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


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.


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

1 tbsp/15 mL butter
1 medium onion, finely chopped
1 clove garlic, minced
2-3 cups/500-700 mL mashed Prince Edward Island potatoes
1 cup/250 mL chicken broth
2 cups/500 mL milk
1 1/2 cups/250-375 mL chopped, cooked chicken
2 cups/500 mL leftover vegetables such as broccoli, cauliflower, peas or carrots
1 cup/250 mL grated cheddar cheese
few drops Tabasco Sauce
salt and pepper to taste

l lb PEI potatoes (about 3-4 medium sized), cut in small wedges
2 carrots, cut in thin slices
2 green onions, cut in 1-inch sticks
1½ cups broccoli, cut in small florets
2 tsp oil
1 tbsp curry powder
1 tsp coriander seeds
¾ cup water or chicken stock salt to taste

Heat oil in pan, add the potatoes and stir-fry. Add remaining vegetables and stir-fry with the potatoes. Add water and the seasoning, cover and let cook on medium heat for 20 minutes. Makes 4 servings.

Scones served warm with butter are delicious. The mashed potato ensures a product that stays moist longer.

1 2/3 cup/400 mL all purpose flour
2/3 cup/150 mL whole wheat flour
1 tsp/5 mL salt
4 tsp/20 mL baking powder
1/4 cup/50 mL white sugar
1/8 tsp/0.5 mL nutmeg
1/3 cup/75 mL butter
1/3 cup/75mL raisins and/or candied mixed fruit
3/4 cup/175 mL mashed PEI potato
1 whole egg
1 egg yolk
3/4 cup/175 mL milk
1 egg white, lightly beaten
Granulated sugar