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| Farine And Cassava Pie 2017 |
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| Farine And Cassava Pie 2017 |
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| Farine And Cassava Pie 2017 |
Farine
And Cassava Pie
Ingredients
2
lbs Farine
2
lbs Cassava
3
doz eggs
4½
cups sugar
3
cups butter
1
cup flour
½
teaspoon nutmeg
1
teaspoon baking powder
2
teaspoon vanilla
5
lbs chicken (boiled)
1
- 2 cans Pet milk
2
– 3 cups of water
Method
1.
Preheat oven to 350°.
2.
Grease baking pan and set
aside.
3.
Boil chicken with water,
celery, salt, garlic salt, thyme and pepper.
4.
Combine milk and water.
5.
Sift Farine and gradually
add milk mixture; soak for a couple of hours (approximately 2-3). Add
more milk as the Farine dries out within the soaking hours.
6.
Ring or squeeze out
liquid out of Cassava with a cheese cloth or dish towel, pick through the
cassava and take out any skins that may be left in it and mix with Farine when
it’s finish soaking.
7.
Cream butter and sugar.
8.
Add eggs, then add it to
Farine mixture.
9.
Add vanilla.
10.
Add dry ingredients.
11.
Layer the bottom of the
pan, add chicken and another layer on top.
12.
Bake at 350°.
Farine And Cassava Pie was
made and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe by Betty Ming
Other blog postings in reference to Christmas Pies as we call them in Bermuda.
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