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Ingredients: 1 Chicken 5-6 lb boiling 5 Pound(s) Potatoes 2 Onions; medium- chopped 1 Celery stalk-diced 1 Carrot; grated 1/4 Teaspoon(s) Thyme or 1 bay leaf Directions: Cut chicken into individual pieces. Place in saucepan. Cover with cold water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is tender. Peel and grate potatoes over a bowl of cold water. When chicken is cooked squeeze 1 or 2 cups potato at a time in a piece of cotton till quite dry. Place in a saucepan. When potatoes are all squeezed dry add as much boiling broth from the chicken as needed to almost cover potatoes. Stir till thoroughly mixed. Salt lightly. Simmer over low heat about 10 minutes. Grease generously a 8" square baking dish. Spread half potatoes in the bottom of the pan. Bone the hot chicken and spread over the potatoes, cover with the half of the potatoes. Mince one small onion very finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2 hour in 350F oven or till top is golden brown and crisp. Serve hot. from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane Benoit. To quote the author, "R^ape in French means grated, so in either case, r^apure or rappie" indicated that fact. A great deal of French and English is mixed together in the Acadian language") (I had to leave out the French accents.)
Check some related videos Similar recipes: Pate brisee (dough) In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds toge Pate Mix all ingredients. Pour into Pyrex casserole. Cook for 1 hour at 350F Pate a choux Combine water, butter, salt and sugar in heavy bottomed saucepan. Cook over medium heat until butter melts and the water comes to the boil; remove from the heat and add the flour all at once. Beat vigorously until a thick smooth dough forms. Reduce the Hot mushroom pate/dip In a large saucepan gently cook 1 MEDIUM ONION, chopped finely. Add 1 CLOVE OF GARLIC and CHOPPED CHILLIE (to taste, about 1 teaspoon)and 1-2 TEASPOONS OF DRIED THYME. Add 500g/ie. 1 pd. MUSHROOMS (preferably large ones) chopped finely and stir we Green vegetable pate This vegetable pate has lively flavor and texture, but is surprisingly low in calories. In a small saucepan, sprinkle the gelatin over the water. Place over low heat and stir consstantly until the gelatin dissolves, about 3 minutes. Set aside. Pate of chicken liver 1. Bring chicken livers to a boil in a saucepan filled with water to barely cover them. Bioil 15 minutes, covered. 2. In a food processor or blender combine all the rest of the ingredients. Blend until smooth. If desired, you can add a few truffles or an Mushroom-bacon party pate Fry the bacon and crumble it as fine as possible. Reserve some of the grease. Chop the mushrooms, onion, celery and parsley as fine as possible. A food processor works best, but you can do it by hand if need be. Saute the onion and celery Pate a choux puffs (savory) Preheat oven to 425F. Line 2 sheets with parchment. Set aside. Place 1 cup of water, the butter, and the salt in a small heavy saucepan. Bring to a boil over medium high heat. When the mixture boils, immediately remove the saucepan from the heat. Usin Pate aux patates (potato pie) Pate aux Patates This potato pie makes a warming supper dish. It was a Friday favorite in the days when the meatless rule was observed in French Catholic families, says Nicole Kretz. Line a 9-inch pie plate with pastry, Mash potatoes with Oyster pate Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulve Turkey pate Combine soup mix with sour cream and mayonnaise. Stir in turkey, nuts and pimento. Refrigerate for several hours for flavors to meld and mixture to thicken. Mound on a platter, sprinkle with parsley and paprika. Serve chilled with crackers. Makes about Pate chinois 1. Fill pot of water and heat on high. 2. Cube potatoes and put into pot of heating water, cover. 3. Brown beef until slitghtly crunchy. 4. Cover bottom of 9x13 pan with cooked beef. 5. empty cans of bits of corn onto beef layer and empty creamed corn on Triple onion walnut pate In large skillet, fry red and yellow onions in hot oil, until golden. Lower heat and cook 2 to 3 minutes longer until limp. (Do not let onions become too brown.) Add scallions and heat through. Cool slightly. Transfer to food processor Curried lentil pate From "Gourmet Vegetarian Feasts" by Martha Rose Shulman OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste 1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot and add onion, garlic and spices Tuna pate 1. Mix tuna in a food processor till smooth. Add cream, salt, pepper, tomatoes, and one egg. Beat again. 2. Beat egg whites till it turns foamy. Combine carefully with the tuna mix. 3. Transfer to a bowl. Cover with plastic wrap. Place in a microwave for Almond mushroom pate * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional """""""""""""&quo Nutty rice pate 1) Cook the brown rice according to package directions but eliminate the salt. 2) Melt the butter in a large skillet and saute the mushrooms, zucchini, onions, and garlic until tender but not browned. 3) Put the saute vegetables in the containe 100 year old pate UTENSILS: 2 qt. sauce pan Colander or large strainer measuring cups and spoons food processor, mixer or blender (use your hands only if slightly Masochistic) Pate molds or buttered 9" cake pan with release or a bowl PREPARATION: In sauce pan, Chicken pate Method: Dissolve gelatine in white wine over hot water. Combine with remaining ingredients. Place into a lightly oiled loaf tin, pressing down well. Cover with foil and allow to set overnight in refrigerator. To serve, turn out onto a lettuce l Pate aux poireaux (leek tart) Pate aux Poireaux This leek and cheese quiche from Ile d'Orleans is related to the Flamiche aux poireuax, a savory leek tart made in northern Franch and Flanders. The same recipe can also be used to make small tarts. Heat 4 tablespoon 25 karate pate While carrots are cooking put 6T cashews in food processor & process into "butter". Over low heat saute onion & garlic until limp (it, not you), stirring occasionally. Stir in curry & cook a few more seconds. Process all b Appetizer pate' cheesecake Combine croutons and margarine, press onto bottom of 9" springform pan. Bake at 350F degrees, 10 minutes. Soften gelatin in water, stir over low heat until dissolved. Combine cream cheese and braunschweiger, mixing at medium speed on electric Chicken liver pate Bean pate Puree the cooked beans, using the liquid as needed to make a smooth puree. Combine the puree with the remaining ingredients except the olives. The mixture should be thick. Chill, covered, for at least 1 hour. Garnish with olives, if desired a Crab pate heat and blend 1 can cream of mushroon soup with 6 oz of cream cheese. add the gelatine chopped celery, chopped onion, flaked crab meat, smoked curry and mayonnaise. pour into mold and chill. serve with your favorite cracker (triskets) or vegetable.