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---------- Recipe via Meal-Master (tm) v7.03 Title: Quebec Tourtiere Categories: Holiday, French can, My Servings: 4 Pastry for 9"pie (lard is tr 1 lb Pork; lean ground 1 Onion; medium, chopped -Salt & pepper 1/2 ts Savory Cloves; ground 1/4 c -Water; boiling Mix meat, onion, spices in a saucepan. Add boiling water. Simmer, uncovered for 20 minutes, stirring occasionally. Skim off any fat. Preheat oven to 375F. Roll out half of the pastry and line 9" pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375F for 30 minutes or till golden. Serve piping hot topped with homemade ketchup or chili sauce. SERVES 4-6 traditionally this is eaten hot after midnight mass on Christmas Eve. Source: _Harrowsmith Cookbook 1_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Tourtiere #2 Categories: Meats, Holiday, French can, My Servings: 6 2 lb Pork; ground 1 Onion; large 1 Garlic clove 1/8 ts Mace; ground 1/8 ts Sage; ground 1 Potato; small 1/4 c Raisins -Pepper to taste -Water; boiling Pastry for double crust pie Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot. Cover with boiling water, about 2 cups/ Cook, uncovered over medium hear or till meat is no longer pink and water is abosorbed, 30 to 45 minutes. Stir frequently, reducing water if necessary to avoid boiling. Remove from heat and set aside to cool. Skim off excess fat. Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with half of the pastry. Prick with fork and bake 10 minutes. Cool to room temperature. Pour coled meat mixture into pie shell. cover with top crust. Crimp and seal edges and cut vents to allow steam to escape. Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till crust is light brown and filling is bublly. Serve hot. Source: Judith Comfort's Christmas CB ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Tourtiere #3 Categories: Meats, Holiday, French can, My Servings: 8 -----------------------------------CRUST:----------------------------------- 2 1/2 c Flour 2 ts Baking powder 1 ts -Salt 1/2 lb Shortening 1/2 c -Hot water 2 ts Lemon juice 1 Egg; well beaten ----------------------------------FILLING:---------------------------------- 1 lb Pork; lean ground 1 Onion; finely chopped 1/2 ts -Salt 1/4 ts -Pepper 1/2 ts Thyme 1/2 ts Sage 1/2 ts Dry mustard 1/2 ts Cloves 1 Potato; boiled & mashed --------------------------------HERB SAUCE:-------------------------------- 1 Celery stalk; minced 2 1/2 c Consomme 1/2 ts Sage 1/2 ts Thyme 1/4 c Butter 1/2 c Flour 1 tb Parsley 1 c Mushrooms; chopped For Crust: Combine flour, baking powder and salt in large mixing bowl. Measure in 2/3 cup cold shortening and cut into flour till mealy. Completely dissolve remaining 1/2 cup shortening in hot watrer (heat as necessary to dissolve). Cool. Add lemon juice and egg to water-shortening mixture. Mix liquid into flour mixture till dough leaves the sides of the bowl. Turn out onto lightly floured board and knead for about 1 minutes or till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for top crust. For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Place in bottom crust, top with remaining dough and slit crust. Bake at 400F for 30 minutes. For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour. Add to sauce and stir till thickened, then add parsley and mushrooms Simmer for 10 minutes. Serve with tortiere. Source: Harrowsmith Cookbook vol.3 ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Wild Rice With Mushrooms Categories: Rice, Company, Canadian, My Servings: 4 1/2 c Wild rice 1 1/3 c -Water; cold 1 ts Chicken bouillon 2 Bacon slice 1/2 c Mushrooms; sliced 2 tb Green onion Thyme; dried Parsley; snipped 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. Source: Canadian govt publication ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Green Tomato Soup Categories: Soups, French can, Vegetables Servings: 1 3 c Tomatoes; green -peeled & chopped fine 1 Onion; chopped 1/4 ts Cinnamon 1/8 ts Cloves; ground 1 ts Sugar 1/4 ts -Pepper 2 c -Water 1/4 ts Baking soda 3 tb Butter 3 tb Flour; all purpose 4 c Milk Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar, pepper and water. Bring to a boil and boil for 30 minutes. Add the soda. Melt the butter, add the flour. Mix and add the milk. Cook till creamy, stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt to taste and serve. from the Quebec section of the _The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Veau Dans Le Chaudron ( Veal Pot Roast) Categories: Meats, French can, My Servings: 1 3 tb Bacon fat or salad oil 2 Garlic cloves, cut in half 1 Veal - 1/2 leg or: -3 or 4 lb rolled shoulder -of veal 1 ts Salt 1/4 ts Pepper 1/4 ts Thyme OR: 1/2 ts Savory 1 Bay leaf 6 Potatoes - medium (6-8) 6 Onions - medium (6-8) 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 ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Jambon De Le Cabane A Sucre ( Sugar House Ham) Categories: Meats, French can, My Servings: 1 1 Ham; 8 to 10 lbs 3 qt Apple juice or Maple sap 2 c Maple sugar 1 ts Mustars; hot dry 2 ts Cloves; ground 1/4 c -Water 2 c Raisins Bring the apple juice or maple sap to a boil and place ham into it. Cover and simmer over low heat for 3 hours, or till the ham is tender. Remove meat from liquid and trim off rind only. Place the sugar, mustard, cloves