Here is a list of the recipes listed below:

From the original recipe of Aunt Rosie before 1970. Eventually her recipe changed to a thinner broth with more onions and thinner noodles. This is the classic childhood recipe she made for us.

1 whole bone-in chicken (including the inside parts if possible)

1 1/2 tsp. salt

1 large yellow onion, diced

1 tsp. ground black pepper

2 chicken bouillon cubes

Water (enough to cover the chicken)

Bring the water to a boil in a large pot. Add the entire chicken (skin, bones and all), the salt and onions into the boiling water. Reduce the heat to simmer and cook the chicken, covered, for an hour and a half. When the chicken is completely cooked, remove it from the pot and set it aside t cool.

• 2 cups all purpose flour
• 1 tbsp. baking powder
• 1 1/4 tsp. salt
• 1 cup plus 2 tbsp. of milk
  

Combine the flour, baking powder, salt and milk in a medium bowl. Stir until smooth, then let the dough rest for 5 to 10 minutes. Roll the dough onto a floured surface to about 1/4 thick. Cut the rolled out dough into 2 " strips and cut the strips into 2 " squares. Let the dumpling sit for about 15 to 20 minutes to dry out. Drop the dumplings one at a time into the gently rolling boiling stock. Stir gently occasionally.

While the dumplings are cooking, cut arprt of the cooled off chicken and remove the meat. Cut it into bite sized pieces and drop them into the stock pot. Discard the skin and bones. Cook the chicken for another 5 to 10 minutes. Do not stir vigorously or you will break the dumplings apart.

From the kitchen of Mary Ellen (Raiche) Burton, my maternal aunt. This is a great recipe that can be made ahead and served to large groups of people.

12 oz. Monterey Jack Cheese, grated

12 oz.Sharp Cheddar Cheese, grated

Two 10 1/2 oz. cans of Cream of Chicken Soup

One 4 oz. can of chopped Green Chilies

1 pint Sour Cream

Twelve 8 inch flour Tortillas

Six 1/2 breast portions of Chicken, poached, skinned and bones and cut into 1" squares

Optional:

1 cup of pitted Black Olives, sliced or chopped

1 green onion, tops only, chopped

Combine cheeses, mix and in two separate bowls and reserve half for the topping and half for the filling. Also divide the green onions into two equal portions.

In a large mixing bowl, combine 1/2 of the cheese mixture, 1/2 of the green onions, all the soup, chilies, sour cream and olives together and mix. Set aside one and a half cups of this mixture for the topping later.

Add the cooked diced chicken pieces to the remainder of the filling mix and mix well. Put 3 heaping tablespoons of the mix onto each tortilla and roll. Place the rolled tortillas seam side down in a lightly oiled shallow baking dish. Arrange tortillas in a single layer. (use two baking pans if necessary). Spread the reserved topping mixture over the layer of rolled tortillas in pan. Cover with the remaining cheeses and onions. Refrigerate overnight or can be frozen. (If frozen, defrost completely before baking).

​Preheat oven to 350* and bake uncovered for 45 minutes. Let stand a few minutes before serving. Feeds 6 to 8 people.

From the kitchen of Leah (Surprenant) Longtin, my paternal grandmother. This was a family favorite with many of the Longtin men including my Dad, Gene Longtin.

Boil these ingredients for 5 minutes: 

Do NOT drain the water!!!

1 pkg (2 cups) of raisins

2 cups of water

In a separate bowl, mix together:

1/2 cup of sugar

3 tbsp. of flour

1/4 tsp. cinnamon

Add a small amount of the boiled raisin water to the dry mixture to make a paste.

Beat 2 eggs

Add the beaten eggs to the cooked raisins and water mixture and stir as it thickens. Pour into an 8 to 10" pie crust and cover with a top pie crust. Bake at 425* for 30 to 35 minutes. 

Serves 6 to 8 people.

