Quoting Shawn Highfield to Jim Weller <=-

Title: Yorkshire Christmas Pye

Now that's a lot of food!!!!

Yeah, 1 bushel of wheat is 60 lb and yields about 42 pounds of
white flour. That's 140 cups of flour for the pie crust.

This is an Acadian specialty:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pate a la Rapure (Chicken Potato Pie)
Categories: Historical, Heirloom, Canadian, French, Pies
Yield: 12 Servings

5 lb Fowl, cut up
3 md Onions
1 md Carrot
1 Celery stalk
2 ts Salt
1/2 lb Finely diced salt pork
15 md Potatoes (about 8 pounds)

Cook fowl, onions, carrot, celery and salt in water to cover.
Bring to boil and skim. Simmer until meat is tender (about 2 1/2
hours). Remove skin and bones and cut meat in pieces. Strain
broth. Fry salt pork until crisp. Peel potatoes; grate very fine
or puree in electric blender.

Working with about 1 cup of potato at a time, squeeze it in a
clean dish towel (no fabric softener) to remove as much liquid as
possible (save liquid). Empty potato into large bowl (at this
stage potato feels like snow). Measure liquid and discard;
measure an equal amount of chicken broth, bring to a boil and
gradually stir into potato to mix thoroughly (potato will swell).
Spread a layer of potato mixture in bottom of greased roasting pan
(15 x 20 inches) and cover with a layer of chicken. Repeat layers
until dish is full, ending with potato. Sprinkle with salt pork.
Bake at 400 F until top starts to brown (30 minutes). Turn oven
control to 350 F and continue baking until brown and crusty (2
hours).

From: Roots.Ancestry.Com

MMMMM

Cheers

Jim


... Cannibals refer to homeless people as free range.

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