and water in saucepan, and add one cup of the cooking juice and 2 cups of the raisins. Simmer 5 minutes, and plavce ham in dripping pan and pour sauce over it. Bake at 300F for 30 minutes. Thicken the juice to taste with browned flour, blended with cold water. Serve the delicious sauce with the warm ham (which is equally good cold). from the Quebec section of _The Canadiana Cookbook_ by Mme Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Quebec Poached Salmon Categories: Fish, French can, My Servings: 1 4 Salmon steaks 4-6 1 tb Oil; salad 1 Lemon juice; from 1 lemon Lemon peel; from 1/2 lemon 1 tb Salt 1 Onion; small-quartered 4 Parsley sprigs 6 Peppercorns-crushed with -back of spoon -------------------------SAUCE VERTE (GREEN SAUCE):------------------------- 1/2 c Green onion tops or: Chives 1/2 c Green pepper 1/4 c Parsley 1/2 c Spinach- uncooked 2 T Lemon juice 1 c Mayonnaise Spread the oil in a frypan or baking dish. Place the salmon steaks next to one another, but not overlapping. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish. Cover and poach on top of the stove (if using frypan) over low heat, for 10-12 minutes or in 325F oven (in baking dish) for the same length of time or until the salmon flakes. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on platter, then cover completely with the following sauce. Serve with a cucumber salad. Sauce Verte: Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns iinto a sort of mush with small bits of this and that in it. Add the mayonnaise and blend. If you don't have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce. From the author, "Use salmon steaks for this colourful and tasty dish. It is then easy to make it for 2 or 10." Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Apple Pork Chops Categories: Meats, French can, My Servings: 1 6 Pork chops Pork chop fat or oil 2 ts Butter -salt and pepper to taste 3 Apples-unpeeled with cores 1 ts Sugar Cinnamon Cook the chops using melted fat trimmed from the meat and 1 tsp butter. (Note from Anne MacLellan; those concerned about their fat intake may chose to use corn oil or some other vegetable oil rather than the pork fat). Season to taste and set on hotplatter. Keep warm. Slice the apples 1/2" thick and add to the pan with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook over medium heat for about 10 minutes, turning once or twice until some of apples are browned. Arrange them around the chops and serve. Serves: 4-6 To quote Mme. Benoit, "The apples keep the chops moist and tender. I sometimes use 6 to 7 apples, then I use 1 Tablespoon sugar. Serve very hot." Source" _The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Apple Pancakes From The Townships Categories: Snacks, French can, My Servings: 4 2 c Flour; all purpose 1 T Baking powder 1 t Baking soda 2 t -Salt 3 T Sugar 1 t Cinnamon 2 1/4 c Soue milk; buttermilk 2 Eggs 1 c Apples;unpeeled, -cut in pieces 6 T Butter; melted Crepes aux pommes des Cantons Sift together flour, baking powder (1 Tbsp amount is correct), baking soda, salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour milk mixture to the dry ingredients. Stir well. Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with butter and maple syrup. to quote Mme Benoit, " Each year at the end of September, the whole family would go to the Eastern Townships Apple Festival. And there, instead of eggsin syrup as was the custom at sugaring parties, apples pancakes were served with lots of butter and delicious Townships maple syrup." Source: Mme. Jehane Benoit's _My Grandmother's Kitchen_ a collection of recipes from her grandmother's recipe book with modern measures and instructions added. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Christmas Oyster Soup (soupe Aux Huitres De Noel) Categories: Soups, French can, Holiday, My Servings: 4 2 Carrots; mediun -peeled & grated in long, -thin shreds 1/2 c Celery; finely diced 1/4 c Butter; melted 4 c Milk; or 1/2 milk, 1/2 cream 4 c Oysters -salt and pepper to taste Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste. The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute. To quote Mme. Benoit,"This traditional Quebec dish is still very much alive. My grandmother's recipe is, as far as I am concerned, the best there is." Note: from Anne - it seems as oysters were used at Christmas. My maternal grandmother from the American midwest had a similar Christmas oyster dish although hers included corn. Source: _My Grandmother's Kitchen" by Mme. Benoit ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Pumpkin Potatoes Categories: Vegetables, French can Servings: 1 Pumpkin ;(equal parts of) - peeled Potatoes; peeled 1 Onion; finely chopped Butter Bacon -salt & pepper to taste Pommes de terre a la citronuille The directions for this recipe are very loose; Boil together equal parts of peeled potatoes and pumpkin. When cooked, drain them, add 1 good sized onion, finely chopped and a piece of butter. Mash all till creamy, season to taste and serve with golden sliced of fried salt pork or bacon. To quote Mme. Benoit, "Grand-mere was a wizard with pumpkin. Her mashed potatoes pumpkin french fried chips were super. It's amazing how most of what we enjoyed in our youth remains a pleasure as we grow older. In the autumn of 1959 I made these on my television show. The amount of mail requesting the recipe was unbelievable!" Source: _My Grandmother's Kitchen_ by Madame Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Oatcakes (not Sweet) Categories: Breads, Scottish, Nova scotia, My Servings: 1 3 1/2 c Oats; quick 1 t -salt 2 T Flour 1/2 c Shortening 1/2 c -water ,approx. Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh part to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to recipe. Anne's note: That recipe is labelled "Bannock" in the title in cookbook but it far more a nonsweet oatcake in the tradition of Walker's oatcakes (it appears as "oatcakes" in the book's index. Source: _More Baking with Schmecks Appeal_) ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Singing Hinnies Categories: Breads, Scottish, Nova scotia, My Servings: 1 4 c Flour 2 t Sugar 1 t Baking soda 2 t Cream of tartar 1 pn -salt 1/4 c Lard 1/4 c Margarine 1 1/4 c Currants or currants and -sultanas mixed 2 T Milk;or enough to make -stiff dough These are hotcakes from the isle of Cape Breton in Nova Scotia. Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard (I would use shortening) and margarine. Add currants and milk to make dough stiff enough to roll 3/4" thick. Cut into thick rounds and bake on greased griddle or lightly greased electric pan saet on low, until brown. Turn and cook on the other side. Split and spread with butter and jam. Source: _More Baking with Schmecks Appeal_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Cape Breton Scones Categories: Breads, Scottish, Nova scotia, My Servings: 1 2 c Flour 2 T Sugar 1 T Baking powder 1 t -salt 1/4 t Basking soda 1 c Raisins or currants 1/2 c Sour cream 1/4 c Oil 1 Egg;slightly beaten 3 T Milk Sift together dry ingredients and stir in the raisins. Blend the remaining ingredeints and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6 " circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches appart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey. Source: _More Baking with Schmecks Appeal_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Pictou County Oatcakes Categories: Breads, Scottish, Nova scotia, My Servings: 1 2 c Oatmeal 1 c Flour 1 c Brown sugar 1 t -Salt 3/4 c Shortening 1/4 t Baking soda 1/4 c -boiling water Combine dry ingredients and cut in shortening. Disolve baking soda in the boiling water and add, continuing to mix with a knife. Mold with the hands and shape into a long wedge. Slice off and bake in a 400F oven for 10 minutes. This recipe comes from the county where the Scots first landed in Canada (and where my dad was born.) To quote the author, "Our Scottish ancestors used "real" oatmeal when they made their favorite oatcakes. However sugar did creep in, as indicated bt this 75 year old recipe. (The book was published in 1971 so the recipe would be form the year 1894.) Source: _Out of Old Nova Scotia Kitchens_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: The Mother Superior's Cabbage Salad Categories: French can, Vegetables, My Servings: 1 3 c Cabbage; finely grated 1 Onion; small,minced 1/2 t -salt 2 Apples; red, unpeeled,grated 1 T Sugar 2 T Vinegar 1/4 ts -salt 1/4 ts -pepper 1/2 c Sour cream;thick La salade de choux de la Mere Superieure From Mme Benoit, "The Mother Superior at the village covent would prepare this recipe from special guests. Many people still make this cabbage salad with sour cream." Mix together in a large bowl, grated cabbage, minced onion, salt and grated apples. Mix togehter sugar, vinegar, salt, pepper and thick sour cream. Refrigerate the salad and dressing for 20 minutes before serving. Then pour the dressing over the cabbage, mix well, and salt for salt and vinegar. Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Girdle Scones Categories: Scottish, Breads, Canadian, My Servings: 1 3 1/2 c Flour;all purpose* 6 T Baking powder 1 t -salt 1 T Sugar;granulated 1/4 c Shortening or lard 1 Egg 1 1/2 c Milk *Canadian all purpose flour is very hard; the American equilvant is bread flour This recipes comes from the town of Fergus, Ontario, founded by two Scots in the 1880s. A girdle is a large cast iron pan. Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough.) Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard till crumbly. Whisk egg with 1 cup of the milk. Make a well in the centre of the dry ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed. Turn out onto floured board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch. With sharp knife, cut into small triangles. Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned. Serve hot. MAKES: approx 2 DOZEN SOURCE: _From Our Mother's Kitchens_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Pate A La Rapure (grated Pie) Categories: Poultry, Vegetables, French can Servings: 1 1 Chicken 5-6 lb boiling 5 lb Potatoes 2 Onions; medium- chopped 1 Celery stalk-diced 1 Carrot; grated 1/4 ts Thyme or -1 bay leaf Salt & pepper Cut chicken into individual pieces. Place in suacepan. Cover with cold water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is tender. Peel and grate potatoes over a bowl of cold water. When chicken is cooked squeeze 1 or 2 cups potatowa at a time in a piece of cotton till quite dry. Place in a saucepan. When potatoes are all squeezed dry add as much boiling broth from the chicken as needed to almost cover ptoatoes. Stir till thoroughly mixed. Salt lightly. Simmer over low heat asbout 10 minutes. Grease generously a 8" square baking dish. Spread half potatoes in the bottom of the pan. Bone the hot chicken and spread over the potatoes, cover with the half of the potatoes. Mince one small onion very finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2 hour in 350F oven or till top is golden brown and crisp. Serve hot. from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane Benoit. To quote the author, "R^ape in French means grated, so in either case, r^apure or rappie" indicated that fact. A great deal of French and English is mixed together in the Acadian language") (I had to leave out the French accents.) ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Leftover Turkey Or Chicken Hash Categories: Poultry, French can, Leftovers, My Servings: 4 2 tb Butter; melted or chicken -fat (up to 3T) 1 Onion; thinly sliced 1/2 c Celery; diced 2 c Turkey; cooked,diced -(up to 3 cups) -----------------------------------SAUCE----------------------------------- 2 tb Turkey or chicken fat -(I would use butter) 3 tb Flour 2 1/2 c -Water 1/2 ts Savory 1/2 ts Salt 1/2 ts Pepper 1/4 c Cream --------------------------------HOT BISCUITS-------------------------------- 2 c Flour; all purpose 1 tb Baking powder 1 ts Salt 3/4 c Cream 2 Eggs; beaten La fricasee fatuguee Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add thinly sliced onion and diced celery. Heat 5-8 minutes over low heat, stirriing often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat. Sauce: Brown the chicken fat (I would use butter) and flour well before adding water. Add savory, salt and pepper to taste. When sauce is smooth and creamy, add 1/4 cup cream and any remaining turkey or chicken gravy. Pour over turkey. Simmer 15 minutes, then serve with hot biscuits and pickled beets. Hot Biscuits: Sift together in bowl, flour, baking powder (no error in amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and mix just enough to moisten; the dough is rather soft and should remain lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie sheet. Cook 16 minutes at 400F. from Mme. Benoit, "In days that followed Christmas, every bit of the turkey was used - the bones for soup, the skin, diced and crisped in the oven til browned, then served, instead of butter, on toasted homemade bread. So, when it came time to make hash from all the little bits and pieces, the children felt that the poor turkey must be tired (fatiguee), hence the name. Source: _My Grandmother's Kitchen_ by Mme. Benoit ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Maple Syrup Broilers Categories: French can, Poultry, My Servings: 1 2 Chicken, broilers:young, -tender Flour -Salt & pepper 4 tb Butter 2 Onions, large;thinly sliced 1 pn Aniseed 1 pn Savory 8 tb Maple syrup; 1 Tbsp per -piece of chicken 1/2 c Cider or water 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. Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: All Canadian Coffee Categories: Beverages, Canadian, Company, My Servings: 4 1/4 c Maple syrup; pure 1/2 c Rye whiskey 3 c Coffee; hot, black, -double strength ----------------------------------TOPPING:---------------------------------- 3/4 c Whipping cream 4 ts Maple syrup; pure Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Deocrate with tiny Canadian flags if desired. MAKES: 4 Servings SOURCE: The Merry Christmas Cookbook from Canadian Living magazine ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: French Canadian Pea Soup Categories: French can, Soups, Vegetables, My Servings: 1 1 lb Dried peas 8 c -Water 1/2 lb Salt pork-all in one piece 1 Onion, large;chopped 1/2 c Celery;chopped 1/4 c Carrots;grated 1/4 c Parsley; fresh,chopped 1 Bay leaf;small 1 ts Savory, dried -Salt and Pepper "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_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Bannock Categories: Canadian, Breads, My Servings: 6 1 c Whole wheat flour 1/2 c All purpose flour 1/2 c Rolled oats 2 T Sugar, granulated 2 ts Baking powder 1/2 ts -Salt 2 T Butter, melted 1/3 c Raisins; optional 3/4 c -Water; approx, "Bannock, a simple type of scone was cooked in poineer days over open fires. Variations in flours and the addtional of dried or fresh fruit make this bread the simple choice of Canadian campers even today. Oven baking has become an acceptable alternative to the cast iron frypan. McKelvie's resturant in Halifax serves an oatmeal version similatr to this one. For plain bannock, omit rolled oats and increase the all purose floue to 1 cup.... One of the earliest quick breads, bannock was as simple as flour, salt, a bit of fat (often bacon grease) and water. In gold rush days, dough was mixed right in the prospector's flour bag and cooked in a frypan over an open fire. Indians wrapped a similar dough around sticks driven into the ground beside their camp fire, baking it along with freshly caught fish. Today's native _Fried Bread_ is like bannock and cooked in a skillet. Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the stove's dampers while _Toutons_ are similar bits of dough deep fried. At a promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were served. It is said that Inuit children prefer these "doughnuts" to sweet cookies. Red River settlers from Scotland made a frugal bannock with lots of flour, little sugar and drippings or lard. Now this same bread plays a prominent part in Winnipeg's own Folklorama Festival. At Expo '86 in Vanocuver, buffalo on bannock buns was a popular item at the North West Territories ' restaurant. In many regions of Canada, whole wheat flour or wheat germ replaces part of the flour and cranberries or blueberries are sometimes added. A Saskatchewan firm markets a bannock mix, and recipe books from coast to coast upgrade bannock with butter, oatmeal, raisins, cornmeal and dried fruit." Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough. With floured hands, pat into greased pie plate. Bake in 400F oven for 20 to 25 minutes or until browned and tester comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.(Blueberries are terrific if one is camping in northern Ontario in August.) SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Cape Breton Oatcakes Categories: Canadian, Scottish, Breads, My Servings: 1 2 c Flour;all purpose 2 c Rolled oats 1 c Brown sugar;packed 2 ts Baking powder 1/2 ts -Salt 1 c Shortening 1/2 c -Cold water -----------------------------SAVORY VARIATION:----------------------------- 2 c Oatmeal; scotch type* 1 c Flour;all purpose 2 ts Sugar, granulated 2 ts Baking powder 1/4 ts -Salt 1/3 c Shortening; or lard or -bacon fat 1/4 c -Cold water Anne's note: I prefer the savory version as it is closer to the original Scottish version ; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most popular brand there. Processing the oats in a food procesor for a few seconds should help. "If desired process the oats in a food processor for 10 seconds to get a finer texture...The original recipe for oatcakes likely arrived with Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's gristmills, a little fat worked with fingertips, and perhaps a touch of sugar, made a crispy baked "cake" to eat with cheese or jam. Over the years, Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a coolie-like oatcake. The Glenghorm Resort in Ingonish, Nova Scotia, prints a recipe for these regional favorites on its postcards. Trilibys, a British version, richer and filled with a coked date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years." Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shoetening with fingertips. Mix in water with fork, until ball forms; divide in half. On a floured surface, roll out each half to 1/4 inch (5 mm) thickness. Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly greased baking sheets in 350F oven for 15 minutes or till lightly browned. Transfer to racks to cool. MAKES: 60 Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and 1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup cold water. Proceed as above. SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Mock Duck Categories: Canadian, Meats, My Servings: 4 1 Onion;chopped 1/2 c Celery;chopped 1/2 c Mushroom;chopped 1 T Butter 3/4 c Dry bread crumbs 1/2 ts Savory,dried 1/4 ts Thyme,dried -salt & pepper 1 lb Round steak 1 T Vegetable oil 3/4 c Beef stock "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 SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Fish And Brewis Categories: Canadian, Newfdland, Fish, My Servings: 4 1 lb Salt cod 2 Hardbread or hardtack cakes 1 c Salt prok; diced "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_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Aunt Velma's Shortbread Categories: Cookies, Holiday, Scottish, Heritage, Nova scotia Servings: 1 1 c Butter 1/2 c Sugar,icing 2 1/2 c Flour, all purpose - sifted Preheat oven to 350F°. Place butter in bowl, should be at room temperature. Add icing sugar. work together with hands. Add flour. Keep working with hands till well mixed. Put the dough on a board and pat to 1/2" thickness. Cut in rectangles or fancy designs. Bake 20 - 25 minutes at 350F° till light brown on edges. Anne's note, it is easier to make this recipe in the food processor. Source: my Aunt Velma via my grandmother in Nova Scotia's recipe box ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Maple Tourlouche ( Upside Down Cake) Categories: Cakes, Canadian, My Servings: 1 1 c Maple 1 T Butter; softened 3 T Sugar 1 Egg 1 c Flour, all purpose 2 ts Baking powder 1/8 ts Salt 1/4 ts Nutmeg or cinnamon 1/2 c Milk 1/4 c Nutmeats, finely chopped (op Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking dish. Let stand in a warm place, With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredietns and add with the milk to the creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nut meats, add them to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm. From a recipe by Mme. Jehane Benoit. in _The Canadiana Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Nainamo Bars - Revisionist Categories: Bars, Canadian, My Servings: 1 3/4 c Butter & 1 tbsp 5 T Sugar 5 T Cocoa 1 ts Peppermint extract 1 Egg 2 c Graham cracker crumbs 1/2 c Vanilla pudding 2 c Sugar; icing 2 oz Chocolate; unsweetened Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into greased 8" sqaure pan. Cream together 1/4 cup of remaining butter, the pudding and icing sugar. Spread over graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then pour over second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. Makes: 