4- to 1-inch thick.
Warm a greased frying pan over medium heat.
Place dough in the hot pan and cook until browned, about 15 minutes per side. Use two lifters for easy turning.

Rinse the beans and pick out any debris or weird looking beans. I use a large strainer for this.

Soak the beans overnight in a large pot, make sure the there is enough water that the beans will stay covered.

I recommend smoking the bacon if you have a smoker but frying it works just fine

After soaking beans add water if they are not still covered, add the bay leaves, baking soda and eyeball halfish of the vinegar. With the lid on bring to a light boil for 1- 1.5 hours.

While beans are boiling dice the onion, tomatoes and bacon/ham. Crush/mince/press the garlic.

After boiling pour of water until beans are just barely submerged, and save the water for now.

Preheat over to 300F

Add everything except the sugar and molasses to the beans and gently turn them together a couple times.

Bake with a lid for 2 hours then add the sugar and molasses. These go last because adding the sugar drastically slows down the softening of the beans. Bake for another 2 hours or until beans have reach your desired texture. During both steps of baking stir two or three times.

If during the baking the beans are drying out add some of the saved bean water

I like to serve with thick slices of fresh bread slathered in butter. (will add bread recipe if asked)

PREPARATION

In a large pot of salted water, cook the potatoes until they are very tender. Drain.
With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.

Directions
Preheat oven to 375°. In a large bowl, combine stuffing mix, water and 2 tablespoons barbecue sauce. Add beef; mix lightly but thoroughly. Press 1/3 cup mixture into each of 12 ungreased muffin cups.
Bake, uncovered, 18-22 minutes or until a thermometer reads 160°. Sprinkle tops with cheese; bake 2-4 minutes longer or until cheese is melted. If desired, serve with additional barbecue sauce.
Freeze option: Cover and freeze cooled meat loaves on a plastic wrap-lined baking sheet until firm. Transfer meat loaves to a resealable plastic freezer bag; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Bake in a preheated 350° oven until heated through. Top with cheese as directed.

Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes in a large pot with water to cover
over high heat. Bring to a boil and cook until the
potatoes are tender. Remove from heat, drain, then
combine with the milk and 6 tablespoons of butter,
mash and set aside.
Melt the remaining 2 tablespoons of the butter in a
large skillet over medium high heat. Saute the bacon,
onion and garlic in the butter for 5 to 10 minutes,
or until the bacon is fully cooked.
Cook the lasagna noodles according to package directions
and cool under running water.
Place 1/2 of the mashed potatoes into the bottom
of a 9x13 inch baking dish. Top this with 1/3 of the
cheese, followed by a layer of lasagna noodles. Repeat
this with the remaining potatoes, another 1/3
of the cheese and a layer of noodles. Then arrange
the bacon, onion and garlic over the noodles, then
another layer of noodles, and finally top all with
the remaining cheese. Season with salt and pepper
to taste.
Bake, uncovered, at 350 degrees F (175 degrees C)
for 30 to 45 minutes, or until the cheese is melted
and bubbly. Serve with sour cream and chopped
fresh chives.