Hi everyone,

I'm still around, just busy. I'm attempting to try to get a job at my local
VA hospital tomorrow; wish me luck. They are having a job fair at the
hospital so I'm hoping I can get hired on in housekeeping the same day.
It's a foot in the door.

Since it's getting around to being my favorite time of year, a recipe to
help usher in autumn.

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

Title: Quebec Apple Dumplings
Categories: Desserts, Holiday, French can, Benoit
Yield: 1 servings

1 Pie dough (double batch)
1/4 c Cheddar cheese-grated
12 Apples; medium- peeled &
-cored
1/2 c Mincement
1/4 c Rum
Butter
3/4 c Sugar
1/4 c Sugar; Brown
1/4 c Cream
Lemon rind; 1/2 lemon

Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6"
squares (about a double batch.) Sprinkle each square with 1 tsp
grated cheddar. Peel and core apples and place one on each square.
Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of
mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
Bring diagonally opposite corners of dough over the apple to form
ears at the top. Cover the 'ears' with aluminium foil. Mix the brown
sugar, cream and grated lemon rind. Brush the dumplings with this
mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush
ears with cream mixture and return to oven till 'ears' are brown.
Serve warm to plain cream or sweetened cream, flavoured with rum.

Note from Anne MacLellan: Mme Benoit does not give total amounts for
cheese, sugar, mincement and rum. I used Meal Master's conversion to
decimal and back to calculate the total amounts.

To quote Mme. Benoit,"In Quebec these were baked in deep brown
earthenware pudding dishes and served on a hot wooden board or tray
surrounded by autumn leaves or boughs cut from the Christmas tree. It
was a traditional in our family to serve these dumplings after we had
finished decorating the Christmas tree."

Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit

MMMMM

Later,
Sean

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