This Week's Featured Recipes


Newfoundland Molasses Cake
Ingredients:
  • 2 Cups Raisins
  • 1 Cup Molasses
  • 1 Cup Sugar
  • 2/3 Cup Shortening
  • 2 Cups Cold Water
  • 1/2 Teaspoon Salt
  • 3 Cups All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 4 Teaspoons Cinnamon
1. Preheat Oven To 350 F.
2. In Saucepan, Combine Raisins, Molasses, Sugar, Shortening, and Water. Cook approximately 5-10 Minutes Until Mixture Thickens Slightly, Stirring Constantly. Let Cool.
3. Sift Together Flour, Salt, Baking Soda, And Cinnamon. When Raisin Mixture Has Cooled, Add Flour Mixture And Combine Well.
4. Place In Well-Greased Tube Pan And Bake At 350*F For 1 1/2-2 Hours Or Until Skewer Inserted In Center Comes Out Clean.
5. Enjoy!

Makes 16-20 Pieces.

Contributed By:
Garr Norick


COD AU GRATIN
Stuffing:
  • 1 pk of cod fillets
  • 1/4 cup butter melted
  • 1 onion cut in rings
  • salt and pepper
  • 2 tbsp flour
  • milk
  • cheddar cheese
  • bread crumbs
Boil fillets for 20 minutes. When boiled, strain and flake up fish. Melt butter and cook onions rings until tender. Add salt and pepper and sprinkle flour over and stir. Add milk until desired consistancy. Set aside. Greece dish. Put half of the fish in the dish and sprinkle with cheese and put half of the sauce over it. Repeat with remaining fish, sprinkle with cheese, then pour over remaining sauce. Top with some more cheese, then bread crumbs. Bake at 400C for 1/2 an hour.

Contributed By:
Janet Howell
Red Bay, Labrador


Stuffed Caribou or Moose Heart
Stuffing:
  • 3 cups bread crumbs
  • 1 onion chopped finely or
  • 2 Tbsp onion flakes
  • 2 Tbsp Newfoundland savory
  • 1/4 cup melted butter
Mix together and stuff in heart.
Bake at 350 degrees for 1 1/2 hours, or until heart is tender.
HINT: Wrap heart in parchment paper and foil to prevent drying out.


Newfoundland Frittata
  • 1/2 cup cooked vegetables
  • 1/4 to 1/2 cup of cooked fish (preferably salt cod*)
  • 1/4 cup sliced mushrooms
  • 1/4 cup finely chopped green onions / green pepper / red pepper
  • 6 eggs
  • 1/4 cup milk
  • 2 tbsp olive oil
  • 1 clove crushed garlic
    salt, cayenne or black pepper to taste
*if you use salt cod it must be first soaked in a large pan of water overnight

Preheat oven to 325 F. Heat the oil and garlic in a heavy skillet at medium heat and warm vegetables, mushrooms, onions and peppers. When warmed, add fish. Meanwhile, combine eggs and milk, beat for 30 seconds, and stir into heated mixture. Allow mixture to warm through again, maybe two minutes, stir gently, and place in oven for 4 or 5 minutes. Serve at once. Quantities of mix can vary to suite taste.

This dish was created at a post skiing party when a local girl whipped up a delicious breakfast using leftovers from the previous evening's meal, with the addition of the salt cod and eggs.



Fish Cakes
  • 1lb dried salt cod (soak over night) then boiled and cooled
  • 2-3lbs of boiled potatoes
  • 1 onion chopped (green onions add colour)
  • spices according to personal taste
  • 1 cup flour
Mix salt cod, potatoes and onion togather and form into patties roll into flour/spice and place into hot frying pan (with scruchions if you have) and fry 3-5 minutes per side.

A favourite of mine still.

Hint: away from NFLD to find salt cod look in Portagese or chinese or italian and most asian stores. Note chinese stores also carry caplain.



BAKEAPPLE JAM
  • 1 pound washed bakeapples
  • 1 3/4 pound white sugar
 Put sugar on berries and let stand overnight. Next day put on to cook, bringing the jam slowley to a boil. boil 20-30 minutes. Pour immed iately into sterilized hot jars and seal.



NFLD. TUNA CASSEROLE
  • 2 cups medium noodles
  • 1 10oz. can cream of celery soup
  • 1 tablespoon soya sauce
  • 1/2 cup Carnation milk
  • 2 tablespoons of Good Luck
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 1/2 small garlic, minced
  • 1 dash tabasca sauce
  • 1 1/2 to 2 lbs. Newfoundland tuna, cooked and broken into large pieces
  • 1/2 cup chopped salted peanuts
Heat oven 350o. Butter a 1 1/2 quart casserole dish. Cook noodles and drain. Combine soup, soya sauce, tabasco and Carnation milk. Heat Good Luck in small skillet and add celery, onion, and garlic cooking gently until onion is yellow. Add to soup mixture. Combine soup mixture with Cooked noodles and peanuts blending lightly. Spoon into prepared casserole dish and bake 30 to 40 minutes or until bubbling well. Serves 4 to 6.



FISHERMAN'S TREAT
  • 8 large cabbage leaves
  • 2 teasp. pork fat
  • 1/2 lb. sausage meat
  • 1 medium onion
  • 2 cups tomatoes (chop)
  • 1/2 teasp. salt
  • pepper
  • 1 tablespoon sugar
  • 1 1/2 cups cooked spaghetti
Cook cabbage leaves in boiling water for five minutes. Drain. Heat fat and fry sausage meat and chopped onions until brown. Add 1 cup chopped tomatoes, salt, pepper, sugar and cooked spaghetti. Simmer and stir until hot and well blended. Put in a baking dish, pour second cup of chopped tomatoes over the roll. Cover and cook to 400o for 30 min. Remove cover and let brown. Serve with mashed potatoes.



BBQ CARIBOU RIBS
  • 3 pounds caribour ribs, cut in pieces
  • 1 cup catsup
  • 2 tablespoons vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/4 pound salt pork, diced
  • 1 tablespoon prepared mustard
  • 2 tablespoons lemon juice
  • 1 onion, chopped
  • 1/4 teaspoon pepper
Brown ribs in salt pork. Place in casserole and cover with barbecue sauce. Bake at 325o for 2 1/2 hours. Baste sauce over ribs frequently. Delicious served with rice.



Do you have a favourite traditional (Newfoundland) recipe that you'd like to see on our page?
If so, send it to us and we'd be more than happy to display it here!

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Check out previously featured recipes in our Archive.



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