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| About Newfoundland cooking | |||||||||||||||||||
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Newfoundland women are terrific cooks and one of the reasons is that they do not eat out as often as mainlanders do (Maybe they do in the cities but not in the outports). If they want a really special meal they cook it themselves. Today their food habits follow much the same lines as does the United States and the rest of Canada. But because of the history, geographical location, soil and climate there are certain customs and dishes that distinctly belong to Newfoundlanders. Most of the fruits, vegetables and meats are imported so it is easier to obtain in the cities and larger centers rather than in the outports. Therefore traditional foods are to found on the outport tables, instead of in the city. Newfoundlanders use more potatoes, turnips, cabbage and carrots than other vegetables because they grow well there. Salted meat such as salt beef, salt pork and salted ribs are used because of tradition and difficulties of keeping fresh meat. Desserts run more to puddings than to fruits because fruits other than berries aren?t grown there. Green salads aren?t as popular as more complicated mixtures. A uniquely Newfoundland dish is seal Flipper Pie (I can?t eat it), because it isn?t served anywhere else in North America. (At least it wasn?t). Most of the traditional dishes share a common origin with the recipes from the rest of the Atlantic seaboard but Flipper Pie is distinctly Newfoundland?s own. In a well run outport home, Tuesday, Thursday are considered ?Pot days?. This means salt beef, pork or ribs were cooked in a large pot with turnips, carrots, potatoes and sometimes cabbage. Served hot. Sometime a peas pudding was cooked in a pudding bag in with the meat and veggies if so cabbage wasn?t cooked. Sunday was roast day, either pork, beef, chicken, or any meat that could be roasted, served with potatoes, carrots and turnip, gravy and a pudding baked with the roast for the last hour. Monday was wash day, so usually the leftovers from Sunday?s roast were turned into a hash with the leftover vegetables. (using fried salt pork and chopped onions as the base).Wednesday and Friday was fish day either fresh or salted, served with boiled potatoes. About the only vegetable that went good with fish was peas, and since peas were usually canned after they were heated they were mushy (hence they were called mushy peas). (I hate mushy peas, would rather eat them cold out of the can if I have to have them or raw out of the garden). Saturday was pea soup or baked bean day. There is always dessert, even if it is something made up quick . My mother baked all her pies, cakes and cookies every Saturday. Then during the week we would make a bread pudding, or rice pudding. Of course we could make a boiled pudding called ?duff? on top of the boiled dinner. When raisins were put in it we called it ?figgy duff?. | ||||||||||||||||||
| Partridgeberry Recipes | |||||||||||||||||||
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Partridgeberries are known as Lingonberries in Norway and the other Scandanavian countries. Partridgeberry sauce (Use in all recipes where Partridgeberry sauce is called for) 4 cups partridgeberries 2 cups sugar Wash berries, add sugar, stir thoroughly and cook slowly without additional water (just what is on the berries from washing) Boil 10 minutes. ---------------------- Partridgeberry Jam (Made with Certo or Apple Pectin) 5-1/2 cups (2-3/4 lbs.) prepared fruit 7 cups (3lbs.) sugar 1/2 bottle Certo To prepare fruit:- Put 1-1/2 lbs. fully ripe berries in a saucepan and add 3 cups water. Bring to a boil and simmer in a covered saucepan for 10 minutes. To make Jam:- Measure the 5-1/2 cups prepared fruit into saucepan Add 7 cups (3 lbs.) sugar Mix well. Place over high heat, bring to a full rolling boil, boil hard for one minute, stirring constantly. Remove from heat at once. Stir in 1/2 bottle Certo, stir 5 minutes. Place in hot sterilized jars. NOTE:- if Certo is not available or if apples are plentiful, the pectin may be extracted in the following way and used instead of Certo in the jam recipe. Apple Pectin 4 lbs. apples and 4 pints of water Select firm, sour apples, a little under ripe. Scrub thoroughly. Slice thinly. Bring quickly to boiling. Cover and boil rapidly for 20 minutes. Strain through jelly bag or cheesecloth until juices cease to drip. Remove fruit from bag, measure and add equal amount of water. Boil again for 20 minutes, strain again. Mix both extractions of juice, about 2 quarts altogether. Mix in a wide pan - liquid 2 inches deep or less. Heat rapidly for about 30 to 45 minutes to 1/4 of its original volume. Pour while still hot into hot sterilized jars and seal. ----------------------- Partridgeberry punch 1 quart berries 6 cups water 2 cups sugar 1 cup orange juice 3 tablespoons lemon juice 1 quart ginger ale. Cook berries in 4 cups water until soft. Crush and drain through cheesecloth. Boil sugar and remaining 2 cups water for 5 minutes, add to berry juice and chill. Add fruit juices. Just before serving, add ginger ale. ------------------------ Spiced partridgeberries (A good pickle to serve with meat or game) 5 lbs. partridgeberries 3-1/2 cups white vinegar 2 tablespoons cinnamon or allspice 1 tablespoon cloves Boil for 2 hours. Place in hot sterilized jars and seal. ------------------------- Partridge Orange Relish 4 cups (1 lb) partridgeberries 2 oranges, quartered (seeds removed) 2 cups sugar Put berries and oranges (including rind) through food grinder (coarse blade). Stir in sugar and chill. Makes 2 pints. Keeps well for several weeks stored in refrigerator. ------------------------- Partridgeberry Sausage Grill 2 dozen (approx. 1-1/2 lbs.) sausage links 8 slices bread, toasted 1 cup partridgeberry sauce Canadian cheddar cheese, grated Heat oven to 400 degrees F. Fry sausages until brown. Spread 2 tablespoons partridgeberry sauce on each slice of toast. Place sausages over sauce, using 3 for each slice. Sprinkle with grated cheese. Place on a cookie sheet and place under a preheated broiler (400 degrees F) for 5 minutes or until cheese melts. Yield:- 8 servings. ---------------------------------- | ||||||||||||||||||
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