3 dozen squares Source: Harrowsmith Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Nanaimo Bars Categories: Bars, Canadian, My Servings: 1 First layer: 1/2 c Butter; unsalted 1/4 c Sugar 5 T Cocoa powder; unsweetened 1 Egg; beaten 1 3/4 c Graham wafer crumbs 1 c Coconut; sweetened 1/2 c Almonds; finely chopped Second layer: 1/2 c Butter; unsalt, room temp 3 T Cream 2 T Vanilla custard powder (eg. 2 c Icing sugar Icing: 4 oz Chocolate; semisweet (4 sq) 2 T Butter; unsalted For 1st Layer: Place butter, sugar and cocoa powder in double boiler over barely simmering water. Stir occiasionally till melted. Agg egg and stir to cook and thicken. Remove from heat and stir in graham wafer crumbs, coconut and almonds. Press firmly in ungreased 8" square pan. Chill. For 2nd layer: Cream together butter, cream and custard powder together in bowl. Gradually beat in icing sugar till light and fluffy. Spread over first layer. Chill. For Icing: melt chocolate and butter in top of double boiler over barely simmering water (or in microwave). Stir to combine. Cool to room temp. Spread evenly over 2nd layer with spatula. Chill. Cut into bars. MAKES: 16-24 a contest winner for best Nanaimo bar in Nanaimo, British Columbia. very sweet! Source: Toronto Sun-contest winner ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Runny Butter Tarts Categories: Desserts, Canadian, My Servings: 1 1/4 c Raisins 16 Tart shells; baked 1/4 c Butter;soft 1/2 c Sugar; brown, lightly packe 1/2 c Corn syrup 1 Egg 1 ts Vinegar 1 ts Vanilla Salt Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl, cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla and salt. Pour into pastry shells, filling each 3/4s full. Bake in 400F oven for about 10 minutes or just till runny in centre. Let cool in pan for 1 minute, remove to rack and let cool completely. Makes 16 tarts. Source: FOOD magazine (now defunct) ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Skidaddle Cookies Categories: Cookies, Canadian, My Servings: 1 3 c Flour 1 ts Baking soda 1/2 ts Salt 3/4 c Butter 1 1/2 c Sugar, brown lightly packed 1 ts Vanilla 1 Egg 1 c Fruit cocktail, well drained 1/2 c Walnuts "Skidaddle Ridge, New Brunswick, cam by itd name because it was a hideout for draft dodgers. The "Skidaddlers were Democrats who, not in sympathy with the Republican Party during the Civil War; "skidaddled" out of the country. Most of them returned home after the war, but many stayed to settle in New Brunswick and Southern Ontario. These cookies are frequently packed in the lunch boxes carried by hunters in this region." Sift together the flour, baking soda and salt. Cream together the butter, brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the dry ingredients and add the walnuts. Drop batter from a teaspoon about 2 inches about on a greased baking sheet. Bake in 350 oven for 10 to 12 minutes, or until golden brown. MAKES: about 6 dozen Source:_The Laura Secord Canadian Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Sugar Pie - Hotel Paulin Categories: Pies, French can, My Servings: 1 Pastry for 9" pie 2 c Brown sugar; packed 2 T Flour; all purpose Salt; pinch 2 Eggs 1 Egg yolk 1 c Milk 1 ts Vanilla Roll out pastry and fit into 9" pie plate, trim and flute edges. In bowl, blend sugar, flour and salt. In separate bowl using electric mixer, beat eggs and yolk till frothy; beat in milk and vanilla. Stir egg mixture into sugar mixture till smooth. Bake in 400F oven for 10 minutes; reduce to 350F and bake for about 35 minutes or till crust is golden brown and filling is set. Let cool on rack. a French Canadian speciality Source: Canadian Living magazine, the same recipe is called "Acadian Sugar Pie" in _Canadian Living's Country Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Pommes Caramel (caramel Apples) Categories: Desserts, French can, My Servings: 1 1/3 c Butter 1 c Sugar; Brown pref. 1 t Vanilla 6 Apples Melt butter in frypan and add sugar. Stir till sugar is dissolved or softened and everything is well blended, then add vanilla. Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer uncovered over medium heat, basting often with the syrup for 15-20 minutes. To quote the author, "Make these with the first fresh apples. In Quebec we use the first ripe Melbas. Served hot or cold, they are superb on ice cream." Source: _Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Quebec Apple Dumplings Categories: Desserts, Holiday, French can, My Servings: 1 1 Pie dough (double batch) 1/4 c Cheddar cheese-grated 12 Apples; medium- peeled & -cored 1/2 c Mincement 1/4 c Rum Butter 3/4 c Sugar 1/4 c Sugar; Brown 1/4 c Cream Lemon rind; 1/2 lemon Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares (about a double batch.) Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm to plain cream or sweetened cream, flavoured with rum. Note from Anne MacLellan: Mme Benoit does not give total amounts for cheese, sugar, mincement and rum. I used Meal Master's conversion to decimal and back to calculate the total amounts. To quote Mme. Benoit,"In Quebec these were baked in deep brown earthenware pudding dishes and served on a hot wooden board or tray surrounded by autumn leaves or boughs cut from the Christmas tree. It was a traditional in our family to serve these dumplings after we had finished decorating the Christmas tree." Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Soft Molasses Cookies Categories: Cookies, Scottish, Nova scotia, Heritage, My Servings: 1 1 c Sugar 1 c Shortening 1 Egg 1 c Molasses 1 c Sour milk or buttermilk 4 1/2 c Flour 3 T Flour 4 t Baking soda 2 1/2 t Ginger Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda, salt and ginger together. Add milk & flour one after another; blend together. Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes in 350F. This recipe is from my grandmother in Nova Scotia's recipe box. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Cape Breton 'pork Pies' Categories: Tarts, Scottish, Nova scotia, My Servings: 1 --------------------------------TART SHELLS:-------------------------------- 1 c Butter 4 t Icing sugar; confectioner's 2 c Flour ----------------------------------FILLING:---------------------------------- 2 c Dates; chopped 1 1/2 c Brown sugar 1 c -Water Lemon juice "How these little tarts got their name remains a mystery to us. It could be that pork fat was once used as the shortening or it just moght be a reflection of the wonderful Cape Breton sense of humor." Tart Shells: Cut the butter into the flour; add the suga rand knead until well blended. Press small amounts of dough into small muffin tins. Press small amounts of dough into small muffin tins. Bake in a 425F oven for 10 minutes. When cool fill with the following: Filling: Simmer the above ingredients until the dates are of soft consistency. Cool; then fill the tart shells. Ice with butter icing. Source: _Out of Old Nova Scotia Kitchens_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Butter Tart Pie Categories: Pies, Canadian, My Servings: 1 3 Eggs 3/4 c Brown sugar; packed 3/4 c Corn syrup 3 tb Butter; melted 4 ts Flour; all purpose 1 1/2 ts Vanilla 1/4 ts -salt 2 1/4 c Currants or raisins 1 Pie shell, 9", unbaked In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or rasisns. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering eadges of pastry with foil if browning too much. Let cool completely before cutting. MAKES:10 Serving This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Squamish Bars Categories: Bars, Canadian, My Servings: 1 1 c Peanut butter 1/2 c Broewn sugar;packed 1/2 c Corn syrup 1 c Crisp rice cereal 1 c Cornflakes ----------------------------------FILLING:---------------------------------- 2 c Icing sugar 1/4 c Butter;softened 2 T Light cream 1 1/2 ts Vanilla ----------------------------------TOPPING:---------------------------------- 3 oz Chocolate; bittersweet or -semisweet 1 T Butter "British Columbia has more than one no-bake square named after one of its towns. The Squamish bar, peanutty and crisp with cereal, may be pretend to be a cookie, but, just like its cousin, the Nanaimo bar, it's really candy and should therefore be cut into very small squares and served as special treats." Anne's note:I do not know whether there really is a "Squamish bar" or if Canadian Living made this up. In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved. Remove from heat, stir in rice cereal and cornflakes. Press into lightly greased (" square cake pan; let cool. Filling: In bowl, beat icing sugar and butter; beat in cream and vanilla. Spread over cereal base, chill for 30 minutes. Topping: In double boiler, over hot water, melt choclate and butter, let cool. spread evenly over filling, chill for 20 minutes. Cut into squares. (Can be refrigerated for up to 1 week or frozen up to 1 month. Let soften slightly before serving.) MAKES: 36 SQUARES Source: Canadian Living magazine ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Butter Tarts Categories: Canadian, Tarts, My Servings: 1 1/4 c Butter 1/2 c Brown sugar; packed 1/2 ts Vanilla 1 Egg 1/2 c Corn syrup 1/2 c Raisins; or currants 12 Tart shells;lined with -pastry shells "These tarts were the basis for Butter Tart Pie and Butter Tart Squares which appeared in later decades. Another variation uses maple syrup instead of corn syrup. ...Butter Tarts are uniquely Canadian. There are theories whether they were adpated from southern pecan pie, old-fashioned sugar pies, or maple syrup, bakcwoods or vinegar pies. Squabbles arise whether or not the tarts should be runny or not, and just how runny. Opnions differ about the use of syrup or sugar only, eggs beaten or not, currants or raisins, and how the tart pans should be filled." In bowl, cream together butter, sugar and vanilla. Beat in egg and corn syrup. Spoon raisins into tart shells; pour in the filling, two-thirds full. Bake in 375F oven for 15 to 18 minutes or until lightly browned. MAKES: 12 TARTS SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Maple Syrup Pie Categories: French can, Pies, My Servings: 1 1/2 c -Cold water 1/4 c Flour;all purpose 1 c Maple syrup;pure 1 Egg;lightly beaten 2 T Butter 1 Pie shell;8 " baked 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. SOURCE: The 2nd decade chapter, _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Flapper Pie Categories: Canadian, Pies, My Servings: 1 1 1/4 c Graham wafer crumbs 1/4 c Sugar, granulated 1/2 ts Cinnamon 1/4 c Butter;melted ----------------------------------FILLING:---------------------------------- 1/4 c Sugar, granulated 3 T Cornstarch 2 c Milk 2 Egg yolks;lightly beaten 1 ts Vanilla ---------------------------------MERINGUE:--------------------------------- 2 Egg whites 1/4 ts Cream of tartar 2 T Sugar, granulated "In eastern Canada, this recipe was called Graham Wafer Cream Pie, but westerners knew it as Flapper Pie. ... Cream pies like butterscotch, banana, cream and coconut cream were favorites of this decade and restaurants (called cafes in the West and usually run by Chinese cook/owners) always had cream pies on their menus. Combine crumbs, sugar and cinnaomn; blend in butter. Set 1/4 c aside. Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F oven for 8 minutes; cool. Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook over medium heat, stirring, until boiling; stir a little into yolks, then retUrn to the saucepan. Cook over low heat, stirring, for 2 minutes or until thickened. Remove from heat; add vanilla and cool slightly. Pour into pie crust. Meringue: Beat egg whites with cream of tartar till soft peaks form; gradually beat in sugar until stiff peaks form. Spread over filling, sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5 minutes or till lightly browned. Cool to room temperature, about 4 hours. SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Queen Elizabeth Cake 2 Categories: Canadian, Cakes, My Servings: 1 1 c -Boiling water 1 c Dates;chopped 1 ts Baking soda 1/2 c Butter 1 c Sugar,granulated 1 Egg 1 ts Vanilla 1 1/2 c Flour,all purpose 1 ts Baking powder 1/2 ts -Salt ------------------------------BROILED TOPPING:------------------------------ 1/4 c Butter 1/2 c Brown sugar;packed 1/4 c Light cream 3/4 c Coconut;shredded;half nuts -if desired "This date and nut cake always included a broiled topping. Lazy Daisy was a plain cake with the same topping. ... Queen Elizabeth cakes have appeared in cook books coast to coast for many years. Some claim that the recipe was a favorite of the Queen Mother and given to worthy groups as a fund raiser during World War II. One from Quebec's Eastern Townships includes the footnote that says that, "This is not to be passed on but must be sold for charitable purposes for 15 cents. In a reply to our query about the name of this recipe, the Queen Mother's Lady-in-Waiting writes; "I fear I have to tell you that, although we have known about this recipe for many years, it did not originate from either Buckingham Palace or Clarence House...However as Her Majesty always made it a rule, due to the number of requests receieved, never to give "favorite recipes", I fear that I have to tell you that you that should you wish to include this recipe in any cookbook, it should only be called a 'date and walnut cake' with no reference to the Queen Mother." Pour water over dates and soda; let stand until lukewarm. In bowl, cream butter with sugar; beat in egg and vanilla. Mix together flour, baking powder and salt; add to creamed mixture alternately with date mixture. Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven for 40 minutes or until tester comes out clean. Broiled Topping: In a small heavy saucepan, combine butter, packed brown sugar, light cream and coconut (half nuts if desired). Bring to a boil, stirring; boil gently for 1 minute. Spread over warm baked cake; broil until bubbly and lightly browned, watching carefully. SOURCE: The Forties chapter, _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Nanaimo Bars -2 Categories: Canadian, Bars, My Servings: 1 -------------------------------BOTTOM LAYER:------------------------------- 1/2 c Butter 1/4 c Sugar, granulated 1/3 c Cocoa powder;unsweetened 1 Egg;beaten 1 3/4 c Graham wafer cracker crumbs 1/2 c Nuts;finely chopped 1 c Coconut;shredded --------------------------------MIDDLE LAYER-------------------------------- 1/2 c Butter 3 T Light cream 2 T Custard powder;* 2 c Icing Sugar ---------------------------------TOP LAYER--------------------------------- 4 oz Semisweet chocolate 2 T Butter * Anne's note: Custard powder can be found in the bakinfg section of Canadian supermarkets. I have seen the substitution of instant vanilla pudding or instant vanilla pudding powder in American cookbooks. "Recipes for this no-bake treasure appear in countless cookbook as Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squres and many other names. But the origin of Nanaimo Bars is still a hot topic of debate. The Woman's Auxiliary to the Nanaimo Hospital Cook Book (1952) included three similar recipes (two called Chocolate Squares and one Chocolate Slice). These recipes appeared under the name Nanaimo Bars in the Vancouver Sun in the early 50's and in the B.C. Women's Institute Centennial of B.C. Cookbook in 1958. The test kitchens of food companies developed various versions with their own products. Since the 50s, endless variations include Minted, Grand Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter Nanaimo Bars...During the 50s, a Dairy Food Service Bureau recipe called Dominoes suggested piping a little bit of the middle layer into dots on top to give a domino pattern when cut." Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9 inch square pan. Middle Layer: Beat together butter, cream, custard powder and sugar; spread over base. Chill. Top Layer: Melt chocolate with butter; cool slightly. Pour over second layer; chill. Cut into bars. SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_ "During the 50s -----