Canadian Recipes

Free Recipe Nova Scotia Oatcakes 2

Recipe Type: C Recipes

Recipe Preparation: bake

Cooking Ingredients for Nova Scotia Oatcakes 2 Recipe

3 c Rolled oats; not instant
2 ts -Salt
3 c Flour, all purpose;sifted 1
1/2 c Shortening
1 c Brown sugar
2/3 c -Cold water, up to 3/4 cup
1 ts Baking soda

Nova Scotia Oatcakes 2 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. SOURCE: _Classic Canadian Cooking_ by Elizabeth Baird

Free Recipe Herbed Mushroom Kugel

Recipe Type: C Recipes

Recipe Preparation: bake

Cooking Ingredients for Herbed Mushroom Kugel Recipe

2 c Matzo farfel or coarsely
-crushed matzo
2 c Boiling water
3 Eggs; separated
1 ts Salt
1/4 ts Pepper
1/4 ts Dried thyme
3 tb Safflower oil
2 c Sliced mushrooms
1 Onion; chopped
1 Stalk celery with leaves;
-chopped
Paprika

Free Recipe Saskatoon Pie

Recipe Type: C Recipes

Recipe Preparation: bake

Cooking Ingredients for Saskatoon Pie Recipe

4 c Saskatoon berries; called
-Serviceberries in the US
1/4 c -Water
2 tb Lemon juice
3/4 c Sugar, granulated
3 tb Flour
Pastry for double crust pie

Saskatoon Pie Preparation

In a saucepan, simmer saskatoon berries in water for 10 minutes. Add lemon juice. Stir in granulated sugar mixed with flour. Pour into pastry lined pie plate. Dot with butter. Cover with top crust; seal and flute edges. Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown. SOURCE: the sixties chapter, _A Century of Canadian Home Cooking_ by Carol Ferguson and Margaret Fraser From Gemini”s MASSIVE MealMaster collection

Free Recipe Maple Syrup Broilers 2

Recipe Type: C Recipes

Recipe Preparation: bake

Cooking Ingredients for Maple Syrup Broilers 2 Recipe

2 Chicken, broilers:young,
1 pn Aniseed
-tender 1
pn Savory
Flour 8
tb Maple syrup; 1 Tbsp per
-Salt & pepper
-piece of chicken
4 tb Butter
1/2 c Cider or water
2 Onions, large;thinly sliced

Free Recipe Potato Scones 2

Recipe Type: C Recipes

Recipe Preparation: bake

Cooking Ingredients for Potato Scones 2 Recipe

1 1/2 c Flour, all purpose
1/4 c Currants
1/4 c Sugar, granulated; approx
2 Eggs
1 tb Baking powder
1/3 c Milk
1 ts -Salt
3/4 c Potatoes; mashed
2 tb Butter; or shortening

Free Recipe Smothered Muskrat and Onions 2

Recipe Type: C Recipes

Recipe Preparation: cook

Cooking Ingredients for Smothered Muskrat and Onions 2 Recipe

1 Muskrat
1/2 c Flour
1 tb -Salt
3 tb Fat
1 qt -Water; Canadian qt=5 cups
3 lg Onions; sliced
1 1/2 ts -Salt
1 c Sour cream
1/4 ts Paprika

Smothered Muskrat and Onions 2 Preparation

Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake until each piece is well coated. Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over. Cover fry pan and simmer for 1 hour. SERVES: 4 SOURCE: _The Northern Cookbook_, Ministry of Supply and services, Canada

Free Recipe Quebec Tourtiere 2

Recipe Type: C Recipes

Recipe Preparation: bake

Cooking Ingredients for Quebec Tourtiere 2 Recipe

Pastry for 9 pie (lard is tr 1/2
ts Savory
1 lb Pork; lean ground
Cloves; ground
1 Onion; medium, chopped
1/4 c -Water; boiling
-Salt & pepper

Quebec Tourtiere 2 Preparation

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_

Free Recipe Sunny Fruit and Carrot Tsimmes

Recipe Type: C Recipes

Recipe Preparation: boil

Cooking Ingredients for Sunny Fruit and Carrot Tsimmes Recipe

1/4 c Margarine
12 lg Carrots; sliced (about 2 lb)
6 Potatoes (About 2 Lbs);
-Peeled + Quartered
1 Sweet Potato; Peeled, Cut In
-1 Inch Chunks
2 c Chicken Stock
1-1/2 c Orange juice
1 c Pitted prunes
1/2 c Raisins
1/2 c Dried apricots; quartered
3 tb Honey
2 ts Grated lemon rind
1/4 c Lemon juice
2 ts Cinnamon
1 ts Salt
1/2 ts Ground cloves
1 tb Potato starch
1/4 c Cold water

Free Recipe Salted Herbs

Recipe Type: C Recipes

Recipe Preparation:

Cooking Ingredients for Salted Herbs Recipe

1 c Chopped fresh chives
1 c Grated carrots
1 c Chopped fresh savoury
1 c Chopped celery leaves
1 c Chopped fresh parsley
1 c Chopped green onions
1 c Chopped fresh chervil
1/4 To 1/2 cup coarse salt

Free Recipe Saskatoon Pie 2

Recipe Type: C Recipes

Recipe Preparation: bake

Cooking Ingredients for Saskatoon Pie 2 Recipe

4 c Saskatoon berries; called
3/4 c Sugar, granulated
-Serviceberries in the US 3
tb Flour
1/4 c -Water
Pastry for double crust pie
2 tb Lemon juice

Saskatoon Pie 2 Preparation

In a saucepan, simmer saskatoon berries in water for 10 minutes. Add lemon juice. Stir in granulated sugar mixed with flour. Pour into pastry lined pie plate. Dot with butter. Cover with top crust; seal and flute edges. Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown. SOURCE: the sixties chapter, _A Century of Canadian Home Cooking_ by Carol Ferguson and Margaret Fraser