tag:blogger.com,1999:blog-3724243974219032519.post7387680166526455516..comments2023-05-14T01:46:13.762-07:00Comments on Adventures with Quilts, Computers, and 3D Shapes: Trying to get ready for Christmas...Unknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3724243974219032519.post-5511536954688926962009-12-21T02:45:57.087-08:002009-12-21T02:45:57.087-08:00I understand completely the difficulty of getting ...I understand completely the difficulty of getting into the holiday spirit. Sometimes I think we've turned it into an ordeal we have to "get thru" instead of experience. BUT, wait till you have a little one to share it with. It will be magical and special, and never again an ordeal... :-)Sylviahttps://www.blogger.com/profile/04560172688231324218noreply@blogger.comtag:blogger.com,1999:blog-3724243974219032519.post-18231450319427288612009-12-12T18:37:03.055-08:002009-12-12T18:37:03.055-08:00By the way, icing sugar is definitely needed to ma...By the way, icing sugar is definitely needed to make icing as it turns out. Duh. Anyhoo...<br /><br />Tortiere:<br />A deep dish pie crust <br /><br />1 lb ground beef<br />1 lb ground pork<br />1 lb ground venison (if no venison around, substitute with pork/beef)<br />Lots of pepper<br /><br />Cover with water and boil gently, stirring occasionally to ensure meat is broken into small bits, and cooked.<br /><br />Skim off foam, strain water off<br /><br />Dice one onion<br />3 cloves garlic<br /><br />Mix, add more pepper.<br />Add: <br />2 tsp Mustard powder<br />2 tsp cloves<br />6 tbsp beef stock<br />2 tbsp worchestershire (or however you spell it) sauce<br /><br />Put into pie dish, if you don't have enough liquid in it to feel/see it slosh around, than the Tortiere will be really dry. Some people add bread crumbs to keep the moisture).<br /><br />cover with more pastry<br />Cook at 350 for 1 hr<br /><br />Enjoy with piles and piles of ketchup!!Oriohttps://www.blogger.com/profile/06517574143867657943noreply@blogger.com