Put pork in a pie or top it with paprika. Flavor it with apples or cranberries. Make it the centerpiece of the meal for family night or a guest menu. Perfect for fall feasting, it is more versatile that you think.
and get a free digital issue, plus 30% off in the Yankee Store
I love your magazine. Now I get it from the internet. I can’t afford to purchase your magazine for financial reasons, but I love it and read it thoroughly …..thru the “internet”…Many thanks!
Iguess I’m in the same boat as Ms. Moran. Recently widowed I am very careful with my pennies, nickels and dimes not to say my dollar bills. But I do love what I read on the internet.
I tried your pumpkin bread recipe from last week, and it is wonderful; it a ctually kept on my counter for 3 days, and in the fridge 3 more with out any loss of flavor or softness. Wonderful.
I, too, am a recent widow having lost my [American] husband an unbelievable 2- 1/2 years ago. Yankee Magazine’s website enables me to return instantly to the beauty of New England that my husband introduced me to over 20 years ago, and when we married 19 years ago it was my ‘home’. Toronto has beauty in all seasons too, [home now] but I just visit Yankee Magazine’s website to bring back so many beautiful memories of a life I miss. Today online, the beauty is seen in the gorgeous photo of Henniker, NH.
I remember…Thanks, Yankee Magazine.
I do subscribe to Yankee Mgz. it is My favorite. The first place I go is to Mary`s Farm,It reminds me of when I was a child and things were simpler.Thank You for some nice memories. And I do Love Fruit Cake. “Hugs” to Edie
Need receipe for “Special Meat Pie Pastry”, please.
This is a recipe I looked up in the Yankee files, it should be the one to go with the meat pie:
Special Meat Pie Pastry Recipe
Yield: Makes a 9-inch 2-crust pie.
Use also for Canadian Pork Pie, Quiche Lorraine, and Veal and Ham Pie.
4 cups all-purpose flour
1/2 teaspoon salt
1 cup lard
1/3 cup butter
3 tablespoons milk
2 tablespoons water
Sift the flour and salt together. Cut in one half of the lard until pieces are the size of peas.
Bring the remaining lard, butter, milk and water to a boil. With a wooden spoon, stir half the hot mixture into the flour. Then blend in one egg, beaten, and the remain-ing hot mixture. Handling lightly, knead until smooth. Let stand 10 minutes to cool slightly.
Roll on a lightly floured board to 1/4-inch thickness. Beat the remaining egg and brush over the top of the pie before baking.
I cannot do without the print edition. It’s just not the same looking at it on the internet…so many little items can be missed. My special time for reading the print is when I am up far too early (3:30-4:00 a.m.), and I have saved my Yankee magazine next to my bedside. I pull up the covers, and read it very slowly, so I might not miss any along -side-the-column information. I’m used to the much larger size now – one can adjust to change! Newspapers would be my choice to give up if needed – most news is so grim, not a good way to start the day. Plus, it’s all on TV! Again and again, all day long.
You’ll find the Special Meat Pie Pastry included with the Canadian Pork Pie recipe. Thanks for copying it here for those who missed it.
Email (will not be published) (required)
©2013, Yankee Publishing Inc. All Rights Reserved.Yankee Publishing Inc., P.O. Box 520, Dublin, NH 03444(603) 563-8111
Find Yankee on Google+