​

RECIPE #1 

From the kitchen of several people including Grandma Leah Longtin's, Aunt Mary Ellen's and my version, which is a dumbed down version of the other two.

FAUX (pronounced fah-www) is the French word for "fake" or "false". This recipe was developed over centuries by French-Canadian farm families who used whatever cuts of meat were available at the time to create a meat dressing that could be served over noodles or potatoes on Sundays and holidays. It could also be used in a thicker version as a meat pie or "Tourtiere".

This first recipe is my Mom's from a recipe card in Grandma Leah's handwriting. She got the original recepe from her mother-in-law, Mary Leriger:

• 4 lbs of ground chuck, crumbled
• 1 lb of chicken gizzards, chopped
• 4 tsp. of salt
• Pepper to taste
• 2 medium onions, chopped

Add these ingredients into a covered kettle with enough water to cover the ingredients. Place on high heat. Bring to a boil stirring often.

Add:

• 1 tsp ground sage
• 1 tsp. cinnamon
• ​1/2 tsp of allspice
• 1/2 tsp ground cloves
• 
  

Take 3 to 5 potatoes and peel and boil them. Once soft, mash them with small amount of milk and butter and set aside.

Cook this mixture for 60 to 90 minutes. After 60 minutes, add 3 cups or pre-made mashed potatoes. Reheat on low and serve when it thickens.

RECIPE #2 

From the kitchen of several people including Grandma Leah Longtin's , Aunt Mary Ellen and my version, which is a dumbed down version of the other two.  

FAUX (pronounced fah-www) is the French word for "fake" or "false". This recipe was developed over centuries by French-Canadian farm families who used whatever cuts of meat were available at the time to create a meat dressing that could be served over noodles or potatoes on Sundays and holidays. It could also be used in a thicker version as a meat pie or "Tourtiere"

This second recipe is my Aunt Mary Ellen's whose, mother -in law was Matilda Longtin-Burton (Aunt Tillie or Mimere to some) Matilda is Grandpa Alfred Longtin's sister, so this recipe may have come down the Longtin side from their mother, Mary Leriger-Longtin of St. George, Illinois.

• 2 lbs ground chuck
• 1/2 lb of fresh pork sausage
• 1 handful of assorted giblets (hearts, kidneys or livers) from a turkey or chicken

Cook slowly in a kettle on the stove under low heat, breaking up the meat into pieces.

Add:

• 2 small chopped onions
  

In a separate pan, boil and mash 5 or 6 potatoes and then add to the meat in the kettle. It should make about 2 cups of mashed potatoes.

Add:

• 1 heaping tsp ground sage
• 1 tsp cinnamon 1/3 to 1/2 tsp. of ground cloves
• 1/3 to 1/2 tsp of allspice
  

Go lightly on these spices to start with, than taste and add more if needed. Stir well. If the batch seems too watery, add bread crumbs to thicken.

RECIPE #3

From the kitchen of several people including Grandma Leah Longtin's, Aunt Mary Ellen and my version, which is a dumbed down version of the other two.  

FAUX (pronounced fah-www) is the French word for "fake" or "false". This recipe was developed over centuries by French-Canadian farm families who used whatever cuts of meat were available at the time to create a meat dressing that could be served over noodles or potatoes on Sundays and holidays. It could also be used in a thicker version as a meat pie or "Tourtiere"

This third version is my own based on trying to make the recipe simpler for today's lifestyle:

In a large saucepan, saute:

• 2 small diced yellow onions
• 3 tbsp. of butter

Add:

• 2 lbs of hamburger meat
  

Brown and add enough water to cover the meat. When browned add:

• 6 serving of pre-made instant mashed potatoes
• Salt and Pepper to taste
• 1 tsp. ground sage
• 1/2 tsp ground cloves
• 1/2 tsp. allspice
• 1 tsp. cinnamon

Cook over a medium flame for 30 minutes and add bread crumbs if too watery. Can be served over noddles or mashed potatoes as a gravy or served alone.