1 cup brown sugar
1 Tbsp. ketchup
1 Tbsp. soy sauce
1/2 cup water
2 Tbsp. cornstarch
1 Tbsp. mustard
1/2 cup white vinegar
1 small can crushed pineapple
3 lbs. ribs

Brown the ribs in heavy skillet. Mix the brown sugar and cornstarch. Add ketchup, mustard and soy sauce. Mix well. Add the vinegar, water and pineapple and bring to a boil. Pour this mixture over the browned ribs in a large casserole dish. Bake at 350 F for at least 1 hour.

Submitted by Georgie Villett, Hampton

10 to 12 lb. turkey
1 apple, finely chopped
1 onion, finely chopped
2 stalks celery, chopped
2 Tbsp. butter or margarine
3 cups day old bread, broken into small pieces
2 Tbsp. summer savoury or more if desired
1/2 tsp. sage
1/2 tsp. fresh ground pepper
1 tsp. salt
4 cups hot mashed potatoes
1/2 cup butter
1 egg lightly beaten
1/2 cup melted butter

2 tbsp vegetable oil
1 lb PEI pork tenderloin, cut into ½ inch strips
2 tbsp soy sauce
2 carrots, sliced thinly
1 green pepper, diced
½ cup roasted cashews, unsalted
2 tbsp brown sugar
1 tbsp cornstarch
3 tbsp water
Salt to taste

2 PEI pork tenderloins (1½ lb)
1 cup orange juice
½ cup white wine or chicken stock
¼ cup soy sauce
1 clove garlic, crushed
1 tbsp butter
2 tsp orange marmalade
2 tbsp honey

Sauce:

1/2 cup margarine
1/2 cup chopped onion
1/2 cup ketchup
1/4 cup brown sugar
1 1/2 tsp. chili powder
1/8 tsp. pepper
1 tsp. salt
3 Tbsp. Worcestershire sauce
1/8 tsp. Tabasco sauce

To make the sauce, melt the margarine and saute the onion. Add remaining ingredients and simmer 5 minutes, stirring occasionally.

1 Chicken - 3 - 4 Pounds (Cut into serving pieces)
1 Teaspoon Finely Grated Fresh Ginger
8 Ounces Apricot Jam
1/2 Cup Lemon Juice
1/4 Cup Butter

Preheat oven to 275 F. Place chicken pieces in baking dish. Mix all other ingredients in a saucepan over medium heat stirring until butter is melted and sauce is smooth. Pour over chicken and bake uncovered for 2 1/2 hours.

Serve with rice.

Submitted by Louise Brown, Summerside, PEI

Honey Roast Turkey with Gravy

Chef At Home Episode #2053 Christmas Dinner
Ease of Preparation: Easy
Dinner for 8

For the Brining Solution:

2 cups of kosher salt
2 cups of honey
2 gallons of water
1 10 lb turkey, fresh or thawed

For the Roast Turkey:

2 whole carrots
2 stalks of celery
2 onions, skin on, cut in half
1 bulb of garlic, peeled
Kosher salt
Fresh ground pepper

For the Gravy:

2 cups of red wine
2 tbsp of cornstarch
2 tbsp of water

Courtesy of Flavours of Prince Edward Island cookbook
Makes 2 pies

This traditional Acadian meat pie is a staple in our freezer for around Christmas. I got this tried-and-true recipe passed on from my great-aunt Kay. It's excellent with chili sauce.

Filling

2.5 lb (1.25 kg) turkey thigh or breast
2 lb (1 kg) pork shoulder or butt roast
2 small potatoes (whole)
1 large onion (medium dice)
2 tsp (10 ml) chopped fresh summer savoury
salt and pepper
cornstarch and water slurry (as needed to thicken)

4 PEI potatoes
½ cup Cheddar cheese, grated
2 tbsp sun-dried tomatoes
2 slices bacon, fried and crumbled
herbs - dill, chives, thyme
½ cup PEI lobster meat, cooked
2 tbsp butter
¼ cup milk
1 cup sour cream
salt and pepper to taste

Preheat oven to 400ºF. Scrub potatoes and prick with fork. Bake approximately 1 hour until tender. Cut in half and scoop out cooked potato, reserving skins. Mix together with remaining ingredients. Spoon into shells and bake at 400ºF for 10 minutes or until golden brown.

Makes 4 servings.

Anne of Green Gables

Anne of Green Gables

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