| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 146.1 | Blueberry Roly Poly | KAOO01::LAPLANTE | THE INTERLOPER | Fri Jan 06 1989 07:58 | 23 |
| Blueberries are found all over Eastern and Northern Ontario and
are delicious. Like almost all wild fruit they have been cultivated.
The wild ones are quite small with a pronounced flavour while the
domestic ones are usually quite large with less flavour.
1/2 cup butter/margarine 1/2 tsp soda
1/2 cup brown sugar 1 tsp cinammon
1 egg 1/4 tsp nutmeg
1/2 cup molasses 1/2 cup hot water
2 1/4 cups flour 2 cups blueberries
1/2 tsp salt washed, dried, floured
1. Cream butter and sugar; add the egg and beat until light; beat
in the molasses
2. Mix and sift the dry indgredients. Add alternately with water
to the butter/sugar; mix well.
3. Fold in the floured berries.
4. Pour into a greased baking dish. Bake at 350F for 35 mins.
|
| 146.2 | Ferlouche | KAOO01::LAPLANTE | THE INTERLOPER | Fri Jan 06 1989 08:07 | 23 |
| French Pie is really a traditional Quebec dessert.
I have never heard of it anywhere else or anything close to it (well,
maybe a butter tart).
1/2 cup molasses 1 cup washed raisins
1 1/2 cup hot water 4 tbls cornstarch
1/2 cup brown sugar 4 tbls cold water
1. Combine syrup, sugar, water and raisins; bring to a boil.
2. Add the cornstarch, mixed to a smooth paste with the cold water
3. Stir until the mixture has thickened and become clear
4. Cool, stirring occasionally
5. Pour into a baked pie shell
6. Serve with whipped cream.
You can make this with any kind of molasses. My mother used the
darkest she could get; it's much sweeter.
|
| 146.3 | more food | DUB01::EGRI | | Thu Jan 26 1989 08:58 | 75 |
| HI THERE CANADIAN FOOD LOVERS,
These are the recipes that i can make available if needed.
SOUPS: cabbage soup Soup au chou
potato " Chaudree de pommes de terre
Pea Soup Soup aux pois
Fish Chowder Chaudree de poisson
Oyster Stew Soupe aux Huitres
MEAT AND POULTRY:
Glazed Canadian Back bacon Bacon roti et glace
Beef ala mode Boeuf a la mode
Ragout de boulettes
Outdoor barbeque chicken Poulet a la barbeque
Stuffed leg of veal Cuisseau de veau farci et roti
Steak and Kidney pie with Mushrooms avec Chamipignons
Sweet and sour lamb Agneau aigre-doux
tourtiere
Roti de porc a la Canadienne
Outdoor Barbeque Beefburgers Rouelles de boeuf farci
Cretons du Quebec
Corned Beef Dinner
Roast Stuffed Duck Canard farci et roti
FISH POISSONS
Barbequed Salmon Steaks Darnes de Saumon a la Barbeque
Broiled Halibut Steaks Darnes de fletan grilles
Scallops Baked in Shells Petoncles en Coquilles
Baked Stuffed LAke Trout Truite Farci
Hugger-in-buff
Poached Arctic Char Ombles de l'Arctique au
court-bouillon
Fillets with Crispy Cheese Fillets de poisson appretes
Topping au fromage
Boiled Lobster Homard au Naturel
Mock Trout Bouchees frites de saumon
SUPPER DISHES PLATS A L'ANCIENNE
Baked Beans (Quebec Style) Feves au lard du Quebec
Salmon Noodle Casserole Saumon et Nouilles au gratin
Baked BEans (Maritime Style) Feves au lard (des Maritimes
Old Fashioned Chicken Pie Pate de Poulet a l'ancienne
with Biscuits
Pate a la Rapure
Cipate
Quick Turkey Supper Dinde a la King
VEGETABLES LEGUMES
Honey Glazed Carrots Carottes glacees au miel
Scalloped Turnips and Apples Gratin de NAvet et de pommes
Stuffed Baked Potatoes Pommes de terre farci
Breaded Parsnips Panais Sautees
Barbequed Corn on the Cob Mais en epis a la barbeque
Barbequed Mushrooms Champignonsa la barbeque
Barbequed Potato Sticks Pommes de terre Julienne
a la barbeque
Fiddleheads with Fluffy Sauce Pousses de fougeres a la
sauces mousseuse
Wild rice and Mushroom Gratin de riz sauvage et
Casserole champignons
Have to go back to work. There's a lot more to come
Ted (in Dublin)
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| 146.4 | The Christmas pud' was the start! | KAOM25::RUSHTON | Inspired lunacy | Thu Jan 26 1989 15:24 | 5 |
| Egads Ted!! I'm on a bloody diet. What are you trying to do? I'll get
back to you for a recipe but I am partial to fish dishes and steak 'n
kidney pie.
