Category = Canadian

           1 Ingredient

           1 Cod, Whole;
           Salt Pork Fat Back
           -Head, Fin, Tail Removed
           -Sliced

           --------------- Stuffing ---------------<

           2 Cup Bread Crumbs; Up To 3 Cups
           -Melted
           1 Pinch -Salt
           1 Potato; Mashed

           1 Onion; Chopped
           1/4 Cup Celery;finely Chopped
           2 Tsp Savoury
           -(Optional)
           1/4 Cup Butter; Up To 1/2 Cup

                                          Preparation

           Stuffing: Mix all ingredients together well. Should be able to form into a ball. Stuff into cod
           immediately before baking. Remove bone from whole cod (head, tail and fins removed). Stuff
           interior of cod with savoury stuffing (see below). Bind cod with twine to hold in stuffing, and
           top generously with salt pork fat back. Bake cod with open side/salt pork up at 350 Degrees
           F for one hour or until salt pork is brown and crunchy. That's about it, you could sub in bacon
           for the salt pork, but it is good with the salt pork. Enjoy.
 
 

Category = Canadian

           1 Ingredient

           1 Lb Dried Peas
           1/4 Cup Carrots;grated
           8 Cup -Water
           1/4 Cup Parsley; Fresh,Chopped
           1/2 Lb Salt Pork-All In One Piece
           1 Bay Leaf;small
           1 Onion, Large;chopped
           1 Tsp Savory, Dried
           1/2 Cup Celery;chopped
           -Salt And Pepper

                                          Preparation

           "Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced
           turnips and carrots, and is often topped with small dumplings. This soup is very good
           reheated.. The most authentic version of Quebec's soupe aux pois use whole yellow peas,
           with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to
           the soup, or sometimes removed to slice thinly and served sepaprately. Instead of fresh or
           dried herbs, herbes salees (herbs preserved with salt) are often used; they are available
           commercially or made at home. Pea soup remains a popular dish in resturants where
           tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other
           vegetables or a ham bone are added for flavour. For a thicker consaistency (though this is
           not traditional) a cup or two of cooked peas can be pureed then returned to the soup." Wash
           and sort peas; soak in cold water ovvernight. Drain and place in a large pot; add water,
           parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt. Bring to a
           boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if
           needed. Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with
           salt and pepper. MAKES 8 SERVING: SOURCE: "The First Decade" chapter in _A Century
           of Canadian Home Cooking_ -----
 
 

 Category = Canadian

           4 Ingredient

           1 Lb Salt Cod
           1 Cup Salt Prok; Diced
           2 Hardbread Or Hardtack Cakes

                                          Preparation

           "Fish and brewis (pronounced "brews") is one of the oldest traditional dishes of
           Newfoundland. ... The fish in Fish and Brewis is salt cod and the brewis is made from
           hardtack or hardbread, which is avilable everywhere in Newfoundland and in specialized
           grocery stores across Canada. The dish is always sprinkled with scrunchions, crisp fried bits
           of salt pork. Fisherman's Brewis is sometimes the same as Fish and Brewis, but often the
           fish and bread are chopped while hot and mixed together, or fresh cod is used instead of salt
           cod." Cut cod into serving-size pieces. Soak cod and hardbread separately in cold water for
           8 hours or overnight. Drain fish. In saucepan, cover fish with cold water. Heat to boiling and
           boil gently for 15 to 20 minutes or until tender; drain. Meanwhile, in skillet, fry salt pork until
           golden. Brain breadand place in saucepan, cover with salted water and bring to a full boil.
           Drain immediately and serve with fish on warm plates. Sprinkle with scrunchions. SERVES:4
           SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_ -----
 
 

 Category = Canadian

           1 Ingredient

           1/2 Cup -Cold Water
          1 Egg;lightly Beaten
           1/4 Cup Flour;all Purpose
           2 Tbl Butter
           1 Cup Maple Syrup;pure
           1 Pie Shell;8 " Baked

                                          Preparation

           Tarte au sirop d'erable "This classic sweet of old Quebec has a smooth, rich filling, typically
          shallow and very sweet. Variations of the tradtional recipes are still popular in Quebec. ...
           Syrup, sugar or molasses pies of all kinds were popular in every region in poineer days. In
           Quebec Maple Syrup Pie (Tarte au sirop d'erable) and Sugar Pie (tarte au sucre) made use
           of local maple syrup and maple sugar when available, or borwn sugar for economy.
           Backwoods Pie , using brown sugar plus maple or corn syrup, appears in early Nova Scotia
           cookbooks as well as national books such as the Five Roses Cookbook (1915) Molasses
           Pie (tarte a la ferlouche or tarte a la melasses in Quebec) and Lassy Tart (in Newfoundland)
           was usually lightly spiced and thickened with bread crumbs. Shoofly Pie, most common in
           Mennonite areas, had molasses and brown sugar filling with crumbs on top. In the early
           years, when ingredients were scare, molasses was a standby everywhere.) Whisk water with
           flour until smooth; stir into syrup in small heavy saucepan. Stir in egg; cook over medium -low
           heat, stirring, until thick, about 7 minutes. Stir in butter until melted. Pour into pie shell. Let
           cool.
 
