MEATLOAF
  • 1 pound of lean ground Beef
  • 2 tbsp chopped Onion
  • 1 tsp Salt
  • 1/8 tsp Pepper
  • 1 egg optional
  • 1/2 cup skim milk powder
  • 1/4 cup of ketchup
  • 2/3 cup of rolled oats
  • 1/2 cup of water
  • 1 tsp Worcestershire or soy sauce
 mix all ingredients together thoroughly. Press into greased loaf pan. Bake at 325 oF/160 oC for one hour. Let the meat loaf stand for five minutes before slicing. Note Meat loaf can be sliced into more even and thinner slices when cold. Makes excellent sandwich filing.




GOULASH
  • 1 tbsp Oil
  • 3/4 lb of Ground meat
  • 1/3 cup of chopped onion
  • 1/2 cup of water
  • 1 cup of thinly sliced carrots or any other vegetable
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 TSP PEPPER
  • 1 tsp brown sugar
  • 1 tsp paprika
  • 1 cup skim milk
cook meat and onion until brown. Drain fat. Add water,carrots,sugar and seasoning and simmer, covered, until carrots are tender. Add other canned, frozen or leftover vegetables you have on hand. Mix flour and a little milk into a paste, add remaining milk and mix until smooth. While stirring, slowly add milk to meat mixture. Cook, stirring constantly for a few minutes until smooth and thickened. SERVE OVER MACARONI OR POTATOES.o C



BASIC STEW
  • 1 LB OF MEAT <"BEEF PORK LAMB">
  • 1 TBSP Oil
  • 1 tsp Salt
  • 3/4 cups of water
  • 4 medium potatoes
  • 4 carrots cut in strips
  • 1/2 medium turnip cut in strips
  • 1 cup of tomatoes optional
  • 1 can peas or corn optional
  • chopped celery a little bit
  • 1 onion
(120oC) You can eliminate potatoes and add 1 cup uncooked macaroni. If you use macaroni you wont need flour paste for thickening. any type of raw can or cooked vegetables you may have on hand can be added. trim all visible fat. Brown meat in oil aand drain fat. Add enough hot water to cover meat; addd salt and simmer until tender(about 2 hours). Add vegetables during the last 30 minutes cooking time.To thicken, if necessary, make a thin paste of flour annd water and slowly stir into stew. Simmer for a few minutes. Serve. VARIATION: Thequantity of vegetables can easily be doubled. Stew keeps well in fridge for several days, improving its flavor all along. Or freeze half for another time. Preparing a large batch saves you time and makes a pound of meat go a long way.




QUICK TUNA PASTA
  • 3 cups macaroni
  • 1 clove minced Garlic
  • 2 tbsp oil
  • 1 tsp oregano
  • 1/2 tsp thyme or rosemary pepper optionnal
  • 1 can (7 oz tuna drained)
  • 1/4 cup grated flavourful cheese(optional)
In a large pot of boiling water cook macaroni until tender, but still firm, drain. Add all other ingredients and toss.Serve immediatetly with cooked vegetableS or salad. Makes 4 servings.




NEWFOUNDLAND FISH AND BREWIS
  • 1 Salt CodFish
  • 4 Cakes Of Hard Bread
  • 250 ml Salt Pork Diced
 Cut Fish up in serving pieces. Remove fins and skin if so desired. Soak in cold water overnight changing water twice. Soak hard bread in another saucepan covering with cold water. Next day drain water from fish and add fresh water to cover. Boil for 15 to 20 mins. Bring hard bread (brewis) to boil in salted water. Fry salt pork in a frying pan until golden brown. These are called "Scrunchions". Drain brewis immediately. Serve fat pork over fish and brewis.



COD TONGUES
  • 1 kg cod tongues
  • 125 ml flour
  • 5 ml salt
  • 2 ml pepper
  • Pork fat diced
wash and pat dry the cod tongues. Roll in seasoned flour and fry in pork fat. Turn over and brown on the other side.o C



RASPBERRY JAM
  • 2 L of raspberries
  • 250 mL of Water
  • 1 500 mL sugar
(120oC) Combine berries and water and crush in a large kettle. Add sugar and cook to the jelly stage. Seal in clean,sterile jars. Seal with hot paraffin wax.




BOILED HALIBUT STEAKS
  • 1 kg Halibut steaks-2 1/2 cm thick
  • 15 ml grated onion
  • 1 mL pepper
  • 30 mL of lemon juice
  • 65 ml melted butter
  • 5 ml salt
  • 1 ml thyme
Place steaks on a greased broiler pan. Combine butter, salt, pepper, onion, lemonjuice and spices.baste the steaks with half the sauce. Broil for another 10 min per 2 1/2 cm thickness for fresh fish or 20 min per 2 1/2 cm thickness for frozen fish. turn over baste with remaining sauce. Broil until fish flakes easily.