Pat(in snow)
|
| 146.5 | Waiting with watering mouth !! | BEST1::ATKINSON | it's not over till the fat lady sings | Fri Jan 27 1989 05:07 | 12 |
| Ted,
They all sound sooooo good, but rather than asking for all the recipes
and tiring you out (and making you hate me) I'd like to have the
recipes for :
Roti de Porc a la Canadienne
Glazed Canadian Back Bacon
Cretons du Quebec
Thanks in advance.
Alan_EX_Cornwall_Ontario_Atkinson
|
| 146.6 | Ask and you shall receive. | DUB01::EGRI | | Wed Feb 01 1989 05:44 | 78 |
| Okay here she goes!!
Roit de Porc a la Canadienne
4 lbs. pork shoulder
1 clove garlic
2 medium onions, quartered
� cup water
salt and pepper
Mkae several slits in meat and insert slivers of garlic. Brown meat
in a heavy pan, sprinkle with salt and pepper and add onions and
water. Cover and cook gently on top of stove until well done (about
3� hours), turning occasionally. If necessary, add a little more
water during cookin to avoid sticking (8 servings)
POtatoes, crrots and turnip may be added 1 hour before the meat
is done.
Graisse de roti:
After removing roast from the pan, add 1 cup water to drippings.
Bring to boil, scrape brown drippings from bottom of pan and stir
continuously until well blended. Simmer 2 to 3 mins. Pour into small
bowl and chill until firm. Serve as a spread on bread.
GLAZED CANADIAN BACK BACON:
2� lbs. back bacon, unsliced
1 cup brown sugar
2 tsp. dry mustard
3 tbsp. flour
3 tbsp. vinegar
Place bacon on rack in roasting pan. Bake, uncovered, at 325 degrees
Fahrenheit until well done ( 170F on meat thermometer, or about
2 hours). Combine remaining ingredients and spread on bacon. Bake
at 425F until glazed (10 to 15 minutes), basting once. (6 servings)
CRETONS DU QUEBEC:
2 LBS. LEAF LARD �TSP. PEPPER
3 LBS. MINCED PORK 2 CLOVES GARLIC, CRUSHED
2 SMALL PORK KIDNEYS, MINCED 1 BAY LEAF
2 CUPS BOILING WATER �TSP. SAVORY
1 CUP CHOPPED ONION � TSP. CLOVES
1 TBSP. SALT � TSP. NUTMEG
Cut leaf lard in � inch pieces. Render over low heat until light
golden, stirring occasionally. Drain and save fat. Grind cracklings
in a meat grinder. Simmer pork and kidney in water for 1 hour, stirring
occasionally to avoid sticking. Add cracklings and remaining
ingredients. Cover and simmer 2 hours, stirring occasionally. REmove
bay leaf. If mixture appears too lean, add a little of the rendered
fat. Cool slightly. Mix well to distribute fat. Pour into bowls
that have been rinsed in cold water. Chill until firm. Makes 7 cups.
*Leaf lard is rendered from the fat of the abdomen of the hog. It
is used for its special characteristics of firmness and flavour.
* Cretons is an old French-Canadian favourite (probably related
to "rillettes " of France) which has remained so popular that it
is now made commercially and sold in supermarkets. Traditionally
served on bread for breakfast or lunch, this spread is also very
good on crackers or toast at snack time.
Sorry about the delay I've been up to my eye-balls. If there's anything
else you want just ask.
Happy cooking.
Ted.
|
| 146.7 | Roi, roit, roitelet? | COVERT::COVERT | John R. Covert | Thu Feb 02 1989 12:37 | 1 |
| Roit de Porc?
|
| 146.8 | Some Newfie Recipes | KAOO01::LAPLANTE | Not the Northern Magus | Thu Feb 02 1989 16:31 | 58 |
| I found a few Newfie recipes that people might be interested in.
