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Live Salsa Music4th Friday of the Month M AY 2015 63 1-2 cups cooked left-over beef chopped or 1 lb. minced beef 3 tablespoons meat fat 2 large onions minced 12 teaspoon savory Salt and pepper to taste 1 can creamed corn 4 cups mashed potatoes Melt the fat and brown the onion over high heat. Add the cooked or raw meat savory salt and pepper. Stir over medium heat 3-4 minutes. Place in a baking dish. Pour the corn over the meat and top with potatoes mashed with milk. If you like a small piece of butter may be added. Smooth top with a knife making pretty de- signs and dot with butter. Bake in 375 degrees for 20 minutes. From The Canadiana Cookbook Mme. Jehane Benoit Pagu- rian Press Toronto1970 p. 29. Pt Chinois Shepherds Pie chez-nous at home and belonging. Shep- herd or Chinois Tales told in volumes en- cased in one word and a casserole dish. And you thought it was just a pie. n The Chinese Pie Oh yes weve always had it says Rolande Rol- ly Blais owner of Rollys Diner in Auburn. People dont necessar- ily know what it is in French but everyone knows Chinese Pie. We used to make big pans of itham- burg creamed corn and mashed potatoes. Thats what it is. We finally added it to our lat- est menus when we printed them six eight months ago. But now we serve it in individual portions and we call it a Shepherds Pie Boat for 7.75. Cest la MMe Chose