MOOSE TONGUE
  • 1 moose tongue
  • 2 bay leaves
  • 500 ml water
  • 6 whole cloves
  • 15 ml salt
  • 1 onion, chopped
  • 1 ml pepper
  • 65 ml chopped celery
 Wash tongue and place in a saucepan. Add all ingredients and simmer for 3 hours until tender. Plunge tongue in cold water and remove skin. Stain liquid and pour over tongue. Chill in a bowl. Slice on an angle. Serve 6 people.



NEWFOUNDLAND FLIPPER PIE
  • 4 seal flippers
  • 1 L water
  • 500 ml soda
  • 125 ml fat pork, diced
  • 1 cup milk
  • 2 onoins, chopped
  • 5 ml salt
  • 60 ml flour
  • 250 ml cold water
  • 5 ml Worcestershire sauce

Soak flippers in 1 L of water and soda. Trim off excess fat. dry flippers and dip in seasoned flour. Brown in pork fat. Add onions and make a gravy of flour, water, and sauce. Pour over flippers. Cover and bake at 160o C for 2-3 hours. Make a pastry and cover the flippers. Bake at 220oC for 30 minutes. Serves 6-8.



NEWFOUNDLAND JIGGS DINNER
  • 2 kg salt meat or spareribs
  • 1 L water
  • 6 potatoes
  • 6 carrots
  • 1 medium turnip
  • 1 head of cabbage
Cut meat into 4 cm pieces and soak in cold water overnight. Drain. Soak peas, tied in a bag, overnight in cold water. Put fresh water on meat to cover and add bag of peas. Bring to a boil and cook for 3 hours. Salt meat may be cooked in a pressure cooker at 15 lbs pressure, (120oC) for 45 minutes. Add vegetables and cook until tender adding cabbage last. Do not overcook. Turn peas into a bowl amd mash with butter and pepper.




PAN FRIED LIVER
  • 500 g beef liver
  • 65 ml flour
  • 5 ml salt
  • shortening or oil
  • 2 ml pepper
Mix flour and seasonings. Roll liver in flour. Heat oil to medium heat. Fry slices 3 to 4 minutes on each side. DO NOT OVERCOOK


MOLASSES RAISIN BREAD
  • 2 packages of active dry yeast
  • 1/2 cup of sugar
  • 4 cups of lukewarm water
  • 3/4 cup of molasses
  • 3 tablespoons of shortening
  • 1 tablespoon of salt
  • 12 cups of flour
  • 2 1/2 cups of raisins
 Grease three 8 1/2" x 4 1/2" x 2 1/2" loaf pans with margarine.

Dissolve yeas in one cup of lukewarm water in a large bowl and add 2 tsp. of sugar. Mix remaining water, 3/4 cup of molasses, 1/4 cup of shortening, and 1 tbsp. of salt . Add to the yeast mixture and add the remaining sugar. Mix until smooth. Add the 12 cups of flour mixing after each addition. Add the 2 1/2 cups of raisins. Place the dough onto a lightly floured surface, such as a large cutting board. Knead the dough until it is smooth and elastic (about 12 to 15 minutes.) Keeping, the dough warm, grease the mixing bowl with the margarine. Place the dough in the mixing bowl, and turn it over to make sure the grease cover all the dough. Cover the bowl and let the dough rise in a warm place for until it doubles in size (about an hour.) (After an hour, if you touch the dough, the indentation should remain. At that point you know it has risen enough.)

Punch down the dough and divide it into three parts. Take each part and divide it into thirds. Shape each of the nine pieces of dough into a ball, folding the edges in under. Place three of the balls of dough in each of the 3 pans. Brush the tops lightly with margarine. Let rise until double, about 1 hour.

Heart oven to about 375F degrees. Place the pans on the low oven rack. Bake until the loaves are golden brown (about 60 minutes) Remove the bread form the pans and brush the tops of the loaves with margarine. Place on wire racks to cool






RAISIN TEA BUNS
  • 1/2 lb. margarine
  • 3 eggs
  • 1 cup of sugar
  • 1/2 tsp. salt
  • 1 cup milk
  • 1 cup of water
  • 4 1/4 cups of flour
  • 5 tsp. baking powder
  • 1 cup of raisins
Grease a cookie sheet with margarine.

Cream butter and sugar. Add the unbeaten eggs, one at a time, beating thoroughly after each egg. Blend until smooth. Sift together flour, salt, and baking powder. Add to the creamed mixture. Add the raisins. Mix together. Place the dough onto a lightly floured surface, such as a large rolling board. Pat or roll out the dough until it is about 1/2 inch thick. Using a floured round cookie cutter, cut out the tea buns and place each on the greased cookie sheet. Bake in a 400F degree oven for 15 to 20 minutes. (At least one reader has mentioned that the recipe is sufficiently wet without the water, and that it can be left out.)