FISH AND BREWSE
1 pound #1 Hard Bread boneless dried cod
1/4 pound fat pork
1. Soak the bread (which is a broken hard biscuit) overnight in
water to cover
2. Soak the fish in water to cover. It will need to be soaked longer
than the bread
3. Drain the water from the fish. Cover with fresh water and simmer
until tender
4. Put the bread to cook in the water in which it was soaked. Bring
it just to the boil. Overcooking will make the bread mushy.
5. Dice and fry out salt pork until the port bits are brown and
crisp.
Arrange the bread on a platter and pour the pork over it. Shred
the fish and serve separately or flake it and mix it with the bread.
Apparently this is a popular Sunday breakfast dish.
BAKED COD TONGUES
24 cod tongues 1 cup fine dry bread crumbs 1 cup milk
Soak fresh tongues in milk to which 2 tblsps salt are added
Roll in crumbs
Bake on a greased baking dish at 450F for 10 minutes
STEAMED BROWN BREAD
2 cups all purpose flour 1 cup raisins
2 tsps soda 2 eggs
1 tsp salt 1 cup sour milk
2 cups whole wheat flour 1 cup molasses
1. Mix and sift together the first three ingredients. Add whole
wheat flour and raisins.
2. Combine the eggs, sour milk and molasses. Add the dry ingredients.
3. Fill greased moulds (4 x 1lb coffee cans) 2/3 full. Tie greased
brown paper over the tops.
4. Place the cans on a rack in a kettle containing boiling water
which comes half way up the cans.
5. Cover and steam for four hours, adding boiling water if necessary
|
| 146.9 | "Salt fish & potatoes" | BETSY::WATSON | No_Mad | Fri Feb 03 1989 12:32 | 17 |
| RE: .8
Your "FISH AND BREWSE" sounds very much like a dish my mother (and now
my wife) makes, only we use potatoes instead of bread, and hake instead
of cod or haddock. It's a Down East (Maine) meal, _sometimes_ served
with spinach, or any other green.
We had a friend over for this dinner once, and he insisted on putting
CATSUP (ketchup) on his fish, because he said he "always puts catsup
on his fish"... oh, well.
Thanks for entering it, but I've never heard of "#1 Hard Bread" Is
this something you buy that way??
Thanks,
Kip
|
| 146.10 | Canadian Culinary Olympic Cookbook | KAOA01::LAPLANTE | Not the Northern Magus | Wed Feb 08 1989 08:46 | 27 |
| Some of you might not be aware that Canada has an excellent record
in the World Culinary Olympics which are held every four years.
We have won two World gold medals and several lesser category golds
as well as many silver and bronze medals. In fact we are the current
World Champions.
To promote the teams involved in this year's events, a cookbook
was prepared with recipes to be used in the competition. The recipes
were conceived so that they would use as many natural Canadian foods
as possible.
The following teams contributed recipes: National Culinary; National
Student, Canadian Forces, Vancouver, Alberta, Saskatchewan, Toronto,
Ottawa/Hull, Atlantic Provinces, Manitoba, Toronto, and Montreal.
Recipes include such things as Cream of Fiddlehead Soup, Rabbit
Stuffed with Vancouver Island Chanterelles, Prairie Chowder, Arctic
Char with Pike Quenelles, Roast Buffalo with Wild Mushrooms, Wild
Boar Stew, Filet of Caribou, Pigeon Breasts with Endives, Egg and
Oyster Mushroom Salad.
If anyone is interested in any of these, or any others let me know
and I will post some of them. If you are interested in Appetizers,
Entrees, Salads, Soups, Deserts etc let me know and I could select
from them.
Roger
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| 146.11 | Prairie Chowder Ingredients? | KAOA12::SMELLIE | | Thu Feb 09 1989 09:07 | 5 |
| re .10
That Prairie Chowder you mentioned, is that made with Prairie Oysters?
Tom ;-)
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| 146.12 | That's Another Recipe | KAOO01::LAPLANTE | Not the Northern Magus | Thu Feb 09 1989 13:55 | 5 |
| No, but there is a recipe for
_Prairie Oyster_ Marsala in Puff Pastry
Roger
|