Our 2004 summer cooking series kicked off with a traditional
- 2 dozen potatoes peeled and grated
- 2 cups potatoes cooked and mashed
- Salt and pepper to taste
- 2 eggs
- 1 TBS Summer savory
- 1 TBS baking powder
- 1 lb. cooked meat - pork, chicken or ham
- one onion
Cut meat in small pieces.
Fry onions until tender.
Strain grated potatoes in a sink until all water has been drained
out (a cloth bag works well).
Mix all ingredients together and put in shallow dish.
Cook in 350 degree oven for approximately 2 to 3 hours or until
Serve as main dish.
You can garnish with butter, molasses or sugar depending on your
Arsenault lives in Stratford, and when rapure is on the menu the whole family
lends a hand.
Her father is responsible for cutting up the potatoes for the recipe, while
her mom lends a hand with the labour-intensive work of cutting, grating and squeezing
the moisture out of two dozen spuds.
The Arsenault's don't usually use a recipe, as the tradition of making the
recipe has been handed down through the generations.