DARK FRUIT CAKE
  • 2 cups of candried citron peel
  • 2 cups of candried mixed peel
  • 2 cups of candried cherries
  • 2 cups of currents
  • 2 cups of raisins
  • 3 1/2 cups of flour
  • 1/2 tsp. of salt
  • 1 cup of molasses
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 1 tsp. allspice
  • 1 cup of butter
  • 2 cups of sugar
  • 5 eggs
  • 1 tsp. baking soda
Mix one cup of flour with fruit until fruit is throughly coated.

Simmer together molasses and spices. Cream butter and sugar, add beaten eggs, a little at a time. Add remaining dry ingredients alternately with molasses and spice to which rum has been added, stirring carefully. Mix baking soda with 2 tbs. of hot water. Add fruit. Mix lightly, but well. Add baking soda; stir well.

Place batter in prepared cake pan/pans. Put a small pan filled with water in the oven. (To prevent the cake from drying too much). Place pan/pans in oven. Bake at 375F for 3 1/2 hours (Test to see if cake is baked by inserting a long skewer or knitting needle into cake. If the item comes out clean, the cake is cooked. If batter is attached to the item, the cake needs to bake longer.)




PARTRIDGE SOUP
  • 1 lb. of salt beef
  • 1 or 2 partridge
  • 1 diced turnip
  • 2 diced carrots
  • 1 finely chopped onion
  • 1/2 cup of rice
 Fill soup pot almost full with hot water. Cut salt beef into 1" cubes. Cut partridge into small pieces. Add salt beef and partridge to water. Cook for about 1 1/2 hours. Add diced carrots and turnip and cook for 10 minutes. Add rice and onions an cook for 20 minutes more. Serve hot.



BLUEBERRY PUDDING
  • 2 cups of blueberries
  • 1/2 cup of sugar
  • 1 tsp. lemon rind
  • 3 tsp. baking powder
  • 1 egg
  • 1 1/3 cups of flour
  • 1/4 cup of margarine
  • 3/4 cups of milk
  • 1/2 tsp. salt
Combine blueberries, 1/2 cup of sugar, and lemon rind. Place in 9" baking pan.

In a bowl, mix flour, sugar, baking powder, and salt. Cut in butter. Make a hollow in the mixture, and add milk mixed with egg. Combine until flour is moistened. Place over blueberries. Bake 45 to 50 minutes in 350oF oven. Serve hot or cold with fresh cream



NEWFOUNDLAND STEW
  • 1 & 1/2 pounds of salt beef cut into cubes
  • 1 small cabbage chopped into cubes
  • 1 medium turnip cut into cubes
  • 1 large onion cut into chunks
  • 4 medium carrots cut into chunks
  • 6 medium potatoes cut into cubes
 Cover salt beef in hot water and let soak for 15 - 20 minutes to remove salt. Drain off water, add 6 - 7 cups of cold water to salt beef and boil for 1 hour. Add the rest of the ingredients except the potatoes t o the salt beef and water. Cook on medium heat until almost tender and add potatoes. Cook on medium heat until potatoes are tender. Serves about six people!


DUMPLINGS

Dumplings are served with stews, Jiggs dinner, and pea soup. They are real favourites in Newfoundland. (When cooked with Jiggs dinner, you can add raisins.)
  • 2 cups of flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. margarine
  • 3/4 cup water or milk
  • (1/2 cup of raisins, optional)
Mix together flour, baking powder, and salt in a mixing bowl. Cut margarine into the flour until the mixture looks like fine crumbs. Stir in milk or water. (Add the raisins.) Drop the dough into the stew , soup, or Jiggs dinner by spoonfuls. Boil uncovered for 10 minutes. Cover and cook for 10 more minutes. Serve with the dinner.


FRIED COD TONGUES
  • 32 cod fish tongues
  • 1 1/2 cups of flour
  • 3 tbsp. margarine or cooking oil
  • 1 tsp. salt
  • 1/2 tsp. pepper
Carefully wash fresh cod tongues and dry in a paper towel. Put flour, salt, and pepper together in a plastic page. Add tongues and shake until they are covered evenly with flour. Melt margarine in a large saucepan. Add tongues and cook until golden brown. Serve hot, with mashed potatoes, carrots, and green peas, garnished with lemon wedges on a lettuce leaf.



