Thursday, December 19, 2013

Thursday supper: pate chinois

 A traditional, French Canadian casserole is on deck for tonight: pate chinois. I am turning to instant potatoes (gifted to us) as a means to keep my fresh longer and to use what is on hand in the pantry. 16 oz ground Sirloin, bought on marked down, canned cream corn.
 Used the rest of a large onion.
As our family tradition calls for it, I am serving the pate chinois with an apple-raisin coleslaw, using the rest of my mayonnaise. We are completely out, that never happens.

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