The Meat Course
Canelyne
Caneline Beef Pie
| 1 lb. leaf beef, finely cubed |
1 C. raw cranberries |
| 2 TBS. vegetable oil | 2 TBS. honey |
| 2/3 C. boiling water | 2/3 C. currants |
| 1 TBS. cinnamon | Garnish: |
| 1/2 tsp. nutmeg | "Cinnamon Sugar" - (1 tsp. sugar to 1/2 tsp. cinnamon |
| 1/4 tsp.thyme | For Sauce: |
| 1/4 tsp. sage | 1/2 C. ground almonds |
| 9-inch unbaked pastry shell | 1/2 C. dry white wine |
1.���� In heavy skillet, sautee the meat pieces in hot oil.
2.���� In boiling water dissolve cinnamon, nutmeg, thyme, and sage. Add to the sauteed meat.
3.���� Simmerly slowly for 15 minutes until meat is not quite tender for eating.
4.���� Remove from fire, drain, reserving cooking liquid both for the pie and a side sauce.
5.���� Preheat oven to 425 degrees. Line the bottom of the pie shell with the washed cranberries.
6.���� Evenly drizzle honey over the berries.
7.���� Arrange the meat pieces over all. Add about 7 TBS. of the reserved cooking liquid to the pie.
8.���� Cover with the pastry lid, carefully crimping edges to seal. Pierce several times with a fork.
9.���� Sprinkle edges of crust with blended cinnamon sugar. Bake at 425 degrees for about 40 minutes.
10.���� Serve hot.
11.���� Add almonds and white wine to the residual caneline broth and simmer 7 minutes to make a side sauce.
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Curried Turkey Pie
| 2 lb ground turkey | 2 tsp ground cumin |
| 1 TBS minced onion | 1/2 tsp ground turmeric |
| 2 cloves garlic, minced | 1/2 tsp salt |
| 2 TBS cooking oil | 2 beaten eggs |
| 1/2 C. chicken broth | 1/2 C. raisin or dried fruits |
| 1 4 oz. can diced green chili peppers, drained | 2 9 inch piecrusts |
| 1 TBS chili powder | � |
Filling:
1.��� In large saucepan,
brown turkey, onion and garlic in oil; drain fat.
2.��� Stir in broth, peppers, chili powder, cumin, turmeric and salt.
3.��� Cook uncovered 5 minutes, stirring frequently.
4.��� Remove from heat, stir in eggs and fruit (raisins).
5.��� Place 1 piecrust into 9 inch pieplate. Trim and spoon filling
into crust. Seal with top piecrust
������ and flute edges. Cut slit to allow steam to
escape.
6.��� Cover edges with foil.
7.��� Bake at 400 degrees for 25 minutes. Remove foil; bake 5-10
minutes more until golden. Cool 15 minutes.