** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Growing up I loved to eat Corn Toasties for breakfast. Those sweet, dense, toastable cornmeal circles dripping in melted butter were such a treat. I think I remember that we used to buy them frozen from a Howard Johnson restaurant near our house. Its been a long time since I've had them, or even thought of them, but over the Fourth of July I thought I spotted some in my parents' freezer. This made me start thinking, could I make my own corn toasties at home? I mentioned them to Matt & he said he'd never had them so this set me on my mission.
1. Cube meats and place with onions (1/3 of quantity) in a 5 quart roasting pan.
2. Add a layer of vegetables and spices, then cover first layer of meat and vegetables with pastry, cut openings in pastry for steam to escape.
3. Continue layers in this matter twice more. Always finish your "Cipate" with a layer of dough.
4. Pour wine and water in the dough incisions. Cover with a tight lid and cook for 4 hours in a 300F oven and serve.
5. This recipe is served at Christmas mainly in French speaking areas of Canada.
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Posted by a Visitor - February 09, 2017
Our family recipe is similar. However, my mom would layer the cubed mix of meats, then another layer of cubed veggies (spuds, carrots, onion, celery) and of course a mix of wild meats were also cubed and layered in. Also her crust was a tea biscuit and it was also done in layers. Starting with one in the middle (with a hole in the middle of each to let the juices and steam escape) the top crust was the finally. It also had a hole in the middle to let steam escape. Then placed in a low temp. Oven to bake for at least four hours. Oh and of course there was the red wine and broths that made it so juicy...and yummy!
Posted by a Visitor - March 01, 2010
Its a little different then the variation in my family. We only use potatoes for vegetables and only salt papper and poultry seasoning, also the meats are marinated in the fridgs over night with the onions oil salt and pepper, and the broth is made the night before using a boneless chicken meat and a beef soup bone(wich is removed after). the cool the broth as well, the next morning, peel around 20 potatoes and cube it then add layers and cook as indicated remove lid during last half hour to brown crust
Dietary Notes:
This recipe is high in Vitamin A with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Sulfites, Pork, Alcohol, Celery, Beef, Rosemary, Onion allergies.
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