 

 Category = Canadian

           1 Ingredient

           2 Chicken, Broilers:young,
           1 Pinch Aniseed
           -Tender
           1 Pinch Savory
           Flour
           8 Tbl Maple Syrup; 1 Tbsp Per
           -Salt & Pepper
           -Piece Of Chicken
           4 Tbl Butter
           1/2 Cup Cider Or Water
           2 Onions, Large;thinly Sliced

                                          Preparation

           Poussins au sirop d'erable (pour la visite) From Mme Benoit, "This was a dish for company
           and always a source of discussion between my grandparents as they had to decide which of
           the chickens were the most tender. I still have the earthenware dish and I often (not just for
           company) make this delicious casserole. Quarter 2 very tender young broiler. Roll each
           piece in flour seasoned with salt and pepper. Brown in 4 Tbsp butter. Place the chicken
           pieces,as they are browned in an attractive ovenproof earthenware casserole. Add 2 large
           thinly sliced onions to the fat in the fry pan, brown, and pour on top of the chicken. Salt and
           pepper. Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple syrup over each
           piece of chicken. Deglaze the frying pan with 1/2 cup cider or water and pour over the
           chicken. Bake 40 minutes, uncovered, in a 350F oven.
 
 

 Category = Canadian

           4 Ingredient

           1 Onion;chopped
           1/4 Tsp Thyme,Dried
           1/2 Cup Celery;chopped
           -Salt & Pepper
           1/2 Cup Mushroom;chopped
           1 Lb Round Steak
           1 Tbl Butter
           1 Tbl Vegetable Oil
           3/4 Cup Dry Bread Crumbs
           3/4 Cup Beef Stock
           1/2 Tsp Savory,Dried

                                          Preparation

           "Today a nonstick frypan works well, but just as in the 30s, a black cast oiron one is great,
           too. Thicken the gravy with flour if desired. ... With the prairie sloughs dried up and little snow
           in the winter, there were very few wild birbs in the worst years of the 30s. Stuffly, thinly
           pounded less-tender cuts of beef made an adequate substitute. Some books called for flank
           steak, other for round steak. Veal birds are similar, Rouladen, a German dish, is made with
           meat spread with mustard and wrapped around dill pickle spears. And in many regions of
           Canada, venison, moose and caribou were used in place of beef. In Newfoundland, savory
           seasons the stuffing and salt pork tops the meat rolls. In a skillet, cook onion, celery and
           mushrooms in butter until softened. Remove from heat; stir in bread crumbs, savory, thyme,
           salt and pepper to taste and just enough water or stock to mositen. Pound meat into 1/4 inch
           thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. Roll up each
           from widest sides; secure with string. In skillet, brown rolls in oil. Add stock; cover and
           simmer for 1 hour, turning and bastingf occasionally, or bake in 325F oven for 1 hour.
           MAKES: 4 or 5 servings
 
 

Category = Canadian

           1 Serving Ingredient

           3 Cup Rolled Oats; Not Instant
           2 Tsp -Salt
           3 Cup Flour, All Purpose;sifted
           1 1/2 Cup Shortening
           1 Cup Brown Sugar
           2/3 Cup -Cold Water, Up To 3/4 Cup
           1 Tsp Baking Soda

                                          Preparation

           Combine oats, flour, sugar, soda and salt. Cut in the shortening with a pastry blender or 2
           knives until the mixture is crumbly. Using a fork, gradually add enough water for moisture to
           form a ball. Roll out 1/4" thick on a lightly floured board. Cut into circles and place on greased
           baking sheet. Bake at 350F for 15 minutes. Yield about 4 dozen, depending on spoon size.
 
 

 Category = Canadian

           1 Ingredient
           3 Tbl Bacon Fat Or Salad Oil
           1/4 Tsp Pepper
           2 Garlic Cloves, Cut In Half
           1/4 Tsp Thyme Or:
           1 Veal - 1/2 Leg Or:
           1/2 Tsp Savory
           -3 Or 4 Lb Rolled Shoulder
           1 Bay Leaf
           -Of Veal
           6 Potatoes - Medium (6-8)
           1 Tsp Salt
           6 Onions - Medium (6-8)

                                          Preparation

           Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2 cloves of garlic, cut in two, into
           incisions made in the veal. Place the meat in the hot fat and brown well on all sides. Don't
           rush this as the colour and flavour of the finished gravy will depend on how well the meat has
           been browned. Add the thyme or savory and the bay leaf. Place the potatoes and onions,
           whole around the meat. Don't add any liquid. Cover tightly and cook over medium heat till
           meat is tender, about 2 hours. The potatoes and oniions will not break as there is no liquid
           added. The veal will make its own gravy. When cooked, remove the meat from the pan to a
           heated platter. Place the pan over high heat and stir gently, so as not to break up the
           vegetables. When they are well coated with gravy, boil another minutes or so till the gravy has
           a nice consistency. This is a complete meal. from the Quebec section of _The Canadiana
           Cookbook_ by Mme. Jehane Benoit -----
 
 

Category = Canadian

          4 Ingredient

          1/2 Cup Wild Rice
          1/2 Cup Mushrooms; Sliced
          1 1/3 Cup -Water; Cold
          2 Tbl Green Onion
          1 Tsp Chicken Bouillon
          Thyme; Dried
          2 Bacon Slice
          Parsley; Snipped

                                          Preparation

          Pour cold rice over rice in strainer and lift rice with fingers (to remove any impurities).
          Combine rice and 1 1/3 cups water and bouillon. Bring to a boil, reduce heat. Cover and
          simmer 60 minutes.* Meanwhile cook bacon partially and add mushrooms, green onion and
          thyme. Cook till bacon is crisp and mushrooms soft. Drain off fat. Add to cooked rice.
          Season with pepper. Sprinkle with chopped parsley. Time consuming and expensive. Be
          prepared to give wild rice as much cooking time as possible, occasionally it will require a bit
          more time as it absorbs water more slowly than regular rice.