Cream Cheese Frosting

This frosting is a perfect topping for our Red Velvet Cake.

~ Shopping List ~

1 stick margarine
1 8oz. pkg. cream cheese
4 cup = l box powdered sugar (sifted)
1 cup chopped nuts (optional)
1/2 teaspoon vanilla

~ What to do ~

Let margarine and cream cheese soften at room temp. Cream well with mixer. Add powdered sugar (sifted) and continue beating until creamy. Add vanilla and nuts. Spread on cool cake.

Red Velvet Cake

This decadent cake can be dressed up for the most formal occasions or just enjoyed as a simple picnic desert.

~ Shopping List ~

1/2 cup shortening
1-1/2 up. sugar
2 eggs
2 oz. red cake coloring
1 teaspoon vanilla
1 tablespoon cocoa
1 teaspoon salt
2 -1/2 cup plain flour
1 cup buttermilk
1 teaspoon soda (don’t sift w/flour)
1 tablespoon vinegar

~ What to do ~

Cream shortening and sugaar. Add eggs one at a time beating after each addition. Add cake coloring, vanilla and cocoa. Sift flour and salt together and add alternately w/buttermilk. Mix soda and vinegar and fold in immediately. Bake in 3 layers at 350 degrees for 30 to 35 minutes.

We recommend using this Cream Cheese Frosting to top it off.

Jacqueline’s Ragoût

This hearty, traditional Québec dish is always a family favorite.

Shopping List ~

  • water
  • 1 large onion (picked with a fork)
  • 6-8 pork chops (with bone)
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 pack toasted flour
  • pepper (to taste)
  • timbal (a type of bread available in Quebec)

What to do ~

Fill a large pot 3/4 of the way and bring water to a boil.  While waiting, mix beef and pork together and roll into meatballs.  Roll meatballs into toasted flour.

When water reaches boiling, add onion, pork and meatballs.  Cook until pork chops are cooked through.  Once pork chops are cooked, slowly add the remaining toasted flour (to thicken).

Serve over timbal (or accompanied by rolls).

Making this dish a day in advance enhances flavor, but it is equally good served right away.

Recipe graciously provided by my octogenarian mother-in-law.

Empanada Filling

This recipe is best roughly followed:

~ Shopping List ~

  • 4 onions, chopped
  • 1/2 cup oil
  • 1 tablespoon paprika
  • 1 lb ground meat
  • 1 large sweet potato, chopped (small)
  • salt, pepper, oregano
  • 1 bouillon cube
  • 1 egg
  • Empanada Dough

~ What to do ~

Fry onion in hot oil until cooked.  Add sweet potato and cook until tender.  Lower the heat and add paprika and ground meat.  When cooked, add the rest of the spices and bouillon dissolved in 1/2 cup water.  Let simmer for 5-10 minutes on low heat.  Let cool before stuffing empanadas.

Put filling in empanada dough and bake at 400 degrees (F) for 25 minutes or until golden.


Empanada Dough

~ Shopping List ~

  • 2.25 cups all purpose flour
  • 1.5 teaspoons salt
  • 1/2 cup cold butter
  • 1 large egg
  • 1/3 cup ice water
  • 1 tablespoon distilled white vinegar
  • Empanada Filling
  • Egg wash

~ What to do ~

Sift flour with salt into a large bowl and blend in butter with fingertips until it resembles course meal (approximately pea sized butter lumps).  Beat egg, water and vinegar in separate bowl.  Add to flour mixture using fork (it will look shaggy).  Turn out mixture onto lightly floured surface and gently knead 1-2 times.  Form dough into a flat rectangle and chill at least 1 hour (or up to 6 hours) before using.

Cut and roll into thin sheets.  Fill and fold (calzone style).  Brush with egg white and water mixture and bake in 400 degree oven for 25 minutes or until golden.


Almost Vegetarian Chili

Shopping List ~

  • 2 tablespoons olive oil
  • 1.5 cups chopped onion
  • 2 tablespoons minced garlic
  • 2 cups diced sweet red pepper
  • 2 easpoons minced jalapeno pepper
  • 2.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon dried basil
  • 1 can (28 oz) whole tomatoes
  • 1 cup stock (vegetable or defatted chicken)
  • 1/2 cup mild or medium salsa (homemade is preferable, but pre-made will work in a crunch)
  • 1 can (19 oz) red kidney beans, drained and rinsed
  • 1.5 cups corn (fresh or rinsed canned)


  • chicken (cooked and shredded)
  • cheese

What to do ~

Heat the oil in a large, heavy sauscepan over medium-high heat.  Add the onions and garlic.  Sauté 3-4 minutes or until soft, stirring occasionally.  Stir in the red peppers and jalapeno peppers.  Sauté 3-4 minutes or until soft, stirring occasionally.

Add the chili powder, cumin and basil.  Sauté 1 minute, stirring occasionally.

Drain tomatoes, reserving 1/2 cup of the juice.  Add the juice to teh pan.  Crush the tomatoes or cut with scissors and add to the pan along with the stock and salsa. Bring to a boil.

Reduce heat to medium low and simmer for 10 minutes, stirring occasionally, until mixture has thickened slightly.  Add the beans and corn (and chicken if you wish).  Raise heat to medium and simmer for 6-8 minutes until the beans and corn (and chicken) are heated.

Serve immediately with cheese and cornbread.

This dish is equally good prepared the day before.