| Raykare32 |
My grandmother use to make a potato ball of grated potatoes and oatmeal. In
the center of the formed ball was a chunk of saltpork. They were then boiled
for several hours in a large kettle on the stove. Sound familiar? Does anyone
have a receipe?
|
|
|
| Sue D. |
On 24 Dec 2004 15:18:01 GMT, raykare32@aol.com (Raykare32) wrote:
>My grandmother use to make a potato ball of grated potatoes and oatmeal. In
>the center of the formed ball was a chunk of saltpork. They were then boiled
>for several hours in a large kettle on the stove. Sound familiar? Does anyone
>have a receipe?
I remember my dad making these when I was a kid...googled and found
this link for you...funny that it is a different name and culture, but
it sure sounds exactly like what my dad made...think I'll try these
for New Years...
http://www.joycesfinecooking.com/FC...ines_rapees.htm
Poutines Rapees
SOURCE: A Taste of Acadie by Marielle Cormier-Boudrau
Yield: 6 servings
1/2 lb Salt pork, fatty
4 Potatoes; cooked & mashed
10 Potatoes; finely grated
-Salt & Pepper
"For many Acadians living in southeastern New Brunswick, Poultine
Rapee, potato dumpling dish with a mixture of seasoned pork in the
center, is considered a national dish. In other parts of Acadia, these
delicacies are prepared without the meat and fish is sometimes added
to fricot. Although the grayish colour and gluey texture of the
poutines makes them appear somewhat unappetizing, their taste more
than compensates for their unattractive appearance."
Soak the pork overnight in cold water to remove the salt, and cut into
cubes. Extract the water from the grated potatoes by putting them in a
cotton bag and squeezing vigorously. Mix the mashed potatoes with
grated potatoes. Season with salt and pepper. Roll the potato mixture
into balls resembling small snowballs. Make a hole in the center of
the potato ball and add 1 Tbsp of the salt pork. Close the hole and
roll the poultines in flour. Gently drop the poultines 2 or 3 at a
time, into a large pot of boiling salted water, ensuring that the
water is kept at a rolling boil. Simmer the poultines for 2-3 hours.
Eat the poultines hot with butter, salt and pepper, or as a dessert
with sugar and molasses.
MAKES: 6 POULTINES
|
|
|
| Melba's Jammin' |
In article <20041224101801.16116.00002782@mb-m02.aol.com>,
raykare32@aol.com (Raykare32) wrote:
> My grandmother use to make a potato ball of grated potatoes and
> oatmeal. In the center of the formed ball was a chunk of saltpork.
> They were then boiled for several hours in a large kettle on the
> stove. Sound familiar? Does anyone have a receipe?
My sister (married to a Swede) calls them Swedish cannonballs.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton
|
|
|
| Ed Grabau and Pam Jacoby |
"Raykare32" wrote
> My grandmother use to make a potato ball of grated potatoes and oatmeal.
> In
> the center of the formed ball was a chunk of saltpork. They were then
> boiled
> for several hours in a large kettle on the stove. Sound familiar? Does
> anyone
> have a receipe?
I know exactly of what you speak; however, I don't have a recipe and I can't
even spell it! It sounds something like clube (like in clue). Can't stand
the stuff.
Pam
|
|
|
|
