Nanmeade

I don't know if I missed something but can someone post a link to the bacon candy recipe?

Yup this one is awesome, I don't usually rave about recipes but this one is a keeper.

Go to Epicurious and print out the Tartar Sauce from Bon Appetit January 1999. OMG it is unbelievably delicious!

Just posted what the old New York Times cookbook said. Anyway, made the pork recipe as I posted. I had my homemade pastry, cut it into circles and shaped it like dumplings, forked the pastry and brushed with an egg wash. Then made a mushroom cream butter mixture with herbs from my garden. It was delicious! The recipe I posted really needs work. I knew it when I read it. Strange things were going on in 1961 Anyway, the cream sauce made it delicious.

I stuck to the recipe because it is an old French Canadian recipe. I will add all the seasonings in the mushroom sauce. I will definately change it if it is really bland.

1lb ground pork 1 tsp salt 1/4 tsp pepper 1/4 teaspoon nutmeg 1 clove garlic 1/8 tsp mace 1 cup water Pastry for a 2-crust 8-inch pie Combine everything (except crust) in a saucepan. Bring to a quick boil and immediately bring down to a simmer. Cook covered for 30 minutes. Uncover and cook for ten more minutes. Remove garlic. Preheat oven to 425. Make the pie. Prick top crust. Bake pie ten minutes and reduce heat to 350. Bake thirty more minutes. Serve hot. I am going to make mine like little calzones. As a sauce, I am making a onion mushroom herb cream sauce and a salad on the side. Will let everyone know how it goes.

Can I give out this recipe from the cookbook or is that a copyright infringement?

I have a recipe in my old New York Times cookbook (1961) called Tourtiere (pork pie) but it seems kind of bland.

Need a recipe for Pork Pie for tonight. Thanks.