NEWFOUNDLAND PEA SOUP
  • 1 gallon of water
  • 1 1/2 lbs. of split peas
  • 1 peice of salt beef
  • 1 lb. of diced onions
  • 1 lb. of diced turnip
  • 1 lb. of diced carrot
  • 1/2 lb. diced celery
  • 1/2 lb. diced parsnip
  • 1 lb. diced potato
NOTE: Split peas and salt beef are to be soaked in cold water overnight.
Place the salt beef in a pot, cover in hot water and simmer for 1 1/2 hours. Check water, if too salty, pour some out and add fresh water. Remove salt beef and add split peas to the water, add more if water needed. Cut beef in bite sized pieces and return to pot. Simmer till peas are well done. (Approx. 1 hour.) Stir the soup frequently. Add the vegetables and cook until tender. Season to taste.



OLD FASHIONED CHRISTMAS PUDDING
  • 1 cup of flour
  • 1 cup of suet
  • 1/2 cup of molasses
  • 1 cup of currents
  • 1/2 tsp. baking soda (dissolved in hot water and added last)
  • 1/2 tsp. cloves
  • 1/2 tsp. nutmeg
  • 1 cup of bread crumbs
  • 1/2 cup brown sugar
  • 1 cup of raisins
  • 1 cup of mixed peel and cheeries
  • 1 egg (beaten)
  • 1 tsp. of allspice
  • 1 tsp. of cinnamon
  • 1/2 cup of milk
Mix together in a deep bowl. Grease mold well and fill 3/4 full. Cover and steam two to three hours in approx. 2 inches of water. Serve with your favourite sauce.


BOILED LOBSTER

Lobsters were once so common that they were scooped up with a hook from the bow of a small boat to be used as bait. Now they are scarce and harder to catch, but boiling them still only requires a large pot and someone willing to toss them in head first.
  • 500 g (1 1/4 lbs.) lobster per person
  • Salted water to cover
  • Seaweed if possible

Bring salted water and seaweed to a rapid boil. Place lobsters in head first. (This kills them instantly.) Continue to boil 12 to 15 minutes longer. Lobsters are cooked if one of the small side legs pulls off w ith a twist of the tongs.

Serve hot with melted butter or cold with mayonnaise.
Taken from "Rabbit Raviolli" by Kitty Drake & Ned Pratt


SAVOURY FISH CAKES
  • 2 pounds fresh or salt cod fish (boiled)
  • 8 medium boiled potatoes (mashed)
  • 1 medium dices onion
  • 1/4 cup flour
  • 1/4 pack savoury
  • Small piece of salt pork
Cut salt pork into small pieces and fry until brown in frying pan. Remove pork cubes, leaving fat in pan to fry fish cakes.

Mix fish, potatoes,onions and savoury together. Shape into fish cakes and coat with fl our. Fry on both sides until golden brown.

BAKED STUFFED CODFISH
  • 1 large codfish
  • 1 onion, chopped
  • 5 mL poulty seasoning
  • 500 mL bread crumbs
  • 45 mL butter
  • 5 mL salt
 Wash codfish and remove fins. Sprinkle cavity of fish with salt. Prepare stuffing by melting butter, add onions, and cook for 10 min. Mix with bread crumbs and seasonings. Add a little water to moisten dressing. Stuff and skewer fish. Place in a large pan and cover fish with strips of salt pork or bacon. Bake at 200o C for 1 hour. Baste occasionally while cooking.



BAKED BEANS
  • 500 mL navy beans
  • 30 mL vinegar
  • 5 mL salt
  • 125 mL pork
  • 125 mL onion, chopped
  • 65 mL catsup
  • 125 mL molasses
  • 5 mL dry mustard
Soak beans in cold water overnight. Cook in water until skins break. Place beans in a casserole dish and add all ingredients. Add liquid to barely cover. Bake at 150o C for 4 to 6 hours or cook in a Pressure Cooker at 15 lbs. pressure for 50 min.



BLUEBERRY CAKE
  • 125 mL butter
  • 65 mL brown sugar
  • 185 mL molasses
  • 5 mL salt
  • 250 mL raisins
  • 5 mL baking soda
  • 2 eggs
  • 5 mL cinnamon, nutmeg, cloves
  • 500 mL flour
  • 500 mL blueberries
Dissolve baking soda in 30 mL boiling water. Cream butter, sugar, eggs, and molasses. Add dry ingredients, water and fruit. Bake in a loaf pan at 180 o C for 45 to 60 min.




ZUCCHINI PICKLES
  • 1 kg zucchini
  • 2 small onions
  • 65 mL salt
  • 10 mL mustard seed
  • 500 mL white sugar
  • 5 mL celery salt
  • 5 mL tumeric
  • 750 mL vinegar

Wash zucchini and cut in thin slices. Cover with water and salt. Lat stand 2 hours and drain. Bring remaining ingredients to boiling and heat 5 min. Add zucchini and onions and bring to a boil. Cook 10 min. Pack into clean, sterile jars. Seal.



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