Par La Salicorne

Ingredients :

• 4 cups of flour
• 1 cup of shortening
• 4 tsp of baking soda
• 1 pinch of salt
• 1 cup of water

• 2 cups of cooked potatoes
• 1 lbs of lobster
• 1 1/2 lbs. of scallops
• 1 1/2 lbs. of cohogs
• 1/4 cup of chopped celery
• 1/4 cup of chopped green pepper
• 1/4 cup of chopped red pepper
• 1/4 cup of chopped onion
• 1/2 lb. of butter
• 1 1/2 cups of flour
• 1 cup of milk
• 1 cup of seafood juice
• 1/2 tsp. of salted herbs or Provence herbs

1. Mix all the pie shell ingredients together.
2. Roll out half of the dough mixture with a rolling pin.
3. Put the dough into a  rectangular pyrex plate 9 by 11 inches.
4. Keep the other half of the dough for later.
5. In a pot, mix the celery, red pepper, green pepper and the onions with the butter and the flour.
6. Let thicken for a few minutes and add the seafood juice with the milk until you obtain a thick texture.
7. Put the seafood on to the pie shell that was placed in the pyrex plate.
8. Add the sauce mixture on top of the seafood.
9. Roll out the second half of the dough and cover the seafood and sauce mixture.
10. Bake in the oven for 30 minutes at 350 ^oc .

1. In a mixing bowl, mix the oreo crumbs, soft margarine and white sugar. Then spread it on to a greased pyrex plate.
2. Melt at low temperature, the marshmallows, milk and the mint essance.
3. Remove from heat and place into the fridge for approximately 1 hour until the mixture is completely cold.
4. Beat the cream and add the mixture of marshmallows.
5. Pour the filling onto the oreo crust and put it in the freezer for 2 hours.
6. Decorate with chocolate chips or any other decoration of your choice.
7. Must be served frozen.

1. Steem the celery, red peppers, green peppers and the onions at low temperature.
2. Add flour, water and the potatoes.
3. Season with the spices off the ingredients list and cook for approximately 10 minutes.
4. Add the clams and the clams's juice.
5. Cook for approximately 10 minutes.
6. At the end of the cooking time , add the cream and serve decorated with fresh parsley.

• 1 bucket of salt meat
• 4 cups of sliced carrots
• 4 cups of diced turnips
• 6 cups of cubed potatoes
• 1/4 cup of butter
• 1/4 cup of oil
• 1 big onion chopped

1. Cut the meat in cubes and put in a pot.
2. Cover the meat with cold water and put it aside for the night to unsalt.
3. The next morning, drain the water and add fresh water. Boil for 15 minutes.
4. Drain the meat and brown it in the butter, oil, carrots, turnips and onions at medium heat for about 10 or 12 minutes.
5. Add water to cover the meat and let simmer at medium heat for 1 hour.
6. Add potatoes with a pinch of pepper and let it cook for about 2 hours at low temperature.

1. In a big pot, put 1 1/2 inches of water and salt (to your liking).
2. Bring water to a boil.
3. Once the water has started to boil, remove the lobster bands, put the lobster in the pot, cover and cook for 12 minutes until the lobster is red.

1. Cover the bottom of the pie plate with an uncooked pie shell.
2. Cook the cranberries, water, sugar and cinnamon in a pot for about 10 minutes at low temperature.
3. Add the corn starch to a little bit of water and then add it to the mixture.
4. Pour the mixture into the pie shell and cover with another pie shell.
5. Cook in the oven for about 30 minutes at 375^oC.
6. Serve with English cream or with ice cream.