Watch (runs 7:28)

Rapure

Our 2004 summer cooking series kicked off with a traditional Acadian treat.

Ingredients:

• 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

Instructions:

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 golden brown.

Serve as main dish.

You can garnish with butter, molasses or sugar depending on your taste buds.

Darlene 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.